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Aug. 1st, 2006 10:36 pmDear world:
Is it normal, not only to have 7 varieties of chocolate in a airtight box in the fridge, but to keep the most aggressively scented kind in a separate airtight bag?
(Absinthe/dill is the aggressive one. Well, wormwood/dill really.)
[Dear sigmonster: stop boasting. Yours comprehensively, World]
Most interesting recent chocolate was a Artisan du Chocolat violet bar, piercingly scented. The estimable sibling has the rest (hippo birdy!). Also basil and persian lime, from Rococo, for sibling, and rosemary, from Rococo, for me. The rosemary is very fun: it brings out the fattiness and Maillard roasting flavours very assertively, so it's a much more savoury mouthful. It practically tastes of lamb...
Would it be a good thing to sparsely mix four- or five-mm. cubes of dark chocolate into ground steak and make hamburgers?
Is it normal, not only to have 7 varieties of chocolate in a airtight box in the fridge, but to keep the most aggressively scented kind in a separate airtight bag?
(Absinthe/dill is the aggressive one. Well, wormwood/dill really.)
[Dear sigmonster: stop boasting. Yours comprehensively, World]
Most interesting recent chocolate was a Artisan du Chocolat violet bar, piercingly scented. The estimable sibling has the rest (hippo birdy!). Also basil and persian lime, from Rococo, for sibling, and rosemary, from Rococo, for me. The rosemary is very fun: it brings out the fattiness and Maillard roasting flavours very assertively, so it's a much more savoury mouthful. It practically tastes of lamb...
Would it be a good thing to sparsely mix four- or five-mm. cubes of dark chocolate into ground steak and make hamburgers?
