IdRatherBeSkiing
Sherbert is NOT and NEVER WILL BE ice cream.
I stand corrected but not entirely wrong.
Foodies
- Thread starter Aaron
- Start date
Wolf
AI is here, time to obey our robot overlords!
I think I could say I have tried Dubai chocolate before. Someone made some brownies out of it, and it wasn't bad. I normally don't care for pistachios.
Going to the candy store and trying a smaller version, which is probably more realistic taste what I had. I would say I would want to try it again.
scotchandcigar
All I wanted was some steak
It's not just expensive chocolate. Read the wiki page. It's like Mediterranean food.
Wolf
AI is here, time to obey our robot overlords!
When Aaron said, I probably wouldn't try Dubai chocolate. There are certain foods I normally wouldn’t try before. Because my boyfriend tricked me to try a couple. Growing up I usually always have been a picky eater and would never try certain foods. Couple years ago, I was at a picnic party, and my boyfriend brother was serving meat. I tried some and it was gyro lamb meat and damn this was one of the best things I had. Time went on, I don't care for seafood. I have had some white meat, shrimp and calamari which is from squid. Also now, I like some Indian and Mediterranean foods.
sadchild
Dude
Accurate. Yes I do-buy chocolate. But I'm not interested in Dubai Chocolate.
Moar!
1975 - Chocolate.mp3
Pure - Chocolate Bar.mp3
Strong Bad - Technochocolate.mp3
Tom Hanks - Hot Chocolate.mp3
Tay Zonday - Chocolate Rain.Mp3
and don't forget Isaac Hayes!
Channel98
Don't yell or hit.
Jonathan Richman & The Modern Lovers, a band from Natick, Massachusetts, released seven studio albums and one live album in the 1970s-80s. From their 1986 album It's Time For, here is the beautiful, heartfelt, sentimental ballad Double Chocolate Malted. "Don't put nuts on it! No nuts! No nuts!"
Aaron
Moderator
I found them at the cash register just now. $15.99 but I went for it. I like it a lot, not overly sweet, good texture. Not likely to pay that much for this again, but with a big price drop, for sure. Also because the serving size is pretty big, this one will hold me for a few days.
sadchild
Dude
They've got a song that anyone over 50 knows of called Roadrunner. I never cared for it. But like The Fools "It's A Night (For Beautiful Girls)" (which I do like) it's just one of those things that if you lived here in the 70s, you probably know about it.
scotchandcigar
All I wanted was some steak
Maine’s iconic red snapper hot dogs are getting their color from crushed bugs
Maine's iconic "red snapper" hot dogs are trading Red Dye 3 for crushed bugs ahead of the federal ban on the food dye.
www.boston.com
scotchandcigar
All I wanted was some steak
As I posted back in 2020, the York Harbor Inn properties (which includes the York Harbor Inn hotel and restaurant, the Cellar Pub, the Chapman Cottage hotel and restaurant, and the York Harbor Reading Room) has a private club that sits on a ledge overlooking the beach, called the Reading Room. I said in the earlier post that "I won't be hanging out there", because you have to be a member to enter.
Well, the Land Trust organization, of which I'm a member (and Mrs. Scotch is on the board) had their annual meeting there on Sunday, so I managed to get a picture of a little bit of the deck, and in the distance you can see the beach covered in seaweed.
There was a nice setup of tables, people, drink servers, and appetizers behind me, but I don't want to be posting pictures of them on some random forum. After staring at this imposing old mansion for 9 summers of coming to the beach, it was a bit underwhelming to actually be inside. But it was a very nice event.
HecticArt
Administrator
That's what she said!!!!
Sorry...
Some of the private clubs that I've gotten into for various reasons have been the same way.
It always seems to be more about who else is there and who can't be that makes those places more interesting to people.
Sorry...
Funny how it works like that.
Some of the private clubs that I've gotten into for various reasons have been the same way.
It always seems to be more about who else is there and who can't be that makes those places more interesting to people.
Last edited:
IdRatherBeSkiing
Sherbert is NOT and NEVER WILL BE ice cream.
Since you came to this forum specifically, the forum is not random.
scotchandcigar
All I wanted was some steak
Not random to me, but random to them. Arbitrary, really. But why start using proper grammar now?
