FS: Nestle Magic Set & Singles

[Alan Bellingham]

mba...@chiark.greenend.org.uk (Mark Baker) wrote:

>Stephanie da Silva <ari...@taronga.com> wrote:
>
>>For that matter, I think liver has gotten a bad rap, I think it's pretty
>>good.
>
>It's particularly nice coated in flour and fried with onions and bacon, then
>served with a little lemon juice.

But this is net.food.chocolate ... well, it might fit if you were to
dredge in cocoa instead.

Has anyone tried dredging anything in cocoa? Did it work? Or should I try
experimenting?

Alan
--
________________________________________________________________________
al...@lspace.org |'afp as an entity has all the attention
http://www.doughnut.demon.co.uk/ | span of a butterfly on cocaine.'
* --> | Terry Pratchett writing about afp

[Mark Baker]

In article <347c9844...@news.lspace.org>,
Alan Bellingham <al...@lspace.org> wrote:

>>It's particularly nice coated in flour and fried with onions and bacon, then
>>served with a little lemon juice.
>
>But this is net.food.chocolate ... well, it might fit if you were to
>dredge in cocoa instead.

Which was roughly speaking where we came in.

>Has anyone tried dredging anything in cocoa? Did it work? Or should I try
>experimenting?

I'm not sure liver is the best thing to try it with. Maybe bananas or
something you could try dredging in cocoa and frying?

If you decide to experiment I'm sure we'd all love to know how you get on
(i.e. I'm not brave enough to try it myself first)

[Kathryn McGowan]

In article <vb6afey...@wallaby.Stanford.EDU>,
Neil Crellin <ne...@wallaby.stanford.edu> wrote:

>Not dredging, but a family member once mistakenly mixed cocoa with
>ground hamburger we were cooking. The result was... odd.

This reminds me of a cooking show I saw a while ago. It was about
using chocolate in spicy foods like chile. Supposedly, it is a very
interesting juxtaposition of flavors. I think the City Bakery here in
NYC has hot chocolate with red pepper in it too.

Has anybody tried any of these types of combinations? Got any good
recipes?

--
--K

[Alan Bellingham]

In <654emo$a...@panix2.panix.com>, kat...@panix.com (Kathryn McGowan)
wrote:

>This reminds me of a cooking show I saw a while ago. It was about
>using chocolate in spicy foods like chile. Supposedly, it is a very
>interesting juxtaposition of flavors. I think the City Bakery here in
>NYC has hot chocolate with red pepper in it too.
>
>Has anybody tried any of these types of combinations? Got any good
>recipes?

Ah, there were several Chili recipes wandering about earlier in nf.spicy
(before the great and good Czarina listened to her followers and
newgrouped nfc), and at least one included a good dose of cocoa. I tried
it, and it worked for me.

Ah, yes: <5vhjkn$i4o$1...@nntp1.ba.best.com>

[JoanneF263]

>Hm. I've heard of chocolate covered garlic, but never chocolate covered
>liver.

>For that matter, I think liver has gotten a bad rap, I think it's pretty
>good.

Wow, I thought you guys were the experts on chocolate, but I guess not...
Nestle Magic Balls, are the "Chocolate" covered plastic balls, with a suprise
toy in them. So not only did you get the joy of eating the chocolate, but you
got a really nice Disney Toy too..

People never have anything nice too say.....even on the chocolate board.

Oh well, have a nice day...
Joanne =o)

[Neil Crellin]

al...@lspace.org (Alan Bellingham) writes:
> mba...@chiark.greenend.org.uk (Mark Baker) wrote:
> >Stephanie da Silva <ari...@taronga.com> wrote:
> >

> >>For that matter, I think liver has gotten a bad rap, I think it's pretty
> >>good.
> >

> >It's particularly nice coated in flour and fried with onions and bacon, then
> >served with a little lemon juice.
>
> But this is net.food.chocolate ... well, it might fit if you were to
> dredge in cocoa instead.
>

> Has anyone tried dredging anything in cocoa? Did it work? Or should I try
> experimenting?

Not dredging, but a family member once mistakenly mixed cocoa with

ground hamburger we were cooking. The result was... odd.

-Neil Crellin <ne...@stanford.edu>

[Mark]

On Fri, 21 Nov 1997 14:20:24 GMT, al...@lspace.org (Alan Bellingham) wrote:
>Has anyone tried dredging anything in cocoa? Did it work? Or should I try
>experimenting?

Gotta be careful with cocoa. It burns easily, and frying chocolate makes it
lose most of its flavor, and it sticks badly.

There is a type of true Mexican cooking influenced by Mayan tradition that
uses chocolate (the Mexicans call it mole (grave over the e)) that laces
chocolate with chicken and other poultry. Heavily seasoned, and not much to
my taste.

ObChocolateDickSizeWar: what's the very best application of chocolate
anyone's ever had?

