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1
General / Aero Mouse bar
« on: August 27, 2015, 04:40:28 pm »
What can I say its just like a normal Aero, I cant tell any difference :-\   Its not something I would be running off to buy.

http://www.aerochocolate.co.uk/whichaero/Mousse


3
General / New Labour leader
« on: August 27, 2015, 04:32:14 pm »
Lets get things moving,

Who do you believe should be the next leader?  Personnel I don't believe any should be PM but I believe corbyn should be leader to help overhaul the Labour party.  I dont trust Burnham!


4
General / New Creme eggs
« on: February 05, 2015, 01:47:58 pm »
YUCK!  :-X

5
General / THIS FORUM HAS DIED
« on: January 16, 2015, 12:04:27 am »
Really there are. I tried one today and there tasty differently, and not in a good way.  >:(

6
General / New word for the day:
« on: January 03, 2015, 02:41:15 pm »
Obfuscation
The hiding of intended meaning in communication, making communication confusing, willfully ambiguous, and harder to interpret.

7
New Products / New Galaxy Hazelnut Spread and Milky Way Stripey Spread!
« on: August 10, 2014, 10:56:37 pm »
Now you can put it on your toast.......


8
Old Products / A Box of Weekend?
« on: June 25, 2014, 10:05:17 pm »
Does anyone remember this box of Chocs? my mum said you never wanted a box of them as there were just cheap and nasty.

9
New Products / Hotel Chocolate
« on: May 12, 2014, 09:17:08 pm »
Has anyone else seen these shop? Hotel Chocolate   http://www.hotelchocolat.com/uk/chocolate-shops

I had the delight of Rocky road, a bit pricey at £3 odd but it was godo size slab.  Bigger slabs are available.

10
General / Vending machine village shop
« on: March 21, 2014, 08:11:13 pm »
I have to say that is one of the most cleverest new ideas I have seen in a while.

http://www.bbc.co.uk/news/uk-england-26689424

11
Recipes / Cream Eggs ideas:
« on: January 28, 2014, 07:36:15 pm »
http://www.kitchendaily.com/recipe/cadbury-egg-doughnuts

INGREDIENTS
1 recipe of your favorite pizza dough
4 Cadbury Creme Eggs
powdered sugar, for dusting
4 cup vegetable oil, for frying
DIRECTIONS
Freeze the Cadbury Eggs for at least 4 hours. (This prevents them from melting in the fryer.)

Divide pizza dough into four small balls. Flatten each into a disk no larger than the palm of your hand (trim any excess). Wrap each Cadbury Egg in a disk of dough, rolling well and sealing the edges.

Carefully drop each doughnut into hot oil and fry until golden brown, about 2-3 minutes.

Remove from oil, and drain on a paper towel. Dust with powdered sugar, if desired, and eat while warm.

----------------------------------------------------------------------------------
http://scarletscorchdroppers.com/2013/03/12/creme-egg-brownies/

Makes about 20 small brownies

Ingredients

for the brownies

85 g plain flour

2tbsp cocoa powder

170g milk chocolate

113 g butter

2 eggs

140g caster sugar

1tsp vanilla extract

10 mini creme eggs

for the creme topping

85g golden syrup

2tbsp butter

1/2tsp vanilla extract

170g icing sugar

for the chocolate topping

100g milk chocolate

50g butter

Method

Preheat the oven to 180C/350F.

Grease and line a 20cmx20cm tin.

In a heavy based pan, melt the butter and chocolate together over a low heat. Stir constantly and watch the chocolate carefully to make sure it doesn’t burn. Take the chocolate off the heat. Beat in the eggs and vanilla extract, then the sugar.

Sift in the flour and cocoa powder. Fold it into the mixture until just combined. Pour into a lined tin lined with grease-proof paper (make sure paper rises up a little higher than the sides to give you space for the toppings). Stud the mixture with the mini creme-eggs, pushing them right down into the brownie mixture.

Bake for 25-30 minutes. I like my brownies still a little gooey so I take them out juts before the look completely cooked. Let the brownies cool completely.

