Text 7539, 78 rader
Skriven 2013-12-05 22:35:52 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: chocky 548
==================
->  -> 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> For you maybe, but I'm not fond of greasy chocolate.  
-> 
-> What's your definition of greasy? For me, a mouth-coating

It feels like I'm eating a mouthful of grease.  I'm not sure how else to 
describe it. Like eating a shot of straight Crisco. 

-> mouthfeel is a hallmark, but chocolate fat doesn't produce
-> that, unless your mouth is considerably hotter than mine.
-> In fact, the higher fat content, the harder the melt tends
-> to be.
-> 
It isn't, I'd think, since my average body temperature is lower than 98.6. 

-> I've never had a true chocolate that exhibits greasiness -
-> it's other ingredients that cause that, ones that are not
-> allowed for in the purist and at least until recently
-> legal definition. The giants, especially Hershey and Cadbury,
-> have long lobbied to have other fats, including greasy ones,
-> included in the definition, but last I heard they have been
-> thwarted by the forces of virtue.

Dunno.  Hershey isn't good enough that you'd notice the adulteration, most 
likely.  Cadbury has never tasted greasy to me.  I'm rather into the really 
dark chocolate, and since the dark has less cocoa butter in it than the
milk 
does that may account for some of the reaction.  
 
->  -> Well, Haagen Dazs is not the richest nor the tastiest
->  -> ice cream out there, but it's still better than yogurt.
->  RH> That depends on when it's eaten. 
-> 
-> Well, it's certainly not the richest nor the tastiest out
-> there, and under normal circumstances a potato (not the
-> most wonderful of foods) is better than yogurt.

Sez you.  French fries hot from a vat of bubbling lard and hit with a nice 
shot of salt would be an exception.  
 
->  RH> Noosa can get pretty greasy tasting, but it isn't widely available. 
->  RH> La  Liberte is a chief offender.  The coconut is pretty good, but 
the
->  RH> fat  content is a dilly.  You might well like it.  I think Brown
Cow
->  RH> makes a  creamtop yogurt that might be more to your liking as well.
-> 
-> I will bear those names in mind and jump at the chance
-> to try them next time someone is in the mood to buy some
-> for me.

You'll probably have to hit a natural foods store for the Brown Cow, if 
available.  Not all of them carry it either.  
 
-> Macaroni with ground meat and yogurt (MOCK MANTI)

Maybe not.  It looks like someone left the tomato-based sauce out, only of 
course it was never in.

-> cat: Armenian, main, rather plain
-> servings: 6 to 8
-> 
-> 1 lb ground lamb or beef or mixture of both
-> 2 lg onions, finely chopped
-> 1/2 c minced parsley
-> salt, pepper to taste
-> 1 lb box of shell macaroni
-> 
-> Combine first four ingredients and saute in skillet. Cook
-> shell macaroni as directed. Drain. Combine with meat mixture.
-> Serve in individual bowls topped with yogurt. Crushed garlic
-> or garlic salt may be mixed with yogurt, if desired. Browned
-> melted butter may be poured over yogurt, if desired.
-> 
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