Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

jhlurie

Confessions of a Novelty Confection Fiend

Recommended Posts

Cmon, no chocolate...you're killing me...nothing sweet...do you like champagne even? :unsure:

Share this post


Link to post
Share on other sites

Champagne not so much. A few sips are fine, and then with best beluga for me to enjoy it for a few seconds, but I'd really prefer a good frozen vodka. And insist on one after another sip.

(I know Special K does not understand this but hope he forgives me, but desserts disgust me. A sorbet is only of interest if it's savoury and melded with the other courses.)

Anyway I know, I'm a bad person for not liking sweets of course, of course. I know this and live burdened with this knowledge like Cain marked above the beezer. I didn't mean to interrupt the topic. Was just being sociable.

Share this post


Link to post
Share on other sites

what kind of steak, and how do you cook it...

We have steak once a week and what I do...

prime filet from Omaha Steaks Private reserve(very expensive...but good 6 for 90$) or prime from Whole Foods and I sear it w high heat in sautee pan and then fininsh in oven for med rare...serve w port rosemary sauce...better than sex...ok maybe not, but close... :laugh:

Share this post


Link to post
Share on other sites

I never used to eat chocolate, but after having kids I crave it close to every day. I usually reach for M&M's, but if I go for a candy bar it will be a Kit Kat. My favorite bar of all times though was the Summit bar, it was out for a short time in the '80's, sometimes I still dream about it!

Share this post


Link to post
Share on other sites

My all time favorite candy is Viennese Butter Crunch. I can never go through O'hare withoout buying a bagful at one of those Aunty whatever candy shoppees.

Commercial candy bars I avoid, but Almond Joys will get me in a pinch.

Share this post


Link to post
Share on other sites

Posted also on the English Toffee thread, but thought it was relevant here

S

In between bouts of drug induced sleep on the flight back from the US on Sunday, I caught a glimpse of a programme about a firm that sells goodie bags of candies ( that's sweets to us on the civilised side of the pond ) from the 50's, 60's and 70's. Things that are now very hard to find and in some cases ( sky bars - I think ) some that have only one machine still making them so are very limited.

Now I think most US sweets are pretty grim ( No Spangles, no Lucky Dips, no Sherbet Fountains, no Sky Ray Lollies = No life ) but I thought, given the age demographic of our US contingent, you may be interested to see.

Here's the link

http://www.groovycandies.com/

S

Share this post


Link to post
Share on other sites

I'm also a woman with no chocolate gene and I eat very few sweet things. Steak is my number one food to eat. When I want junk food, it's chips.

Share this post


Link to post
Share on other sites
No. I'm a female with no chocolate gene at all. And concentrated sugar disgusts me. A dry wine or sake is sweet enough. More than that and feh.

But, really. Steak slices to go go go.

You must have some Asian blood in you. My mom was the same way until her kidney transplant - not it's krispy kremes, cinnamon rolls, and blueberry muffins

Share this post


Link to post
Share on other sites

cadbury flake when I can find it

Chunkie--haven't thought about those in years, they were good! Do they still make them?

Share this post


Link to post
Share on other sites

I'm not much into bars (although I sued to eat those those joyva chocolate covered jelly bars and chocolate covered halvah bars) but I do like upscale chocolate, mainly dark or bittersweet. Not crazy about milk chocolate, and don't like white chocolate.

Working with people who frequesnly visit Europe gives me occasional access to some interesting sweets. there was a box of Maxin's Of Paris chocolates in the office last week, but i wasn't crazy about it.

Share this post


Link to post
Share on other sites
cadbury flake when I can find it

Chunkie--haven't thought about those in years, they were good!  Do they still make them?

I have to mule in boxes of goodies to the US whenever I come over

Last week when I came in I got a bemused look from Customs ( after two hours waiting to get through immigration - you Americans must be soooo proud of Kennedy Airport ) as they pulled out two boxes, one filled with Flake, Ripples and Flake Twists - white and dark chocolate AND a huge box of Crunchie bars " Thank Crunchie it's Friday"

The one Chocolate I love which I can't get in the UK is an Australian "crunchie style" honeycomb bar called Violet Crumbles.

S

Share this post


Link to post
Share on other sites
I have to mule in boxes of goodies to the US whenever I come over

Last week when I came in I got a bemused look from Customs ... as they pulled out two boxes, one filled with Flake, Ripples and Flake Twists -

Though I recall the popular fellatio imagery in the advertising I'd never previously thought anyone would have to encase them them in condoms to get past US customs. My deepest respect.

Share this post


Link to post
Share on other sites
...Flake, Ripples and Flake Twists - white and dark chocolate AND a huge box of Crunchie bars " Thank Crunchie it's Friday"

The one Chocolate I love which I can't get in the UK is an Australian "crunchie style" honeycomb bar called Violet Crumbles. 

S

Yummm...I had NO idea there were so many crunchy options. Violet Crumbles sounds divine! I may need to google it and see what I can find!

Share this post


Link to post
Share on other sites

Yup, just found that site, too.

