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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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is european chocolate better than american chocolate?
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. |
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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. so what exactly did you buy? there's chocolate, and then there's chocolate. > bullshit. american stuff is much better. hershey almond is the best. Now if you consider hersheys almond 'chocolate'... that's sweet candy, but not chocolate to me ,) Petra in Hamburg, Germany |
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On 2004-11-11, Petra Hildebrandt > 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. > > so what exactly did you buy? there's chocolate, and then there's chocolate. > >> bullshit. american stuff is much better. hershey almond is the best. > > Now if you consider hersheys almond 'chocolate'... that's sweet candy, but > not chocolate to me ,) > > Petra in Hamburg, Germany Two US chocolate facts: Baker's Chocolate ...which is ok, but no big deal.... is distinguished by the fact that its the oldest choc in the US (I think) and in it's history it refused to buy any raw cocoa from slave based plantations. 'nuff said! The other is Scharffen Berger, a California producer that is fanatical in its persuit of producing the best chocolate. Their plant uses "old world" equipment they've purchased from European companies that have tossed it off for a more cost efficient processes. I'm no choco expert, but SB is pretty much considered to be THE premier choco maker in the US and on par with best of the best of Euro choco makers. nb |
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"neurocratic malfunction" > wrote in message om... > 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. American chocolate is rubbish. Try Belgian. Or try Green & Black's Organic. Yum yum. |
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"La Donna Mobile" > wrote in message ... > > "neurocratic malfunction" > wrote in message > om... >> 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. > > American chocolate is rubbish. Try Belgian. Or try Green & Black's > Organic. > Yum yum. > For those who don't know the place, some fantastic Belgian chocolate is available at a small shop in the Vaults, between the main station and underground area of London Bridge Station. Can't remember the brand names off hand, but everything there is uniformly excellent. Ian |
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Wendy wrote,
> 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). Actually it was done much early by the Meso-Americans. The Spanish imperialists/colonialists stole it and didn't begin to change it to a modern form. Modern chocolate dates from the late 19th- early 20 century and before that you had a form of chocolate drink that was thick and bitter requiring intense sweetening to be truely palatable. > > > >I'm impressed by butter. > > > >And bread. As ancient as beer. > > > >And tapioca. South Americans Indians discovered it. > > > >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). Is the compound eye of the insect much like the eye of a lobster or the eye of a octopus or squid or the blue eyed mussel or the eye of a homo sapiens sapiens? > > It's like, to me anyway, someone looking at a crab or a lobster and > thinking this thing could possibly be edible. But they are edible and have been used as food as early as the baboons. That is because if you get hungry enough you will try to eat anything including dirt. Hold it down and pound it with a rock until it stops struggling and try it in your mouth is the rule for ambulatory foods. For plants stick it in Mikey's mouth and make him swallow, if he is alive tomorrow we will all have a feast. 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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Wendy wrote,
> 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). Actually it was done much early by the Meso-Americans. The Spanish imperialists/colonialists stole it and didn't begin to change it to a modern form. Modern chocolate dates from the late 19th- early 20 century and before that you had a form of chocolate drink that was thick and bitter requiring intense sweetening to be truely palatable. > > > >I'm impressed by butter. > > > >And bread. As ancient as beer. > > > >And tapioca. South Americans Indians discovered it. > > > >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). Is the compound eye of the insect much like the eye of a lobster or the eye of a octopus or squid or the blue eyed mussel or the eye of a homo sapiens sapiens? > > It's like, to me anyway, someone looking at a crab or a lobster and > thinking this thing could possibly be edible. But they are edible and have been used as food as early as the baboons. That is because if you get hungry enough you will try to eat anything including dirt. Hold it down and pound it with a rock until it stops struggling and try it in your mouth is the rule for ambulatory foods. For plants stick it in Mikey's mouth and make him swallow, if he is alive tomorrow we will all have a feast. 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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NOTE: My Correct Address is in my signature (just remove the spaces).
