Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
hour of this day, yours truly started and finished a Trader Joe's 73% super
dark, dark chocolate bar.

Andy

In article >, Andy <q>
wrote:

> Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
> hour of this day, yours truly started and finished a Trader Joe's 73% super
> dark, dark chocolate bar.
>
> Andy
>

Try a dark chocolate Lindts truffle bar...... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 05 Oct 2005 14:44:04 -0500, Andy <q> wrote:

>Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
>hour of this day, yours truly started and finished a Trader Joe's 73% super
>dark, dark chocolate bar.
>
>Andy


Not one of the HUGE things, is it - the ones over a pound?

Boron

Boron Elgar wrote:

> Not one of the HUGE things, is it - the ones over a pound?


Nope. It's the 3.5 oz (100g) bar

On Wed, 05 Oct 2005 15:48:06 -0500, Andy <q> wrote:

>Boron Elgar wrote:
>
>> Not one of the HUGE things, is it - the ones over a pound?
>
>
>Nope. It's the 3.5 oz (100g) bar


Oh, good. You'll live through that easily and happily.

Boron

OmManiPadmeOmelet wrote:

> In article >, Andy <q>
> wrote:
>
> > Let it be officially proclaimed that between the 12 o'clock and 4
> o'clock
> > hour of this day, yours truly started and finished a Trader Joe's
> 73% super
> > dark, dark chocolate bar.
> >
> > Andy
> >
>
> Try a dark chocolate Lindts truffle bar...... ;-)

We get a local product 'chocolate decadence' that is almost coma
inducing. One year i made the mistake of admiring a whole cake, while
in a store with a friend, knowing i could only eat one slice at the risk
of a coma. A few days later same friend brought me a whole cake for my
B'day.

I served it with Ben & Jerry's chocolate fudge ice cream & hot chocolate
sauce and a cup of "Abulita" Mexican drinking chocolate, and promptly
went comatose.

I am seriously tempted to make a chocolate rose mixture. I have had
rose ice cream and liked it and seem to think the rose and chocolate
would go together.

A google group search on < joseph+littleshoes+catalan+cake > will bring
up a favourite chocolate and port cake recipe.
---
JL



> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

"Andy" <q> wrote in message
.. .
> Boron Elgar wrote:
>
>> Not one of the HUGE things, is it - the ones over a pound?

> Nope. It's the 3.5 oz (100g) bar

Took you that long? Amatuer.

nancy

Andy wrote:
>
> Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
> hour of this day, yours truly started and finished a Trader Joe's 73% super
> dark, dark chocolate bar.
>
> Andy

I had a chocolate craving after lunch today and scarfed back a handful
of chocolate chips. ....Sharon

Nancy Young wrote:

>
> "Andy" <q> wrote in message
> .. .
>> Boron Elgar wrote:
>>
>>> Not one of the HUGE things, is it - the ones over a pound?
>
>> Nope. It's the 3.5 oz (100g) bar
>
> Took you that long? Amatuer.
>
> nancy


But... but...

Hrrumph!

"Boron Elgar" > wrote in message
...
> On Wed, 05 Oct 2005 14:44:04 -0500, Andy <q> wrote:
>
>>Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
>>hour of this day, yours truly started and finished a Trader Joe's 73%
>>super
>>dark, dark chocolate bar.
>>
>>Andy
>
Mon Dieu, Andy! A month or so ago I had a Valhrona candy bar from TJ's.
I'm thinking it was perhaps even more than 73%, but can't prove it. It was
a 4 oz-er, I think and I shared it. But alas, I had to take a dizzy pill, I
swear it. The last time I was there, I bought Valhrona cocoa powder. It
looks like it came from the deepest parts of .... It sure looks stout to
me!
I hope you sleep tonight.
Dee Dee

Dee Randall wrote:

>
> "Boron Elgar" > wrote in message
> ...
>> On Wed, 05 Oct 2005 14:44:04 -0500, Andy <q> wrote:
>>
>>>Let it be officially proclaimed that between the 12 o'clock and 4
>>>o'clock hour of this day, yours truly started and finished a Trader
>>>Joe's 73% super
>>>dark, dark chocolate bar.
>>>
>>>Andy
>>
> Mon Dieu, Andy! A month or so ago I had a Valhrona candy bar from
> TJ's. I'm thinking it was perhaps even more than 73%, but can't prove
> it. It was a 4 oz-er, I think and I shared it. But alas, I had to
> take a dizzy pill, I swear it. The last time I was there, I bought
> Valhrona cocoa powder. It looks like it came from the deepest parts
> of .... It sure looks stout to me!
> I hope you sleep tonight.
> Dee Dee


I'm porchin it, listening to the Kinks on the CD player. Might spend
another night on the porch.

