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Having had Swiss chocolate, I'd say it was far better than the American
item, being much sweeter, smoother and less gritty. Heshey Almond is very tasty, though!  Wendy of NJ wrote: > On 11 Nov 2004 00:41:39 -0800, > (neurocratic malfunction) wrote: > > >>over the weekend, i decided to be a little fancy and bought some >>imported european chocolate cuz i heard it's so much better than >>american stuff. >> >>bullshit. american stuff is much better. hershey almond is the best. > > > I used to agree with you (but it had to be DARK chocolate), but then, > a colleague came back from Eruope with some French chocolates. OMFG. > The only thing that supassed that was sex. (and only really GOOD sex). > |
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Sue wrote:
> Having had Swiss chocolate, I'd say it was far better than the American > item, being much sweeter, smoother and less gritty. > > Heshey Almond is very tasty, though! > "Mr. Goodbar" is better, but you don't see them in the stores much anymore after that movie... Best regards, Bob |
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I depend on taste tried both that and another and to tell fairly both were pleasant
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Its not compeletely that both european and american chocklates have some bad and some good...
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There is so much good chocolate in both Europe and the US. Brands like Dagoba, Amano and Scharffen Berger are great American brands. And there are so many different styles of European chocolate. How can you not like Swiss Lindt? But Valrhona, Maglio, Callebaut. Fantastic. |
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On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels"
> wrote: >Wendy of NJ wrote: >> >> On 11 Nov 2004 00:41:39 -0800, >> (neurocratic malfunction) wrote: >> >> >over the weekend, i decided to be a little fancy and bought some >> >imported european chocolate cuz i heard it's so much better than >> >american stuff. >> > >> >bullshit. american stuff is much better. hershey almond is the best. >> >> I used to agree with you (but it had to be DARK chocolate), but then, >> a colleague came back from Eruope with some French chocolates. OMFG. >> The only thing that supassed that was sex. (and only really GOOD sex). > >Wait'll you find out about Belgian! > >(And the readily available Godiva isn't considered the best over there.) I find the entire chocolate thing slightly amazing, considering the amount of processing it takes to convert cocoa/cacao to chocolate (and that someone figured out how to do it in the 17th century). |
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Wendy of NJ wrote:
> > On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels" > > wrote: > > >Wendy of NJ wrote: > >> > >> On 11 Nov 2004 00:41:39 -0800, > >> (neurocratic malfunction) wrote: > >> > >> >over the weekend, i decided to be a little fancy and bought some > >> >imported european chocolate cuz i heard it's so much better than > >> >american stuff. > >> > > >> >bullshit. american stuff is much better. hershey almond is the best. > >> > >> I used to agree with you (but it had to be DARK chocolate), but then, > >> a colleague came back from Eruope with some French chocolates. OMFG. > >> The only thing that supassed that was sex. (and only really GOOD sex). > > > >Wait'll you find out about Belgian! > > > >(And the readily available Godiva isn't considered the best over there.) > > I find the entire chocolate thing slightly amazing, considering the > amount of processing it takes to convert cocoa/cacao to chocolate (and > that someone figured out how to do it in the 17th century). I'm impressed by butter. And bread. And tapioca. And soufflé. And meringue. They're all just so inherently implausible -- kind of like, How did the eye evolve? -- Peter T. Daniels |
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On Thu, 11 Nov 2004 22:32:21 GMT, "Peter T. Daniels"
> wrote: >Wendy of NJ wrote: >> >> On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels" >> > wrote: >> >> >Wendy of NJ wrote: >> >> >> >> On 11 Nov 2004 00:41:39 -0800, >> >> (neurocratic malfunction) wrote: >> >> >> >> >over the weekend, i decided to be a little fancy and bought some >> >> >imported european chocolate cuz i heard it's so much better than >> >> >american stuff. >> >> > >> >> >bullshit. american stuff is much better. hershey almond is the best. >> >> >> >> I used to agree with you (but it had to be DARK chocolate), but then, >> >> a colleague came back from Eruope with some French chocolates. OMFG. >> >> The only thing that supassed that was sex. (and only really GOOD sex). >> > >> >Wait'll you find out about Belgian! >> > >> >(And the readily available