Topic 12 of 88: chocolate
Wed, Jun 11, 1997 (19:51) |
Paul Terry Walhus (terry)
chocolate. Is it an aphrodisiac? What is your favorite?
What's so great about "Dutch" chocolate? Does it actually
come from the Netherlands? How much do you eat? What's too much?
131 responses total.
Topic 12 of 88 [food]: chocolate
Response 1 of 131: Paul Terry Walhus (terry) * Wed, Jun 11, 1997 (19:52) * 1 lines
This topic is dedicated to Nancy. She's on a chocolate spree!
Topic 12 of 88 [food]: chocolate
Response 2 of 131: Nancy (nancyw) * Wed, Jun 11, 1997 (19:54) * 1 lines
In my Mercury Mail afternoon news delivery I was shocked and dismayed at science's latest foray -- a patch to deal with chocolate addiction. I thought chocolate addiction was a positive contribution to society. It is a substance that can lubricate conversations, discussions, relationships. It can sooth the savage beast. It is, in my experience, a great marketing tool. What is your favorite form? And I will keep my mind open (even though I think white chocolate is not really chocolate....)
Topic 12 of 88 [food]: chocolate
Response 3 of 131: Paul Terry Walhus (terry) * Wed, Jun 11, 1997 (20:01) * 2 lines
I like the semi-sweet. Hands down, Nancy.
Topic 12 of 88 [food]: chocolate
Response 4 of 131: Nancy (nancyw) * Wed, Jun 11, 1997 (20:03) * 1 lines
Dark chocolate... food of the gods. You are man of good taste. Unless you are hacking an identity in which case you might be a woman of good taste. One does not want to jump to conclusions in the virtual community. How many am I up to?
Topic 12 of 88 [food]: chocolate
Response 5 of 131: Paul Terry Walhus (terry) * Wed, Jun 11, 1997 (20:09) * 1 lines
I thought you were counting? I lost count. I'll trust your count.
Topic 12 of 88 [food]: chocolate
Response 6 of 131: Nancy (nancyw) * Wed, Jun 11, 1997 (20:13) * 1 lines
Uh-oh. I think this is 13 or 14. I don't want to be a pig anyway. Quality, not quantity, methinks, applies to both community and chocolate. I remember a comment from someone about the dominant response in chat rooms being. "yea, I agree with that." Ugh.
Topic 12 of 88 [food]: chocolate
Response 7 of 131: stacey leigh vura (stacey) * Tue, Sep 23, 1997 (13:40) * 2 lines
Mmmmmmmmmmm............
What more could be said?
Topic 12 of 88 [food]: chocolate
Response 8 of 131: Paul Terry Walhus (terry) * Wed, Sep 24, 1997 (08:52) * 1 lines
Do you eat chocolate before performing?
Topic 12 of 88 [food]: chocolate
Response 9 of 131: stacey leigh vura (stacey) * Wed, Sep 24, 1997 (10:29) * 2 lines
Hmmmm.... performing what?
I eat chocolate whenever my body says it wants it.
Topic 12 of 88 [food]: chocolate
Response 10 of 131: Paul Terry Walhus (terry) * Wed, Sep 24, 1997 (20:31) * 6 lines
I was going to let you qualify that, I'll try and stay out of trouble.
I just had a Reeses peanut butter cup for desert, after dinner to a three
bean casserole and Seven Grain bread with I Can't Believe It's Not
Butter. Actually, I can believe it's not butter because butter doesn't
spread like that.
Topic 12 of 88 [food]: chocolate
Response 11 of 131: stacey leigh vura (stacey) * Thu, Sep 25, 1997 (10:29) * 2 lines
I LOVE real butter and started using it exclusively a few years ago.
A dozen little Almond Joy and Mounds last night -- Halloween giveaway size.
Topic 12 of 88 [food]: chocolate
Response 12 of 131: Paul Terry Walhus (terry) * Thu, Sep 25, 1997 (19:55) * 1 lines
Oh yeah, time to stock up for Halloween, never too early is it Stacey?
Topic 12 of 88 [food]: chocolate
Response 13 of 131: stacey leigh vura (stacey) * Fri, Sep 26, 1997 (10:13) * 3 lines
never too early!
I'd like to pass out candy this year, but I think we have plans.
I'll buy it anyway, if we don't pass it out, I'll take care of it in other ways!
Topic 12 of 88 [food]: chocolate
Response 14 of 131: KitchenManager (KitchenManager) * Fri, Oct 10, 1997 (06:10) * 4 lines
Hey, did anyone here go to Chocolate Sunday at
Barton Springs Mall?
WER
Topic 12 of 88 [food]: chocolate
Response 15 of 131: Paul Terry Walhus (terry) * Sat, Oct 11, 1997 (19:53) * 3 lines
Nope, You didn't tell me in time!
How was it?
Topic 12 of 88 [food]: chocolate
Response 16 of 131: KitchenManager (KitchenManager) * Sat, Oct 11, 1997 (20:13) * 9 lines
Okay, I suppose. I entered for more publicity,
top of mind presence and all, for the restaurant.
Got an honorable mention for my tiramisu, but
didn't place in either the popular vote or the
judges vote.
Maybe next year,
WER
Topic 12 of 88 [food]: chocolate
Response 17 of 131: Paul Terry Walhus (terry) * Sat, Oct 11, 1997 (22:06) * 1 lines
Tiramisu? Explain please.
Topic 12 of 88 [food]: chocolate
Response 18 of 131: KitchenManager (KitchenManager) * Mon, Oct 13, 1997 (01:29) * 13 lines
It's this Italian layered custard thingy.
