Text 5708, 60 rader
Skriven 2011-01-11 16:26:00 av MICHAEL LOO (1:123/140)
Ärende: tastes 940
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Edensoy carob soymilk - mild-tasting, nothing like carob,
let alone chocolate. Slightly sweet. Pleasant and quenching
but not substantially different from, say water with a
slight breakfast cereal infusion.

Blue Diamond Almond Breeze (chocolate flavor) - gloopy and
almost solid; oozed rather than poured. Fairly sweet. Some
chocolate flavor, fugitive if that almond. Not bad.

Silk Pure Almond (chocolate flavor) even thicker and I imagine
a tad sweeter than the above - otherwise pretty identical.

Tofutti vanilla almond bark flavor - sort of crystalline
texture reminiscent of bad gelato. The white substrate did
not taste like vanilla but rather empty, with an echo of
almond extract. The identity component was bits of almond
enrobed in chocolaty coating as if they were Raisinets;
the coating was probably infused with almond extract, hence
the taste in the ice itself.

Dad's blue cream soda - the best thing was that it was
blue and didn't upset my stomach the way many blue sweets
do. Modest vanilla flavor; exceedingly sweet with a tiny
bit of balancing acidity. Shortish finish. OK.

Frostie blue cream soda - some vanilla flavor, more
bubble gummy, though; very sweet with more acid than Dad's.
Pleasant. I made the mistake of looking at the nutrition
facts. Each 12-oz bottle has 190 Calories, more than beer,
and 48 g of sugar.

Rocky Mountain Chocolate Factory Coco Fizz chocolate soda -
aroma and taste reminiscent of tootsie rolls. Quite the acid
punch cutting the sweetness (43 g sugar). A sort of off finish
- sweet but slightly chemically - downrated it, though.

Canada Dry green tea ginger ale - pretty interesting;
a pronounced green tea aroma and taste with the ginger
coming out midpalate and finishing off. Medium sweet.
Had this at a friend's and rather enjoyed it; haven't
seen it in the stores.

Two strange things found at the Hampton Inn in Chicago:
these were seasonings for rice in the rice cooker (you
can tell where a lot of the clientele come from) at the
complimentary continental breakfast, which also included
omelet, bacon, decent fresh fruit, and DIY waffles. These
are both ground-up seasonings to put atop bland food:
ebi fumi furikake - sesame and salt with shrimp flavor -
I found this unbearably marine though all right if used
in small quantity on rice or eggs

nori tamago furikake - as above, except instead of shrimp
the flavor was egg and seaweed. Odd yellow blown chunks
interspersed wth the rest of the stuff. Still a bit fishy,
but I think I liked it somewhat better.

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