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If anyone thinks that the garbage that the Brits eat on toast is better than real American baked beans, they never had real American baked beans. The same is true of Cadbury chocolate. If that's good chocolate, then you haven't had good chocolate.
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If anyone thinks that the garbage that the Brits eat on toast is better than real American baked beans, they never had real American baked beans. The same is true of Cadbury chocolate. If that's good chocolate, then you haven't had good chocolate.
As I said, no doubt home made baked beans in a good restaurant, or even many good home cooking will blind any canned product, but in cans British is best. As we all know of course it's all a matter of taste, not to mention what we grew up with from an early age.
But Hershey's? Now here we know that stuff has less actual chocolate content than even Cadbury's. The Cadbury's that is used for most of their products is Dairy Milk. It was always marketed as MILK chocolate, so the clue is in the words as to how much chocolate content is in there. But I grew up with the stuff, and love it. They do of course have a 'plain' chocolate bar which is nearer the real thing.
Of course since the company was taken over by Kraft it's virtually American anyway. When this happened I jokingly said that the next thing you know they'll be making chocolate cheese. A few moths later they came out with yep, CHOCOLATE PHILADELPHIA!!!LOL!!
But then this is a superbly cheesy thread! Just the thing to cheer me up on a dreary day. And I wondered how long we'd get a link to the Blazing Saddles clip.....
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Posted: |
Apr 14, 2014 - 8:46 AM
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By: |
Grecchus
(Member)
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Hey, Cadbury's is best. If you say "was" the best, that's also understandable. I still can't get over it was hustled by Kraft.
Many brands of chocolate from the UK don't taste quite right anymore. The Bounty bars, for instance, don't appear to have as much milk in them. Instead of being that rich "chocolate" color of old they are more like bronze. They've been bled of milk content, probably to save money, but that doesn't fool me. Cadburys dairy milk chocolate still has that even blend (thank goodness!) I'm quite sensitive to the taste of various things, and I'm also ultra specific about the water I drink too, however, when I see bronzed bars I can also expect to taste more cocoa content and dark chocolate just makes me throw up. I can't eat a sizeable amount of it without inducing a migraine headache. There are a few circumstances when I can tolerate dark chocolate - After Eight contains enough mint to balance out the heavy noir quality of the chocolate itself so as to be digestible.
Someone once brought Hershey bars over from the states and they tasted pretty awful.
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Posted: |
Apr 14, 2014 - 12:26 PM
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By: |
Jon Broxton
(Member)
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One thing I never think of when I think of American food is curry, do you eat much of it? Has it made any inroads? Many years ago I used to make a very good curry, used to grind my own spices, the lot (did a course at night school), but these days I just use a jar of mix, makes a passible chicken curry.
It's getting much better. I grew up in Yorkshire and have masala in my blood - the best curry I have ever eaten in my life was in a place opposite the Alhambra theater in Bradford. When I moved to LA in 2005 it was still fairly uncommon and what you could find was'nt the best quality, but this has changed over the past decade and now I find pretty good Indian food all over. What has really helped is that the people cooking the food are all actually Indian (unlike the first place I ever went to when I moved here, where the chef was from Guatemala!!)
My personal favorite is called Bollywood 3 (good food, horrible name), and the owner was a restaurant owner and chef in Uttar Pradesh who moved here and started opening restaurants. High quality fresh ingredients, proper time taken with the masala and the spice rub. Very good indeed.
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One thing I never think of when I think of American food is curry, do you eat much of it? Has it made any inroads? Many years ago I used to make a very good curry, used to grind my own spices, the lot (did a course at night school), but these days I just use a jar of mix, makes a passible chicken curry.
It's getting much better. I grew up in Yorkshire and have masala in my blood - the best curry I have ever eaten in my life was in a place opposite the Alhambra theater in Bradford. When I moved to LA in 2005 it was still fairly uncommon and what you could find was'nt the best quality, but this has changed over the past decade and now I find pretty good Indian food all over. What has really helped is that the people cooking the food are all actually Indian (unlike the first place I ever went to when I moved here, where the chef was from Guatemala!!)
My personal favorite is called Bollywood 3 (good food, horrible name), and the owner was a restaurant owner and chef in Uttar Pradesh who moved here and started opening restaurants. High quality fresh ingredients, proper time taken with the masala and the spice rub. Very good indeed.
Yes Jon, nothing beats a good ruby. And I bet not a lot of our lovely friends in the US know what means! I'll eat my weight in poppadoms if more than one can tell us! I've only been to Canada a few times (though I did venture into New York state as a 12 year old) and I don't think I ever saw a curry house.
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