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dorchadas
I never used to have to worry about chocolate oxidizing because we would always eat it too quickly for it to matter. Oops. schoolpsychnerd is pretty sure we bought this chocolate in December. And to think that we were doing so well with getting through our backlog!
Nothing else for the preamble this week, other than that we are slow and need to speed up our eating of chocolate. I think we can rise to the challenge.
That's supposed to be salt on the bottom, but it looks more like rice to me.
So, like I mentioned above, this chocolate was severely oxidized, which makes it pretty hard to write about the quality of the chocolate. Just like I wouldn't have done one of my curry posts by making the curry, letting it sit outside in the summer heat for a couple days, and then trying to eat and it and lambasting it for not being any good. Though on the other hand, that's curry. I once made a curry using some peppers that my parents grew that kept in the fridge for a month and a half without going bad. I mean, the peppers were so small! A handful should be good for a wok full of curry, right?
schoolpsychnerd made me eat all those leftovers because she valued the lining of her throat. 
What I can mention is the salt, though, or rather the lack of it. Salt doesn't go bad--I mean, the entire point of salt is that it keeps things from going bad, so presumably the salt in the chocolate should have been fine even if the chocolate oxidized. And if there was any salt in here, I couldn't taste it. That would have made even oxidized chocolate better, the way that salt is why we eat beef jerky. So the real crime isn't that we waited so long to eat this that it went bad, it's that even if we had eaten it right away, the selling point wasn't there at all.
"And the priest shall come again the seventh day, and shall look; and, behold, if the plague be spread in the walls of the house; then the priest shall command that they take out the stones in which the plague is, and cast them into an unclean place without the city."
-Leviticus 14:39-40
schoolpsychnerd's Opinion
Either way, no thanks.
schoolpsychnerd is pretty sure we bought this chocolate in December. And to think that we were doing so well with getting through our backlog!Nothing else for the preamble this week, other than that we are slow and need to speed up our eating of chocolate. I think we can rise to the challenge.
So, like I mentioned above, this chocolate was severely oxidized, which makes it pretty hard to write about the quality of the chocolate. Just like I wouldn't have done one of my curry posts by making the curry, letting it sit outside in the summer heat for a couple days, and then trying to eat and it and lambasting it for not being any good. Though on the other hand, that's curry. I once made a curry using some peppers that my parents grew that kept in the fridge for a month and a half without going bad. I mean, the peppers were so small! A handful should be good for a wok full of curry, right?
schoolpsychnerd made me eat all those leftovers because she valued the lining of her throat. What I can mention is the salt, though, or rather the lack of it. Salt doesn't go bad--I mean, the entire point of salt is that it keeps things from going bad, so presumably the salt in the chocolate should have been fine even if the chocolate oxidized. And if there was any salt in here, I couldn't taste it. That would have made even oxidized chocolate better, the way that salt is why we eat beef jerky. So the real crime isn't that we waited so long to eat this that it went bad, it's that even if we had eaten it right away, the selling point wasn't there at all.
-Leviticus 14:39-40
schoolpsychnerd's OpinionI love chocolate and sea salt because salty and sweet is usually a great place for me. I think even if the chocolate hadn't been oxidized I wouldn't have been a big fan. The salt was concentrated rather than dispersed, meaning some bites had none at all and others it was like licking salt from my hand. I've eaten a fair amount of chocolate and sea salt so I tend to be a bit picky and this one didn't stand out as any particular great to me.She got lucky! The concentrated salt must have all been concentrated in her half of the bar. Or maybe it's that my breakfast always contains of miso soup and pickles, so that I was overloaded on salt already and didn't detect what was in the bar.
Either way, no thanks.