Long distance, long distance, long distance...

All the best,

Andy

Andy wrote:

> Let it be officially proclaimed that between the 12 o'clock and 4
> o'clock hour of this day, yours truly started and finished a Trader
> Joe's 73% super dark, dark chocolate bar.

Currently, studies show dark chocolate to be good for you. Hurry and
eat it before they change their minds.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

at Wed, 05 Oct 2005 20:59:16 GMT in >,
(Joseph Littleshoes) wrote :

>OmManiPadmeOmelet wrote:
>
>> In article >, Andy <q>
>> wrote:
>>
>> > Let it be officially proclaimed that between the 12 o'clock and 4
>> o'clock
>> > hour of this day, yours truly started and finished a Trader Joe's
>> 73% super
>> > dark, dark chocolate bar.

Now try an 85% such as Lindt's. *That's* getting serious. Oh, and if you
want to graduate to the big leagues, you should eat it in a single sitting
(say, no more than 5 minutes) After that you can move up to Cluizel Noir
Infini or Domori 100%.

>I am seriously tempted to make a chocolate rose mixture. I have had
>rose ice cream and liked it and seem to think the rose and chocolate
>would go together.

They will. Buy Guittard Chucuri for this application which is the best
chocolate you can possibly pair with rosewater, at least IMHO.

Need a recipe for rose ice cream, btw? I have one if you want it.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:

> Now try an 85% such as Lindt's. *That's* getting serious. Oh, and if
> you want to graduate to the big leagues, you should eat it in a single
> sitting (say, no more than 5 minutes) After that you can move up to
> Cluizel Noir Infini or Domori 100%.


Alex,

85% dark must be pretty bitter! 73% does have a tinge of bitter. Who
sells Lindt's?

All the best,

Andy

Andy wrote:
> Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
> hour of this day, yours truly started and finished a Trader Joe's 73% super
> dark, dark chocolate bar.
>
> Andy
>


Why'd it take you so long? ;-)

gloria p

Alex Rast wrote:

> at Wed, 05 Oct 2005 20:59:16 GMT in >,
> (Joseph Littleshoes) wrote :
>
> >OmManiPadmeOmelet wrote:
> >
>
> >I am seriously tempted to make a chocolate rose mixture. I have had
> >rose ice cream and liked it and seem to think the rose and chocolate
> >would go together.
>
> They will. Buy Guittard Chucuri for this application which is the best
>
> chocolate you can possibly pair with rosewater, at least IMHO.
>
> Need a recipe for rose ice cream, btw? I have one if you want it.

I have used rose petals from a person i trusted to be an organic
gardener to make a rose flavoured syrup for ice cream, but for that
reason i am hesitant to make 'Rose' ice cream. From what i have read
about cooking with roses it is very difficult to nearly impossible to
get organic, contaminant free, rose petals.
---
JL

>
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)

On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in rec.food.cooking:

> Alex Rast wrote:
>
>> at Wed, 05 Oct 2005 20:59:16 GMT in >,
>> (Joseph Littleshoes) wrote :
>>
>> >OmManiPadmeOmelet wrote:
>> >
>>
>> >I am seriously tempted to make a chocolate rose mixture. I have had
>> >rose ice cream and liked it and seem to think the rose and chocolate
>> >would go together.
>>
>> They will. Buy Guittard Chucuri for this application which is the best
>>
>> chocolate you can possibly pair with rosewater, at least IMHO.
>>
>> Need a recipe for rose ice cream, btw? I have one if you want it.
>
> I have used rose petals from a person i trusted to be an organic
> gardener to make a rose flavoured syrup for ice cream, but for that
> reason i am hesitant to make 'Rose' ice cream. From what i have read
> about cooking with roses it is very difficult to nearly impossible to
> get organic, contaminant free, rose petals.
> ---
> JL

