Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.
Chocolate obsession is one thing I do not understand.
You will when you get your period. Or so I hear.
I like chocolate fine, but I can't tell the difference between one high quality chocolate and another. Or if I can tell the difference, I don't find it particularly exciting or interesting.
It's not my thing but de gastibus... and all that. Twenty years ago I would have told you it was insane to drop a couple c-notes on fish eggs.
It seemed a little too solid. I let it sit in my cupboard a little too long, that might be the reason. Other Amedei's etc. weren't nearly as difficult to break, that's why I asked.
It's not bad, certainly not more expensive than Amedei.. I just feel better with Amedei. Just had two different Domori, one that won a bronze medaille at AoC (Teyuna, I think) and the 100% one. The bronze winner I did not like, too sour. And 100% is a little too much for me. Also, Domori is owned by illy.
Amedei's black 70% is affordable and just great. Porcelana is even greater but nothing to eat everyday, unless you've got a big purse.
Why is it called a c-note anyway? I'm guessing because cent = 100. Or Roman numeral?
roman numeral for 100
You're too kind. What is this "Google" you link to?
You're such a bitch
Not sure if happy yet. I will find out Friday when I try to use this. Sausage casing that is already pre-tubed. You just soak for a couple of days then slide over the end of your stuffer extrusion tube.
What do you mean pre-tubed? Isn't all sausage casing a tube?
Usually, you have to thread the intestine on the tip of your extruder. See the red plastic that intestine is threaded with? I just slide the plastic on the extruder then pull it out from the lumen on the intestine. Usually takes several minutes and some effort to thread that stuff on. This will make the least pleasant part of stuffing much faster and easier. Here, check out the instructional video.
I am officially under vacuum.
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