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ivan@stellysee.de
| From | "Jeff" <jeff.teez@verizon.net> |
| Subject | Re: the ding or the dong? |
| Date | Fri, 14 Oct 2005 13:13:47 -0400 |
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> From: "Stewart Mason" <craigtorso@verizon.net>
> ----- Original Message -----
> From: "Jeff" <jeff.teez@verizon.net>
> >I just finished watching episode 107 of Freaks and Geeks and I'm left
> >me
> > with this question:
> >
> > What's the difference between a Ring Ding and a Ding Dong?
> Same item, different bakeries. As Jim notes, Drakes makes Ring Dings
> and Hostess makes Ding Dongs, which in some parts of the country are
> called either King Dons or (occasionally and rarely) Big Wheels. (For
> the uninitiated: they're all a cream-filled chocolate sponge cake
> enrobed in a waxy brown layer that tastes not at all like chocolate.)
> Personally, my favorite product of this type was the Mrs. Baird's
> French Pastry, which was about the same weight as two Ring Dings put
> together, but it was a single cake the size and shape of about a dozen
> blank CD-Rs, and it had nuts in the waxy brown layer. Mrs. Baird's
> stopped making them sometime around 1992 or so. Jerks.
>
> S
>
Hey Stewart,
I don't know whether to thank you or suggest counseling. <grin>
Thanks to everyone else for all the helpful information, especially the
Wiki stuff. Why didn't *I* think of that last night? Brilliant! All this
useful at-our-fingertips information will NOT stop me, however, from
doing the actual field research I mentioned earlier. Of course, that
means I will be exposing myself to the Tastycake section at my local
grocery, and that's almost NEVER a pretty sight. Flashing the
Tandy-takes is almost certainly an indecent, immoral and illegal act. I
care not a whit.
Onward and Upward,
Jeff
np: The Decemberists "Picaresque". I'm guilty as charged. I love this
stuff in spite of myself. And I thought Castaways and Cutouts was pretty
darn good. I must take my cupcakes to sea!
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