Ours goes like this:
Ladyfingers dipped in espresso
Marsala and cheese cream
Chocolate chips
Ladyfingers dipped in espresso
Marsala and cheese cream
Powdered cocoa and cinnamon
And topped with two chocolate covered espresso beans
The name means "pick me up" in Italian.
WER
Topic 12 of 88 [food]: chocolate
Response 19 of 131: stacey leigh vura (stacey) * Mon, Oct 13, 1997 (10:42) * 2 lines
no need to explain it to me... but I'll definitely volunteer my taste-testing
services!
Topic 12 of 88 [food]: chocolate
Response 20 of 131: Paul Terry Walhus (terry) * Mon, Oct 13, 1997 (14:25) * 2 lines
Same here, add me to the tiramisu testers club.
Does it go well with coffee brewed beer?
Topic 12 of 88 [food]: chocolate
Response 21 of 131: KitchenManager (KitchenManager) * Tue, Oct 14, 1997 (00:13) * 4 lines
Sorry, stacey, but I don't think I can mail one to ya.
And terry, probably not, it's too sweet.
WER
Topic 12 of 88 [food]: chocolate
Response 22 of 131: stacey leigh vura (stacey) * Tue, Oct 14, 1997 (09:38) * 1 lines
Paul, you are stuck on the beer brewed w/ coffee!!! Try some and let me know what you think!
Topic 12 of 88 [food]: chocolate
Response 23 of 131: Paul Terry Walhus (terry) * Tue, Oct 14, 1997 (14:50) * 1 lines
I just asked you in the last topic. OK, I will too.
Topic 12 of 88 [food]: chocolate
Response 24 of 131: Paul Terry Walhus (terry) * Tue, Oct 14, 1997 (14:51) * 1 lines
What was that beer brewed with coffee called again?
Topic 12 of 88 [food]: chocolate
Response 25 of 131: KitchenManager (KitchenManager) * Wed, Oct 15, 1997 (00:34) * 5 lines
Red Hook makes one but I can't remember the name.
That's the one I tried. I think a few others
are out there also.
WER
Topic 12 of 88 [food]: chocolate
Response 26 of 131: stacey leigh vura (stacey) * Wed, Oct 15, 1997 (10:20) * 1 lines
Had the RH ESB last night -- no coffee involved.
Topic 12 of 88 [food]: chocolate
Response 27 of 131: Paul Terry Walhus (terry) * Wed, Oct 15, 1997 (14:21) * 7 lines
What about beer with chocolate (since that's the topic)?
Are there any other exotic things brewed in to beer. I had
an apricot beer recently, but somehow, it just didn't seem to
mix. These are things best had separately, (imo).
Topic 12 of 88 [food]: chocolate
Response 28 of 131: KitchenManager (KitchenManager) * Wed, Oct 15, 1997 (23:11) * 11 lines
Well, orange and corriander in Grand Cru's
Raspberries
Cherries
Peaches
Lemons
Strawberries
Jalapenos
Pineapples
Can't think of any others right now...
WER
Topic 12 of 88 [food]: chocolate
Response 29 of 131: stacey leigh vura (stacey) * Thu, Oct 16, 1997 (10:05) * 2 lines
Chocolate is good with anything. I believe COpper Tank's Firehouse stout had
chocolate brewed in!
Topic 12 of 88 [food]: chocolate
Response 30 of 131: Paul Terry Walhus (terry) * Thu, Oct 16, 1997 (10:29) * 1 lines
Anyone fund of Dutch chocolate? Any recommendations?
Topic 12 of 88 [food]: chocolate
Response 31 of 131: stacey leigh vura (stacey) * Thu, Oct 30, 1997 (11:04) * 1 lines
Oooh! Here comes trick o treating! Gotta love those chocolate treats. I usually buy 3 bags for passing out to neighborhood kids. Lucky for me we don't hav every many young children in the neighborhood... LEFTOVERS!
Topic 12 of 88 [food]: chocolate
Response 32 of 131: KitchenManager (KitchenManager) * Thu, Oct 30, 1997 (13:08) * 3 lines
The remaining young children?
WER
Topic 12 of 88 [food]: chocolate
Response 33 of 131: stacey leigh vura (stacey) * Thu, Oct 30, 1997 (13:13) * 1 lines
Well, it depends on what kind of mood I'm in.
Topic 12 of 88 [food]: chocolate
Response 34 of 131: KitchenManager (KitchenManager) * Fri, Oct 31, 1997 (01:03) * 3 lines
Good point!
WER
Topic 12 of 88 [food]: chocolate
Response 35 of 131: stacey leigh vura (stacey) * Wed, Nov 5, 1997 (11:57) * 1 lines
Had a craving... at half a bag of Nestle semi-sweet morsels that I had stashed in the freezer for cookies at a later date. Not as dark and rich as Godiva dark chocolates but... in a pinch they did just fine!
Topic 12 of 88 [food]: chocolate
Response 36 of 131: Paul Terry Walhus (terry) * Wed, Nov 5, 1997 (12:11) * 1 lines
I like semi-sweet! Better than any other chocolate.
Topic 12 of 88 [food]: chocolate
Response 37 of 131: stacey leigh vura (stacey) * Wed, Nov 5, 1997 (12:16) * 1 lines
Not better than bitter dark chocolate dipped in clotted cream!!!
Topic 12 of 88 [food]: chocolate
Response 38 of 131: KitchenManager (KitchenManager) * Wed, Nov 5, 1997 (14:49) * 4 lines
I've never experienced that particular
delicacy, stacey.
