|
Tiggum posted:White chocolate is mostly terrible. The bar for it to be worthwhile is so much higher than for dark chocolate that the vast majority of the time it's just not going to reach it. And even at it's best, it pretty much only works as a component. I can't imagine ever choosing to eat white chocolate by itself. That's pretty much where I'm at, although I have a suspicion that it might be because American milk chocolate is totally dominated by garbage tier stuff like Hershey's and higher end stuff sticks to dark chocolate to shake the association.
|
#
?
May 28, 2020 12:26
|
|
|
|
| # ? Apr 23, 2024 16:48 |
|
|
I just eat gummies because gummies are the best. I don't like the ones shaped like teeth because it seems creepy to chew on teeth.
|
|
#
?
May 28, 2020 12:28
|
|
|
I make ice cream with 70% dark chocolate and it's muy bueno tbh. Creme Anglaise base which makes about 1L and then 150g of chocolate
|
|
#
?
May 28, 2020 12:58
|
|
|
To inappropriately defend myself further, I want to say that the whole deal with dark chocolate for me is all the different varieties / makers / growing regions / single origins that are available. Chocolate is cheap and you can give yourself an amazing tasting experience with a few bucks' worth of chocolate that you eat small enough amounts of that it doesn't even impact your calorie intake. It's like wine tasting, without the cost and the drunkenness. There are dark chocolates that taste like peanut butter, that taste like sour cherries, that taste like raspberries, that taste like brake dust. And the cacao percentage is a fairly small factor in all that. There are 65% bars that are amazing and 78% bars that are ugh. Higher than like 85% is pretty unpleasant and nobody eats it who isn't trying to prove some kind of hot-sauce-esque manliness point. I dare anyone to read through this ten-part food columnist's takedown of a wanna-be "boutique"/"high-end" chocolate maker from 15 years ago and not just find it a complete delight, to say nothing of wanting to try all the different brands that are being talked about : http://dallasfood.org/2006/12/noka-chocolate-part-1/ My point is there's a difference between this and snobbiness, and while I realize not that many people are into it, I think it's fascinating and want more people to give it a shot.
|
|
#
?
May 28, 2020 13:18
|
|
|
Candychat: I discovered a Scandinavian candy called Tyrkisk Peber ( https://en.wikipedia.org/wiki/Tyrkisk_peber ) and it's awesome.
|
|
#
?
May 28, 2020 13:44
|
|
|
Pigsfeet on Rye posted:Candychat: I discovered a Scandinavian candy called Tyrkisk Peber ( https://en.wikipedia.org/wiki/Tyrkisk_peber ) and it's awesome. Why do these people insist on putting ammonium chloride in all their food?
|
|
#
?
May 28, 2020 13:48
|
|
|
LifeSunDeath posted:Why do these people insist on putting ammonium chloride in all their food? I don't know, but the candy is good.
|
|
#
?
May 28, 2020 13:57
|
|
|
LifeSunDeath posted:Why do these people insist on putting ammonium chloride in all their food? Because they are Metal like that. Salmiak is great.
|
|
#
?
May 28, 2020 14:05
|
|
|
McSpergin posted:It's carAmel not carmel WITCHCRAFT posted:Also, Reese's never should have made white chocolate peanut butter cups. They are terrible, the flavor just doesn't mix with the peanut butter filling.
|
|
#
?
May 28, 2020 14:27
|
|
|
zedprime posted:Luv 2 eat fat encased in fat thickened with sugar. Me too, usually!
|
|
#
?
May 28, 2020 14:38
|
|
|
zedprime posted:Not seeing the difference. You just described every cookie or candy.
|
|
#
?
May 28, 2020 14:40
|
|
|
LifeSunDeath posted:You just described every cookie or candy.
|
|
#
?
May 28, 2020 14:46
|
|
|
zedprime posted:One of the layers is usually flavored with something though. White chocolate peanut butter cups is like they looked at peanut protein in vegetable oil and were like "you know what, that's spicey enough. Let's cover it in cocoa fat substrate and call it a day." I'm a huge fan of PB cups, and the white chocolate ones are very bland. But just saying "Nice Fat/Sugar slurry you dingus" is comedy because the more I've been baking, the more I've realized that all sweets are the same bullshit, and it's not very interesting or appealing. The end results are great though. For instance, made these PB cookies a few days ago:  Butter, PB, flour, sugar, vanilla, egg...it's nothing special but sure is delicious.
|
|
#
?
May 28, 2020 14:52
|
|
|
LifeSunDeath posted:I'm a huge fan of PB cups, and the white chocolate ones are very bland. But just saying "Nice Fat/Sugar slurry you dingus" is comedy because the more I've been baking, the more I've realized that all sweets are the same bullshit, and it's not very interesting or appealing. The end results are great though.
|
|
#
?
May 28, 2020 14:55
|
|
|
Does anyone have a copy of that What İs Waiting For My Boyfriend picture? İ can't locate it and google is no help.
|
|
#
?
May 28, 2020 14:57
|
|
|
Pigsfeet on Rye posted:Candychat: I discovered a Scandinavian candy called Tyrkisk Peber ( https://en.wikipedia.org/wiki/Tyrkisk_peber ) and it's awesome. His wife got on IRC purely to type words in all caps at me about them when he had received it and was going through the contents. The friend also said that they tasted like "the sin of mankind". It was very much the best result I could have hoped for.
|
|
#
?