I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Puester" > wrote in message
...
> Andy wrote:
>> Let it be officially proclaimed that between the 12 o'clock and 4 o'clock
>> hour of this day, yours truly started and finished a Trader Joe's 73%
>> super dark, dark chocolate bar.
>>
>> Andy
========
> Why'd it take you so long? ;-)
>
> gloria p
========

That was the first question that popped into my mind. I mean HEY, I
understand wanting to savor the flavor... but for THAT long?! I'm thinking
20 or 30 minutes MAXIMUM!
--
Syssi

"Wayne Boatwright" > wrote in message
...
> On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in
> rec.food.cooking:
>
>> Alex Rast wrote:
>>
>>> at Wed, 05 Oct 2005 20:59:16 GMT in >,
>>> (Joseph Littleshoes) wrote :
>>>
>>> >OmManiPadmeOmelet wrote:
>>> >
>>>
>>> >I am seriously tempted to make a chocolate rose mixture. I have had
>>> >rose ice cream and liked it and seem to think the rose and chocolate
>>> >would go together.
>>>
>>> They will. Buy Guittard Chucuri for this application which is the best
>>>
>>> chocolate you can possibly pair with rosewater, at least IMHO.
>>>
>>> Need a recipe for rose ice cream, btw? I have one if you want it.
>>
>> I have used rose petals from a person i trusted to be an organic
>> gardener to make a rose flavoured syrup for ice cream, but for that
>> reason i am hesitant to make 'Rose' ice cream. From what i have read
>> about cooking with roses it is very difficult to nearly impossible to
>> get organic, contaminant free, rose petals.
>> ---
>> JL
>
> I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.
>
> --
> Wayne Boatwright *¿*

Wayne, does the rosewater above differ in ingredients, if you know, from
rosewater that is sold in the mid-eastern stores? The bottle I have now is
the brand "Hazou" packed by Hazou Foods, New Jersey, 10 oz. Ingredients:
Purified water, Pure Natural Rose Oil.
Thanks,
Dee Dee

On Wed, 05 Oct 2005 20:59:16 GMT, Joseph Littleshoes wrote:

> We get a local product 'chocolate decadence' that is almost coma
> inducing. One year i made the mistake of admiring a whole cake, while
> in a store with a friend, knowing i could only eat one slice at the risk
> of a coma. A few days later same friend brought me a whole cake for my
> B'day.

Please invite me over to help you dispose of the leftovers after your
next birthday... it's the very least I can do to help out in the
interest of inter-city relationships.

Sanctimoniously Yours,
sf

On Thu, 06 Oct 2005 00:30:54 -0000, Alex Rast wrote:

> Now try an 85% such as Lindt's. *That's* getting serious.

I don't think you've tried the Trader Joe's. It's serious chocolate.
It's so serious that I can't eat more than a bite or two. Lindt's is
pablum compared to what he's talking about.

On 6 Oct 2005 05:03:31 +0200, Wayne Boatwright wrote:
>
> I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.

You make me laugh when you say those names... rosewater predates them
by centuries.

On Wed 05 Oct 2005 10:36:27p, sf wrote in rec.food.cooking:

> On 6 Oct 2005 05:03:31 +0200, Wayne Boatwright wrote:
>>
>> I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.
>
> You make me laugh when you say those names... rosewater predates them
> by centuries.
>

Well, that may be, but I'm sure that could be said about many stores and the
items they sell. Caswell & Massey isn't exactly a newcomer, having been
established in 1752. OTOH, Crabtree & Evelyn was deliberately named to give
a semblance of an old establishment. They weren't incorporated until 1973.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

at Thu, 06 Oct 2005 03:03:31 GMT in
>, (Wayne
Boatwright) wrote :

>On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in
>rec.food.cooking:
>
>> Alex Rast wrote:
>>
>>> at Wed, 05 Oct 2005 20:59:16 GMT in >,
>>> (Joseph Littleshoes) wrote :
>>>
>>> >OmManiPadmeOmelet wrote:
>>> >
>>>
>>> >I am seriously tempted to make a chocolate rose mixture. I have had
>>> >rose ice cream and liked it and seem to think the rose and chocolate
>>> >would go together.
>>>
>>> They will. Buy Guittard Chucuri for this application which is the
>>> best
>>> chocolate you can possibly pair with rosewater, at least IMHO.
>>>
>>> Need a recipe for rose ice cream, btw? I have one if you want it.
>>
>> I have used rose petals from a person i trusted to be an organic
>> gardener to make a rose flavoured syrup for ice cream, but for that
>> reason i am hesitant to make 'Rose' ice cream. From what i have read
>> about cooking with roses it is very difficult to nearly impossible to
>> get organic, contaminant free, rose petals.
>
>I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.

