Fair chocolat noir BIO 70% - I thought this would be my favorite,
...
Actually, I'm pretty sure that Ruth kept that one... I didn't mind the beany taste that much as I do like black bean things...
Huh - I was sure she didn't care for that one, but operating
with scanty notes makes one fail on occasion.
She might have changed her mind in the interim between first taste and sorting out at the end... or forgotten by then that she hadn't cared for
it much...
That's true, or else maybe she had it in mind for cooking.
The beany taste in some chocolate I can take or leave, but
a lot of the time when I mention it, people go ugh, gross,
not associating that kind of taste with dessert.
Whereas I quite like red bean paste items as dessert, for instance...
whether as a dimsum bun, in a sesame ball, in a moon cake, as yokan, or
even red bean ice cream or custard... ;)
Yep - I like it so much that on a flight from Tokyo to
the states once I had 3 blocks of red-bean yokan for
dinner. The result was that I was sick for a week or two
afterward and queasy for weeks subsequent. The wages of
gluttony is indigestion.
Yes, I know that cacao beans aren't real beans any more than
coffee is, but the flavors are beany enough, and the roasting
and processing can bring out or suppress that note.
Yup.
In that case, it was enhanced, which phaseophiles might
appreciate.
Strawberry banana was okay, thankfully without a huge overplus
of banana esters. Good acid helped.
.. but not of this...
It could have easily been had, and I can't say my usual
"you didn't miss much," as it was as tasty as the others.
Though not as bad as Ruth, I don't care that much for coconut or banana, except in particular cases.... and not in quantity, usually...
I like most tropical flavors, including durian.
Orange mango was the truest to the nature of these fruits despite having no actual juice.
I did have a full bottle of this one, and it was good enough...
The zero juice did grate on me a bit.
Indeed... it would have been nice to have had some real juice content,
but I imagine they were trying to keep the carb/sugar content down...
I'm imagining they didn't care.
I'd tasted the original commercial version of Gatorade and
noted that why would anyone actually want to drink something
that tasted like sweat?
The Wegmans versions aren't quite that bad... I've tolerated them (in
certain flavors) better than most overly salty colonoscopy prep
solutions... they call for them to be mixed with an overdose of Miralax
(or the equivalent) to clean you out... But I'll not drink them on
their own as a sports drink....
It seems to me that adding potassium makes everything better.
Ghoulash stew
categories: holiday, stews, main
servings: 8
2 1/2 lb beef chuck or stew meat, 1 1/2" pieces
1 Tb all-purpose flour
2 ts ground cumin
1 ts salt
1/2 ts ground pepper
3 Tb vegetable oil
1 lg onion, chopped
8 oz sliced mushrooms
2 cloves garlic, minced
1 c red wine (optional, sub broth or water)
16 oz can whole tomatoes in juice, chopped
- (juice reserved)
8 oz sour cream
Heat oven to 350F. Toss beef with flour, cumin, salt,
and pepper. Heat 2 Tb oil in a large Dutch oven on
medium-high. Working in batches, brown meat on all
sides. Transfer to a bowl using a slotted spoon.
Heat remaining oil in pot. Add onions, mushrooms, and
garlic. Cook, stirring, until onions are translucent
and mushrooms are golden, about 3 min. Add wine,
tomatoes, and their juices and bring to a boil. Cover
pot and place in the oven. Cook until beef is tender,
about 2 to 2 1/2 hr. Skim any excess fat from top of
stew and season with salt and pepper if desired.
Spoon into bowls. Spoon sour cream into a resealable
bag. Snip a corner from the bag and squeeze a spiral
on top of the stew. Drag a toothpick through sour
cream to create a spiderweb.
womansday.com, 9/2019
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