May 28, 2020 15:00
|
|
|
zedprime posted:You're kind of selling short the alchemy of baking. Flour getting toasted in the oven is an ocean of flavor that would terrify the inventor of the white chocolate peanut butter cup. Yes and no. Caramelization/Carbonization of sugar/flour does enhance the flavor profile, but I'm just pointing out that the core mass of the desserts is simply fat/sugar and essentially all the same. I think baking made me jaded, I don't enjoy sweets in the same way because my brain is no longer tricked by presentation/texture, I can taste the ingredients in cakes/cookies are they are all very similar.
|
|
#
?
May 28, 2020 15:04
|
|
|
KennyMan666 posted:Am Swede. Put a bag of these in a box I sent to an American friend a number of years back. I'm dying at this post I hope you sent them some surströmming for christmas
|
|
#
?
May 28, 2020 15:43
|
|
|
Choco chat: I really don't particularly like bitter flavours (I'm the sort of guy who puts lots of sugar in coffee/tea) so dark chocolate all just kinda tastes like the same blah flavour to me.
|
|
#
?
May 28, 2020 15:58
|
|
|
LifeSunDeath posted:You just described every cookie or candy. Or goon 
|
|
#
?
May 28, 2020 16:02
|
|
|
Added cardamom to a peach cobbler the other day, it was a game changer
|
|
#
?
May 28, 2020 16:04
|
|
|
I would eat that whole cobbler, especially with the cardamom. Cardamom baked goods are 
|
|
#
?
May 28, 2020 16:30
|
|
|
LifeSunDeath posted:I'm a huge fan of PB cups, and the white chocolate ones are very bland. But just saying "Nice Fat/Sugar slurry you dingus" is comedy because the more I've been baking, the more I've realized that all sweets are the same bullshit, and it's not very interesting or appealing. The end results are great though. Flour is for the week. 1 cup peanut butter 1 cup sugar 1 egg and 1 teaspoon of vanilla in the oven at 350 for 10 minutes. They aren't going to seem done but take them out and let them cool they'll solidify.
|
|
#
?
May 28, 2020 16:55
|
|
|
rodbeard posted:Flour is for the week. 1 cup peanut butter 1 cup sugar 1 egg and 1 teaspoon of vanilla in the oven at 350 for 10 minutes. They aren't going to seem done but take them out and let them cool they'll solidify. This sounds very similar to what I'd eat as a kid, it was way more peanutbuttery but just fell apart, also it would spread out during cooking something awful.
|
|
#
?
May 28, 2020 17:05
|
|
|
LifeSunDeath posted:Added cardamom to a peach cobbler the other day, it was a game changer this looks amazing
|
|
#
?
May 28, 2020 18:01
|
|
|
KennyMan666 posted:Am Swede. Put a bag of these in a box I sent to an American friend a number of years back. I buy them via Amazon from a Finnish company and love them. Some friends are still in the "eh, I'm not convinced yet" stage.
|
|
#
?
May 28, 2020 18:27
|
|
|
rodbeard posted:Flour is for the week. 1 cup peanut butter 1 cup sugar 1 egg and 1 teaspoon of vanilla in the oven at 350 for 10 minutes. They aren't going to seem done but take them out and let them cool they'll solidify.
|
|
#
?
May 28, 2020 19:45
|
|
|
KennyMan666 posted:Am Swede. Put a bag of these in a box I sent to an American friend a number of years back. I brought a bag of Djungelvrål to the US. Got one ”I can’t believe you let me put that in my mouth!” 
|
|
#
?
May 28, 2020 21:19
|
|
|
RL afp. My first shipment from a restaurant supply store got delayed by UPS (I saw the truck just around the corner yesterday evening but apparently he decided to knock off and leave it for today). As a result I have something like 30lbs of partially thawed ground turkey. What should I do with it and will I die if (when) I eat it.  
|
|
#
?
May 28, 2020 21:24
|
|
|
Scarodactyl posted:RL afp. Throw that poo poo out, goon. Also get in contact with the place that sold it to you.
|
|
#
?
May 28, 2020 21:27
|
|
|
Scarodactyl posted:RL afp. You say partially thawed, so it's still cold, right? If it is still refrigerator temperature it should be fine to cook. Once ti's cooked you can refreeze it if you aren't up to eating 30lbs of turkey tonight.
|
|
#
?
May 28, 2020 21:27
|
|
|
https://gfycat.com/pessimisticdizzybushbaby
|
|
#
?
May 28, 2020 21:29
|
|
|
You make some calls and get a free replacement of 30 lbs frozen turkey.
|
|
#
?
May 28, 2020 21:30
|
|
|
I have no doubt they will replace it, but these are tough times to be throwing out a month's worth of meat (and it isn't trash day for a week anyway). It is still refrigerator cold, all at least partially frozen. So I think I'll cook it all and then refreeze and hope for the best??? This after I chickened out of egg yolk coffee.
|
|
#
?
May 28, 2020 21:41
|
|
|
Yeah if it's still cold and you trust that it wasn't defrosted and re-frozen beforehand you should be able to cook it and then freeze the product.
|
|
#
?
May 28, 2020 21:43
|
|
|
JUST EAT IT
|
|
#
?
May 28, 2020 22:02
|
|
|
Panicked a little when they brought out the egg wash, I thought they were gonna deep fry it.
|
|
#
?
May 28, 2020 22:15
|
|
|
SCARODACTYL EAT THE MEAT
|
|
#
?
May 28, 2020 22:18
|
|
|
Meat goes through many freezing/thawing cycles at the factory, it's totally normal.
|
|
#
?
May 28, 2020 22:21
|
|
|
|
| # ? Apr 23, 2024 16:48 |
|
|
https://twitter.com/OutOfContextMex/status/1266089664965902336?s=20
|
|
#
?
May 28, 2020 22:25
|
|