To make the cream, beat the golden syrup, butter and vanilla together until smooth and well combined. Slowly add in the icing sugar and beat until creamy. You might need to add a little water to help it mix. Spread over the top of the brownies and chill in the fridge for about two hours.

Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.

12
General / Happy Birthday GC
« on: January 19, 2014, 01:18:05 pm »
Happy Birthday GoldenCup, I hope your having a nice birthday.  8)

13
General / Best New Product of 2013
« on: December 04, 2013, 09:27:35 pm »
Its that TIME OF YEAR again where we take a overview of the So called best products of 2013. Its been a very busy year, so for that reason you have two votes.

It does seem its not been very exciting.

14
General / How Often can you change Power/Gas Suppliers
« on: October 28, 2013, 04:18:50 pm »
Within the past month I have switched over 4 times. Is that legal?  as both companies want to keep me. 

15
General / Does the shape of chocolate change its taste
« on: September 25, 2013, 01:37:09 pm »
http://www.bbc.co.uk/news/magazine-24223182

Some chocolate lovers say Dairy Milk tastes different since its shape was changed but Cadbury insists the recipe is the same. So can the shape of chocolate change its taste?

It's one of the nation's favourite chocolate bars, so changing anything about Dairy Milk is always going to ruffle a few feathers.

The classic angular chunks had a makeover last year and are now curved. But since the change it's the taste of Dairy Milk that has become the topic of heated debate. On internet forums, most notably Mumsnet, some consumers say it now tastes "oily" and "sickly".

Cadbury says the recipe has not changed, just the shape. "This undoubtedly helps to improve the melt-in-the-mouth experience and the feedback from consumers has been extremely positive," says spokesman Tony Bilsborough. But can shape change the taste of chocolate?

Absolutely, say scientists, chocolatiers and chefs. Shape determines how quickly chocolate melts in the mouth and this determines the order and speed different food molecules are released on to the tongue and into the nose. Because Dairy Milk has changed shape it will melt differently in the mouth, potentially changing the release of molecules from its ingredients, and thus its flavour.

"The speed with which the chocolate is broken down from hard to molten determines the time release of flavours," says Prof Barry C Smith, co-director and founder of the Centre for the Study of the Senses.

"The new shape could mean the chocolate is melting quicker as it is being heated in the mouth quicker. That would change the flavour."

Research has been done into the subject. Results of a recent study by scientists at Nestle concluded that shape does influence texture and flavour perception. A round shape was one of the best when it came to melting and smoothness.

"If a shape has a large surface area you will get a more rapid release of molecules from the food," says Prof Peter Barham, an expert in food science and molecular gastronomy at the University of Bristol.

"The perception of flavour is influenced by a lot of things and shape is one of them."

The new curved shape of Dairy Milk has come at the same time as a shrinkage of the bars from 49g to 45g.

The fact it fits the shape of the mouth better, and so melts quicker, could account for claims that it now tastes more "oily", says chef Simon Rimmer.

"If it is melting in the mouth quicker the oil from the cocoa solids in the chocolate would get to the taste buds quicker. You may get a oily hit from it," he says.

Alasdair Garnsworthy, head chocolatier with the Chocolate Society, says he uses different shapes depending on the flavours he is using in his chocolates.

"If I'm using a powerful flavour like rosemary I don't want the flavour to come through too strongly so I use a shape that will melt in the mouth slowly. If I am using an ingredient that I want to come through with a real punch, like caramel, then I use a shape that will melt in the mouth quicker."

But shape doesn't only influence how molecules are released in the mouth, it also has an impact visually.

"Most food is selected with the eyes before anything else," says Smith. "If it looks different from what people are used to they often perceive the flavour to be different.

"People will also have an expectation of what they think Dairy Milk will taste like after eating it for years and if they think it tastes different there is a mismatch between the two, which can be perceived as a bad thing.

"Modern molecular cooking plays with expectation. Chefs like Heston Blumenthal produce amazing food. It's fun in a nice restaurant but most people don't want that in everyday life. They want things to taste how they have come to expect them to taste."

Also people's memory of food and shape can affect the perception of flavour.

"If you've previously eaten something which is a similar shape and not liked it that can affect how much you like what is currently in your mouth," says Barham.

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