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

[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-