Timo

yum-thanks stellabella. You are definitely right about simplicity -- as long as the chocolate is good. But, when I am not in a "simple" mood... I like chocolate with flavorings too. Mostly, I've only had hazelnut (liquid nutella) and this I've only made with the flavored syrups - Ferrara or Big Train. I'm sure liquer would be a big step up- but, alas, it is so hard for a 17 year old to get his hands on a bottle of frangelico these days... ... Speaking of hazelnut hot chocolate... I hear the hot chocolate at Otto is worth its weight in gold... any details on it? -Timo

vengroff - your post has made me want to love tilapia again! Here is some info. I found from tilapia.com:(who knew there was a tilapia.com?) "Since Tilapia absorbs flavor from the water its raised in, wild tilapia can have a muddy or inconsistent flavor while aquacultured tilapia with reliable water sources, the right feed, and carefully monitored growth will taste mild and sweet. It is important to buy tilapia from a company with a reliable water source." The people at tilapia.com say that their growing farm ponds (in Costa Rica) completely exchange their water every 20 minutes. I guess this means that the tilapia doesn't absorb any "muddy" flavors. So, I think you are right - farming techniques have improved. I'd look into where the tilapia you'd be buying comes from first. I also have come across some recipes. Instead of masking the flavor of the fish, I'd try to bring out that natural sweetness that a good tilapia fillet will have. Maybe a preparation with some citrus fruits would work out at this time of year. Or some other fruity olive oil or rspberry vinegar, etc. might work. But, then again, you can't go wrong with lemon & capers! Hope all this is helful to you. For not being a fish person, I am spending too much time on this thread.

A few years ago, I was in Costa Rica, where tilapia is a "local" fish. We had never seen it, so my Dad ordered it at what is called a soda. (think a cafe, only much more "rustic"...) I am most definitely not a "fish" person, but I tried some of the tilapia and was immediately converted! For the rest of the trip, I ate it whenever I could. Now, since tilapia has popped up here in the states, I've given it a try - and was immediately converted again. (Converted into not being a fish person once again... ) So, my advice is to only spend time with tilapia if its top notch.

bripastryguy - thanks for the recipe! You say it lends itself to nuts etc... How does one use nuts in a drink? As garnish? I had never really thought about it before today - I just came from starbucks (I went only out of convenience, not of choice) and they were handing out smaples of their new drink - something like a "toffee nut latte". Well, I was intrigued by the "nut" part, and tried a cup, but alas, all I tasted was the sugar, with a faint burnt coffe flavor. Alas, I am sure your use of nuts in your hot chocolate is much more worthwhile.

hey - thanks nightscotmsman for the tips! I especially like the idea of leaving the seeds in. I tried Martha's recipe once, I think it was among the more successful batches, but still not quite what I wanted. Maybe with a little pracitce I'll finally get it right. I've seen the long, rope-like "homeade" french marshmallows, but have never bought them because 1) I figured they could never be fresh enough to be any good and 2) the real reason, because I could never get myself to pay 2 or so dollars per marshmallow when I can pick up a whole bag of jiffy-puff for a fraction of the price. I am such an American... But, the flavors always seem right - I wouldn't say no to trying a rosewater marshmallow.

PLEASE - to everyone, don't ever take any of my posts too seriously, all I meant was to start an innocent discussion of hot chocolate.... I'm not the expert on anything having to do with eGullet, I'm just interested in a good cup of hot chocolate is all... it all seemed like such an innocent endeavor...

Sonzy: Thanks for the review! I am a very, very, novice cook, but my dream is to one day be able to make a decent chicken makhani. (Is this even spelled right?) So, this is just the type of book I was looking for earlier today! I just ordered it from amazon, but maybe I should've gone to the bookstore -I am very impatient with mail-order...

Sorry to bring up an old post, but I just wanted to thank you guys for the lists! I am new to the Indian boards, (I have been missing out on a lot all this time!) because I am just starting to get intersted in Indian cuisine. It is not hugely popular here (In Virginia) So I unfortunately can't get to an Indian grocer when I need to pick up a new spice. Does anyone have a good mail-order source for some of these things? Even a mediocre mail-order source would be greatly appreciated. Thank you all so much!

yes, Jason, intervention by Steve is the best idea I've heard so far! Steve, can you save this discussion? I'm afraid it is already going downhill due to skeptic boardmembers... But, for all you who don't think hot chocolate can be interesting, Steve will make a believer out of you.

thank-you jaybee for your advice! I was atleast entertained. eGulleteers who are not interested in having a "perked up" discussion (don't be offended or anything stefanyb, but this comment is directed directly at you) need not read past this post. But those who are maybe considering prematurely perking up the boards by making things just a wee bit more intersting via a discussion about hot chocolate, please... discuss. Isn't that what these boards are for stefanyb?