On Thu, 11 Nov 2004 10:05:00 +0000 (UTC), "La Donna Mobile" > wrote: >Or try Green & Black's Organic. >Yum yum. I find it too acidic for my taste. -- Davida Chazan (The Chocolate Lady) <davidac AT jdc DOT org DOT il> ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ |
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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. Europeans reportedly don't like Hershey's because it's made with buttermilk, and they perceive it to be sour-tasting. -- Peter T. Daniels |
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American "chocolate" is like wax. I will occasionally drop into a
confectioner's and buy a couple chocolate truffles. Mmmmm now that's usually pretty good chocolate... neurocratic malfunction > wrote in message om... > 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. |
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In article >, Ian Pace > wrote:
> >"La Donna Mobile" > wrote in message ... >> >> "neurocratic malfunction" > wrote in message >> om... >>> 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. >> >> American chocolate is rubbish. Try Belgian. Or try Green & Black's >> Organic. >> Yum yum. >> >For those who don't know the place, some fantastic Belgian chocolate is >available at a small shop in the Vaults, between the main station and >underground area of London Bridge Station. Can't remember the brand names >off hand, but everything there is uniformly excellent. > >Ian All borderline. Real chocolate comes from Mexico and a few points south of it. -- 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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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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"Matthew Fields" > wrote in message ... > >For those who don't know the place, some fantastic Belgian chocolate is > >available at a small shop in the Vaults, between the main station and > >underground area of London Bridge Station. Can't remember the brand names > >off hand, but everything there is uniformly excellent. > > > >Ian > > All borderline. Real chocolate comes from Mexico and a few points south > of it. The best chocolate in the world comes from South America. That is what European candy makers use. |
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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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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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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.) -- Peter T. Daniels |
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Cotton Eyed Joe wrote:
> > "Matthew Fields" > wrote in message > ... > > >For those who don't know the place, some fantastic Belgian chocolate is > > >available at a small shop in the Vaults, between the main station and > > >underground area of London Bridge Station. Can't remember the brand names > > >off hand, but everything there is uniformly excellent. > > > > > >Ian > > > > All borderline. Real chocolate comes from Mexico and a few points south > > of it. > > The best chocolate in the world comes from South America. That is what > European candy makers use. That's the raw material, not the candy. Molé sauce is a great invention. -- Peter T. Daniels |
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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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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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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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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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"La Donna Mobile" > wrote in message ... > > "neurocratic malfunction" > wrote in message > om... >> 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. > > American chocolate is rubbish. This statement is just as silly as the OP's. There are good American chocolates. There are bad American chocolates. Same thing holds true in Europe. |
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"BeingAnonymousMakesMeObnoxious" > wrote in message news  > American "chocolate" is like wax. I will occasionally drop into a > confectioner's and buy a couple chocolate truffles. Mmmmm now that's > usually > pretty good chocolate... > Sounds like you've been eating American summer coating, not American chocolate. BTW, the cross posting ought to alert us all that the OP is a troll. So why are any of us bothering to reply? |
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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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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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American chocolate, like American made
motocycles is garbage. -Rich |
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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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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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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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"Peter T. Daniels" 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. > > Europeans reportedly don't like Hershey's because it's made with > buttermilk, and they perceive it to be sour-tasting. > -- > Peter T. Daniels They don't like it because it doesn't have enough cocoa in it to begin with. |
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"Peter T. Daniels" 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. > > Europeans reportedly don't like Hershey's because it's made with > buttermilk, and they perceive it to be sour-tasting. > -- > Peter T. Daniels They don't like it because it doesn't have enough cocoa in it to begin with. |
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Peter T. Daniels wrote,
> Matthew Fields wrote: > > > > 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, > > Are you not aware that "How did the eye evolve?" is the standard > Creationist challenge to evolutionists? > > Obviously both eyes evolved and butter was invented, but both processes > got a lot of 'splainin' to do. Not really. The processes of evolution only require that acceptance of the time involved. Light sensitive organisms usually leave the light. but when the light dectection system is hooked up to a reactive nervous system it becomes an advantage for survival and hence for reproduction. Light sensitivity may lead to the nervous system as much as learning to herd animals lead to taking milk from the cattle and trying to carry it in leather bags, leads to cheese and butter. Curiously enough in Africa the milk digestion gene doesn't work well after childhood and cattle may be used for the extraction of blood for food and drink. The big difficulty is acceptance of the immense time scale of the macro universe which permits the evolution of all things. > -- > Peter T. Daniels 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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