WER
Topic 12 of 88 [food]: chocolate
Response 39 of 131: Clara Godkin (Clara) * Wed, Nov 12, 1997 (22:56) * 2 lines
Today I ate a bag of hugs, and kisses.
It was very good.Then after that I had some chocolate milk.. He He
Topic 12 of 88 [food]: chocolate
Response 40 of 131: wer (KitchenManager) * Thu, Nov 13, 1997 (03:11) * 2 lines
Wouldn't have been Promised Land,
would it?
Topic 12 of 88 [food]: chocolate
Response 41 of 131: stacey leigh vura (stacey) * Thu, Nov 13, 1997 (10:35) * 1 lines
only a day after the doctor visit and I decided I could have some semi-sweet chocolate. I wished the caffeine out of it first.
Topic 12 of 88 [food]: chocolate
Response 42 of 131: Paul Terry Walhus (terry) * Thu, Nov 13, 1997 (10:43) * 2 lines
Caffeine in chocolate, can it be?
Topic 12 of 88 [food]: chocolate
Response 43 of 131: stacey leigh vura (stacey) * Thu, Nov 13, 1997 (13:44) * 1 lines
unfortunately, yes.
Topic 12 of 88 [food]: chocolate
Response 44 of 131: wer (KitchenManager) * Wed, Nov 19, 1997 (03:27) * 1 lines
Along with some MAO inhibitors.
Topic 12 of 88 [food]: chocolate
Response 45 of 131: stacey leigh vura (stacey) * Wed, Nov 19, 1997 (11:53) * 1 lines
Man, you are into the 'flavors of the month" no?
Topic 12 of 88 [food]: chocolate
Response 46 of 131: wer (KitchenManager) * Thu, Nov 20, 1997 (13:06) * 2 lines
Just staying on topic in conference, stacey,
instead of finishing that massage...
Topic 12 of 88 [food]: chocolate
Response 47 of 131: stacey leigh vura (stacey) * Thu, Nov 20, 1997 (14:42) * 1 lines
We could use cocoa butter massage oil! Does that count?
Topic 12 of 88 [food]: chocolate
Response 48 of 131: wer (KitchenManager) * Thu, Nov 20, 1997 (14:57) * 2 lines
There's one standing up to be counted
on this end...
Topic 12 of 88 [food]: chocolate
Response 49 of 131: stacey leigh vura (stacey) * Fri, Nov 21, 1997 (11:34) * 4 lines
Ackkkk! Can I vent here?!?!?
I just finished a "discussion" and am VERYYYYYYYY frustrated.
okay, i'm better. of course I typed out paragraphs of what just happened and then erased them all for fear of ruining everyone's good morning. but i feel a little better now.
Topic 12 of 88 [food]: chocolate
Response 50 of 131: wer (KitchenManager) * Fri, Nov 21, 1997 (11:38) * 2 lines
Okay, my turn, what's up?
Moron parents or moron coworkers?
Topic 12 of 88 [food]: chocolate
Response 51 of 131: stacey leigh vura (stacey) * Fri, Nov 21, 1997 (11:51) * 3 lines
co-worker!!!
She's about to get herself booted out of the district and I'm done trying to prevent it. School systems are renowned for wallowing and encouraging mediocrity but she's just a dumb ass.
Oops. sorry.
Topic 12 of 88 [food]: chocolate
Response 52 of 131: wer (KitchenManager) * Fri, Nov 21, 1997 (11:56) * 1 lines
No need to apologize here.
Topic 12 of 88 [food]: chocolate
Response 53 of 131: wer (KitchenManager) * Thu, Mar 5, 1998 (13:38) * 4 lines
Hey, folks, I was thinking about killing the two
chocolate topics and reposting the pertinent ones
to a new chocolate topic, with maybe a webring
in the topic header. Whatchya'll think?
Topic 12 of 88 [food]: chocolate
Response 54 of 131: stacey leigh vura (stacey) * Thu, Mar 5, 1998 (17:58) * 1 lines
fine by me. you'd only be erasing the moaning and groaning of several sweet-tempered women!
Topic 12 of 88 [food]: chocolate
Response 55 of 131: Autumn Moore (autumn) * Fri, Mar 6, 1998 (17:18) * 1 lines
Bring it on!
Topic 12 of 88 [food]: chocolate
Response 56 of 131: wer (KitchenManager) * Tue, Jul 21, 1998 (17:14) * 3 lines
...chocolate lovers will delight in the third annual "Chocolate Sunday"
August, 23, 1998, a chocolate tasting featuring the finest restaurants
and chocolatiers in Austin!
Topic 12 of 88 [food]: chocolate
Response 57 of 131: Paul Terry Walhus (terry) * Tue, Jul 21, 1998 (17:52) * 1 lines
Where?
Topic 12 of 88 [food]: chocolate
Response 58 of 131: wer (KitchenManager) * Tue, Jul 21, 1998 (20:30) * 2 lines
Barton Creek Square Mall,
from 2 to 5 pm
Topic 12 of 88 [food]: chocolate
Response 59 of 131: Mike Griggs (mikeg) * Wed, Nov 4, 1998 (15:13) * 1 lines
Does anyone know how to make chocolate fondu? I want to make it for Michelle's birthday this weekend.
Topic 12 of 88 [food]: chocolate
Response 60 of 131: wer (KitchenManager) * Wed, Nov 4, 1998 (15:15) * 2 lines
I'll find a couple of recipes and post them for ya...
I'm sure Ree will have more experience with it than I do...
Topic 12 of 88 [food]: chocolate
Response 61 of 131: wer (KitchenManager) * Wed, Nov 4, 1998 (15:59) * 37 lines
ok, here goes...