Thanks, Jason! I guess I am even less inept at using the "search" function than I thought... Stilllllll...... I only see 2 replies here for the hot chocolate thread, and that thread is a whole year old! Surely, there must have been some sort of technological advances in the hot chocolate field since then that we can discuss...

good topic chefette - you're right, dessert does not get nearly the amount of attention it deserves. nightscotsman - where do you get your recipe for raspberry marshamllows? I am a sucker for a homeade marshmallow, but have failed hopelessly (and countless times) with the recipes I've tried. But, in Dorie Greenspan's new book (called "Paris Sweets", I think) she has a recipe for strawberry marshmallows that I want to try. But, she uses fresh strawberries to first make a puree, and I am afraid to use the flavorless ones in the grocery store right now. (I can't handle another disappointment in my attempts at a passable marshmallow) I was going to wait until I could pick my own in May. Does anyone know if there is some alternative for flavoring the marshmallows?

It occured to me just now, while sipping a cup of the MarieBelle aztec dark hot chocolate, that the drink is rarely mentioned here on eGullet. Even a search failed to bring up a thread about it. Is this distressing to anyone else out there? For many, hot chocolate is another food group altogether between the months of November and March. For people like me, it is a food group itself year round... So, I propose a thread dedicated to all things hot chocolate-y. Do you use a mix, or homeade? Which chocolate do you use? Do you add any spices/flavorings? Marshmallows, or whipped cream? Cinnamon stick? Peppermint stick? Frothy hot chocolate or flat? Any favorite recipe you'd be willing to share? Where's the best restaurant to order a cup? A discussion of our hot (chocolate) lives would really perk up the boards I think. So, thanks in advance for any replies! This is a much underrated topic of discussion and deserves a chance.

I've heard you really have to clean the things out a lot. Supposedly, leftover grounds can go bad in the grinder, thus contaminating every batch Needless to say, ours hasn't been properly washed for atleast a year... maybe two. This could be the reason why I consider starbucks to even have good coffee...

interesting topic... care to explain the motive for collecting eggroll info? One of my friends insists on "playing the flute" whenever eating eggrolls. Anyone heard of this "practice"? It consists of poking holes along the long side of the eggroll with a chopstick and then biting off the top of the roll and blowing into it. Personally, I've never "played the flute", but it is supposed to cool off the filling of the roll. It also causes everyone else at the table lose their appetites for eggrolls - meaning more eggrolls for whoever has played the flute.

Silverston's sandwiches for me too, tsquare! Um, well maybe it was a Hanukkah gift... I already have it, its great. Also... the new Marcel Desaulnier book and "The Last Course. The Desserts of Gramercy Tavern" by Claudia Fleming. Thanks for asking

I also recommend the Babka at Zabar's (chocolate, of course!) It is great, but I admit I didn't know what it was before I tried it for the first time. I only bought it because of the name- I call my grandmother Babka. (she's Polish) She likes Zabar's babka too. If someone named Babka likes the Babka, its got to be good Babka. -Tim

Thanks Polly! Any recommendations on how to find the perfect proportions here? I mean, I have no clue what it is supposed to taste like, I can just fool around with it until I get something I like - though it may not turn out authentic. (I can go overboard when hazelnuts are involved sometimes)

I like local honeys a lot. I'm sure they are not always of the best quality (sometimes more than sure ) But, its fun to see how similar or different they can taste. Also, local honey is supposed to help your allergies - something with the pollen I guess. On a similar note... anyone here ever drink bee pollen tea? Bee pollen is sold (or rather given away since it illegal to sell it in Virginia) at a farmer's market her, but I've never tried it. I have, however, had bee pollen in smoothies etc. at juice bars. Well, it is purported to give you an incredible boost... Guess it works for the bees

Thanks all! Suzanne-your hors d'oeuvre sounds like its worth maing the dukka for :) I'll give it a try- I'm sure it would go well with the Christmas Turkey this year So... the nearest Middle Eastern market is probably in New York (a mere 8 hours away from me... but only 45 mins if I fly) So, instead of spending money on the airfare, I think I'll just try to make some of my own. Anyone made it? does it turn out? I have had only modest success with most "ethnic" dishes I try to prepare.

Hi everyone - does anyone have a good recipe for, or good uses for Dukka? I have seen quite a few recipes for it recently, (even a sweet dukka) but I really have no clue how to use it once it's made. Do you serve it on bread? In another recipe? Just inhale it from the jar? Well, if anyone is familiar with it, any info. (or recipes!) you could share would be greatly appreciated! Thanks! -Tim

mixmaster - This month's GOURMET is their cookie issue... well I was somewhat unimpressed, but they do have a recipe for Pignoli cookies. If its not on the website I'd be glad to type it up.

Happiness is a good malted Well, what about Ovaltine? Supposedly, the American ovaltine has been toned down in terms of overall maltiness. (Is that a word?) But, the European version of Ovaltine still has maximum maltiness. Give it a go, you can buy it Here! Also, what about malt extract? I have a bag of the stuff - it is like a brown powder. I bought it to use in making bagels, but would it work in a malted? Maybe that is the answer... -Tim

oohhh... anyone shop at Olivier & Co. ? I went for the first time, in Boston a few weeks ago. My expertise on olive oil is extremely limited, but this place was truly an experience! (a good one that is) Luckily, they mail order as well!