The Delicious Big Hunk of Shit Console & Greasy Food Thread
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CAKE (Nom Nom Nom)
Now that looks delicious!
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We have tons of different chocolate cakes over here, there is no common one.
I would say that the most popular cake/tart over here is Schwarzwälder Kirsch (Black Forest cherry tart):
It is made of slices of chocolate cake, butter-cream, whipped cream, a bit of cherry schnapps to give it taste, cherries and thinly grated chocolate flakes. Very good with a good cup of coffee.
I would say that the most popular cake/tart over here is Schwarzwälder Kirsch (Black Forest cherry tart):
It is made of slices of chocolate cake, butter-cream, whipped cream, a bit of cherry schnapps to give it taste, cherries and thinly grated chocolate flakes. Very good with a good cup of coffee.
El Maricon Loco
Galford's Poppy Trainer,
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I'd risk my right foot for that cake. 
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CAKE (Nom Nom Nom
What Apple, no Union Jack?!
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We have tons of different chocolate cakes over here, there is no common one.
I would say that the most popular cake/tart over here is Schwarzwälder Kirsch (Black Forest cherry tart):
It is made of slices of chocolate cake, butter-cream, whipped cream, a bit of cherry schnapps to give it taste, cherries and thinly grated chocolate flakes. Very good with a good cup of coffee.
You truly come from the land of chocolate.
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Yeah, we love chocolate!
However, Switzerland (and France to a lesser extend) is the real home of chocolate in my opinion. Some Swiss chocolate stuff I've tried is nothing less than heavenly. Sadly that stuff is quite expensive, even over here.
El Maricon Loco
Galford's Poppy Trainer,
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Anyone like getting weird with some ice cream?
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I foresee most of that tipping over and falling on the floor the moment my spoon pokes it.
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Yeah, we love chocolate!
However, Switzerland (and France to a lesser extend) is the real home of chocolate in my opinion. Some Swiss chocolate stuff I've tried is nothing less than heavenly. Sadly that stuff is quite expensive, even over here.
Swiss/German chocolate FTW! It's not the cheapest to get here in the states but if I'm going to eat sweets...only the best (affordable best) for me.
The chocolate in Europe overall just puts the US to shame. It's so good I can hardly eat it over here anymore. I can't imagine what Europeans think when they bite into a US hershey bar, probably tastes like cardboard to them. (kinda does to me too).
I've always wondered if it has something to do with the milk. We have to process, pasteurize and homogenize all of our milk over here and I wonder if our (milk) chocolate suffers from it. Our cheeses sure do...
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It honestly has a faint take of vomit.
That scene in the Simpsons where Bart and Lisa try chocolate when they're in England pretty much sums it up.
El Maricon Loco
Galford's Poppy Trainer,
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Yes, I agree, US chocolate is the worst, I only eat chocolate that uses human breast milk and cocoa beans that have been bathed in the shit and larvae of a million flies.
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Please don't tell me you think Hershey's is the gold standard for American chocolate. Because there's tons of way better chocolate out there if you are inclined to look.
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It's about the milk and the "conchiere" process. Here, the raw chocolate mass gets stirred, spread flat and stirred again, for hours and hours until it's smooth and melts in your mouth. A good chocolate has no grainy feel and only consists of full fat milk, high-q cocoa beans (with all the cocoa fat content still in it) and a bit of sugar, depending on the type of chocolate you want to make.
In France, Switzerland and Germany, there still are many chocolate manufacturers who make it in the good old way. Industrial-made chocolate can be decent but it will never reach the hand-made (well, more or less) stuff, the texture is completely different. What's more, many industry-grade chocs contain cheap substitutes for the relatively expensive cocoa bean mass and powdered milk. To make the production process more efficient, the raw choc mass gets heated beyond healthy levels so they also have to add stabilizing and emulsifiying agents to make it stick together again which has a negative impact on the taste.
There also are 100% handmade Italian chocolates, a bar costs about 10 Euro which is very expensive but if you ever tried it, you will never want to go back to the cheap stuff. They use hand-picked cocoa beans from natural plants that grow in certain regions of South America. Most of the plants these beans come from can't be cultivated in plantations so a bean picker has to walk around and pick beans for weeks to get a decent amount which he can sell to his broker, hence the high price.
While we're it, Belgium also has a very long traditions for chocolate and pralines.
God, I really need some chocolate now...
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It's about the milk and the "conchiere" process. Here, the raw chocolate mass gets stirred, spread flat and stirred again, for hours and hours until it's smooth and melts in your mouth. A good chocolate has no grainy feel and only consists of full fat milk, high-q cocoa beans (with all the cocoa fat content still in it) and a bit of sugar, depending on the type of chocolate you want to make.
In France, Switzerland and Germany, there still are many chocolate manufacturers who make it in the good old way. Industrial-made chocolate can be decent but it will never reach the hand-made (well, more or less) stuff, the texture is completely different. What's more, many industry-grade chocs contain cheap substitutes for the relatively expensive cocoa bean mass and powdered milk. To make the production process more efficient, the raw choc mass gets heated beyond healthy levels so they also have to add stabilizing and emulsifiying agents to make it stick together again which has a negative impact on the taste.
There also are 100% handmade Italian chocolates, a bar costs about 10 Euro which is very expensive but if you ever tried it, you will never want to go back to the cheap stuff. They use hand-picked cocoa beans from natural plants that grow in certain regions of South America. Most of the plants these beans come from can't be cultivated in plantations so a bean picker has to walk around and pick beans for weeks to get a decent amount which he can sell to his broker, hence the high price.
While we're it, Belgium also has a very long traditions for chocolate and pralines.
God, I really need some chocolate now...
Track me down one of those expensive Italian bars and some German dungeon porn and I'll throw some $$$ your way.
Nickrb
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Nickrb
Angel's Love Slave
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All you have to do is journey across the sound.
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Do across the sound is all Journey, you have to.
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*dies*
my god, it makes me miss Michigan every time I see them. Nathan's ain't got shit on Koegels.
Also, I mostly eat chicken breast and a ton of veggies these days. I don't think Wasabi was right. I mean, I'm sure it's not healthy to eat red meat and pork everyday, but some meat is not horrible for you. I usually eat this bad stuff as a treat every now and then.
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Either way it was based there. My pops used to own a store down the street from their factory in Flint. I once talked to one of the guys who runs the plant and he said, "If I told you what we put in it, you wouldn't eat." Better to not think of it, bite in, and enjoy your blissful heart attack sausage.