IME the best rosewater is the "Indo-European" brand - which you can find in
Indian/Middle Eastern specialty grocery stores - like most of its
competitors it comes in 10-oz bottles. (I suppose it says a lot about how
much I like rosewater as a flavouring that I go through multiple 10-oz
bottles per year - enough to have tried all the major brands) However,
different stores typically stock only one brand so if you don't feel like
hunting around remember that the rosewaters sold in these specialty stores
are a good deal cheaper than Caswell & Massey or Crabtree & Evelyn and
taste better too (generally sweeter, without so much of a sharp bite)
Unless you use it as liberally as I do a 10-oz bottle will last a very,
very long time.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Thu, 06 Oct 2005 05:35:01 GMT in <4pd9k192difku3thb9bmlpdjdbh3cm9te9@
4ax.com>, sfpipeline_at_gmail.com (sf) wrote :

>On Thu, 06 Oct 2005 00:30:54 -0000, Alex Rast wrote:
>
>> Now try an 85% such as Lindt's. *That's* getting serious.
>
>I don't think you've tried the Trader Joe's. It's serious chocolate.
>It's so serious that I can't eat more than a bite or two. Lindt's is
>pablum compared to what he's talking about.
>

Not the Lindt 85%. TJ's 70% is just Callebaut 7030 (yup, tried both the TJ-
branded version and the Callebaut-branded original), a nice strong
chocolate but nowhere near the Lindt 85%. Lindt makes a whole range of
chocolates, and the most well-known, perhaps what you're thinking of, are
the "Surfin" and the regular "Excellence" bar, both at 58% IIRC, indeed,
considerably weaker than Callebaut 7030. But Excellence 85% (easily
recognised by the white and black label with the big 85% on it) is really
strong indeed, one of the most powerful of the 85% which blow away 70%-
class chocolates. And of course as I mentioned earlier there's always Noir
Infini 99% and Domori 100%. Noir Infini is probably the strongest chocolate
in the world. You want serious? *That's* serious!

Oh, all the chocolates I've spoken about here can be gotten from
http://www.chocosphere.com. Lindt 85% is commonly available in most
supermarkets.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:

> at Thu, 06 Oct 2005 05:35:01 GMT in
> <4pd9k192difku3thb9bmlpdjdbh3cm9te9@ 4ax.com>, sfpipeline_at_gmail.com
> (sf) wrote :
>
>>On Thu, 06 Oct 2005 00:30:54 -0000, Alex Rast wrote:
>>
>>> Now try an 85% such as Lindt's. *That's* getting serious.
>>
>>I don't think you've tried the Trader Joe's. It's serious chocolate.
>>It's so serious that I can't eat more than a bite or two. Lindt's is
>>pablum compared to what he's talking about.
>>
>
> Not the Lindt 85%. TJ's 70% is just Callebaut 7030 (yup, tried both
> the TJ- branded version and the Callebaut-branded original), a nice
> strong chocolate but nowhere near the Lindt 85%. Lindt makes a whole
> range of chocolates, and the most well-known, perhaps what you're
> thinking of, are the "Surfin" and the regular "Excellence" bar, both
> at 58% IIRC, indeed, considerably weaker than Callebaut 7030. But
> Excellence 85% (easily recognised by the white and black label with
> the big 85% on it) is really strong indeed, one of the most powerful
> of the 85% which blow away 70%- class chocolates. And of course as I
> mentioned earlier there's always Noir Infini 99% and Domori 100%. Noir
> Infini is probably the strongest chocolate in the world. You want
> serious? *That's* serious!
>
> Oh, all the chocolates I've spoken about here can be gotten from
> http://www.chocosphere.com. Lindt 85% is commonly available in most
> supermarkets.


Thanks for the info and the link. 100% sounds inedible, more of a cooking
chocolate!??

