- This topic has 54 replies, 20 voices, and was last updated 11 years, 5 months ago by
SK in CV.
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November 16, 2012 at 1:37 PM #754807November 16, 2012 at 2:08 PM #754812
Doofrat
ParticipantLet me get this straight:
We’re in the midst of a really bad recession. High school kids are competing with 50 year old’s for jobs.
These guys are making 40K a year (with access to health care and pensions) operating a machine that squirts filling into Twinkies. And they decide this is a good time to strike?!?November 16, 2012 at 3:25 PM #754813
CoronitaParticipant[quote=doofrat]Let me get this straight:
We’re in the midst of a really bad recession. High school kids are competing with 50 year old’s for jobs.
These guys are making 40K a year (with access to health care and pensions) operating a machine that squirts filling into Twinkies. And they decide this is a good time to strike?!?[/quote]It could be worse. You could be living in Long Island without power for 3 weeks…LIPA is state owned by the way…..Oops, did I say that…
Amid Sandy’s devastation, Long Island union sent written demand to Florida utilities: Pay dues or stay home….The Florida Municipal Electric Association is a statewide trade group that represents 34 separate utility companies. The letter, Moline said, was sent to Florida’s nonunion power companies.
“We had crews ready to go on Monday when the storm hit,” he told TheDC. ”We had dozens of line workers ready to go. There have been hundreds of line workers who have been told, ‘We don’t want you unless you’re part of the union.’ And as a result, people in New York and New Jersey are having the power turned on slower than everywhere else.”
“The word we were getting all week was that New York was short by hundreds of [electric] linemen,” he told TheDC. “Well, okay. We’ve got them. Florida is two days away, so you need a head start.”
Of those workers who were ready to drive north, he said, “probably about 25 stayed put” because of the Long Island IBEW local’s demands. “Another 35 were delayed by five days.”
November 16, 2012 at 3:50 PM #754814Diego Mamani
Participant[quote=KSMountain]Just had 2 twinkles as a parting shot. Absolutely delicious. The world is a sadder place without them.[/quote]They are not going away. The intellectual property is much too valuable; some company will acquire the rights to the Twinkie name and recipe. Even the Hostess name will likely survive. What will likely not survive are the 18500 jobs killed by this intransigent union.
November 16, 2012 at 5:00 PM #754819Participant[quote=flu]
It could be worse. You could be living in Long Island without power for 3 weeks…LIPA is state owned by the way…..Oops, did I say that…
Wow the arrogance of some unions would be comical if the results weren’t so severe. And I thought gouging in the middle of a disaster was illegal.
November 16, 2012 at 5:19 PM #754821SK in CV
Participant[quote=KSMountain]Just had 2 twinkles as a parting shot. Absolutely delicious. The world is a sadder place without them.[/quote]
Indeed a sadder place. But stoners can rejoice, there is an alternative:
Twinkies
Ingredients
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup waterFilling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanillaYou will need a cream canoe baking pan (or foil and a round spice jar to shape the “canoes”), a cake decorator or pastry bag, and a chopstick.
Preheat oven to 325ºF.
If using the foil: fold each piece of aluminum foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make 10 of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of non-stick spray (Pam or Baker’s Joy).
Ignore the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.
Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
For the filling, combine salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine.
When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.Using a cake decorator or pastry bag, inject each cake with filling through all three holes.
SnoBalls
Cakes:
4 egg whites
1/2 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconutFrosting:
1 (16 ounce) package powdered sugar
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milkHeat the oven to 350ºF. Butter and flour muffin tins or dome shaped baking molds and set aside.
Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla extract, almond extract and lemon rind and mix well.
Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25 minutes until batter is firm to the touch in the center.
Frosting: Beat sugar, Marshmallow Creme, margarine or butter and vanilla extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency.
Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs.
November 16, 2012 at 7:10 PM #754825CoronitaParticipantUpdated article.
http://money.cnn.com/2012/11/16/news/companies/hostess-closing/index.html?hpt=hp_t3
I don’t get it… 5000 screws it for 18500 others…Makes sense to me…Guess everyone’s happier now that everyone’s unemployed….