Godiva isn't considered the best over there.) >> >> I find the entire chocolate thing slightly amazing, considering the >> amount of processing it takes to convert cocoa/cacao to chocolate (and >> that someone figured out how to do it in the 17th century). > >I'm impressed by butter. > >And bread. > >And tapioca. > >And soufflé. > >And meringue. > >They're all just so inherently implausible -- kind of like, How did the >eye evolve? But, according to current knowledge, the eye evolved independently on Earth about 18 different times, and they are all quite similar to each other. (OK, maybe it's 4 instead of 18, but still). It's like, to me anyway, someone looking at a crab or a lobster and thinking this thing could possibly be edible. |
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In article >,
Peter T. Daniels > wrote: >They're all just so inherently implausible -- kind of like, How did the >eye evolve? >-- >Peter T. Daniels Ever seen planaria flatworms? or octopusses? Eyes have evolved something like 8 separate times, including "half-an-eye" phases where all they are is light-sensitive patches hooked up to the nervous system. A fuller awareness of what's already been explored in the natural world puts things like eyes into perspective as practically guaranteed to arise, while leaving questions like how galaxies get spiral structures unanswered (My current pet hypothesis is that almost all spiral galaxies have arisen from mergers of smaller galaxies which used to orbit each other, but the events take place on such a vast scale of time and space and my grasp of numerical solutions to General Relativity is too weak for me to simulate the hypothesis in a computer and see what features of galaxies it might predict which nobody has looked for before--but watching this game from the sidelines is certainly exciting, see http://antwrp.gsfc.nasa.gov/apod/astropix.html for a wonderful archive of visual aids on this kind of topic). -- Matthew H. Fields http://personal.www.umich.edu/~fields Music: Splendor in Sound To be great, do things better and better. Don't wait for talent: no such thing. Brights have a naturalistic world-view. http://www.the-brights.net/ |
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In article >,
Peter T. Daniels > wrote: >They're all just so inherently implausible -- kind of like, How did the >eye evolve? >-- >Peter T. Daniels Ever seen planaria flatworms? or octopusses? Eyes have evolved something like 8 separate times, including "half-an-eye" phases where all they are is light-sensitive patches hooked up to the nervous system. A fuller awareness of what's already been explored in the natural world puts things like eyes into perspective as practically guaranteed to arise, while leaving questions like how galaxies get spiral structures unanswered (My current pet hypothesis is that almost all spiral galaxies have arisen from mergers of smaller galaxies which used to orbit each other, but the events take place on such a vast scale of time and space and my grasp of numerical solutions to General Relativity is too weak for me to simulate the hypothesis in a computer and see what features of galaxies it might predict which nobody has looked for before--but watching this game from the sidelines is certainly exciting, see http://antwrp.gsfc.nasa.gov/apod/astropix.html for a wonderful archive of visual aids on this kind of topic). -- Matthew H. Fields http://personal.www.umich.edu/~fields Music: Splendor in Sound To be great, do things better and better. Don't wait for talent: no such thing. Brights have a naturalistic world-view. http://www.the-brights.net/ |
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On Thu, 11 Nov 2004 22:32:21 GMT, "Peter T. Daniels"
> wrote: >Wendy of NJ wrote: >> >> On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels" >> > wrote: >> >> >Wendy of NJ wrote: >> >> >> >> On 11 Nov 2004 00:41:39 -0800, >> >> (neurocratic malfunction) wrote: >> >> >> >> >over the weekend, i decided to be a little fancy and bought some >> >> >imported european chocolate cuz i heard it's so much better than >> >> >american stuff. >> >> > >> >> >bullshit. american stuff is much better. hershey almond is the best. >> >> >> >> I used to agree with you (but it had to be DARK chocolate), but then, >> >> a colleague came back from Eruope with some French chocolates. OMFG. >> >> The only thing that supassed that was sex. (and only really GOOD sex). >> > >> >Wait'll you find out about Belgian! >> > >> >(And the readily available Godiva isn't considered the best over there.) >> >> I find the entire chocolate thing slightly amazing, considering the >> amount of processing it takes to convert cocoa/cacao to chocolate (and >> that someone figured out how to do it in the 17th century). > >I'm impressed by butter. > >And bread. > >And tapioca. > >And soufflé. > >And meringue. > >They're all just so inherently implausible -- kind of like, How did the >eye evolve? But, according to current knowledge, the eye evolved independently on Earth about 18 different times, and they are all quite similar to each other. (OK, maybe it's 4 instead of 18, but still). It's like, to me anyway, someone looking at a crab or a lobster and thinking this thing could possibly be edible. |