Andy

Andy wrote:
> Alex Rast wrote:
>
>
>>Now try an 85% such as Lindt's. *That's* getting serious. Oh, and if
>>you want to graduate to the big leagues, you should eat it in a single
>>sitting (say, no more than 5 minutes) After that you can move up to
>>Cluizel Noir Infini or Domori 100%.
>
>
>
> Alex,
>
> 85% dark must be pretty bitter! 73% does have a tinge of bitter. Who
> sells Lindt's?
>
> All the best,
>
> Andy
>
Andy, please email me. I am spelling out the provider part.

msuran@em eye em eff dot com

Thank you.

On Thu 06 Oct 2005 03:26:47a, Alex Rast wrote in rec.food.cooking:

> at Thu, 06 Oct 2005 03:03:31 GMT in
> >,
> (Wayne Boatwright) wrote :
>
>>On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in
>>rec.food.cooking:
>>
>>> Alex Rast wrote:
>>>
>>>> at Wed, 05 Oct 2005 20:59:16 GMT in >,
>>>> (Joseph Littleshoes) wrote :
>>>>
>>>> >OmManiPadmeOmelet wrote:
>>>> >
>>>>
>>>> >I am seriously tempted to make a chocolate rose mixture. I have had
>>>> >rose ice cream and liked it and seem to think the rose and chocolate
>>>> >would go together.
>>>>
>>>> They will. Buy Guittard Chucuri for this application which is the
>>>> best chocolate you can possibly pair with rosewater, at least IMHO.
>>>>
>>>> Need a recipe for rose ice cream, btw? I have one if you want it.
>>>
>>> I have used rose petals from a person i trusted to be an organic
>>> gardener to make a rose flavoured syrup for ice cream, but for that
>>> reason i am hesitant to make 'Rose' ice cream. From what i have read
>>> about cooking with roses it is very difficult to nearly impossible to
>>> get organic, contaminant free, rose petals.
>>
>>I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.
>
> IME the best rosewater is the "Indo-European" brand - which you can find
> in Indian/Middle Eastern specialty grocery stores - like most of its
> competitors it comes in 10-oz bottles. (I suppose it says a lot about
> how much I like rosewater as a flavouring that I go through multiple
> 10-oz bottles per year - enough to have tried all the major brands)
> However, different stores typically stock only one brand so if you don't
> feel like hunting around remember that the rosewaters sold in these
> specialty stores are a good deal cheaper than Caswell & Massey or
> Crabtree & Evelyn and taste better too (generally sweeter, without so
> much of a sharp bite) Unless you use it as liberally as I do a 10-oz
> bottle will last a very, very long time.
>

Thanks, Alex, for the additional info. I will look in an Indian or Middle
Eastern store the next time I need to buy some. My uses have been minimal
compared to yours. I use it as the flavoring for an Indian-style goat's
milk ice cream, along with pistachios. I also use it in sweet plain
muffins and in pound cake. Perhaps you could suggest other tings I might
try.

Cheers!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"sf" > wrote in message
...
> On Thu, 06 Oct 2005 00:30:54 -0000, Alex Rast wrote:
>
>> Now try an 85% such as Lindt's. *That's* getting serious.
>
> I don't think you've tried the Trader Joe's. It's serious chocolate.
> It's so serious that I can't eat more than a bite or two. Lindt's is
> pablum compared to what he's talking about.

I'll chime in -- I wanted to say that about Lindt -- but didn't.
I'll second it.
Dee Dee

"Alex Rast" > wrote in message
...
> at Thu, 06 Oct 2005 05:35:01 GMT in <4pd9k192difku3thb9bmlpdjdbh3cm9te9@
> 4ax.com>, sfpipeline_at_gmail.com (sf) wrote :
>
>>On Thu, 06 Oct 2005 00:30:54 -0000, Alex Rast wrote:
>>
>>> Now try an 85% such as Lindt's. *That's* getting serious.
>>
>>I don't think you've tried the Trader Joe's. It's serious chocolate.
>>It's so serious that I can't eat more than a bite or two. Lindt's is
>>pablum compared to what he's talking about.
>>
>
> Not the Lindt 85%. TJ's 70% is just Callebaut 7030 (yup, tried both the
> TJ-
> branded version and the Callebaut-branded original), a nice strong
> chocolate but nowhere near the Lindt 85%. Lindt makes a whole range of
> chocolates, and the most well-known, perhaps what you're thinking of, are
> the "Surfin" and the regular "Excellence" bar, both at 58% IIRC, indeed,
> considerably weaker than Callebaut 7030. But Excellence 85% (easily
> recognised by the white and black label with the big 85% on it) is really
> strong indeed, one of the most powerful of the 85% which blow away 70%-
> class chocolates. And of course as I mentioned earlier there's always Noir
> Infini 99% and Domori 100%. Noir Infini is probably the strongest
> chocolate
> in the world. You want serious? *That's* serious!
>
> Oh, all the chocolates I've spoken about here can be gotten from
> http://www.chocosphere.com. Lindt 85% is commonly available in most
> supermarkets.
> --
> Alex Rast