Chocolate-Orange Fondue
6 ounces chocolate bits
2 tablespoons butter
2 fluid ounces orange juice
1 tablespoon grated orange rind
Combine all ingredients in a fondue pot and place over low heat.
Stir until chocolate is melted. Keep warm over flame.
Chocolate Fondue
2 tablespoons honey or light corn syrup
4 fluid ounces light cream or half and half
9 ounce bar of milk chocolate
2 fluid ounces finely chopped pecans
1 teaspoon vanilla
Heat the honey and cream in a fondue pot over flame. Break the chocolate
in small pieces and add to honey mixture. Heat, stirring constantly, until
chocolate is melted. Stir in pecans and vanilla. Keep warm.
Chocolate-Marshmallow Fondue
pinch of cinnamon
1 teaspoon sugar
6 fluid ounces of heavy cream
12 ounces sweet cooking chocolate
4 fluid ounces miniature marshmallows
2 tablespoons brandy
Mix the cinnamon and sugar in a 2-cup fondue pot and blend in the cream.
Add the chocolate and cook over very low heat, stirring frequently, until
chocolate melts and mixture is smooth. Add the marshmallows and stir until
melted. Stir in the brandy. Place fondue pot on stand over very low heat.
Topic 12 of 88 [food]: chocolate
Response 62 of 131: Mike Griggs (mikeg) * Wed, Nov 4, 1998 (18:03) * 1 lines
Cheers, wer - I'll try it out and report back :)
Topic 12 of 88 [food]: chocolate
Response 63 of 131: wer (KitchenManager) * Wed, Nov 4, 1998 (18:31) * 25 lines
here's two more...
Quick Chocolate Fondue Sauce I
8 fluid ounces semisweet chocolate pieces
4 fluid ounces evaporated milk
Combine above and stir in a heavy saucepan over low heat until smooth.
Keep warm in a fondue pan.
Quick Chocolate Fondue Sauce II
2 squares chopped unsweetened chocolate
1/2 cup sugar
3 fluid ounces warm milk, cream, coffee or sherry
1/2 teaspoon vanilla or rum
pinch of salt
Put all ingredients into an elctric blender or food processor,
and blend until smooth. Heat in a fondue pan.
Good luck, Mike.
Wonder how Michelle's are dipped in chocolate fondue?
Hmmm...
Topic 12 of 88 [food]: chocolate
Response 64 of 131: Riette Walton (riette) * Thu, Nov 5, 1998 (01:53) * 1 lines
Oh, wow, that sounds great! This is what I'll make for Chris' next birthday, since he's a serious chocomaniac.
Topic 12 of 88 [food]: chocolate
Response 65 of 131: wer (KitchenManager) * Wed, Nov 18, 1998 (20:34) * 26 lines
The reknowned Paris Salon du Chocolat is playing for the first time in
New York City, from November 27 through December 1, at the historic
Puck Building at 293 Lafayette Street.
Event International, the producers of the Paris Salon, which attracted
80,000 visitors last fall, are bringing the show across the Atlantic
to cause a Manhattan brownout. Food Arts is the official magazine of the
culinary demos and seminars.
A five-day fantasia devoted entirely to chocolate will allow visitors to
thoroughly explore the many facets of this favored flavor at tastings,
seminars, demos, interactive exhibits, and a bookstore. Parisian big guns,
namely patissier Pierre Herme, credited with revolutionizing French pastry
fashions and who is relocating to New York City to work with David Bouley;
legendary baking impresario/pastry chef/educator Gaston Lenotre; and Maison
du Chocolat's Robert Linxe will strut their stuff alongside such U.S.
resident talents as Jacques Torres, Andrew Shotts, Dan Budd, and Bruno
Feldeisen. New York pastry prestidigitator Francois Payard plans to produce
magical chocolate animals and a warm chocolate tart, Bill Yosses will whip
up white chocolate mousse, and Wayne Brachman will maintain his maverick
reputation with his take on Ring Dings and Oreos. Cake meisters Rose Levy
Beranbaum and Colette Peters will also demo chocolate creations from their
cookbooks. Food Arts' Michael and Ariane Batterberry will delve into dessert
menu trends with a panel of bellwether chefs at 5 p.m. Sunday, November 29.
--Beverly Stephen in the November 1998 issue of Food Arts
Topic 12 of 88 [food]: chocolate
Response 66 of 131: wer (KitchenManager) * Wed, Nov 18, 1998 (20:35) * 1 lines
(fyi, topic 27 isn't currently accepting new responses...)
Topic 12 of 88 [food]: chocolate
Response 67 of 131: Tim Guenther (TIM) * Wed, Nov 18, 1998 (21:30) * 1 lines
Wow!! a food fest for chocoholics!!
Topic 12 of 88 [food]: chocolate
Response 68 of 131: Riette Walton (riette) * Thu, Nov 19, 1998 (01:56) * 3 lines
That would never happen in Switzerland - people here don't like getting their hands dirty.
Wer, Why?
Topic 12 of 88 [food]: chocolate
Response 69 of 131: Tim Guenther (TIM) * Thu, Nov 19, 1998 (02:04) * 1 lines
Sounds like the people in Switzerland need to lighten up.
Topic 12 of 88 [food]: chocolate
Response 70 of 131: wer (KitchenManager) * Fri, Nov 20, 1998 (00:20) * 1 lines
Why what?
Topic 12 of 88 [food]: chocolate
Response 71 of 131: Riette Walton (riette) * Fri, Nov 20, 1998 (01:38) * 4 lines
Why couldn't one respond in topic 27?
Tim, the people in Switzerland would be as lit up as their christmas trees if they were merely conservative....
