What to do about soggy cornflakes?

[Nathan Flowers]

Shamus is right. There was an enterprising young chemist in Chicago named Clark W. Griswold who developed a non-osmotic, non-nutritive crunch enhancer. I don't believe he patented the idea because he spent too much time on vacation.

 

[jamespowers]

I know of a guy working on that same problem. I think he came up with a solution...

His name is Clark Griswold. Hails from Chicago. You might be able to look him up.

Hahahahahhahahaah! I thought he invented the slickest stuff on earth too. :arated:

Regards,

J

 

[Marc Chevalier]

It's threads like this that remind me to stay in the Hats section.

Hey, it's a free country. You're welcome to avoid any section you want. :cheers1:

 

[scotrace]

Clearly

Marc, perhaps you've been standing out in the flash too long. It seems the hat brim offers little protection after all. First the spelling claptrap, now a cornflake rant. [angel]

Seriously, for what it's worth, your last avatar was perfect. It matched your writing style, was completely unique, and also linked well with your vintage clothing line of work. Instantly recognizable. The best Av on FL, I thought.

But that's just me, on a tummy sated by Grape Nuts Crunch (new variety), and not enough coffee... so... going to get some.

 

[geo]

Kubflacz, the notorious Czech cubic cornflakes.

 

[geo]

After some research, it turns out there are Czech cornflakes, and they're called "Emco", not "Kubflacz", as previously thought.

From the "Prague Tribune":
"About 10 years ago Emco introduced a Czech name for cornflakes - now the company holds 35% of the local market".


For the whole story on Czech cornflakes:
http://www.prague-tribune.cz/2003/11/8.htm

 

[Salv]

After some research, it turns out there are Czech cornflakes, and they're called "Emco", not "Kubflacz", as previously thought.

I did some searching for Czech cornflakes too, and found Emcos website, but alas, no plain cornflakes were to be found, cubic or otherwise! There are two types of Miss Fit, one of which appears to be cornflakes mixed with dried fruit and rice flakes, and the other seems to be cornflakes mixed with "...sesame whole grain rice flakes." There's Meusli - or rather, M?ɬºsli; cereal biscuits; two types of M?ɬºsli Mix; two types of Expres porridge oats; and plain oat flakes. No plain cornflakes, so there's a definite gap in the market there for some enterprising Czech cereal manufacturer.

By the way - "Kubflacz" is a work of genius - I salute you, sir!

 

[Absinthe_1900]

If we can put a man on the Moon, then ...

Have you tried channelling Euell Gibbons?

http://en.wikipedia.org/wiki/Euell_Gibbons

 

[20thCenturyTim]

I actually like 'em soggy. :essen: I know, I'm weird.

 

[Marc Chevalier]

Muesli is my happy compromise between cornflakes and Grateguts.

 

[jamespowers]

Muesli is my happy compromise between cornflakes and Grateguts.

MMMM mmm! Rocks and twigs for breakfast. :essen: lol

 

[CWetherby]

I'm surprised at you fellas! Doesn't everyone know you're supposed to eat oatmeal for breakfast???

Of course, then, that begs the question, what to do about lumpy oatmeal.....

 

[LaMedicine]

I actually like 'em soggy. :essen: I know, I'm weird.

So do I. I thought cornflakes were meant to be soggy.

 

[Lauren]

Horray for silly threads :cheers1:

 

[jamespowers]

I'm surprised at you fellas! Doesn't everyone know you're supposed to eat oatmeal for breakfast???

Of course, then, that begs the question, what to do about lumpy oatmeal.....

Oatmeal!? :kick: "Ok Hon, get out the wallpaper paste. We're having oatmeal for breakfast today." :icon_smil
Now where did those Pop Tarts go anyway? :essen:

Regards to all,

J

 

[PrettySquareGal]

I have your answer

Nature's Path fruit Juice Sweetened Corn Flakes. Prepare to be amazed at the crunch factor. It's no lie that my husband, while trying to watch TV, asked if I had to buy such loud cereal, and yes I chew with my mouth closed.

http://www.shopnatural.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=17442&utm_source=froogle&utm_term=17442&utm_medium=Free&utm_campaign=FreeLists

 

[matei]

It is simple. You need to eat vintage flakes!

Vintage is the way to go. Back in the day, they were made with a now forgotton step process of flaking, called "pre-flaking". Of course the big manufacturers no longer employ this step, as it is time consuming and labour intensive.

A vintage flake, when exposed to moisture such as milk, will not get soggy. A modern flake, will taper... emmm... get soggy.

There might be some independent flake-makers here and there who specialise in custom flakes...

 

["Doc" Devereux]

It is simple. You need to eat vintage flakes!

Vintage is the way to go. Back in the day, they were made with a now forgotton step process of flaking, called "pre-flaking". Of course the big manufacturers no longer employ this step, as it is time consuming and labour intensive.

A vintage flake, when exposed to moisture such as milk, will not get soggy. A modern flake, will taper... emmm... get soggy.

There might be some independent flake-makers here and there who specialise in custom flakes...

Beautiful. :cheers1:

 

[matei]

I hope I didn't offend anyone! That was done purely in jest - I myself am part of the vintage-seeking crowd, and appreciate the work that these independent guys do...

(referring to hats, not flakes!)

Personally, when it comes to cereal, I like Marks & Sparks muesli!

 

[Steve]

I solved the problem of soggy cornflakes a long time ago; I eat toast.