I had to give up sugar and take up Keto (for cancer, not for weight loss or fun..), and I discovered that that same 99% chocolate, unsweetened and with chips of crispy cocoa bean inside. It’s not what you think of when you think “chocolate”, I discovered that no matter how you spin it, even terrible chocolate with horrific artificial, chemical sweeteners are recognized by my pallet as chocolate (terrible chocolate, but chocolate nonetheless), whereas this creamy thing that contained everything an amazing chocolate bar should have and so much more, it just tasted like something else… it was pretty mind-blowing realizing just what part any sweet taste plays in chocolate, to the point where the sugar in that, or even the chemical sweetener is still the most powerful addiction-creator in dark chocolate… I was convinced that the most addictive part of any chocolate is: 3: how it melts, that creaminess 2: the sugar 1: the depth of flavor in the cocoa. Turned out that the sugar left every single other component far behind… Insane! But, it’s still really good, and I still have several packets of this chocolate left for more keto days, I like breaking off on square at a time and putting it under the roof of my mouth until it dissolves and starts sending beautiful cocoa beans for me to crunch on. It actually turns out that after the sugar element, the next element that determines quality of a chocolate is the creaminess - that’s why when you go to these “artisan” chocolate shops and buy like 100$ worth of some designer chocolate - you end up hating them all and going back to Milka.. Basically, leaves one wondering if they weren’t just lying to us the complexity of flavors in cocoa plants and how we eat them today… I did a similar experiment with vanilla a few months later just for the info of it, except I mostly tried drinking it with my favorite creams, mixing it into my favorite pastries - the only thing that mattered most was that I could tell every time when the vanilla didn’t come from the pod and had to throw it out, I’ve ruined my ability to enjoy any kind of industrial vanilla ever since that experiment and now I crave the pods every time, like some drug addict.. The alcohol concentrates in the other extractions make me extremely nauseous every time, to the point where I needed to go throw up or lie down, or both… 0/10 wouldn’t recommend. But put any contents of vanilla pod (assuming they’re not completely dry, in which case - keep scraping, and soak the entire pod in a little bit of milk/heavy cream) into any kind of milk/cream/coconut cream/ literally almost burning else that’s cheap- and my body is like: MORE. PEASE. MORE. 😍😭 So in the case of the vanilla, the thing that probably saved it was the fact that unlike cocoa, IT DOES have some perceived sweetness in its context flavor (and its absolutely enough to feel like there is eventually a subtle bit of sugar. Trying to stay positive during these horrific 2029-2022 times, but I’ve been battling stage 4 Breast cancer since June of 2020, and when I refused to bring another Guinea pig into this “safe and effective” laboratory.. so it turned out that anyone who was scared badly enough ended up betraying me, banning me from entering my workplace and denied me compensation.. wellp, since that post took a sad turn.. so I’ll stop now.
Wow, who would have thunk.. it turns out I was capable of having a crush on smart guys at 14 years old… Ross 😍 (Mean the original year when this aired)
I had to give up sugar and take up Keto (for cancer, not for weight loss or fun..), and I discovered that that same 99% chocolate, unsweetened and with chips of crispy cocoa bean inside.
It’s not what you think of when you think “chocolate”, I discovered that no matter how you spin it, even terrible chocolate with horrific artificial, chemical sweeteners are recognized by my pallet as chocolate (terrible chocolate, but chocolate nonetheless), whereas this creamy thing that contained everything an amazing chocolate bar should have and so much more, it just tasted like something else… it was pretty mind-blowing realizing just what part any sweet taste plays in chocolate, to the point where the sugar in that, or even the chemical sweetener is still the most powerful addiction-creator in dark chocolate… I was convinced that the most addictive part of any chocolate is:
3: how it melts, that creaminess
2: the sugar
1: the depth of flavor in the cocoa.
Turned out that the sugar left every single other component far behind…
Insane!
But, it’s still really good, and I still have several packets of this chocolate left for more keto days, I like breaking off on square at a time and putting it under the roof of my mouth until it dissolves and starts sending beautiful cocoa beans for me to crunch on.
It actually turns out that after the sugar element, the next element that determines quality of a chocolate is the creaminess - that’s why when you go to these “artisan” chocolate shops and buy like 100$ worth of some designer chocolate - you end up hating them all and going back to Milka..
Basically, leaves one wondering if they weren’t just lying to us the complexity of flavors in cocoa plants and how we eat them today…
I did a similar experiment with vanilla a few months later just for the info of it, except I mostly tried drinking it with my favorite creams, mixing it into my favorite pastries - the only thing that mattered most was that I could tell every time when the vanilla didn’t come from the pod and had to throw it out, I’ve ruined my ability to enjoy any kind of industrial vanilla ever since that experiment and now I crave the pods every time, like some drug addict..
The alcohol concentrates in the other extractions make me extremely nauseous every time, to the point where I needed to go throw up or lie down, or both… 0/10 wouldn’t recommend.
But put any contents of vanilla pod (assuming they’re not completely dry, in which case - keep scraping, and soak the entire pod in a little bit of milk/heavy cream) into any kind of milk/cream/coconut cream/ literally almost burning else that’s cheap- and my body is like: MORE. PEASE. MORE. 😍😭
So in the case of the vanilla, the thing that probably saved it was the fact that unlike cocoa, IT DOES have some perceived sweetness in its context flavor (and its absolutely enough to feel like there is eventually a subtle bit of sugar.
Trying to stay positive during these horrific 2029-2022 times, but I’ve been battling stage 4 Breast cancer since June of 2020, and when I refused to bring another Guinea pig into this “safe and effective” laboratory.. so it turned out that anyone who was scared badly enough ended up betraying me, banning me from entering my workplace and denied me compensation.. wellp, since that post took a sad turn.. so I’ll stop now.
Rip Ross
Ricepudding made with milk is kosher, so why use emulsified oils with a little almond dust?
Holy shit, that guy is dead. Ross Burden, died aged 45. So tragic.
It's time for Phil Vickery to own up to stealing Oloff's dad's vanilla pods
Wow, who would have thunk..
it turns out I was capable of having a crush on smart guys at 14 years old… Ross 😍
(Mean the original year when this aired)
'Vanilla Shakes (Send for Phil Vickery)' by Oloff is the greatest diss track of all time
Phil needs to respond to Oloff's diss track
0:13
99% chocolate? Can get 99.x% choc here.
14:09 awkward
Phil is definitely going to reply to Oloff soon, he's just taking his time
That Oloff track permanently changed how I see Phil Vickery
Phil Vickery still hasn't replied to Oloff
Phil Vickery still hasn't recovered from being dissed by Oloff
Every time I see Phil Vickery I think of that Oloff diss track
When is Phil going to reply to Oloff?
Oloff destroyed Phil with that diss track, he just hasn't been the same since
I can never see Phil Vickery the same after that diss track
"I'm using egg white but not the yolk" for a vegetarian dinner.
The meal is Kosher not vegetarian mate, cheers.