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In article >,
Peter T. Daniels > wrote: >They're all just so inherently implausible -- kind of like, How did the >eye evolve? >-- >Peter T. Daniels Ever seen planaria flatworms? or octopusses? Eyes have evolved something like 8 separate times, including "half-an-eye" phases where all they are is light-sensitive patches hooked up to the nervous system. A fuller awareness of what's already been explored in the natural world puts things like eyes into perspective as practically guaranteed to arise, while leaving questions like how galaxies get spiral structures unanswered (My current pet hypothesis is that almost all spiral galaxies have arisen from mergers of smaller galaxies which used to orbit each other, but the events take place on such a vast scale of time and space and my grasp of numerical solutions to General Relativity is too weak for me to simulate the hypothesis in a computer and see what features of galaxies it might predict which nobody has looked for before--but watching this game from the sidelines is certainly exciting, see http://antwrp.gsfc.nasa.gov/apod/astropix.html for a wonderful archive of visual aids on this kind of topic). -- Matthew H. Fields http://personal.www.umich.edu/~fields Music: Splendor in Sound To be great, do things better and better. Don't wait for talent: no such thing. Brights have a naturalistic world-view. http://www.the-brights.net/ |
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Wendy of NJ wrote:
> > On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels" > > wrote: > > >Wendy of NJ wrote: > >> > >> On 11 Nov 2004 00:41:39 -0800, > >> (neurocratic malfunction) wrote: > >> > >> >over the weekend, i decided to be a little fancy and bought some > >> >imported european chocolate cuz i heard it's so much better than > >> >american stuff. > >> > > >> >bullshit. american stuff is much better. hershey almond is the best. > >> > >> I used to agree with you (but it had to be DARK chocolate), but then, > >> a colleague came back from Eruope with some French chocolates. OMFG. > >> The only thing that supassed that was sex. (and only really GOOD sex). > > > >Wait'll you find out about Belgian! > > > >(And the readily available Godiva isn't considered the best over there.) > > I find the entire chocolate thing slightly amazing, considering the > amount of processing it takes to convert cocoa/cacao to chocolate (and > that someone figured out how to do it in the 17th century). I'm impressed by butter. And bread. And tapioca. And soufflé. And meringue. They're all just so inherently implausible -- kind of like, How did the eye evolve? -- Peter T. Daniels |
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Wendy of NJ wrote:
> > On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels" > > wrote: > > >Wendy of NJ wrote: > >> > >> On 11 Nov 2004 00:41:39 -0800, > >> (neurocratic malfunction) wrote: > >> > >> >over the weekend, i decided to be a little fancy and bought some > >> >imported european chocolate cuz i heard it's so much better than > >> >american stuff. > >> > > >> >bullshit. american stuff is much better. hershey almond is the best. > >> > >> I used to agree with you (but it had to be DARK chocolate), but then, > >> a colleague came back from Eruope with some French chocolates. OMFG. > >> The only thing that supassed that was sex. (and only really GOOD sex). > > > >Wait'll you find out about Belgian! > > > >(And the readily available Godiva isn't considered the best over there.) > > I find the entire chocolate thing slightly amazing, considering the > amount of processing it takes to convert cocoa/cacao to chocolate (and > that someone figured out how to do it in the 17th century). I'm impressed by butter. And bread. And tapioca. And soufflé. And meringue. They're all just so inherently implausible -- kind of like, How did the eye evolve? -- Peter T. Daniels |
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In article >,