But that's a gross generelization - one of my best friends is a swiss girl; then again, she's married to an Indian, and has lived abroad for many years. Yes, I think that's the problem with the majority of Swiss people - they never leave.
Topic 12 of 88 [food]: chocolate
Response 72 of 131: Tim Guenther (TIM) * Fri, Nov 20, 1998 (01:46) * 1 lines
Maybe they are afraid to leave. They have become so set in their ways, that they are afraid of change.
Topic 12 of 88 [food]: chocolate
Response 73 of 131: Riette Walton (riette) * Sat, Nov 21, 1998 (01:22) * 1 lines
If you ask me, they're afraid to LIVE, nevermind to change!
Topic 12 of 88 [food]: chocolate
Response 74 of 131: Tim Guenther (TIM) * Sat, Nov 21, 1998 (01:22) * 6 lines
To truely live, one must be ready to embrace the newness of life. Life is not
static, it is vibrant, in a constant state of flux. That is the difference between living and merely existing. If a person is afraid of change, then they
are not really living. I have an example of this: In the conference on music,
when everyone is talking about the music they listen to, I have heard very
little new music mentioned. If you can't embrace the new, you are no longer
living. You are just biding your time until you die.
Topic 12 of 88 [food]: chocolate
Response 75 of 131: Tim Guenther (TIM) * Sun, Nov 22, 1998 (03:29) * 1 lines
More on that: If you just try, you can walk out into the same field every day, and see something new, or you can see the same old thing. It's up to you.
Topic 12 of 88 [food]: chocolate
Response 76 of 131: Autumn Moore (autumn) * Sun, Nov 22, 1998 (22:28) * 1 lines
A thing of value sometimes has to stand the test of time (music, books, etc.) That is the difference between a thing being faddish and possessing enduring significance.
Topic 12 of 88 [food]: chocolate
Response 77 of 131: Riette Walton (riette) * Mon, Nov 23, 1998 (01:38) * 3 lines
Go, Mick Jagger, go!
No, but I agree. I think that physically humans are designed to grow towards death, but emotionally we should strive to grow towards life - only then can we be ready for what comes after the body's decay.
Topic 12 of 88 [food]: chocolate
Response 78 of 131: Tim Guenther (TIM) * Mon, Nov 23, 1998 (01:43) * 1 lines
Riette, I could not have put it better myself.
Topic 12 of 88 [food]: chocolate
Response 79 of 131: Riette Walton (riette) * Mon, Nov 23, 1998 (07:51) * 1 lines
Oh, I bet you could! You're much better at this sort of thing.
Topic 12 of 88 [food]: chocolate
Response 80 of 131: Tim Guenther (TIM) * Mon, Nov 23, 1998 (11:24) * 3 lines
Not really, Riette, Not really. Different, perhaps but defifitely not better.
You can come up with a way of saying something, so well that it cannot possibly
be improved upon. I'm not that good.
Topic 12 of 88 [food]: chocolate
Response 81 of 131: Riette Walton (riette) * Tue, Nov 24, 1998 (01:23) * 1 lines
And what is your excuse of underestimating yourself?
Topic 12 of 88 [food]: chocolate
Response 82 of 131: Tim Guenther (TIM) * Tue, Nov 24, 1998 (01:38) * 2 lines
I did not say that I wasn't any good. I just meant that from time to time you
come up with a masterpiece. I don't.
Topic 12 of 88 [food]: chocolate
Response 83 of 131: Riette Walton (riette) * Wed, Nov 25, 1998 (01:56) * 2 lines
There he goes again!
Well, nevermind what you think - I think yours are very nice, now that you've shown me...
Topic 12 of 88 [food]: chocolate
Response 84 of 131: Tim Guenther (TIM) * Wed, Nov 25, 1998 (09:44) * 1 lines
Hey Riette! It's beginning to sound like we are playing at show and tell here.
Topic 12 of 88 [food]: chocolate
Response 85 of 131: Riette Walton (riette) * Wed, Nov 25, 1998 (11:19) * 1 lines
Do you mind?
Topic 12 of 88 [food]: chocolate
Response 86 of 131: Tim Guenther (TIM) * Wed, Nov 25, 1998 (13:05) * 2 lines
No Riette, not at all. In situations like this, I like the coast guard motto:
SEMPER PARATIS.
Topic 12 of 88 [food]: chocolate
Response 87 of 131: Riette Walton (riette) * Thu, Nov 26, 1998 (01:55) * 1 lines
Which would mean?
Topic 12 of 88 [food]: chocolate
Response 88 of 131: Tim Guenther (TIM) * Thu, Nov 26, 1998 (02:26) * 2 lines
Semper Paratis is always ready. The Marine corps motto is Semper Fidelis which
means always faithful. Semper Fi is a shortened form of this.
Topic 12 of 88 [food]: chocolate
Response 89 of 131: Riette Walton (riette) * Thu, Nov 26, 1998 (10:58) * 1 lines
Viva Semper Paratis!
Topic 12 of 88 [food]: chocolate
Response 90 of 131: Tim Guenther (TIM) * Thu, Nov 26, 1998 (17:36) * 1 lines
Vive l'amour, Vive L'amour, Vive la difference!!!
Topic 12 of 88 [food]: chocolate
Response 91 of 131: Riette Walton (riette) * Fri, Nov 27, 1998 (01:27) * 1 lines
But I'm not armoured!
Topic 12 of 88 [food]: chocolate
Response 92 of 131: Tim Guenther (TIM) * Fri, Nov 27, 1998 (01:38) * 1 lines
Thank GOD, For little favors, Riette.