Too bad you have order all that other junk just to try a Violet Crumbles! :angry:

Share this post


Link to post
Share on other sites
Chunkie--haven't thought about those in years, they were good!  Do they still make them?

Oh yes indeedy!

Aside: when I lived in Jerusalem I worked at an institute for Jewish Studies, and many of the students were from the States. During the Gulf War period, there were fewer than the regular number of applications for that January semester. As D-Day drew nearer, the American office kept sending silly messages like, "Can we help you in any way?" or "Can we do anything for you?" Our pat answer was: "Yes -- send chocolate!" And one day, in the middle of the damned war, this new kid walks into the office with a huge plastic bag filled with -- M&M's (plain and peanuts), Kitkats, Mounds bars, Hershey's kisses, you name it, it was in there. And it helped, oh boy did it help! :biggrin:

Share this post


Link to post
Share on other sites

For those Anglosucrophiles in or around NYC: Devon & Blakely carries a variety of Cadbury's, the real thing. Only in cool weather, though.

Back to the survey: Milky Way, but only the dark chocolate version. Is the mocha version still around?

Share this post


Link to post
Share on other sites
For those Anglosucrophiles in or around NYC: Devon & Blakely carries a variety of Cadbury's, the real thing.  Only in cool weather, though.

Back to the survey: Milky Way, but only the dark chocolate version.  Is the mocha version still around?

I still have my Cadburys craving.... Strange.. since I hate most all mass produced chocolate these days. But if I see cadburys somewhere, I get a glitter in my eye.. and whoever is near me, knows I am craving chocolate... I come home with far too many bars.. and once I begin eating them, after half a bar is over, I am already sick of it. But next time I see the bars in a store, I am that little kid in the candy store than wants everything.

Share this post


Link to post
Share on other sites
...Flake, Ripples and Flake Twists - white and dark chocolate AND a huge box of Crunchie bars " Thank Crunchie it's Friday"

The one Chocolate I love which I can't get in the UK is an Australian "crunchie style" honeycomb bar called Violet Crumbles. 

S

Yummm...I had NO idea there were so many crunchy options. Violet Crumbles sounds divine! I may need to google it and see what I can find!

I've seen Violet Crumble in drug and variety stores all over the Seattle area. Which means it should be easy to find in the US. Or you can order it on-line here.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By JoNorvelleWalker
      The current issue of the NY Times Magazine is on candy.  Shamefully sinful.  I cannot unsee the images.
       
    • By Pastrypastmidnight
      I want to put a soft marshmallow fluff into a bonbon. I’ve made this recipe lots of times for my s’mores macarons and it’s great but the recipe says it will only keep 2 weeks in the fridge (but it is actually fine much longer—at least no one in my family has died yet  ). 
       
      https://www.google.com/amp/s/www.chowhound.com/recipes/homemade-marshmallow-creme-30296/amp
       
      Does anyone know of a soft marshmallow cream recipe I can pipe into a bonbon and leave at room temp for a couple of weeks? I know the commercial stuff will separate long before it goes bad (don’t ask  ).
    • By pastrygirl
      Who here hand dips chocolates, either with their actual hand, or with a fork?
       
      I have a side job working with a woman who hand dips everything with her fingers in a puddle of chocolate on a sheet of parchment.  She's super fast at it, I tried it but it felt so messy and awkward.  I have done a little fork-dipping, so today dipped 300+ cookies with a fork and remembered why I hate fork dipping. 
       
      So, anyone have any pointers, tricks,  or favorite dipping forks that don't make your hand go numb?  Today I used a dinner fork, I didn't have my actual chocolate dipping forks, but they have really thin metal handles that are hard to hold onto and horrible.  I need like the Good Grips version for people with arthritis and pastry chefs who have done too much piping ...
    • By artiesel
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By Sweet Impact Mama
      Pistachio paste (and connected loosely, gianduja)

      Been studying through the giant book that is "Fine Chocolates Gold". It alternates between taking up a third of our dining room table and being a massive paper weight. 🤣 I'm trying to put together a plan for our fall/winter flavors and really want to work in more nuts and gianduja flavors. One of my customers wants more pistachio and another wants more hazelnut. 

      First question: on Page 280, he has a recipe for "Pistachio Gianduja", which I thought meant making just straight gianduja with pistachios. But he puts in 4x the almonds as pistachios and then has you put in Pistachio Paste. What the what??? I thought that gianduja was what happens when you take nuts (turned into nut butter, essentially) and then added a certain percentage of chocolate to it (depending on the consistency you want). Then I researched pistachio paste. Does he mean the stuff from Italy or Turkey that has added milks and sugars or something else? Since he's a European chef, I'm assuming the first option... is that correct?

      Then... he keeps having the ingredient "gianduja" in recipes, but doesn't specify which nut they are made from. He does the same with "praline" as an ingredient. If he says that, is there an assumed nut as the base sort of gianduja? When he says "x" amount of praline as an ingredient, does he mean caramelized sugar that has been blitzed in the food processor, so as to bring it to powder form?
       
      Sorry - this sort of turned into a request for a mini class. 😏 
  • Recently Browsing   0 members

    No registered users viewing this page.

×