Red and Rover by Brian Basset

Red and Rover

Comments (24) (Please sign in to comment)

  1. catfeet

    catfeet GoComics PRO Member said, almost 2 years ago

    Red, if you need fiber, there’s always the Corny Flakes box!

  2. Jo Clear (aka: Grasshopper)

    Jo Clear (aka: Grasshopper) said, almost 2 years ago

    I love candy corn too Red, but I think I will pass having it for breakfast…But I can understand the nutrition mix up…

  3. simpsonfan2

    simpsonfan2 said, almost 2 years ago

    Candy corn is nasty. The guy who invented it should be shot.

  4. shades_is_here

    shades_is_here said, almost 2 years ago

    @simpsonfan2

    I agree but my mom loves them and I hate them.

  5. GROG!

    GROG! GoComics PRO Member said, almost 2 years ago

    I’ve never had candy corn. Just lucky, I guess. I don’t recall ever seeing it while living in Canada either.

  6. MrBillinvt

    MrBillinvt GoComics PRO Member said, almost 2 years ago

    You could make your own…

    Alton Brown Candy Corn
    Ingredients
    4 1/2 ounces confectioners’ sugar (about 1 1/4 cups)
    1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
    1/4 teaspoon kosher salt
    3 1/2 ounces granulated sugar (about 1/2 cup)
    3 3/4 ounces light corn syrup (about 1/3 cup)
    2 1/2 tablespoons H20
    2 tablespoons unsalted butter, at room temperature
    1/2 teaspoon vanilla extract
    2 or 3 drops each yellow and orange gel paste food coloring
    Directions
    Combine the confectioners’ sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.

    Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.

    Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.

    Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.

    Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.

    Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.

    Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

    Read more at: http://www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe2/index.html?oc=linkback

  7. Larry

    Larry said, almost 2 years ago

    @MrBillinvt

    too complicated…just buy a bag.

  8. AshburnStadium

    AshburnStadium said, almost 2 years ago

    Back in Red’s day, cereal companies weren’t afraid to put the word “sugar” in the names of their cereals.
    Frosted Flakes were known back then as Sugar Frosted Flakes.
    Super Golden Crisp was known as Super Sugar Crisp.

  9. nighthawks

    nighthawks GoComics PRO Member said, almost 2 years ago

    @AshburnStadium

    heck, yeah…..I remember Sugar Jets, Sugar Smacks, Sugar Corn Pops ( the latter was the sponsor of The Wild Bill Hickok Show, starring Guy Madison and Andy Devine as his sidekick , Jingles) (“hey Wild Bill, wait for me!”)
    Kelllllogs Sugar Corn Pops.
    Sugar Pops are tops!
    sorry for that little trip down memory lane, you had to be a kid in the fifties to remember THAT

  10. nighthawks

    nighthawks GoComics PRO Member said, almost 2 years ago

    it is rather interesting that somewhere along the line it became ok for breakfast to be loaded with gobs and gobs and gobs of sugar……sugary cereal, pancakes and waffles with gobs of sugary maple syrup, sweet rolls and doughnuts with unbelievable amounts of sugar sugar sugar….
    “eat your breakfast (disguised as sugar) – it’s the most important meal of the day!” is the popular phrase….
    I won’t even get into how harmful long term consumption of sugar is; it’s well documented

  11. Puddlesplatt McLearn

    Puddlesplatt McLearn said, almost 2 years ago

    I just puked.

  12. Old Timer

    Old Timer GoComics PRO Member said, almost 2 years ago

    During the depression we got calories any way we could, and sugar was relatively cheap.

  13. ellisaana

    ellisaana GoComics PRO Member said, almost 2 years ago

    Our mom wouldn’t buy pre-sweetened cereals. Instead, we got GrapeNuts, Wheaties, Cheerios and those things that looked like mini hay bales.
    But, there was always a full sugar bowl on the table and we had free access to it.

  14. ellisaana

    ellisaana GoComics PRO Member said, almost 2 years ago

    We did have a running argument about the difference between oatmeal with sugar on it and oatmeal cookies.
    Not much difference except the oatmeal cookies were colder, drier and portable.

  15. Macushlalondra

    Macushlalondra said, almost 2 years ago

    We don’t eat cereal anymore, mostly because of the sugar (there is high fructose corn syrup in everything). I eat oatmeal because I can control how much brown sugar I put on it. Oatmeal cookies are the same, if you make them rather than buy them, you control how much sugar you put in it. I usually only put half what a recipe calls for and they taste fine. Also oatmeal cookies are very filling so you only need a couple.

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