Topic 12 of 88 [food]: chocolate
Response 93 of 131: Riette Walton (riette) * Fri, Nov 27, 1998 (01:47) * 1 lines
I have other kinds of weapons though....and all of them are accurate!
Topic 12 of 88 [food]: chocolate
Response 94 of 131: Tim Guenther (TIM) * Fri, Nov 27, 1998 (01:53) * 1 lines
I have little doubt of your accuracy, Riette.
Topic 12 of 88 [food]: chocolate
Response 95 of 131: Riette Walton (riette) * Fri, Nov 27, 1998 (16:06) * 1 lines
And some person sent me the nicest chocolate today - I don't know why or for what purpose. But I have a birthday coming up, so I assume it's from a secret admirer or something. Not sure though.
Topic 12 of 88 [food]: chocolate
Response 96 of 131: Tim Guenther (TIM) * Fri, Nov 27, 1998 (16:14) * 1 lines
Why don't you read the card/ Riette?
Topic 12 of 88 [food]: chocolate
Response 97 of 131: Riette Walton (riette) * Sat, Nov 28, 1998 (01:26) * 1 lines
What card? There wasn't a card with it! I looked and looked and looked - but nothing!
Topic 12 of 88 [food]: chocolate
Response 98 of 131: Tim Guenther (TIM) * Sat, Nov 28, 1998 (01:32) * 1 lines
Just a suggestion, Riette, Just a suggestion. There usually is a card.
Topic 12 of 88 [food]: chocolate
Response 99 of 131: Riette Walton (riette) * Sat, Nov 28, 1998 (15:38) * 1 lines
Well, this seems to be no ordinary admirer then - I'll have to pay very close attention to his next move. But I'll let you know what happens. It excites me to bits!
Topic 12 of 88 [food]: chocolate
Response 100 of 131: Tim Guenther (TIM) * Sat, Nov 28, 1998 (15:44) * 1 lines
I'm glad to hear that Riette. But, really, there is supposed to be a card.
Topic 12 of 88 [food]: chocolate
Response 101 of 131: Riette Walton (riette) * Sun, Nov 29, 1998 (01:57) * 1 lines
I know - I mean, that would be the normal procedure, wouldn't it? I'm sure he just put it in the wrong girl's box!!! ha-ha!
Topic 12 of 88 [food]: chocolate
Response 102 of 131: Tim Guenther (TIM) * Sun, Nov 29, 1998 (02:05) * 1 lines
Riette, That is a good one, Except the entire shipment went to the same place.
Topic 12 of 88 [food]: chocolate
Response 103 of 131: Riette Walton (riette) * Sun, Nov 29, 1998 (02:07) * 1 lines
I've heard THAT one before! I'm sure it just self-destructed for fear of shocking a girl of my degree of innocence....
Topic 12 of 88 [food]: chocolate
Response 104 of 131: Tim Guenther (TIM) * Sun, Nov 29, 1998 (10:23) * 1 lines
Else, Riette, The shipping department found it so amusing that they kept it.
Topic 12 of 88 [food]: chocolate
Response 105 of 131: Autumn Moore (autumn) * Sun, Nov 29, 1998 (21:11) * 1 lines
You two are getting so cute it's making me sick. :-)
Topic 12 of 88 [food]: chocolate
Response 106 of 131: Tim Guenther (TIM) * Mon, Nov 30, 1998 (01:05) * 1 lines
Aw, Autumn, Live a little. Stop the world and get off for a bit.
Topic 12 of 88 [food]: chocolate
Response 107 of 131: Riette Walton (riette) * Mon, Nov 30, 1998 (01:52) * 3 lines
What have you been up to lately, girl??? How are the girls?
For chocolate I'll get cute with ANYONE!!! ha-ha!
Topic 12 of 88 [food]: chocolate
Response 108 of 131: Tim Guenther (TIM) * Mon, Nov 30, 1998 (02:04) * 1 lines
Say things like that Riette, and soon you'll need a warehouse!!
Topic 12 of 88 [food]: chocolate
Response 109 of 131: Riette Walton (riette) * Mon, Nov 30, 1998 (02:04) * 1 lines
And a cattle scale to watch my figure on!
Topic 12 of 88 [food]: chocolate
Response 110 of 131: Tim Guenther (TIM) * Mon, Nov 30, 1998 (02:04) * 1 lines
With your metabolism, Riette, I doubt it
Topic 12 of 88 [food]: chocolate
Response 111 of 131: Riette Walton (riette) * Tue, Dec 1, 1998 (01:37) * 1 lines
I don't do that metabolism thing! The only reason why I don't look like Dumbo's mama, is because the one thing I like more than chocolates, is fruit - and that's what I overeat on mostly. Thank heavens, otherwise - holy elephant!
Topic 12 of 88 [food]: chocolate
Response 112 of 131: wer (KitchenManager) * Tue, Dec 1, 1998 (22:25) * 1 lines
Thanks, Autumn...
Topic 12 of 88 [food]: chocolate
Response 113 of 131: Riette Walton (riette) * Wed, Dec 2, 1998 (01:45) * 2 lines
Wer, if you have a problem with the fact that Tim and I seem to be the only two people taking part in the conference nowadays, why don't you tell Tim and me so? Or better yet, why don't you get off your lazy ar$e and join in as you used to? I asked you all nicely in another conference to come back so that we could have marathons like we used to, but naturally, as has been the case for months, nobody considered it a worthy request. So how long do you expect a person to lick your ar$e before they get fed
up with it, and talk to people where the effort comes from both sides?
Topic 12 of 88 [food]: chocolate
Response 114 of 131: Riette Walton (riette) * Wed, Dec 2, 1998 (01:46) * 1 lines
Tim, THAT'S how I get horrible.