Alex, re your
"But Excellence 85% (easily
> recognised by the white and black label with the big 85% on it) is really
> strong indeed, one of the most powerful of the 85% which blow away 70%-
> class chocolates."

I believe you, Alex, but I've never tasted a Lindt chocolate that didn't
leave me dissatisfied.
Are you saying that Excellence is a 'Lindt' CANDY BAR or 'cooking bar.'
http://www.chocosphere.com/Html/Products/lindt.html
which shows a blue package vs. the white and black label with a big 85% on
it.

The black and white label shows a big70% label.
http://www.bevmo.com/productinfo.asp...0033309&bhcp=1

My Lindt story:
I had the flu (1970's) in Switzerland. My DH left me in the room while he
went down stairs for a few hours. After a while I got lonesome and dialed
on the phone and couldn't figure out how to work it. I tried opening the
door and it was locked. Then I got scared because I was on a higher floor
and I started thinking about fire. When he came back I was in a panic, all
was forgiven because he brought with him a basket of Lindt chocolates, the
first time I'd ever tasted them. I swore by them for years and recommended
them to everyone, gave them as gifts, you know the rest.
Dee Dee

"Wayne Boatwright" > wrote in message
...
> On Wed 05 Oct 2005 10:36:27p, sf wrote in rec.food.cooking:
>
>> On 6 Oct 2005 05:03:31 +0200, Wayne Boatwright wrote:
>>>
>>> I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.
>>
>> You make me laugh when you say those names... rosewater predates them
>> by centuries.
>>
>
> Well, that may be, but I'm sure that could be said about many stores and
> the
> items they sell. Caswell & Massey isn't exactly a newcomer, having been
> established in 1752. OTOH, Crabtree & Evelyn was deliberately named to
> give
> a semblance of an old establishment. They weren't incorporated until
> 1973.
>
> --
> Wayne Boatwright *¿*

These old names used for PR usually turn me off, as well as names like
"Hickory Farms," etc. I lived on an island for many years called Vashon
Island in Washington which used to known for its orchards. They have been
left to ruin for many, many years. However, one can find now jellies, jams
and preserves, etc with a label on them mentioning or called "Vashon
Island." One day in the late 80's we stopped in and asked them about where
they got their 'fixings.' They pointed to the large containers that had
been shipped from hither and yon'. I guess this is the same with most stores
who sell mulitple products from various origins. I still buy from these
reputable places tho, but they are getting fewer and farther in-between.
Sceptically yours,
Dee Dee

"Alex Rast" > wrote in message
...
> at Thu, 06 Oct 2005 03:03:31 GMT in
> >, (Wayne
> Boatwright) wrote :
>
>>On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in
>>rec.food.cooking:
>>
>>> Alex Rast wrote:
>>>
>>>> at Wed, 05 Oct 2005 20:59:16 GMT in >,
>>>> (Joseph Littleshoes) wrote :
>>>>
>>>> >OmManiPadmeOmelet wrote:
>>>> >
>>>>
>>>> >I am seriously tempted to make a chocolate rose mixture. I have had
>>>> >rose ice cream and liked it and seem to think the rose and chocolate
>>>> >would go together.
>>>>
>>>> They will. Buy Guittard Chucuri for this application which is the
>>>> best
>>>> chocolate you can possibly pair with rosewater, at least IMHO.
>>>>
>>>> Need a recipe for rose ice cream, btw? I have one if you want it.
>>>
>>> I have used rose petals from a person i trusted to be an organic
>>> gardener to make a rose flavoured syrup for ice cream, but for that
>>> reason i am hesitant to make 'Rose' ice cream. From what i have read
>>> about cooking with roses it is very difficult to nearly impossible to
>>> get organic, contaminant free, rose petals.
>>
>>I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.
>
> IME the best rosewater is the "Indo-European" brand - which you can find
> in
> Indian/Middle Eastern specialty grocery stores - like most of its
> competitors it comes in 10-oz bottles. (I suppose it says a lot about how
> much I like rosewater as a flavouring that I go through multiple 10-oz
> bottles per year - enough to have tried all the major brands) However,
> different stores typically stock only one brand so if you don't feel like
> hunting around remember that the rosewaters sold in these specialty stores
> are a good deal cheaper than Caswell & Massey or Crabtree & Evelyn and
> taste better too (generally sweeter, without so much of a sharp bite)
> Unless you use it as liberally as I do a 10-oz bottle will last a very,
> very long time.
>
> --
> Alex Rast
Alex, can you give me a few things that you use it for/on?
Thanks.
Dee Dee

