The return of Homer Hudson

Preface by Ed:
If you remember Homer Hudson from the late 80s you may have wondered where it had gone. A product created purely as a brand, Unilever its owner decided it really wasn’t worth it and more recently has been pushing Ben and Jerry’s.

Enter ad agency The Monkeys who bought the brand back with the aim of giving them a decadent ice cream experience.

The latest limited edition packaging is from British artist Serge Seidlitz and the product itself is manufactured by Bulla in Melbourne.

It’s still a brand created by an ad agency without much authenticity or backstory. But if they get that mix of cold, going, sweet slaty and crunchy right they may survive.

Pam reviews it.

Homer Hudson Gold Cadi Crunch

It is appropriate that my first pre packaged icecream review is Homer Hudson. (Note: I spell ice-cream with a dash but Homer Hudson don’t so for this review I won’t.) I remember my first tub of Homer Hudson Hoboken Crunch. I vaguely recall that I was living in Prahran which means this was pre 2000, probably pre 1998. The packaging was white and tourquoise and The chocolatey crunchy chunks changed the way I look at icecream in a tub.

Homer Hudson then vanished off supermarket shelves a while only to reappear years later in different packaging. I think I had my last tub of Hoboken Crunch a few years ago. The crunchy bits were smaller and whether it was always this way or the recipe had changed I’m not certain but the texture of the ice cream left a fatty film in my mouth.

And then today I stroll past the icecream fridge in Woolworths on the offchance there is something shiny and new and lo and behold, the very quirky brand new packaging of the long lost Homer Hudson ice cream. The flavours are not the same but I suspect the Gold Cadi Crunch is Hoboken Crunch reinvented.

The claim: ‘Vanilla icecream pimped up with choc toffee crunch’. Yep. Sounds like Hoboken Crunch to me.

Addendum to the claim: ‘We find out what folks like and we give them double. That’s why Homer Hudson icecream has more golden toffee than others. So do donuts in the parking lot of your mouth with this vanilla icecream perfection that we’ve pimped up with big chunks of chocolate toffee crunch.’

First let’s look at the claim. Definitely vanilla icecream. Definitely lots of toffee. Most of the choc was small crumbles but a couple of pieces were almost a cm. A couple of pieces were crunchy but crunch was scarce. I don’t think any of the choc pieces were crunchy. Def not Hoboken Crunch as those pieces were chunky and crunchy and toffee in the early days. As time went by the pieces got smaller and smaller and scarcer.

Back to Gold Cadi Crunch. Claims aside this is seriously good.
Icecream texture is creamy with a hint of chewiness to it. The choc is evenly scattered through the icecream as is the toffee which is gooey. There is not much crunch but it feels just right. If it hadn’t been advertised as being more extensive I would not have wondered where it was. The new recipe does not leave a fatty film in my mouth which is a huge leap forward for Homer Hudson in my book. It was the only thing holding them back from being my PMS all time favourite.

Fat content is 16g per 100g.

I’d give it an 8/10, but then I’m a sucker for creamy, chewy, toffee, choccy, crunchy.

How food apps use algorithms to make recommendations for you

How Foursquare and Other Apps Guess What You Want to Eat

“…algorithms are also responsible for fueling restaurant apps. Restaurant recommendation (or “discovery”) apps — from stalwarts like Foursquare to upstarts like MyFab5 — come up with recommendations based on algorithms’ interpretations of data (yours and theirs). Others, like the just-launched Luka and the six-month-old Flavour, apply algorithms to recommendations curated by professionals and tastemakers. But when biases, context, and emotion are removed from the equation, how effective are the algorithms when it comes to recommending something you’d like — especially when it’s regarding something culturally ingrained and intensely personal like food? And how do you find a balance between the two?”

You can see the full article on Eater here.

“We have a data team that is constantly trying to solve the problem of finding the newest and greatest places around the world,” Covington says. “You can imagine the scale of this problem — instead of finding out about cool places with an ear to the ground, we are working on doing it with machine learning.”