It is a steamed pudding with fruit and a VERY unfortunate name.
Favorite canned or packaged foodstuffs........
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Try Galaxy. Super creamy.
My favourite chocolate!!
Had it... LOVE it!
and doowop, every time i see you're little kitty-face avatar, it makes me smile.....
That deserves a real thank you, not just a button click!
I miss grape jelly, too. Haven't had ot for ages. To my embarrassment, I love mac and cheese from a box.
As many of you know, I'm not a big fan of chocolate but after tasting a few (okay a LOT--I'm still trying to get back down to my pre-Europe weight 
) samples while in Paris and Germany, I may have changed my opinion at least as far as theirs is concerned.
) samples while in Paris and Germany, I may have changed my opinion at least as far as theirs is concerned.
I'll send you goobers if you send me chocolate.....
As many of you know, I'm not a big fan of chocolate but after tasting a few (okay a LOT--I'm still trying to get back down to my pre-Europe weight
Saw a documentary on European Choc vs American. There are many differences.
There is great debate on European versus American chocolates: is one better than the other? However there is no debate. Neither European nor American chocolate can be considered better, it’s really just a matter of taste preference.
To distinguish between American and European chocolates, there are four major differences you will find. One is the cocoa content. The United States requires a lesser percentage cacao in their chocolates, ten percent to be exact, while in Europe anything considered “chocolate” is twenty percent or higher. For example, if you were to compare a Hershey bar made in America versus a Cadbury Dairy Milk bar made in Europe, you would find a significant taste difference. That’s because those Cadbury milk bars contain 23 percent cacao in comparison to the American-made Hershey bars, which contain only eleven percent cacao, resulting in a much darker, richer taste in the Cadbury bar.
The second major difference is sugar content. As a result of American-made chocolate having lesser percentage cacao, there is a higher sugar content. That’s why Americans are usually known for their lighter, sweeter milk chocolates while Europeans consider their chocolates to be almost bitter as a result of the low sugar content.
Fat content is another distinguisher between American and European chocolates. When adding cocoa butter and cream to their chocolates, Americans and Europeans differ in both the amount and the fat content. European chocolates, with their smoother, richer flavor, use European butter and cream, which has a higher fat content. To accentuate the smoothness of the chocolates, Europe also uses more cocoa butter, further accentuating the difference in taste.
Finally, there is a difference between where Europe and America get their cocoa beans. American chocolatiers tend to use beans from South America, while Europeans, such as those in Great Britain, often use beans from West Africa instead. Different beans do result in different flavors, so depending on your palette one type of bean may taste better to you than another.
Thus, there really is no debate between whether American or European chocolate is better; it is really only a matter of preference. American chocolates are lighter and sweeter; using a smaller variety of ingredients like caramel, almonds, peanuts, and chocolate cream. European chocolate, in comparison, is darker and richer. Its ingredients could be anything from fruits, nuts, spices, and herbs, to caramels, ganaches and more. It’s up to you to decide which you like better!
To distinguish between American and European chocolates, there are four major differences you will find. One is the cocoa content. The United States requires a lesser percentage cacao in their chocolates, ten percent to be exact, while in Europe anything considered “chocolate” is twenty percent or higher. For example, if you were to compare a Hershey bar made in America versus a Cadbury Dairy Milk bar made in Europe, you would find a significant taste difference. That’s because those Cadbury milk bars contain 23 percent cacao in comparison to the American-made Hershey bars, which contain only eleven percent cacao, resulting in a much darker, richer taste in the Cadbury bar.
The second major difference is sugar content. As a result of American-made chocolate having lesser percentage cacao, there is a higher sugar content. That’s why Americans are usually known for their lighter, sweeter milk chocolates while Europeans consider their chocolates to be almost bitter as a result of the low sugar content.
Fat content is another distinguisher between American and European chocolates. When adding cocoa butter and cream to their chocolates, Americans and Europeans differ in both the amount and the fat content. European chocolates, with their smoother, richer flavor, use European butter and cream, which has a higher fat content. To accentuate the smoothness of the chocolates, Europe also uses more cocoa butter, further accentuating the difference in taste.
Finally, there is a difference between where Europe and America get their cocoa beans. American chocolatiers tend to use beans from South America, while Europeans, such as those in Great Britain, often use beans from West Africa instead. Different beans do result in different flavors, so depending on your palette one type of bean may taste better to you than another.
Thus, there really is no debate between whether American or European chocolate is better; it is really only a matter of preference. American chocolates are lighter and sweeter; using a smaller variety of ingredients like caramel, almonds, peanuts, and chocolate cream. European chocolate, in comparison, is darker and richer. Its ingredients could be anything from fruits, nuts, spices, and herbs, to caramels, ganaches and more. It’s up to you to decide which you like better!
Custard for me.
Scrapple. It really is good fried up and smothered with real New England maple syrup. Hey... Don’t knock gray meat until you tried it!
I would just like to take this post, frame it and hang it on my wall.... thank you, carry on.As many of you know, I'm not a big fan of chocolate but after tasting a few (okay a LOT--I'm still trying to get back down to my pre-Europe weight
Yuengling, America’s oldest brewery, in a spin-off endeavor and after decades of absence has reintroduced ... ice cream made near me at a local dairy - Leidy's (which is renowned for their homemade ice creams and makes the absolute best IMO). It is to die for and very creamy if you can get your hands on some. It’s available in 10 flavors, including "black and tan," which swirls Belgian chocolate with salty caramel ice cream and root beer float. While listening to a local radio station yesterday, one DJ injured another DJ fighting over the bucket LOL.
I’ve been reducing my meat intake and eating more salads. And I’ve been trying some new salad dressings. To my pleasant surprise Olive Garden now sells their salad dressing in supermarkets. And I’ve recently discovered a new favorite - Sweet And Sour Dressing from a Pennsylvania Dutch food company called Wos-Wit. Best I’ve ever had!
Oh sista you aren't kidding !! cadbury crunchies are good too violet crumble same kinda good ....
UK cadbury some kinda good ... Hersheys (and I have been there... and love it) is more waxy ....