Topic 12 of 88 [food]: chocolate
Response 115 of 131: wer (KitchenManager) * Wed, Dec 2, 1998 (13:07) * 12 lines
Riette--I am trying, albeit quite ineffectively.
The same comments above about you and Tim have
been said about Stacey and I (and still are occasionally)
and about Nick and Wolf. That is the only reason
I commented to Autumn. It was an established pattern.
I've posted it in two confs already this morning, but
doing so again here seems appropriate, as well.
Please forgive anything offensive that I have said,
as it was not done intentionally to hurt or harm.
I am sorry.
Topic 12 of 88 [food]: chocolate
Response 116 of 131: Riette Walton (riette) * Thu, Dec 3, 1998 (01:12) * 1 lines
That's alright, Wer. Don't you see that all I want is for you and Tim to kiss and make up so that the conference can be what it used to be? I've been wondering lately what I'm doing here. It just doesn't seem worth it anymore.
Topic 12 of 88 [food]: chocolate
Response 117 of 131: Tim Guenther (TIM) * Tue, Dec 8, 1998 (19:07) * 2 lines
I've been an ass. I'll admit it. and I'll forget anything happened. But I draw the line at kissing another man. I'll do it by proxy though if the proxy is
right
Topic 12 of 88 [food]: chocolate
Response 118 of 131: wer (KitchenManager) * Wed, Dec 9, 1998 (00:14) * 3 lines
"I'll forget anything happened."
Unfortunately, Tim, the rest of us won't.
Doesn't mean you aren't welcome to stay, however.
Topic 12 of 88 [food]: chocolate
Response 119 of 131: Maggie (sociolingo) * Fri, Jul 14, 2000 (07:30) * 36 lines
The Rules of Chocolate.....
If you've got melted chocolate all over your hands, you're eating it too slowly.
Chocolate covered raisins, cherries, orange slices & strawberries all
count as fruit, so eat as many as you want.
The problem: How to get 2 pounds of chocolate home from the store in ahot car.
The solution: Eat it in the parking lot.
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off
your appetite and you'll eat less.
A nice box of chocolates can provide your total daily intake of calories
in one place. Isn't that handy?
If you can't eat all your chocolate, it will keep in the freezer.
(But if you can't eat all your chocolate, what's wrong with you?)
If calories are an issue, store your chocolate on top of the fridge.
Calories are afraid of heights, and they will jump out of the
chocolate to protect themselves.
Money talks. Chocolate sings.
Q. Why is there no such organization as Chocoholics Anonymous?
A. Because no one wants to quit.
If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated.
Put "eat chocolate" at the top of your list of things to do today.
That way, at least you'll get one thing done.
Chocolate is a health food. Chocolate is derived from cacao beans.
Bean = vegetable. Sugar is derived either from sugar beets or cane,
both vegetables. And, of course, the milk/cream is dairy. So eat more
chocolate to meet the dietary requirements for daily vegetable intake.
Topic 12 of 88 [food]: chocolate
Response 120 of 131: Marcia (MarciaH) * Sat, Jul 15, 2000 (00:50) * 1 lines
This is priceless, Maggie! I copied it and sent it to a few friends. Funny thing about chocolate in Hilo - not fattening!
Topic 12 of 88 [food]: chocolate
Response 121 of 131: Maggie (sociolingo) * Sat, Jul 15, 2000 (04:47) * 3 lines
On my way........ (HOW much was the fare????)
A friend of mine has put it on the fridge to ward off the 'chocolate AGAIN' comments
Topic 12 of 88 [food]: chocolate
Response 122 of 131: Marcia (MarciaH) * Sat, Jul 15, 2000 (16:30) * 1 lines
When I see teeth marks on your chocolate-scented candle, I'll take up a collection and get you here somehow!!!
Topic 12 of 88 [food]: chocolate
Response 123 of 131: Maggie (sociolingo) * Wed, Jul 19, 2000 (02:34) * 1 lines
(candle's in the post ....... just joking! Maybe next year .....)
Topic 12 of 88 [food]: chocolate
Response 124 of 131: Wolf (wolf) * Thu, Apr 25, 2002 (18:55) * 1 lines
hershey workers are going on strike--stock up!!!
Topic 12 of 88 [food]: chocolate
Response 125 of 131: Marcia (MarciaH) * Thu, Apr 25, 2002 (20:34) * 1 lines
Impossible! They are a public necessity. Like military and police and sanitation workers. Thank you for the warning. How can that happen?!
Topic 12 of 88 [food]: chocolate
Response 126 of 131: Cheryl (CherylB) * Tue, Oct 25, 2005 (16:57) * 54 lines
Ancient Chocolate Found in Maya "Teapot"
By Bijal P. Trivedi
National Geographic Today
Analysis of residue from a ceramic "teapot" suggests that the Maya, and their ancestors, may have been gobbling chocolate as far back as 2,600 years ago, pushing back the earliest evidence of cacao use more than 1,000 years.
"This reopens the whole debate about who first invented chocolate," said Jonathan Haas, curator of the mouthwatering "Chocolate" exhibition at the Field Museum in Chicago.
The first chemical evidence of cacao use came about 15 years ago after the analysis of residue from a vessel found at the Mayan site of Rio Azul in northeastern Guatemala and belonging to the Early Classic period of Maya culture—approximately A.D. 460. But Michael Coe, co-author of The True History of Chocolate, believes based on a slew of evidence, some linguistic, that the roots of chocolate go much further back to the great Olmec civilization, which preceded the Maya.
