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Reasons why New York Sucks - Page 738

post #11056 of 11479
Quote:
Originally Posted by poorsod View Post

I have sidewall damage on a tire, probably from all the potholes in the city. Now I have to replace all 4 because the winter tires I have are discontinued. *sigh*

So it turns out that one of my winter tires, bought just last winter, has a bubble and needs to be replaced. ffffuuuu.gif
post #11057 of 11479
Quote:
Originally Posted by patrickBOOTH View Post

In general I don't really get the fascination with chocolate. I mean it is good, but even the pricey stuff has never wowed me.

I feel the same about coffee.
post #11058 of 11479
Shots fired.
post #11059 of 11479
Most of the pricey stuff is shit these days, that's why.
post #11060 of 11479
The mast brothers thing is kind of funny.

I mean on one hand, its clear that they have fully embraced faux-hipsterdom, and it sounds like some of their chocolate was a little less authentic than they claimed (although I can't tell...this sounds like it was early in the company history, and that most or all current chocolate is made how they say it is).

But on the other hand, if you pay $10 for it and like it enough that you go pay $10 for a second bar...I'm not sure I care.

If you bought it once and were like "ah, this tastes like melted down corporate chocolate", then I would say you got swindled. But if you were like "this shit is amazing, I'm going to buy more", then weren't you a satisfied customer? You just fell for their marketing and fancy packaging, which is the same shit that has been happening forever.
Edited by otc - 1/5/16 at 11:59am
post #11061 of 11479
Quote:
Originally Posted by patrickBOOTH View Post

Most of the pricey stuff is shit these days, that's why.

I can still set you up with my local connect in Hawaii.
post #11062 of 11479
Isn't it basically the same thing as the "craft" distillers who slap a label on factory bourbon and give their brand a bullshit back story?
post #11063 of 11479
Speaking of chocolates, I received a Christmas basket with a few bars of chocolate, including......




It wasn't bad, kinda want another. shog[1].gif
post #11064 of 11479
I had one of those at their NYC store several years ago. Underwhelmed. The texture of the bacon left much to be desired.
post #11065 of 11479
I like taking my daughters there for hot chocolate
post #11066 of 11479
Quote:
Originally Posted by patrickBOOTH View Post

In general I don't really get the fascination with chocolate. I mean it is good, but even the pricey stuff has never wowed me.

Far too detailed post about chocolate.

Warning: Spoiler! (Click to show)
Chocolate is actually a very complex substance, both chemically and physically. The really good stuff is prepared so that it has a fairly low melting point. When you put it in your mouth, it starts to melt pretty quickly and it releases a series of volatile compounds as it does so. In other words, the flavor changes over time. It's like a party in your mouth.

Needless to say, these chocolates lack preservatives and other ingredients designed to give them a longer shelf life or make them tougher so that they can better survive shipping. They need to be eaten pretty quickly, within 48 hours is best, and kept refrigerated. If you keep them too long, they will lose a lot of the volatile compounds that make eating them such an extraordinary experience. They become, relatively speaking, kind of blah. Eventually, of course, they will go bad as they are made from fresh ingredients with no preservatives.

These chocolates are typically pralines (in the Belgian sense of the word) and, so, have centers containing various ingredients. There are, however, small pieces of pure chocolate prepared this way as well. Large chocolate bars, however, are seldom,. if ever prepared this way.

Chocolate bars are not meant to be instantly consumed and have a higher melting point and, often, other ingredients meant to make them more durable and to give them a longer shelf life. "Artisanal" chocolate, like that of the Mast brothers is no different. Chocolate bars, while perfectly fine in their own right, cannot be compared with a properly-prepared French/Belgian praline.

Having said that, a lot of companies, especially Belgian ones, export pralines around the world e.g., Godiva . . . OK, Godiva hasn't been Belgian for about 50 years but for a lot of people, it's supposed to be the ne plus ultra of Belgian chocolate so it's a good example. Sadly, these suffer from a lot of the same problems as do chocolate bars. Because they need to survive shipping and have a decent shelf life, they are a poor copy of the real thing. Even Leonidas, which ships around the world and claims that everything in every store is less than a week old has this problem. The export chocolates, while still pretty good, are noticeably different than the ones you buy fresh from a shop in Brussels.

TLDR version: Next time you are in Belgium or France, go find a good place that makes fresh chocolates.

Quote:
Originally Posted by patrickBOOTH View Post

Most of the pricey stuff is shit these days, that's why.

This is has always gone on but hipsters have the worst case of "authentitis" in decades. For people like this, whether something is "good" or not, depends on whether something is "authentic" and niche. The vast majority of these people wouldn't know good chocolate from shoe polish -- keep in mind that these people eat quinoa -- and judge everything by how obscure/authentic/edgy/intentionally ironic it is.

Of course, in reality, their quest is doomed since hipsters are addicted to social media and gauge how obscure/authentic/edgy/intentionally ironic something is based on how popular it is on Twitter and Facebook.
post #11067 of 11479
There's a small ice cream shop near me that has the authentitis problem. They claim to be the only place around that makes ice cream completely from scratch and doesn't use a pre-made ice cream base, but the texture of most of their stuff is gritty, not creamy, to the point where it won't even stay together as a single mass when scooped.

There's also the related problem of localitis. Some people have no ability to form their own opinions, which is why this stuff takes hold. I don't give a shit how or where you make your product if it's not appealing.
post #11068 of 11479
I quite enjoy the bacon bars...though I can't remember if I prefer the dark or milk chocolate version.

However, they have some other bars that I think are even better...the "Barcelona" as well as the "Black Salt Caramel" are excellent.

But I think they are going for something a little different than Mast...they aren't focusing on "this is buffalo milk chocolate made by hand from the finest blah blah" but rather just saying "This is chocolate. We put this stuff in it. You should eat it"
post #11069 of 11479
People need to stop doing nasty things to bacon.
post #11070 of 11479
Quote:
Originally Posted by Van Veen View Post

There's a small ice cream shop near me that has the authentitis problem. They claim to be the only place around that makes ice cream completely from scratch and doesn't use a pre-made ice cream base, but the texture of most of their stuff is gritty, not creamy, to the point where it won't even stay together as a single mass when scooped.

There's also the related problem of localitis. Some people have no ability to form their own opinions, which is why this stuff takes hold. I don't give a shit how or where you make your product if it's not appealing.

Just because something is sourced "locally" or "home made" doesn't mean it will be made well or even taste good. Reminds me of an interesting quote from someone who said grass-fed beef is finally being developed well (because growers are aging the cows properly: 27 months instead of 18 months)
Edited by Joffrey - 1/6/16 at 4:34pm
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