Text 11449, 109 rader
Skriven 2008-08-01 00:52:00 av Michael Loo
Ärende: Trip to Dave's 3: 697
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Tastes

Aristocrat coffee syrup - this is designed to make coffee milk
with; I understand but did not experience that it makes a good
though slightly overstrong beverage; tasted by itself it had
flavors of molasses and cocoa in that order; presumably mixing
with milk made an alchemical change

Hello Boss cappuccino (in a can) - pretty convincing; pleasant
slightly bittersweet white coffee flavor, medium smooth finish.
I am no expert, though, eschewing as I do both milk and coffee.

So Delicious vanilla cultured coconut milk - weird stuff. To
me, vanilla-flavored white bodily-secretionlike substance, far
worse than real yogurt. Pity: I like vanilla and I like coconut
milk, and I'd like the idea of getting my Lactobacillus fix
without the dairy grep. But as Dave says, if it has to say So
Delicious on the label, it probably isn't. 

Flavored White Rabbit candies - regular White Rabbit milk
candies used to be my favorite confection, from the rice paper
covering, which you can eat and to some is the best part, to
the chewy milky delicious Tootsielike stuff itself. Now it
comes in flavors: lychee and mango, which you have to get in
8-oz packages, and I've had the lychee and was not blown away
enough to get a whole bag, and a variety pack:

chocolate - very Tootsieish, but a bit firmer, more the texture
of an old saltwater taffy - in fact, all of these had this
slightly over the hill texture; fairly pleasant;

coffee - convincing coffeeishness, also fairly pleasant;

coconut - strong dried milk presence; not so good as I had
remembered from before;

strawberry - just plain weird, as of one of those Starburst
Fruit Chews dipped in sour milk.

Ribon Soft Hokkaido - pleasant enough caramels, supposedly
containing milk from Hokkaido cows; sort of like Tootsie
Rolls crossed with Kraft.

Asahi Mitsuya Cider candies - these are hard candies that
foam in your mouth (they contain baking soda); so they're
sort of carbonated, but not so loudly and offensively as
Pop Rocks if you remember them. They all have a slightly
sour and salty aspect from the baking soda and citric acid;
but the flavors are very respectable in their way:

grape - Dave said it was like biting into a carbonated
Concord grape. Almost exaggerated, but the real fruit is
sort of like that;

peach - floral white peachy, pretty interesting, pretty good;
also somewhat caricatured;

cider - very like Sprite; surprisingly not much if any cidery
taste, and I wonder if there's a translation issue here.

Juicy Jelly Cups - agar jellies in four taste-tempting flavors.
Not too sweet; odd texture, quite firm even at warm temperatures,
but falling apart interestingly in the mouth:

pineapple - good flavor, my favorite;

strawberry - good if stereotyped flavor, Lynn's favorite I think;

orange - a bit muted and dull in flavor;

apple - kind of rubbed me the wrong way; maybe a bit chemically,
and though the aroma seemed appropriate the overall experience
was just strange.

Ramune lemon soda - good lemoniness, a side flavor of ?vanilla,
which gave the thing a sort of Juliusity. Lynn remarked that
they'd changed the formula, and she liked this one at least as
well as the old one.

Silk Spice - sort of soynog. Pretty good if you are into nutmeg
and allspice. Laxative.

Calpico Peach - quite peachy in that white peach way of which
the Japanese seem to be so fond. Somewhat milky-yogurty but
with none of that pucker that the original used to be known for.

For supper Dave made a roast chicken in the Ronco rotisserie -
it was delicious if done a bit under for most people; in fact,
the white meat right by the keelbone was sushiish, which I
enjoy but most people would not. We thought 15 minutes more
would have made things right for the others; but then the thighs
would have been done too much for us. Local corn on the cob was
quite nice as our side dish.

For dessert, we all piled into the Exploder and headed to the other
end of town and the famous and now extra-famous (being put on the
Sterns' Roadfood Website) Collins Creamery, an old favorite of the
family. I had a small toasted almond, which was nice and almondy in
an extract way, with bits of ... not toasted almonds ... but toasted
grahamish crackers. I said it should have been called toast almond.

Rum raisin and peaches and cream were of a good standard, but Lynn
was unsatisfied by her brownie dough, which though tasting okay
didn't have nearly enough of the eponymous ingredient - she found
two bits of something that resembled it in the whole scoop.
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