"The Maya derived a lot of their high culture from the Olmec," said Coe, also professor emeritus of anthropology at Yale. "Even the word 'cacao' is not a native Maya word—it's Olmec." The Olmec lived in the southern Gulf of Mexico between 1500 and 500 B.C., and their influence extended to Guatemala, Honduras, Belize, Costa Rica, and El Salvador.
"The new find is hard chemical evidence that the Mayans were drinking chocolate in 500 B.C.," said Coe, suggesting that people were cultivating the cacao tree long before the Maya civilization, which flourished in southern Mexico, the Yucatán, and the highlands of Belize between 500 B.C. and A.D. 1500.
Chocolate is made from the seeds of the cacao tree, which are swaddled in gooey white flesh inside green-yellow pods. The seeds and the pulp are scooped out of the pod and allowed to ferment until the seeds are a rich dark brown. The seeds are then dried, and then roasted before being ground to produce a thick chocolate paste.
Chocolate for Breakfast, Lunch and Dinner
The Maya had a lifestyle many kids would envy—chocolate at every meal. "It was the beverage of everyday people and also the food of the rulers and gods," said Haas. In fact, the scientific name for the cacao tree is Theobroma cacao—"food of the gods." Hieroglyphs that depict chocolate being poured for rulers and gods are present on Maya murals and ceramics.
Now the newly-analyzed spouted ceramic pot reveals the deeper darker history of this almost drug-like substance.
Mayan teapots have always fascinated Terry Powis, an archaeologist at the University of Texas at Austin, which is how his investigation began. "Spouted vessels are very distinct from other Mayan ceramics and quite rare, typically associated with elite burials," he explained.
Fortunately for Powis, fourteen such vessels were excavated in 1981 from a site at Colha, which lies close to the Caribbean coast in northern Belize, and have since been housed at the University of Texas, Austin. The Maya occupied Colha, which is known for its production of stone tools and its Preclassic spouted vessels, continuously from about 900 B.C. to A.D. 1300.
The Essence of Chocolate
Powis's goal was to determine whether the vessels were indeed used to pour some type of chocolate libation.
He scraped residue from the vessels and sent the samples to W. Jeffrey Hurst, who has a delicious job as an analytical biochemist at the Hershey Foods Technical Center in Hershey, Pennsylvania.
Using "high performance liquid chromatography coupled to atmospheric-pressure chemical ionization mass spectrometry," Hurst analyzed all the samples. The first instrument separates all the components of the mixture and the other measures the molecular weight of each. Cacao is a blend of more than 500 chemical compounds. Of this tasty compendium the signature chemical is a compound called theobromine—the chemical marker of cacao.
Of the 14 samples analyzed, 3 were positive for theobromine, "chocolate, that is," said Powis. The study is published in the July 18 issue of the journal Nature.
These spouted vessels were first dubbed chocolate pots about 100 years ago. Archaeologists knew from Spanish accounts that the Maya drank liquid chocolate and just assumed that the teapots were used to pour the beverage. "Now we have proof," said Powis.
Chilli, Honey and Maize With Your Chocolate?
By the time the Spanish reached the Maya, around the 1500s, everyone was drinking chocolate—rich and poor alike. Traces of chocolate have been found in ordinary Maya houses.
The Maya drink was very different from America's thin, watery hot chocolate, said Powis. According to Spanish accounts—many of which come from Bishop Diego de Landa, whose descriptions of Maya culture and language are the primary tools used today to translate Maya glyphs—the Maya enjoyed their hot chocolate thick and foamy.
While standing, Maya poured the chocolate drink from one vessel to another on the ground. The drop, together with the fatty cacao butter, produced a thick head of rich, dark, chocolate foam—the most coveted part of the drink.
Chemical analysis of these vessels is now becoming a standard tool in archaeology. As long as they're not washed, they can be analyzed for ancient residues. Powis hopes to use the same type of studies to reveal the other ingredients used in the chocolate drinks. From Spanish records, Mayanists already know that the chocolate was mixed with maize, water, honey, or chilli. But what other secret ingredients are discovered will be a sweet surprise.
http://news.nationalgeographic.com/news/2002/07/0717_020717_TVchocolate.html
Topic 12 of 88 [food]: chocolate
Response 127 of 131: Marcia (MarciaH) * Sun, Nov 13, 2005 (22:14) * 1 lines
bitter chocolate ! Yikes ! Have you ever tasted the stright stuff? It is so bitter as to be all but impossible to swallow.
Topic 12 of 88 [food]: chocolate
Response 128 of 131: Wolf (wolf) * Mon, Nov 14, 2005 (18:36) * 1 lines
yeah, and it's the dark stuff that's supposed to be really good for us--I hate dark chocolate unless it's in a cookie or something.
Topic 12 of 88 [food]: chocolate
Response 129 of 131: Marcia (MarciaH) * Mon, Nov 14, 2005 (21:18) * 1 lines
Oh I love semi sweet chocolate the best. It is full of anti-oxidants but I like the taste best. I can eat my weight in chocolate chips any time. Yum ! Well, it sounds like bragging but I really can't eat that much. I far prefer dark chocolate for such things as cherry cordials.
Topic 12 of 88 [food]: chocolate
Response 130 of 131: Cheryl (CherylB) * Tue, Dec 6, 2005 (09:30) * 1 lines
I think that dark chocolate candy goes really well with coffee.
Topic 12 of 88 [food]: chocolate
Response 131 of 131: Marcia (MarciaH) * Sat, Dec 10, 2005 (01:04) * 1 lines
Absolutely! that alone makes a great dessert after a big dinner.
food conference 
Main Menu
Thanks!