Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Non-Food Related Forums > The Late Night Cafe (non-food/cooking discussion)

The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics.


Reply
 
Thread Tools
  #1  
Old 06-21-2001, 06:26 AM
BevReview Steve's Avatar
Host of BevReview.com
Culinary Experience: Beverage Expert
 
Join Date: Jan 2000
Location: Chicago, IL
Posts: 390
Post "Almond Joy's got nuts; Mounds don't"

Which do you prefer?

I'm an Almond Joy fan myself...
Reply With Quote


  #2  
Old 06-21-2001, 06:31 AM
kokopuffs's Avatar
Registered User
 
Join Date: Aug 2000
Location: This 'n that galaxy.
Posts: 1,597
Sleep

Sorry Chiliboy, Mounds rules because of the smooth dark chocolate that gleefully encloses a tender coconut core. Its flavor stimulates my taste buds into sheer ecstasy!

Oh yes, the chocolate used in almond joy is rather grainy and low class.

[ June 21, 2001: Message edited by: kokopuffs ]
Reply With Quote
  #3  
Old 06-21-2001, 06:39 AM
Svadhisthana's Avatar
Registered User
 
Join Date: May 2001
Location: Central, Illinois
Posts: 686
Post

Neither, I'm more of a nougat kinda gal.......
__________________
Svadhisthana

http://www.musa.org/
Reply With Quote
  #4  
Old 06-21-2001, 07:16 AM
OneSockChef
Guest
 
Posts: n/a
No Smile

CALL ME LOW CLASS.... BUT CLEARLY ALMOND JOY IS THE WINNER!!!!!!!!!!! Of course neither come close to Peanut Butter Cups!!! And the godess of the candy bar world, the Symphony bar... the one with toffee!!
Reply With Quote
  #5  
Old 06-21-2001, 10:19 AM
Registered User
 
Join Date: Apr 2001
Location: San Francisco Bay Area
Posts: 258
Post

OMG! I think I should have posted this on the "ashamed to admit it" thread. I eat Almond Joys by the pound. I get into these weird binges. In grade school it was squirrel nut zippers. In high school, it was Mars bars, charleston chews and hersheys with almonds. Then in college, it was almond joy. When I get started, the word variety does not exist in my vocabulary. It'll be Almond Joy until I can't eat any more (ounce I did 4 pounds over three days and I had to walk 12 ice covered blocks to the drug store for them).

My cooking school teacher was abhorred to find that I had ten almond joy bars in my jacket pocket. She was even more abhorred when I got my classmates to eat them. But it was her fault. During the previous class, she had some one make sultanes which reminded me of Almond Joy and then got me on the binge. And those sultanes were dark chocolate, too, Chiliboy.

I did get sick once in a while from the massive amounts of candy. One time in when I was still in high school, I had to sit doubled over on the park bench because I ate three rows of callard and bowser english toffees in less than one hour.

I haven't done this in a while but all this talk has got me craving something sweet. Now that I'm an adult, I have added nougat to my list of favorites. It's a good thing I learned how to make it because nougat is expensive. It's expensive to make, too, but I save myself the embarassment of buying out the store when I get into the cravings.
__________________
SmartGirl to the rescue!
Reply With Quote
  #6  
Old 06-21-2001, 11:17 AM
KyleW's Avatar
ChefTalk Moderator
Culinary Experience: Home Chef
 
Join Date: Aug 2000
Location: NYC, NY USA
Posts: 1,702
Post

When I was a kid I was a Mounds addict. Now,don't tell my dentist, there is nothing quite like a frozen Snickers!
__________________
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply With Quote
  #7  
Old 06-21-2001, 12:01 PM
Svadhisthana's Avatar
Registered User
 
Join Date: May 2001
Location: Central, Illinois
Posts: 686
Post

I'm not a snickers fan, but frozen M&M's.....yummmy. Also frozen black and white cookies Rock!


Monpetitchoux,
Any chance you'll head over to the recipe forum and share the nougat with us? pretty, pretty please?


[ June 21, 2001: Message edited by: Svadhisthana ]
__________________
Svadhisthana

http://www.musa.org/
Reply With Quote
  #8  
Old 06-21-2001, 01:25 PM
OneSockChef
Guest
 
Posts: n/a
Post

Black and White cookies are amazing and frozen M&M's may be sure genius
Reply With Quote
  #9  
Old 06-21-2001, 02:47 PM
Kimmie's Avatar
Registered User
 
Join Date: Mar 2001
Location: Montreal, Quebec, CANADA
Posts: 2,831
Talking

I sort of knew you were from NYC. Black and White cookies. I think I have a recipe hidden in my computer. Would you like it?

__________________
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply With Quote
  #10  
Old 06-21-2001, 03:16 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,586
Post

Black and white cookies????Oreos????

hmmm almond joy cus of the nuts, your absolutely right dark choc and almonds would be the best combo....
I love honey comb...there are English candies that are phenominal....
ummm chocolate covered raspberries (dark of course)
and recently jellies (no not the nasty ones but the ones that sing in your mouth MANGO< RASPBERRY<CASSIS)
***FYI coconut ice cream with hot ganauche and almonds!!!!!YES now that is the ultimate.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #11  
Old 06-21-2001, 03:24 PM
cape chef's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,119
Blog Entries: 1
No Smile

I love snickers bars
cc
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Reply With Quote
  #12  
Old 06-21-2001, 03:31 PM
Svadhisthana's Avatar
Registered User
 
Join Date: May 2001
Location: Central, Illinois
Posts: 686
Post

I don't much care for Oreos, and my Dh will only eat the "double stuff" variety. Never tried them frozen though. I think I'll just stick to the classic black and white frozen. On a hot day, it's perfection.


Kimmie,
I'm always up for new recipes. I have a few for "authentic" NYC black and whites, but who knows just how authentic they are.......
__________________
Svadhisthana

http://www.musa.org/
Reply With Quote
  #13  
Old 06-21-2001, 04:52 PM
nancya's Avatar
Registered User
 
Join Date: Apr 2001
Location: Southern Missouri
Posts: 821
Post

I'd vote for almond-mounds! Although nothing compares to genuine Swiss chocolate. A friend brought me back ONE PIECE from Laussane once. How unfair is that?

Reply With Quote
  #14  
Old 06-21-2001, 09:25 PM
BevReview Steve's Avatar
Host of BevReview.com
Culinary Experience: Beverage Expert
 
Join Date: Jan 2000
Location: Chicago, IL
Posts: 390
Post

Actually, one of my biggest pet peeves with both is that they have a bad combination. There should be one WITH nuts and WITH dark chocolate!
Reply With Quote
  #15  
Old 06-22-2001, 05:49 AM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,586
Post

I have no clue what a black and white is....newspaper, skunk, oreo, taxi, police
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
"Hospitality Management" vs. "Culinary Arts" (degrees) Whatchamacallit Culinary Schools \ Culinary Students 0 05-27-2008 10:23 AM
"nuts" and other allergies m.d.hughes Professional Chefs Forum 8 04-06-2008 07:00 AM
"Gravy" or "sauce"? Mezzaluna Food & Cooking Questions and Discussion 24 09-23-2002 12:10 PM
Almond Tarts from "Cyrano" foodnfoto Professional Pastry Chefs Forum 1 06-17-2001 02:14 PM


All times are GMT -7. The time now is 04:03 AM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119