"Peter T. Daniels" > wrote: > Wendy of NJ wrote: > > > > On 11 Nov 2004 00:41:39 -0800, > > (neurocratic malfunction) wrote: > > > > >over the weekend, i decided to be a little fancy and bought some > > >imported european chocolate cuz i heard it's so much better than > > >american stuff. > > > > > >bullshit. american stuff is much better. hershey almond is the best. > > > > I used to agree with you (but it had to be DARK chocolate), but then, > > a colleague came back from Eruope with some French chocolates. OMFG. > > The only thing that supassed that was sex. (and only really GOOD sex). > > Wait'll you find out about Belgian! > > (And the readily available Godiva isn't considered the best over there.) Godiva chocolate is an expensive joke. :-P Dove and Lindt are best IMHO. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Katra wrote:
> > In article >, > "Peter T. Daniels" > wrote: > > > Wendy of NJ wrote: > > > > > > On 11 Nov 2004 00:41:39 -0800, > > > (neurocratic malfunction) wrote: > > > > > > >over the weekend, i decided to be a little fancy and bought some > > > >imported european chocolate cuz i heard it's so much better than > > > >american stuff. > > > > > > > >bullshit. american stuff is much better. hershey almond is the best. > > > > > > I used to agree with you (but it had to be DARK chocolate), but then, > > > a colleague came back from Eruope with some French chocolates. OMFG. > > > The only thing that supassed that was sex. (and only really GOOD sex). > > > > Wait'll you find out about Belgian! > > > > (And the readily available Godiva isn't considered the best over there.) > > Godiva chocolate is an expensive joke. :-P > > Dove and Lindt are best IMHO. Dove is from Chicago, not Belgium. -- Peter T. Daniels |
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In article >,
"Peter T. Daniels" > wrote: > Wendy of NJ wrote: > > > > On 11 Nov 2004 00:41:39 -0800, > > (neurocratic malfunction) wrote: > > > > >over the weekend, i decided to be a little fancy and bought some > > >imported european chocolate cuz i heard it's so much better than > > >american stuff. > > > > > >bullshit. american stuff is much better. hershey almond is the best. > > > > I used to agree with you (but it had to be DARK chocolate), but then, > > a colleague came back from Eruope with some French chocolates. OMFG. > > The only thing that supassed that was sex. (and only really GOOD sex). > > Wait'll you find out about Belgian! > > (And the readily available Godiva isn't considered the best over there.) Godiva chocolate is an expensive joke. :-P Dove and Lindt are best IMHO. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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"Peter T. Daniels" > schrieb:
>Wendy of NJ wrote: >>=20 >> On 11 Nov 2004 00:41:39 -0800, >> (neurocratic malfunction) wrote: >>=20 >> >over the weekend, i decided to be a little fancy and bought some >> >imported european chocolate cuz i heard it's so much better than >> >american stuff. >> > >> >bullshit. american stuff is much better. hershey almond is the best. >>=20 >> I used to agree with you (but it had to be DARK chocolate), but then, >> a colleague came back from Eruope with some French chocolates. OMFG. >> The only thing that supassed that was sex. (and only really GOOD sex). > >Wait'll you find out about Belgian! > >(And the readily available Godiva isn't considered the best over there.) Of course not! Godiva is extremely overpriced much to sweet rubbish :-) But in my opinion Belgian chocolate is usually overrated. To fat and to sweet. I remember only one very good Belgian cholatier (but I do not remember his name in the moment. The boxes are black and of square shape...). Best chocolate comes from France and Italy. Bonnat, Amedei and Domori use the best cacoa beans and produce extremely high quality chocolate bars of fantastic (and surpisingly different) taste. look at: www.seventypercent.co.uk RB |
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In article >,
"Peter T. Daniels" > wrote: > Wendy of NJ wrote: > > > > On 11 Nov 2004 00:41:39 -0800, > > (neurocratic malfunction) wrote: > > > > >over the weekend, i decided to be a little fancy and bought some > > >imported european chocolate cuz i heard it's so much better than > > >american stuff. > > > > > >bullshit. american stuff is much better. hershey almond is the best. > > > > I used to agree with you (but it had to be DARK chocolate), but then, > > a colleague came back from Eruope with some French chocolates. OMFG. > > The only thing that supassed that was sex. (and only really GOOD sex). > > Wait'll you find out about Belgian! > > (And the readily available Godiva isn't considered the best over there.) Godiva chocolate is an expensive joke. :-P Dove and Lindt are best IMHO. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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"Peter T. Daniels" > schrieb:
>Wendy of NJ wrote: >>=20 >> On 11 Nov 2004 00:41:39 -0800, >> (neurocratic malfunction) wrote: >>=20 >> >over the weekend, i decided to be a little fancy and bought some >> >imported european chocolate cuz i heard it's so much better than >> >american stuff. >> > >> >bullshit. american stuff is much better. hershey almond is the best. >>=20 >> I used to agree with you (but it had to be DARK chocolate), but then, >> a colleague came back from Eruope with some French chocolates. OMFG. >> The only thing that supassed that was sex. (and only really GOOD sex). > >Wait'll you find out about Belgian! > >(And the readily available Godiva isn't considered the best over there.) Of course not! Godiva is extremely overpriced much to sweet rubbish :-) But in my opinion Belgian chocolate is usually overrated. To fat and to sweet. I remember only one very good Belgian cholatier (but I do not remember his name in the moment. The boxes are black and of square shape...). Best chocolate comes from France and Italy. Bonnat, Amedei and Domori use the best cacoa beans and produce extremely high quality chocolate bars of fantastic (and surpisingly different) taste. look at: www.seventypercent.co.uk RB |
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"Peter T. Daniels" > schrieb:
>Wendy of NJ wrote: >>=20 >> On 11 Nov 2004 00:41:39 -0800, >> (neurocratic malfunction) wrote: >>=20 >> >over the weekend, i decided to be a little fancy and bought some >> >imported european chocolate cuz i heard it's so much better than >> >american stuff. >> > >> >bullshit. american stuff is much better. hershey almond is the best. >>=20 >> I used to agree with you (but it had to be DARK chocolate), but then, >> a colleague came back from Eruope with some French chocolates. OMFG. >> The only thing that supassed that was sex. (and only really GOOD sex). > >Wait'll you find out about Belgian! > >(And the readily available Godiva isn't considered the best over there.) Of course not! Godiva is extremely overpriced much to sweet rubbish :-) But in my opinion Belgian chocolate is usually overrated. To fat and to sweet. I remember only one very good Belgian cholatier (but I do not remember his name in the moment. The boxes are black and of square shape...). Best chocolate comes from France and Italy. Bonnat, Amedei and Domori use the best cacoa beans and produce extremely high quality chocolate bars of fantastic (and surpisingly different) taste. look at: www.seventypercent.co.uk RB |
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I'm with you, Nancy! Best is a subjective term. In my never humble opinion,
the people who enjoy Hershey's or Nestle's just leave more of what I like for me! <G> -- Wendy http://griffinsflight.com/Quilting/quilt1.htm de-fang email address to reply "Nancy Dooley" > wrote in message om... > (neurocratic malfunction) wrote in message > . com>... >> over the weekend, i decided to be a little fancy and bought some >> imported european chocolate cuz i heard it's so much better than >> american stuff. >> >> bullshit. american stuff is much better. hershey almond is the best. > > Which chocolate is "best," depends on the taster - every one has a > different reaction, and it's foolish to say one is better than > another. > > N. |
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neurocratic malfunction wrote:
> over the weekend, i decided to be a little fancy and bought some > imported european chocolate cuz i heard it's so much better than > american stuff. > > bullshit. american stuff is much better. hershey almond is the best. Over the weekend you parents bought a computer and you decided to troll news groups |
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Dave Smith wrote,
> neurocratic malfunction wrote: > > > over the weekend, i decided to be a little fancy and bought some > > imported european chocolate cuz i heard it's so much better than > > american stuff. > > > > bullshit. american stuff is much better. hershey almond is the best. > > Over the weekend you parents bought a computer and you decided to troll > news groups Congratulations for your correct identification of Trollus Useneticus, a very common species with manual dexterity but only the intelligence to quarrel. later bliss -- C O C O A Powered... (at california dot com) -- "It is by will alone I set my mind in motion. It is by the beans of cocoa that the thoughts acquire speed, the thighs acquire girth, the girth become a warning. It is by theobromine alone I set my mind in motion." --from Someone else's Dune spoof ripped to my taste. |
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American chocolate, like American made
motocycles is garbage. -Rich |
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Yes. and may i say Yes again.
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That is what they use in the very top restaurants (gordon ramsey etc)
__________________
Jake Honeywill Event Coordinator Octopus Food Limited Excellent Catering for Special Events London Corporate Caterers |
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Dave Smith > wrote in message >...
