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Tiberius Thyben posted:Twizzlers are bad, but not as bad as black licorice. 
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Jun 3, 2015 14:05
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Rollersnake posted:The only licorice I can't stand are the red Twizzlers. That poo poo is godawful, and (I assume) is why so many Americans hate licorice. Also there is no such thing as "red Twizzlers." There are cherry Twizzlers and strawberry Twizzlers. The strawberry ones are meh, the cherry ones are delicious. Edit for content: salty licorice ice cream. Mmmm, ammonia. 
pookel has a new favorite as of 15:06 on Jun 3, 2015 |
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Jun 3, 2015 15:04
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Also pretty sure Twizzlers and Red Vines and the like have nothing to do with actual licorice. They're just ropey chewy candy.
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Jun 3, 2015 15:08
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Rah! posted:And I'm pretty sure the worst jellybeans are not licorice. actually the worst jelly bean is in that mix it's Juicy Pear 
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Jun 3, 2015 15:47
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Data Graham posted:Also pretty sure Twizzlers and Red Vines and the like have nothing to do with actual licorice. They're just ropey chewy candy. Yeah, it has more in common with "Australian Licorice" than black licorice. axolotl farmer posted:actually the worst jelly bean is in that mix Broken people ITT.
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Jun 3, 2015 15:58
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Rollersnake posted:Sixlets. Wrong
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Jun 3, 2015 16:38
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empty sea posted:I've had fruit cake exactly once, at Christmas in Newfoundland. My boyfriend's grandma had soaked it in rum for a month or so and they lit it on fire for dessert, then served it with clotted cream. It was loving delicious. Warm, dense and deeply flavorful with chunks of fruit, a hint of rum in the heavy cake and then the cream added a nice finishing touch. I don't know if she bought some store cake and then soaked it in rum or made it herself but goddamn ya'll. Didn't being soaked in rum for a month make it all soggy?
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Jun 3, 2015 16:44
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Solice Kirsk posted:I'd take the skunk spray honestly. Please don't let you're mum post on these forums.
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Jun 3, 2015 17:06
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cowboythreespeech posted:Didn't being soaked in rum for a month make it all soggy? It's less "soaked" and more "pour rum on top, let it absorb into the cake, repeat until all rum absorbed and then let sit for a month". The cake is not dropped into a bucket of rum and left to sit for a month. If done right the end product is moist, rather than soggy.
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Jun 3, 2015 17:40
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Keep your weird cakes just give me the booze.
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Jun 3, 2015 19:33
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C.P.A.N. posted:Wrong I legitimately don't understand how anyone can consider carob an acceptable substitute for chocolate, or something that tastes even remotely good. Like, even if I were deathly allergic to chocolate and could never have it again, I still wouldn't eat carob.
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Jun 3, 2015 20:00
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Rollersnake posted:I legitimately don't understand how anyone can consider carob an acceptable substitute for chocolate, or something that tastes even remotely good. Like, even if I were deathly allergic to chocolate and could never have it again, I still wouldn't eat carob. I was allergic to chocolate as a kid, and I loving despised carob. It never tasted anything like chocolate, maybe more like wood chip flavored dark chocolate. I think part of the problem was that they never tried to sweeten the carob or add cream to it. It was always marketed as some bullshit "healthy" chocolate, which means it was marketed to white suburban women, which means they tried to imitate the awful taste of cacao.
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Jun 3, 2015 20:34
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C.P.A.N. posted:Wrong Double wrong, Dots are the poo poo.
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Jun 3, 2015 20:38
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CzarChasm posted:It's less "soaked" and more "pour rum on top, let it absorb into the cake, repeat until all rum absorbed and then let sit for a month". The cake is not dropped into a bucket of rum and left to sit for a month. If done right the end product is moist, rather than soggy. Okay, that makes more sense. I pictured... yeah, just chuck that cake in a barrel of liquor and cover it for a month.
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Jun 3, 2015 23:21
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pookel posted:Edit for content: salty licorice ice cream. Mmmm, ammonia. Oh look, it's the best part of Tiger ice cream!
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Jun 4, 2015 03:51
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Chard posted:Keep your weird cakes just give me the booze.
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Jun 4, 2015 04:15
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My ex and I used to play Jelly Roulette. We'd take a few boxes of these and dump these out onto the bed. Whoever could get to the end without vomiting won! My ex lost after getting the barf one, apparently it's extremely accurate. Wasabi the J posted:I was allergic to chocolate as a kid, and I loving despised carob. It never tasted anything like chocolate, maybe more like wood chip flavored dark chocolate. I file people who pretend to prefer super dark chocolate under the same category as people who also think superfruits are a real thing.
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Jun 4, 2015 04:21
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I like tossing a little bit of super dark chocolate into coffee. But like sitting down and eating a bar if it sounds a little gross.
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Jun 4, 2015 05:07
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Any chocolate below 75% is poo poo
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Jun 4, 2015 05:12
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My dad eats 95% chocolate by preference and is not a hipster or health food weirdo. Then again, he also chews aspirin when he takes them because he likes the taste, so he is a bit odd.
