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> Same with “1 Hershey’s bar”, uhh, no clue what 1 standard bar was then. Thankfully my mom was able to fill in the gaps but let this be a lesson, if you have

> Same with “1 Hershey’s bar”, uhh, no clue what 1 standard bar was then. Thankfully my mom was able to fill in the gaps but let this be a lesson, if you have family recipes you love, get it written down with actual units, you’ll thank yourself later. This will break in other ways; the makeup of a candy bar changes over time as ingredients rise and fall in price.

eesmith 1y ago
Stephen Jay Gould's "Phyletic Size Decrease in Hershey Bars", in "Hen's teeth and horse's toes" at https://archive.org/details/hensteethhorsest00step/page/314/mode/2up?q=meszoly https://archive.org/details/hensteethhorsest00step/page/314/... shows the size trend from the 2.0 ounces of 1960 to the the 1.2 ounce of 1980, when it was published.
- thaumasiotes 1y ago
  The entire point of my comment is that besides changes in size, there are also changes in ingredients.
  - eesmith 1y ago
    Implied by the Devil Dog mentioned later in the essay: > And I will say this for the good folks in Hershey, Pa. It’s still the same damned good chocolate, what’s left of it. A replacement of whole by broken almonds 1s the only compromise with quality I’ve noticed, while I shudder to think what the “‘creme”’ inside a Devil Dog is made of these days.
ndsipa_pomu 1y ago
Also, Hershey's "chocolate" tastes of vomit due to butyric acid from lipolysis
- dolmen 1y ago
  Thanks for the explanation. Hershey's taste was really a disappointment on my first visit to the US. As a dark chocolate eater I still can't understand how this called chocolate.
- b800h 1y ago
  Britisher here. I was disgusted to discover this when a colleague brought some from the US. I don't understand how anyone eats / ate this stuff.
brnt 1y ago
My wife worked for a company that does this (for many large brands that you know of. Yes it always surprised me that they even farmed this out, they really only do marketing themselves anymore). Was a real eye opener.

eesmith 1y ago

Stephen Jay Gould's "Phyletic Size Decrease in Hershey Bars", in "Hen's teeth and horse's toes" at https://archive.org/details/hensteethhorsest00step/page/314/mode/2up?q=meszoly https://archive.org/details/hensteethhorsest00step/page/314/... shows the size trend from the 2.0 ounces of 1960 to the the 1.2 ounce of 1980, when it was published.

thaumasiotes 1y ago
The entire point of my comment is that besides changes in size, there are also changes in ingredients.
- eesmith 1y ago
  Implied by the Devil Dog mentioned later in the essay: > And I will say this for the good folks in Hershey, Pa. It’s still the same damned good chocolate, what’s left of it. A replacement of whole by broken almonds 1s the only compromise with quality I’ve noticed, while I shudder to think what the “‘creme”’ inside a Devil Dog is made of these days.

ndsipa_pomu 1y ago

Also, Hershey's "chocolate" tastes of vomit due to butyric acid from lipolysis

dolmen 1y ago
Thanks for the explanation. Hershey's taste was really a disappointment on my first visit to the US. As a dark chocolate eater I still can't understand how this called chocolate.
b800h 1y ago
Britisher here. I was disgusted to discover this when a colleague brought some from the US. I don't understand how anyone eats / ate this stuff.

brnt 1y ago

My wife worked for a company that does this (for many large brands that you know of. Yes it always surprised me that they even farmed this out, they really only do marketing themselves anymore). Was a real eye opener.