"Plugra" butter (1988); Tunnel of Fudge (1966)

[Bapopik at AOL.COM]

PLUGRA

PLUGRA--744 Google hits, 435 Google Groups hits
(I don't know if OED is interested; it appears to be a trademark.)


   All you "coup de gras" people might be interested in "plugra."  Just leave
off that last "s" when naming your product after French words!  I just read
that it's from 1989, but it's actually from late 1988.


(PROQUEST HISTORICAL NEWSPAPERS)
    Food Notes; Now, a butter with even more fat Nika Hazelton earns her
place as a Grande Dame Exotic prices for the humble banana.
Florence Fabricant. New York Times (1857-Current file). New York, N.Y.: May
17, 1989. p. C7 (1 page):
_An Even Richer Butter_
   Hotel Bar Foods is winning plaudits from chefs for Plugra, a new butter
developed for professional cooked.  What consumers may think of the name is
something else.  It is pronounced ploo-GRAH, after the French "plus gras" or "more
fat."
   American butters are generally 80 percent pure fat; the rest is moisture
and milk solids.  Plugra, like European butters, is 82 percent fat.  Since it
has less moisture, it is better for baking delicate pastries.  Maurice Bonte,
owner of Bonte Patisserie on the Upper East Side of Manhattan, has been using
it since November.  At Le Cirque, Daniel Boulud has also switched to it.
   The higher the fat content, the better a butter is for clarifying and for
finishing sauces.  Some chefs use less of it than ordinary butter because of
the added richness.  It has a more delicate fresh cream flavor than the regular
Hotel Bar unsalted butter.

    The New Fancy Food Products Seem a Little Hotter This Year
By FLORENCE FABRICANT. New York Times (1857-Current file). New York, N.Y.:
Jul 11, 1990. p. C4 (1 page)

    I'll Have My Milk With Cream, And Pass the Butter; I'll Have My Milk With
Cream, and Pass Me the Butter, Too Someone out there is eating fat, from
environmentally correct containers.
By FLORENCE FABRICANT. New York Times (1857-Current file). New York, N.Y.:
Oct 30, 1991. p. C1 (2 pages)

    Butter Bites Back; A performer on both the palate and the stove is
returning to the American diet. Butter Bites Back, and Gets Respect
By FLORENCE FABRICANT. New York Times (1857-Current file). New York, N.Y.:
Mar 22, 1995. p. C1 (2 pages)


(GOOGLE GROUPS)
From: Hiroko (jnapier at spam@21stcentury.net)
Subject: Re: French BUtter?
View: Complete Thread (14 articles)
Newsgroups: alt.cooking.chefs, chi.eats
Date: 2002-05-02 11:04:05 PST
(...)
Plugra/Keller
Introduced in the United States in 1989, Plugra is the name that's used when
it's sold to commercial bakeries like ours.  The name Plugra means
simply,"more fat," and at 82 percent it is richer than the typical American offerings.
The same product is packaged for consumers and sold under the label "Keller's."
 Without question, Plugra was a step forward for butter quality in this
country.   It picked up praise in an array of food magazines, and almost every
top-notch commercial baker seems to swear by it.At our own Bakehouse we use very
large quantities of Plugra for pastry baking-you can experience its excellence
and extra-richness in any of ourcroissants, Danish, pain au chocolat, and
other items.  Still, all praise aside, I personally find Plugra a little bland for
eating straight with bread.  This is, of course, the same blandness that
makes it such a good palette for bakers to work with.  By contrast, the full
flavor of Occelli would likely interfere with the subtle spicing and nuance in many
pastries.  So, my suggestion is to use it for baking, but to go with one of
the other options for serving at the table or for melting over baked potatoes
or steamed vegetables.


(TRADEMARKS)
Word Mark   PLUGRA
Goods and Services  IC 029. US 046. G & S: BUTTER. FIRST USE: 19881219. FIRST
USE IN COMMERCE: 19881219
Mark Drawing Code   (1) TYPED DRAWING
Serial Number   73779132
Filing Date February 6, 1989
Current Filing Basis    1A
Original Filing Basis   1A
Published for Opposition    July 18, 1989
Registration Number 1560037
Registration Date   October 10, 1989
Owner   (REGISTRANT) BORDEN, INC. CORPORATION NEW JERSEY 180 EAST BROAD
STREET COLUMBUS OHIO 43215(LAST LISTED OWNER) SODIAAL NORTH AMERICA CORPORATION DBA
("SODIAAL") CORPORATION ASSIGNEE OF DELAWARE 855 MAPLE AVENUE HARLEYSVILLE
PENNSYLVANIA 19438
Assignment Recorded ASSIGNMENT RECORDED
Attorney of Record  SUSAN M. LOFASO
Type of Mark    TRADEMARK
Register    PRINCIPAL
Affidavit Text  SECT 15. SECT 8 (6-YR).
Live/Dead Indicator LIVE

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TUNNEL OF FUDGE

TUNNEL OF FUDGE--846 Google hits, 548 Google Groups hits

   I'm going through Judith M. Fertig's ALL-AMERICAN DESSERTS (2003), pg.
206:

_Tunnel of Fudge Cake_
   In 1966, Ella Rita Helfrich of Houston, Texas, blew the socks off the
judges and her competition when she won the 17th Pillsbury Bake-Off Contest and a
prize of $5,000.


   Nobody checks these things but me.  Andy Smith owes me a pair of socks for
this.

(WWW.NEWSPAPERARCHIVE.COM)
 Nevada State Journal   Wednesday, January 26, 1966 Reno, Nevada
...needed only 15 minutes to prepare her "TUNNEL OF FUDGE Cake." Kathy
Lunsford.....assistant to 12 apostles in the Church OF Jesus Chrisl OF Latter-day
Saints..
Pg. 7, col. 1:  SAN FRANCISCO (UPI)--Mrs. John (Mari) Petrelli, the wife of a
Las Vegas casino dealer, hit the $25,000 jackpot in the 17th annual Pillsbury
bake-off Tuesday with her "Golden Gate Snack Bread."
(...)
   The $5,000 second prize went to Mrs. Carl (Ella Rita) Helfrich, wife of a
Houston, Tex. railroad machinist, who needed only 15 minutes to prepare her
"Tunnel of Fudge Cake."