chocolate buttons & pasta shapes
Sep. 29th, 2004 12:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baratronI 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...
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...
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2004-09-29 02:52 am (UTC)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).