> neurocratic malfunction wrote: > > > over the weekend, i decided to be a little fancy and bought some > > imported european chocolate cuz i heard it's so much better than > > american stuff. > > > > bullshit. american stuff is much better. hershey almond is the best. > > Over the weekend you parents bought a computer and you decided to troll > news groups I believe the OP is Tony Gaza, infamous all over Usenet for this sort of post. I'm not even sure he reads the replies. Cindy Hamilton |
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Dave Smith > wrote in message >...
> neurocratic malfunction wrote: > > > over the weekend, i decided to be a little fancy and bought some > > imported european chocolate cuz i heard it's so much better than > > american stuff. > > > > bullshit. american stuff is much better. hershey almond is the best. > > Over the weekend you parents bought a computer and you decided to troll > news groups I believe the OP is Tony Gaza, infamous all over Usenet for this sort of post. I'm not even sure he reads the replies. Cindy Hamilton |
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neurocratic malfunction wrote: > > over the weekend, i decided to be a little fancy and bought some > imported european chocolate cuz i heard it's so much better than > american stuff. > > bullshit. american stuff is much better. hershey almond is the best. Let's put it this way: if you like Hershey's at all, you won't ever like decent chocolate whether it's 'European' or American. Hershey's has so little cocoa solid in it, it probably wouldn't even be legally considered chocolate in some places. |
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(CJRA) wrote in message om>...
> (neurocratic malfunction) wrote in message . com>... > > over the weekend, i decided to be a little fancy and bought some > > imported european chocolate cuz i heard it's so much better than > > american stuff. > > > > bullshit. american stuff is much better. hershey almond is the best. > > Depends on what you bought. DH says that about French chocolate, but > he's swiss . He can tell the difference between chocolate made in> Switzerland and in France, even if it's the same label (ditto for > Germany, tho he says it's better than the French stuff). What is > available in the US is often different, even tho it says 'imported' > than what is sold locally in the country of origin. We don't even buy > chocolate "made in Switzerland" in the US, it doesn't taste the same. > Just like beer - even though it may be Guinness, it's not the same as > the Guinness you get in a pub in Ireland. > > > I grew up in the US. I never liked chocolate much. One day I tasted > Real Swiss chocolate. Oh my. I decided I liked chocolate afterall, > still don't eat the US stuff though. I'd say Belgian is probably the > best however. I think Marabou from Sweden, Droste from Holland are nice..but Lindt from Switzerland is the best! |
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(CJRA) wrote in message om>...
> (neurocratic malfunction) wrote in message . com>... > > over the weekend, i decided to be a little fancy and bought some > > imported european chocolate cuz i heard it's so much better than > > american stuff. > > > > bullshit. american stuff is much better. hershey almond is the best. > > Depends on what you bought. DH says that about French chocolate, but > he's swiss . He can tell the difference between chocolate made in> Switzerland and in France, even if it's the same label (ditto for > Germany, tho he says it's better than the French stuff). What is > available in the US is often different, even tho it says 'imported' > than what is sold locally in the country of origin. We don't even buy > chocolate "made in Switzerland" in the US, it doesn't taste the same. > Just like beer - even though it may be Guinness, it's not the same as > the Guinness you get in a pub in Ireland. > > > I grew up in the US. I never liked chocolate much. One day I tasted > Real Swiss chocolate. Oh my. I decided I liked chocolate afterall, > still don't eat the US stuff though. I'd say Belgian is probably the > best however. I think Marabou from Sweden, Droste from Holland are nice..but Lindt from Switzerland is the best! |
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neurocratic malfunction wrote: > > over the weekend, i decided to be a little fancy and bought some > imported european chocolate cuz i heard it's so much better than > american stuff. > > bullshit. american stuff is much better. hershey almond is the best. Let's put it this way: if you like Hershey's at all, you won't ever like decent chocolate whether it's 'European' or American. Hershey's has so little cocoa solid in it, it probably wouldn't even be legally considered chocolate in some places. |
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> hershey almond is the best.
> > ############# You're an idiot. BG |
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| is european chocolate better than american chocolate? | General Cooking | |||
| Need help/info on making custom chocolate mold (for chocolate lolipop-ish things | Chocolate | |||
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