Wayne Boatwright wrote:

> On Wed 05 Oct 2005 07:41:50p, Joseph Littleshoes wrote in
> rec.food.cooking:
>
> > Alex Rast wrote:
> >
> >> at Wed, 05 Oct 2005 20:59:16 GMT in
> >,
> >> (Joseph Littleshoes) wrote :
> >>
> >> >OmManiPadmeOmelet wrote:
> >> >
> >>
> >> >I am seriously tempted to make a chocolate rose mixture. I have
> had
> >> >rose ice cream and liked it and seem to think the rose and
> chocolate
> >> >would go together.
> >>
> >> They will. Buy Guittard Chucuri for this application which is the
> best
> >>
> >> chocolate you can possibly pair with rosewater, at least IMHO.
> >>
> >> Need a recipe for rose ice cream, btw? I have one if you want it.
> >
> > I have used rose petals from a person i trusted to be an organic
> > gardener to make a rose flavoured syrup for ice cream, but for that
> > reason i am hesitant to make 'Rose' ice cream. From what i have
> read
> > about cooking with roses it is very difficult to nearly impossible
> to
> > get organic, contaminant free, rose petals.
> > ---
> > JL
>
> I use natural rosewater from Caswell & Massey or Crabtree & Evelyn.

Wayne:Thank you for your suggestion Wayne. But I have never cared for
commercial rose water.

It just does not carry the flavour of fresh roses (and goodness knows
what else is in it?). Like a pinch of cayenne vs. an whole halipanio?
I like pepper and chocolate and red port is superb with it. As a
cooking ingredient, though i often times pour an inexpensive pale sherry
over my vanilla (triple cream) ice cream.

I have tried to get the taste of lilac in food but the closest i have
come is a vaguely violet flavour. Which i like so i keep trying every
spring.

I have tried the chocolate and meat broth of the Native Mayans but do
not care for it, perhaps its an acquired taste, like Tibetan buttered
tea, i do not care for any of the Mole i have ever had. O.k. exception
to the rule, small Mexican restaurant in my area puts out several pots
of condiments on each table and their mole or brown salsa is what i
actually prefer over their green & red salsa that they also put out,
along with the pot of brown mole.

Chocolate in very small amounts can radically alter a recipe. Same with
coffee and for all my garlickophylaie status it has become apparent to
me that i use too much garlic, and less is better. I love a subtle
combination of cumin and marjoram. Toss some carrots and butter in it
and that's a meal for me.
---
JL

>
>
> --
> Wayne Boatwright *¿*
> _____________________________
>

at Thu, 06 Oct 2005 13:04:41 GMT in >,
(Dee Randall) wrote :