Speaking of random and arbitrary, I'm reminded of this George Carlin bit:
“I have a friend who happens to be Black.”
“Happens to be Black?”
“Yes, he happens to be Black.”
“Ahhh, yes yes yes yes yes. He had two Black parents?”
“Oh, yes, that’s right. Two Black parents, yes.”
“And they f***ed?”
“Oh, indeed they did. Yes.”
“So, where does the surprise part come in? I should think it would be more unusual if he just happened to be Scandinavian.”
Wolf
AI is here, time to obey our robot overlords!
I haven't interacted with this thread much, but over the past couple of years, I've really stepped up my game in the kitchen. I've been experimenting with different recipes and have made some pretty damn good meals for myself and my partner.
If there's one area where I think I've gotten particularly good, it's making sauces! Whether it's spaghetti, rice, pasta, or just about anything else you can smother in sauce, that's where I seem to shine. It might not sound like a huge accomplishment, but a good sauce can make or break a meal.
My personal favorite is my homemade Alfredo sauce, which has become a pretty big hit with both my family and my partner's family. They've even told me it tastes better than the Alfredo they've had at most Italian restaurants they've been to! That's a pretty nice compliment, especially since I'm no professional chef. And when I take that Alfredo and turn it into a rich, creamy pink sauce, I think it gets even better!
Now, here's a little cooking story I'm rather proud of...
A couple of years ago, I entered a chili cook-off at my former company.
My partner has always loved my homemade chili, so when my old company had an annual chili competition, I figured, why the hell not? I'd throw my chili into the mix and see how it stacked up against everyone else's. I wasn't expecting to win anything. I just thought it would be fun!
There were at least 10 other entries, and let's just say the consistency of some of those chilies was all over the place. A few were practically chili soup, while others were so thick you could probably stand a spoon upright in them!
I thought mine struck a pretty good balance. Not too watery, not too thick, just a nice hearty chili.
One of the other participants had actually won the competition a couple of years in a row, so I figured he'd probably be the one to beat. I tried his chili, and it was definitely good.
To my surprise, mine ended up winning!
What made my chili a little different was the flavor. It had a bit of heat, but I balanced that out with just a subtle touch of sweetness. Nothing overpowering, just enough to give it a different flavor profile.
I wasn't expecting to win, especially against someone who had won it multiple times before. But apparently, my combination of heat and sweetness worked out pretty well!
I entered for fun, walked away with a win, and got a pretty good confidence boost in the kitchen!
I'm still learning, experimenting, and occasionally making a mess in the process, but that's half the fun of cooking!
I'll include other pics of some of my sauces and chili soon.
If there's one area where I think I've gotten particularly good, it's making sauces! Whether it's spaghetti, rice, pasta, or just about anything else you can smother in sauce, that's where I seem to shine. It might not sound like a huge accomplishment, but a good sauce can make or break a meal.
My personal favorite is my homemade Alfredo sauce, which has become a pretty big hit with both my family and my partner's family. They've even told me it tastes better than the Alfredo they've had at most Italian restaurants they've been to! That's a pretty nice compliment, especially since I'm no professional chef. And when I take that Alfredo and turn it into a rich, creamy pink sauce, I think it gets even better!
Now, here's a little cooking story I'm rather proud of...
A couple of years ago, I entered a chili cook-off at my former company.
My partner has always loved my homemade chili, so when my old company had an annual chili competition, I figured, why the hell not? I'd throw my chili into the mix and see how it stacked up against everyone else's. I wasn't expecting to win anything. I just thought it would be fun!
There were at least 10 other entries, and let's just say the consistency of some of those chilies was all over the place. A few were practically chili soup, while others were so thick you could probably stand a spoon upright in them!
I thought mine struck a pretty good balance. Not too watery, not too thick, just a nice hearty chili.
One of the other participants had actually won the competition a couple of years in a row, so I figured he'd probably be the one to beat. I tried his chili, and it was definitely good.
To my surprise, mine ended up winning!
What made my chili a little different was the flavor. It had a bit of heat, but I balanced that out with just a subtle touch of sweetness. Nothing overpowering, just enough to give it a different flavor profile.
I wasn't expecting to win, especially against someone who had won it multiple times before. But apparently, my combination of heat and sweetness worked out pretty well!
I entered for fun, walked away with a win, and got a pretty good confidence boost in the kitchen!
