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Favorite foodstuffs
Oct. 31st, 2002 11:07 pmIf I had to pick two foodstuffs that I like most, they would have to be cheese and chocolate. I've always been a fan of cheese. In fact, my parents nicknamed me "cheese" when I was growing up because I couldn't get enough of the stuff. I'd eat half of one of those five pound blocks of cheese from the Price Club warehouse store in a week. But chocolate has always held a special place in my heart - the novelty of the shapes it could be molded into, the variety of styles and flavors that different chocolate makers offered. Easter and Halloween and Christmas were all made more special by chocolate eggs, chocolate bars, and chocolate elves.
The Lindt store at the Solomon Pond Mall had a particularly good salesman; I asked him if they still made the "Amazonie" dark chocolate bars that I once enjoyed, and he directed me to the "Ecuador" bar, the "70% cocoa" bar, and the "85% cocoa" bar. I bought two of each, as I am nearly out of cowgirl chocolates.
I had to sample them as soon as I walked out of the store; I was nearly warned off of buying the 85% bar by the salesman, who compared it to baker's chocolate. As I bit into the tantalizingly black square, I immediately sensed a tanginess not found in mere mortal chocolate. Truly this was a confection to be reckoned with. Following this up with tastes of the 70% and Ecuador bars was a very interesting exercise - once you've subjected your mouth to the raw power of the 85% cocoa, all other chocolates seem mild and smooth in comparison. I decided it was probably best to use the 85% bar in a cookie or baked recipe of some sort, unless one is looking for some kind of religious experience just shy of the one you'd get from smoking rolled up cocoa leaves.
I didn't get a chance to make my cheese pilgrimage to Vermont this year. In past recent years, I would vacation in Vermont in the Fall, and drive up this half-eroded winding dirt trail to a place called Sugarbush Farms. They make amazingly good cheese there, sharp cheddars and smoky jacks that are tasty as hell.
I'll definitely resolve to get my ass up there next year. By hook or by crook.
The Lindt store at the Solomon Pond Mall had a particularly good salesman; I asked him if they still made the "Amazonie" dark chocolate bars that I once enjoyed, and he directed me to the "Ecuador" bar, the "70% cocoa" bar, and the "85% cocoa" bar. I bought two of each, as I am nearly out of cowgirl chocolates.
I had to sample them as soon as I walked out of the store; I was nearly warned off of buying the 85% bar by the salesman, who compared it to baker's chocolate. As I bit into the tantalizingly black square, I immediately sensed a tanginess not found in mere mortal chocolate. Truly this was a confection to be reckoned with. Following this up with tastes of the 70% and Ecuador bars was a very interesting exercise - once you've subjected your mouth to the raw power of the 85% cocoa, all other chocolates seem mild and smooth in comparison. I decided it was probably best to use the 85% bar in a cookie or baked recipe of some sort, unless one is looking for some kind of religious experience just shy of the one you'd get from smoking rolled up cocoa leaves.
I didn't get a chance to make my cheese pilgrimage to Vermont this year. In past recent years, I would vacation in Vermont in the Fall, and drive up this half-eroded winding dirt trail to a place called Sugarbush Farms. They make amazingly good cheese there, sharp cheddars and smoky jacks that are tasty as hell.
I'll definitely resolve to get my ass up there next year. By hook or by crook.