>
>"Alex Rast" > wrote in message
.. .
>> at Thu, 06 Oct 2005 05:35:01 GMT in
>> <4pd9k192difku3thb9bmlpdjdbh3cm9te9@ 4ax.com>, sfpipeline_at_gmail.com
>> (sf) wrote :
>>
>>>On Thu, 06 Oct 2005 00:30:54 -0000, Alex Rast wrote:
>>>
>>>> Now try an 85% such as Lindt's. *That's* getting serious.
>>>
>>>I don't think you've tried the Trader Joe's. It's serious chocolate.
>>>It's so serious that I can't eat more than a bite or two. Lindt's is
>>>pablum compared to what he's talking about.
>>>
>>
>> Not the Lindt 85%. TJ's 70% is just Callebaut 7030 (yup, tried both
>> the TJ-
>> branded version and the Callebaut-branded original), a nice strong
>> chocolate but nowhere near the Lindt 85%. Lindt makes a whole range of
>> chocolates, and the most well-known, perhaps what you're thinking of,
>> are the "Surfin" and the regular "Excellence" bar, both at 58% IIRC,
>> indeed, considerably weaker than Callebaut 7030. But Excellence 85%
>> (easily recognised by the white and black label with the big 85% on
>> it) is really strong indeed, one of the most powerful of the 85% which
>> blow away 70%- class chocolates. And of course as I mentioned earlier
>> there's always Noir Infini 99% and Domori 100%. Noir Infini is
>> probably the strongest chocolate
>> in the world. You want serious? *That's* serious!
>>
>> Oh, all the chocolates I've spoken about here can be gotten from
>> http://www.chocosphere.com. Lindt 85% is commonly available in most
>> supermarkets.
>> --
>> Alex Rast
>
>Alex, re your
>"But Excellence 85% (easily
>> recognised by the white and black label with the big 85% on it) is
>> really strong indeed, one of the most powerful of the 85% which blow
>> away 70%- class chocolates."
>
>I believe you, Alex, but I've never tasted a Lindt chocolate that didn't
>leave me dissatisfied.
>Are you saying that Excellence is a 'Lindt' CANDY BAR or 'cooking bar.'
>http://www.chocosphere.com/Html/Products/lindt.html
>which shows a blue package vs. the white and black label with a big 85%
>on it.

Well, it's neither a cooking bar (which would be in bigger, blockier
format) nor a candy bar (i.e. a bar that contains things other than
chocolate, but simply a chocolate bar. Right side of the Chocosphere
screen, directly across from the Excellence 70%. Scroll down to near the
bottom. The blue bar is the Excellence milk chocolate.

The 85% should NOT leave you dissatisfied...

at Thu, 06 Oct 2005 10:55:33 GMT in <Xns96E7464438BBCnospamdotcom@
216.196.97.136>, q (Andy) wrote :
>
>Thanks for the info and the link. 100% sounds inedible, more of a cooking
>chocolate!??
>
You'd be surprised. Noir Infini is designed specifically for eating and is
in fact very edible, great, indeed. I've harped on this numerous times,
btw, but I'll repeat the same old warhorse - if a 100%-class chocolate
tastes truly inedible, that's because it's bad chocolate period, not
because it's cooking chocolate. It shouldn't be used for cooking or for
that matter anything else. Most people sneak a try at Baker's unsweetened
and imagine that all unsweetened must be like this, foully bitter and
completely inedible. No, it's not that it's 100% that's the problem, it's
that Baker's chocolate is simply bad.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Fri, 07 Oct 2005 01:43:23 -0000, Alex Rast wrote:

> if a 100%-class chocolate
> tastes truly inedible, that's because it's bad chocolate period, not
> because it's cooking chocolate.

When I said what I said... it was because it was too rich for me and I
prefer dark chocolate.

sf wrote:

> On Wed, 05 Oct 2005 20:59:16 GMT, Joseph Littleshoes wrote:
>
> > We get a local product 'chocolate decadence' that is almost coma
> > inducing. One year i made the mistake of admiring a whole cake,
> while
> > in a store with a friend, knowing i could only eat one slice at the
> risk
> > of a coma. A few days later same friend brought me a whole cake
> for my
> > B'day.
>
> Please invite me over to help you dispose of the leftovers after your
> next birthday... it's the very least I can do to help out in the
> interest of inter-city relationships.
>
> Sanctimoniously Yours,
> sf

Im not absolutly sure but i think the chocolate decadence is a made in
SF product made by the "Just Desserts" company. I buy it at our local
Andronicos, you might give them a call. Its the best (American)
commercial chocolate cake i have ever had, though the rocky road cake
aint bad.

The rocky road is more cake like, the decadance is like an exxtremely
thick and extra dense chocolate pudding with a chocolate cream frosting
in a chocolate crumb crust. I get 1 slice for about 3 dollars (whole
cake is about 20 $) and it will usually keep my chocolate cravings at
bay for a week or more.

Supplemented by a every other day or so maintance dose of Abulita
Mexican drinking chocolate and the occasional chocolate dipped peanut
butter cookie from the Mrs. Fields near where i work.
---
JL