Text 7416, 62 rader
Skriven 2013-12-01 21:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: shocky 533
==================
 -> don't eat the product much. According to the Wikitruth, Godiva was
 -> bought a few years ago by the same Turkish company that owns Ulker,
 -> the manufacturer of some of my favorite cherry products as well as
 -> of cookies of no great distinction.
 RH> I can't say I've eaten any in years either.

My objections: too sweet, too little flavor. I prefer even
Lindt.

 RH> The fat content is high enough to 
 RH> make it less enjoyable rather than more.

If you're talking cacao butter, there's pretty much no such
thing as too much fat. If they have started sneaking other
kinds of shortening (as Cadbury tried), that's a distinct no-no.

 RH> I've run into that with a few premium 
 RH> yogurt brands too.  The fat content in this "healthy" food is about
 RH> the same as a serving of Haagen Dazs, but without the yum factor.

Well, Haagen Dazs is not the richest nor the tastiest
ice cream out there, but it's still better than yogurt.

Which are the culprit premium yogurt brands? Maybe I will
try some of them. Whole-milk yogurt is far less disgusting
than lowfat-milk yogurt, and a cream yogurt might actually
be palatable (whether worth the pills, that's another issue).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buttermilk Chocolate Hazelnut Cake
 Categories: Cakes, Chocolate
      Yield: 1 Servings

      1 c  Buttermilk
    1/3 c  Safflower Oil
      2    Egg Whites
      1 ts Vanilla Extract
      1 c  Light Brown Sugar
      1 c  Whole Wheat Pastry Flour
    1/2 c  Cocoa Powder
      1 ts Baking Soda
      1 ts Baking Powder
    1/4 ts Salt
    1/2 c  Finely Chopped Hazelnuts

  Preheat oven to 350OF.  Combine first 5 ingredients in mixing bowl
  and beat together with electric mixer.  Combine remaining ingredients
  except the hazelnuts in another bowl.  Sprinkle into the wet mixture
  a bit at a time and beat in with the mixer until velvety smooth.
  Lightly oil 9 in. cake pan.  Sprinkle the bottom with flour.  Pour in
  half of the batter, then sprinkle it evenly with half of the
  hazelnuts. Pour in the remaining batter and top with the remaining
  hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and
  cut into wedges.

  Untried.  Author Unknown.   U/l to NCE by Burt Ford 10/99.

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)