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| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
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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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