The Brown-Johnston Classification System

Posted by Michael on May 23rd, 2011 — 8:50pm

Dunedin 22nd May 2011
A boysenberry and ambrosia ‘double’ from Rob Roy’s Dairy, Dunedin.

So I recently co-thought of a system to rate ice-cream. It was because I was so surprised the pure volumeage of ice-cream I consumed from Rob Roy’s didn’t have any icicles in it. It was so smooth. I basically thought, ‘Wow, this is, like, Tier 1 ice-cream.’

Regular ice-cream: anything from the regular to the non-descript to the shite

Tier 1: perfectly smooth ice-cream, good on flavour too

Tier 2: perfectly smooth and awesome on flavour, e.g. Brymor, Bi-Rite

So there you go, the BJ Classification System.

∼MJ out.

Category: Food, Scranalysis, Travel 4 comments »

4 Responses to “The Brown-Johnston Classification System”

  1. Philip

    It’s an absolutely ridiculous situation at Rob Roy Dairy. If memory serves me correctly, a "double" costs something lke a dollar more than a "single", yet nobody, nobody ever orders a "double" because a "single" is what any other ice cream shop would call a double large.

    The flavour I was thinking of is also "Ambrosia". Frozen yoghurt and loads of berries. It was a poor choice… should have stuck to the classics.

  2. Michael

    Yeah, fortunately it was my top layer and the boysenberry was awesome. I was just looking forward to getting through the ambrosia to the boysenberry. (Ambrosia has marshmallows in it too.)

  3. Michael

    I thought the humour might be beyond you. It’s what we in the know call a ‘double entendre’. Then again, you don’t speak French so it might be a struggle to understand the explanation as well.

  4. Alistair

     Seriously? The name of your classification system is BJ?


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