November 17, 2012 at 2:33 AM #754838CA renter
ParticipantWhile I agree that the concessions seemed pretty reasonable, there is more to the story:
…
Hostess was able to exit bankruptcy in 2009 for three reasons. The first was Ripplewood’s equity infusion of $130 million in return for control of the company (it currently owns about two-thirds of the equity). The second reason: substantial concessions by the two big unions. Annual labor cost savings to the company were about $110 million; thousands of union members lost their jobs. The third reason: Lenders agreed to stay in the game rather than drive Hostess into liquidation and take whatever pieces were left. The key lenders were Silver Point and Monarch. Both are hedge funds that specialize in investing in distressed companies — whether you call them saviors or vultures depends on whether you’re getting fed or getting eaten.———-
Even as it played the numbers game, Hostess had to face chaos in the corner office at the worst possible time. Driscoll, the CEO, departed suddenly and without explanation in March. It may have been that the Teamsters no longer felt it could trust him. In early February, Hostess had asked the bankruptcy judge to approve a sweet new employment deal for Driscoll. Its terms guaranteed him a base annual salary of $1.5 million, plus cash incentives and “long-term incentive” compensation of up to $2 million. If Hostess liquidated or Driscoll were fired without cause, he’d still get severance pay of $1.95 million as long as he honored a noncompete agreement.
When the Teamsters saw the court motion, Ken Hall, the union’s secretary-treasurer and No. 2 man, was irate. So much, he thought, for what he described as Driscoll’s “happy talk” about “shared sacrifice.” Hall says he tracked Driscoll down by phone and told him, “If you don’t withdraw this motion, these negotiations are done.” Hostess withdrew the motion a few weeks later when Driscoll left — the same Driscoll who, Hostess told the court in its motion, was “key” to “reestablishing” Hostess’s “competitive position going forward.” Abbott and Costello couldn’t have made this stuff up if they’d gone to Wharton.
The board replaced Driscoll with Greg Rayburn, a restructuring expert Hostess had hired as a consultant only nine days earlier. Rayburn was a serial turnaround specialist who had worked with such high-profile distressed businesses as WorldCom, Muzak Holdings, and New York City Off-Track Betting. He became Hostess’s sixth CEO in a decade. Within a month of taking over, Rayburn had to preside over a public-relations fiasco. Some unsecured creditors had informed the court that last summer — as the company was crumbling — four top Hostess executives received raises of up to 80%. (Driscoll had also received a pay raise back then.) The Teamsters saw this as more management shenanigans. “Looting” is how Hall described it in TV interviews.
Dick Gephardt, former House majority leader and current CEO , Gephardt GroupDick Gephardt, former House majority leader and current CEO , Gephardt Group
Rayburn announced that the pay of the four top executives would go down to $1 for the year, but that their full salaries would be reinstated no later than Jan. 1. Hostess pays Rayburn $125,000 a month, according to court filings. At the same time Rayburn became CEO, Gephardt’s son Matthew, 41, the COO of the Gephardt Group, was put on the Hostess board as a $100,000-a-year independent director.
November 17, 2012 at 6:52 AM #754839ocrenter
Participantthe typical battle of pro-union vs pro-business is once again playing out, we’ll probably see another 100 posts back and forth.
bottom line, sales have been declining for years, everyone proclaim love for it, but how many would eat it? The company was in bankruptcy 5 of the last 8 years! yes it makes for a great headline–“union strike leads to company’s death, killing jobs for 18000 workers,” but essentially we are looking at a fast quick death vs a few more months on artificial life support.
face it, the stuff is simply not fit for human consumption.
November 17, 2012 at 7:58 AM #754844scaredyclassic
Participantwhen i ate one a couple years back, it did not meet my recollected expectation of gastronomic ecstatsy. it was kind of bad tasting.
November 17, 2012 at 10:07 AM #754849CoronitaParticipantTwinkles were so good, but my favorites where ding dongs…
November 17, 2012 at 1:14 PM #754852Reality
Participant[quote=svelte]
It’s funny, I can remember in my 20s buying a dozen donuts a few times a year so the 3 of us (me, wife, son) could have 4 each. That sounds so preposterous now that I can’t believe we did it. Luckily we kicked that habit before it caught up with us.[/quote]
Seriously? A few times a year would be a problem? Lighten up Francis.
November 17, 2012 at 1:17 PM #754853ParticipantIMHO Hostess products are just too expensive. They may be a tad better than store brand but they cost quite a bit more.
November 17, 2012 at 6:18 PM #754854CDMA ENG
Participant[quote=flu]Twinkles were so good, but my favorites where ding dongs…[/quote]
Did everyone forget about Zingers! They were the best!
CE
November 17, 2012 at 6:53 PM #754856CoronitaParticipant[quote=CDMA ENG][quote=flu]Twinkles were so good, but my favorites where ding dongs…[/quote]
Did everyone forget about Zingers! They were the best!
CE[/quote]
Crap.. I thought someone else made those…
You know the sad part is my kid won’t ever know.
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