--
"Phil, I *am* company policy."
Mark (mlst...@sprintparanet.com)

[David Iain Greig]

Mark <mlst...@sprintparanet.com> wrote:
>
>ObChocolateDickSizeWar: what's the very best application of chocolate
>anyone's ever had?

I've never applied chocolate to anyone. I must remedy that this weekend
coming up. Thanks for the suggestion.

--D.

[Jeff Mercer]

joann...@aol.com (JoanneF263) wrote:
>Wow, I thought you guys were the experts on chocolate, but I guess not...
>Nestle Magic Balls, are the "Chocolate" covered plastic balls, with a suprise
>toy in them. So not only did you get the joy of eating the chocolate, but
>you got a really nice Disney Toy too..

And of course some folks had to get all upset about that, somehow thinking
that a child will fit this, like, FOUR INCH DIAMETER plastic ball in their
mouth and choke on it, or they'll take a bite out of it and the toy surprise
will leap out and stab them in the eye or something.

Sheesh.

rif...@afn.org : Cats, like butterflies, need no excuse.
Jeff The Riffer :
Drifter... :
Homo Postmortemus :

[Jeff Mercer]

mlst...@sprintparanet.com (Mark) wrote:
>ObChocolateDickSizeWar: what's the very best application of chocolate
>anyone's ever had?

Um...

No, my wife would kill me if I told you.

rif...@afn.org : "Senator Kravitz is what we call a 'Public Servant.' My,
Jeff The Riffer : it's a big word, isn't it? Can *you* say 'Public
Drifter... : Servant?'"
Homo Postmortemus : "Bozo."
: "Good!"
: --Bloom County

[Robert Webb]

[please follow-up to net.food.advocacy]

In article <65ajmq$dq1$1...@nntp1.ba.best.com> in net.food.chocolate, David
Fetter <dfe...@shell4.ba.best.com> wrote:
>Sear meat in olive oil until grey. Add water and and bay leaf.
>Simmer ~1.5 hours. Remove bay leaves. Add everything but the
>thickening, cook 1/2 hour more. ...

That's interesting that you remove the bay leaves in the middle of
cooking. Does anyone mind if bay leaves are left in the food served to
you? I also typically don't put them in more than 1/2 hour before
finishing cooking because I like there to be some of the aromatic smell
left.

BTW, it's easy to pick a good supply of Bay Laurel leaves if you're near
where the trees grow. They have more flavor than the store bought dried
ones, and are quite a bit cheaper. :)
http://eco.bio.lmu.edu/WWW_Nat_History/plants/species/umbe_ca.htm
--
Robert <noj...@webbhead.vip.best.com>

[David Fetter]

Kathryn McGowan <kat...@panix.com> wrote:
> In article <vb6afey...@wallaby.Stanford.EDU>,
> Neil Crellin <ne...@wallaby.stanford.edu> wrote:

> >Not dredging, but a family member once mistakenly mixed cocoa with
> >ground hamburger we were cooking. The result was... odd.

> This reminds me of a cooking show I saw a while ago. It was about

> using chocolate in spicy foods like chile. Supposedly, it is a very
> interesting juxtaposition of flavors. I think the City Bakery here in
> NYC has hot chocolate with red pepper in it too.

> Has anybody tried any of these types of combinations? Got any good
> recipes?

My chili recipe has cocoa powder in it. People start with "This is sooo
hot!" and end up with multiple helpings.

3 lb (1.35 kg) lean, tough beef, cubed small
1/4 c. (60 ml) olive oil
1 quart (1 L) H2O
3 bay leaves
4 minced habanero's (or more to taste ];^)
1 Tbsp salt
3 Tbsp cocoa powder
1 head garlic, chopped fine
2 tsp each oregano, cumin, cayenne pepper, freshly ground black pepper
1/2 cup corn meal + cold water to dissolve (optional thickening)

Sear meat in olive oil until grey. Add water and and bay leaf.
Simmer ~1.5 hours. Remove bay leaves. Add everything but the

thickening, cook 1/2 hour more. Add thickening if desired; stir
muchly for ~5 minutes. The water is there to adjust the consistency.
Use it if you want to.

I like to serve it over pasta or red beans cooked separately, but
please, let's not get into yet another religious war on
How Chili Should Be Made And Served.

--
David Fetter 888 O'Farrell Street Apt E1205
sha...@ren.glaci.com San Francisco, CA 94109-7089 USA
http://www.best.com/~dfetter +1 415 567 2690 (voice)
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Carl Zwanzig

[Ron Echeverri]

In article <34775428...@snews.zippo.com>,

Mark <mlst...@sprintparanet.com> wrote:
>ObChocolateDickSizeWar: what's the very best application of chocolate
>anyone's ever had?

I find that eating it works best.

rone
--
Ron Echeverri "What, me pithy?" +-+
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