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Jun 4, 2015 05:19
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I occasionally eat super dark chocolate. Like 80-90%. I also love real licorice, drink dark roasted coffee black, and eat very pungent cheeses like gargonzola. Some people just like the intensity that comes with bitter foods. Sit me down with a head cheese sandwhich and freshly cut fennel and I will be a happy camper.
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Jun 4, 2015 05:21
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I made banana bread with super-dark chocolate, and it was delicious. The bananas I used were waaay overripe, and it kinda helped cut the sweetness in an interesting way.
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Jun 4, 2015 05:22
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I like to eat raw lemons.
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Jun 4, 2015 05:22
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BARONS CYBER SKULL posted:I like to eat raw lemons. Have I got a cake for you, then. Fruit cake.
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Jun 4, 2015 05:23
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Cream-of-Plenty posted:Have I got a cake for you, then. Lemons own, fruit cake owns.
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Jun 4, 2015 05:24
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BARONS CYBER SKULL posted:Lemons own, fruit cake owns. If you like both of those things, have I got a cake for you. Dump a pile of mulched fruit cake on the floor and eat the fruit cake off the floor like a animal you piece of poo poo.
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Jun 4, 2015 05:28
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cash crab posted:I file people who pretend to prefer super dark chocolate under the same category as people who also think superfruits are a real thing. It's an intense flavor so far removed from milk chocolate that presenting it as chocolate is a complete lie. I've had some pretty great 80-95% dark chocolate but I always pair it with black coffee to wash the taste down.
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Jun 4, 2015 05:33
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pentyne posted:It's an intense flavor so far removed from milk chocolate that presenting it as chocolate is a complete lie. I've had some pretty great 80-95% dark chocolate but I always pair it with Fixed that for you.
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Jun 4, 2015 05:37
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High percentage chocolate comes off as sour or tart to me. I think it's my bitter sense being hosed into submission or something. I like strong coffee but chocolate doesn't sit well with me without plenty of sugar.
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Jun 4, 2015 05:58
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pentyne posted:It's an intense flavor so far removed from milk chocolate that presenting it as chocolate is a complete lie. I've had some pretty great 80-95% dark chocolate but I always pair it with black coffee to wash the taste down. Milk chocolate is the lie here.
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Jun 4, 2015 06:02
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I hate this thread, after two drinks I would eat 70% of the things in it. But I can't find them.
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Jun 4, 2015 07:03
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pookel posted:American wedding cakes require freezing because they are basically this: I can't tell who's trolling who any more but is this seriously what passes for wedding cake in the US? And I don't mean a wedding cake that belongs in this thread, just an average wedding cake. (Another Australian who's used to fruit cake being the main option)
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Jun 4, 2015 07:04
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I like fruit cake, black liquorice (including 'salty') and loving love super dark chocolate. I also drink my coffee as strong as possible, black with no sugar and am all over smelly, moldy cheeses. You're all missing out, seriously.
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Jun 4, 2015 07:20
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VodeAndreas posted:I can't tell who's trolling who any more but is this seriously what passes for wedding cake in the US? No, not at all. Wedding cake in the US is less edible than that, with more rolled fondant, sculpted fondant, architectural fondant, fondant-bearing fondant, and insulating fondant. There might actually be some cake involved in it somewhere, supported by dowels and cardboard so it doesn't crash through the fondant.
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Jun 4, 2015 07:20
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VodeAndreas posted:I can't tell who's trolling who any more but is this seriously what passes for wedding cake in the US? Yes, but they are usually large, multi-tiered and are extravagantly decorated. Like this: 
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Jun 4, 2015 07:22
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Well yeah they throw some nice white icing (normally "royal icing") over the fruit cake, and it might have a couple of tiers but it's not lovely vanilla cake mix out of a box or whatever that thing is. Thanks for the replies.
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Jun 4, 2015 07:25
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I like eating fondant. I'm ashamed.
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Jun 4, 2015 07:27
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VodeAndreas posted:Well yeah they throw some nice white icing (normally "royal icing") over the fruit cake, and it might have a couple of tiers but it's not lovely vanilla cake mix out of a box or whatever that thing is. You can make a white cake from scratch and it's pretty straightforward. We had two cakes at our wedding - one was a white cake and the other was chocolate with peanut butter frosting. Admittedly the second one stole the show but the first one was made from scratch and tasted fine. Protip: double the vanilla and get some flavor in the cake.
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Jun 4, 2015 07:30
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Most 'food' that's just a lump of refined sugar with flavour is bad and terrible. Give me the darkest chocolate, I don't want none of that milk poo poo.
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Jun 4, 2015 07:41
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Picnic Princess posted:Most 'food' that's just a lump of refined sugar with flavour is bad and terrible. Give me the darkest chocolate, I don't want none of that milk poo poo. Dark chocolate is fine but there's something wrong with you if you can't appreciate the taste of good quality milk chocolate (i.e. not hersheys).
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Jun 4, 2015 07:44
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