chocolate buttons & pasta shapes

[baratron]

I have chocolate buttons again. First chocolate buttons in 3 years (although I've been buying Montezuma's drinking chocolate all this time, the last time I tried their dark buttons was soon after I stopped being able to eat milk chocolate and my tastebuds hadn't adapted yet). I am soooo happy.

I am also having trouble stopping eating them.

So... yet another poll. Yes, I know I'm utterly overusing polls at the moment, but there's a reason I have a Permanent Account :p

[Poll #357786]

Why are 90% of my public posts about food?! I suppose it beats having 90% of my posts about depression or stress or angst, but nonetheless...

Comments

[redbird]

It's not exactly texture, but part of the difference in how different pasta shapes taste is how thick they are. I think that may affect how they cook.

[kightp.livejournal.com]

Why are 90% of my public posts about food?

You won't hear any complaints from this quarter. (-:

Have you discovered food_porn yet?

[emilystyles.livejournal.com]

those buttons look so yummy :)

[clawfoot.livejournal.com]

It's always all about the texture for me. Always.

For instance, I love oranges! I love the taste of them, I love the smell of them. But, I can't eat them. The texture of citrus triggers my gag reflex something fierce. So I have to content myself with the juice. Preferably with minimal pulp.

It kind of sucks. There are a LOT of foods that I won't eat because of texture.

[bob]

i would answer the chocolate one, but since its been almost 3 years since i last ate chocolate i cant really comment

[meirion.livejournal.com]

re pasta: by the time the sauce gets to it when i'm cooking pasta, it's too late for it to have any effect on the taste.

i think it's partly the texture per se (for instance the ridges in e.g. penne); but also partly how that affects the absorption of water during cooking (for instance tagliatelle and the like are much fluffier than penne and conchiglie).

-m-

[nmg.livejournal.com]

To me, pasta tastes the same regardless of what shape it is. They may have different textures and mouthfeel, but the flavour is constant.

Chocolate is very different; the chocolate used for flakes is tempered differently than that for bars, and this does affect the flavour. I've always had a suspicion that the chocolate in flakes contains more sugar than that for bars, but I've never seen this conclusively stated (probably some fundamental structural reason to do with box stacking and breakages that only a materials scientist or food scientist could answer).