I'm still learning, experimenting, and occasionally making a mess in the process, but that's half the fun of cooking!
I'll include other pics of some of my sauces and chili soon.
Last edited:
Wolf
AI is here, time to obey our robot overlords!
With the holiday season officially upon us, I've been spending a little more time in the kitchen, and lately I've decided to try my hand at baking homemade bread!
So far, I've attempted five different types of bread: White, Brioche, Challah, Ciabatta, and now Pumpernickel, which is currently in the works.
Of the four loaves I've finished, I'd have to say the Ciabatta turned out the best, followed by White and Challah. The Brioche, on the other hand, was a bit of a mystery. It looked decent, but for some reason, it had a strange taste that I couldn't quite figure out. Not sure what went wrong there, but I guess that's part of learning!
Right now, I'm working on Pumpernickel, and I'm really hoping this one turns out well because it's one of my favorite breads, along with my partner's. Fingers crossed that it turns out as good as I'm hoping!
There's also one type of bread I've been putting off making, mostly because it requires a little more time, patience, and commitment.
Sourdough!
Apparently, before you can even make the bread, you have to create a sourdough starter, feed it regularly, and basically keep the thing alive. From what I've been reading, it's almost like adopting a new pet, except instead of taking it for walks, you feed it flour and water!
I'm thinking sometime in the next couple of weeks, I'll finally give it a shot. Hopefully, I can keep the starter alive long enough to actually bake something with it!
With Thanksgiving and Christmas coming up, I figure this is a pretty good time to experiment with homemade breads. Who knows, maybe by the time the holidays roll around, I'll have a few recipes worth adding to the dinner table.
For now, it's been a fun learning experience, even if a few loaves turn out better than others!
So far, I've attempted five different types of bread: White, Brioche, Challah, Ciabatta, and now Pumpernickel, which is currently in the works.
Of the four loaves I've finished, I'd have to say the Ciabatta turned out the best, followed by White and Challah. The Brioche, on the other hand, was a bit of a mystery. It looked decent, but for some reason, it had a strange taste that I couldn't quite figure out. Not sure what went wrong there, but I guess that's part of learning!
Right now, I'm working on Pumpernickel, and I'm really hoping this one turns out well because it's one of my favorite breads, along with my partner's. Fingers crossed that it turns out as good as I'm hoping!
There's also one type of bread I've been putting off making, mostly because it requires a little more time, patience, and commitment.
Sourdough!
Apparently, before you can even make the bread, you have to create a sourdough starter, feed it regularly, and basically keep the thing alive. From what I've been reading, it's almost like adopting a new pet, except instead of taking it for walks, you feed it flour and water!
I'm thinking sometime in the next couple of weeks, I'll finally give it a shot. Hopefully, I can keep the starter alive long enough to actually bake something with it!
With Thanksgiving and Christmas coming up, I figure this is a pretty good time to experiment with homemade breads. Who knows, maybe by the time the holidays roll around, I'll have a few recipes worth adding to the dinner table.
For now, it's been a fun learning experience, even if a few loaves turn out better than others!
Wolf
AI is here, time to obey our robot overlords!
Here are a few pictures of the bread I've baked so far!
I'll add some pictures of the Pumpernickel once it's finished baking in the next couple of hours. Hopefully, it turns out as good as I'm hoping!
And yes, I know the Ciabatta might look a little unusual.
I was experimenting with making both rolls and a loaf, and let's just say I've decided to stick with making Ciabatta rolls from now on!
Still learning as I go, but that's half the fun of baking. At least the kitchen smells pretty damn good!
Brioche
Challah
Ciabatta
White Bread
I'll add some pictures of the Pumpernickel once it's finished baking in the next couple of hours. Hopefully, it turns out as good as I'm hoping!
And yes, I know the Ciabatta might look a little unusual.
I was experimenting with making both rolls and a loaf, and let's just say I've decided to stick with making Ciabatta rolls from now on!Still learning as I go, but that's half the fun of baking. At least the kitchen smells pretty damn good!
Brioche
Challah
Ciabatta
White Bread
scotchandcigar
All I wanted was some steak
Those look great!
I saw a show about places in the world with the highest longevity, and in one place they all ate sourdough bread.
I saw a show about places in the world with the highest longevity, and in one place they all ate sourdough bread.