Posted on 02/12/2011 6:41:55 PM PST by 2ndDivisionVet
Your worst nightmare
Don’t know which is worse...believing someone using the name intellpuke who misspells rarified, or losing my beloved chocolate.
Meanwhile we ants are gardening and storing for a long winter.
Buy dry cocoa you can substitute in most recipes that call for chocolate (except for chips) tastes just as good and last much much longer.Here is the how-to:
http://www.ehow.com/how_4452965_make-chocolate-from-cocoa-powder.html
As productivity can be increased dramatically with modern production methods, it seems likely that the market will eventually solve this problem.
Pretty much so! I’d hate to have to go back to alcohol in a big way to curb my carb/sweets cravings, LOL! :)
Sweet! ;)
It's all about MONEY...not your health.
When are people going to catch on that the "Medicine" advertising is no different than glabal warming...
I had to quit reading before I threw up all over my keyboard.
This article contains every Liberal cliche known to man from sustainable, to global warming, to destruction of the forests, to scare me into nightmares over my chocolate, and not to forget it’s food of the Gods, and only for the rich.
I call bullshit on this one.
Chocolate grows within 20 degrees of the equator all around the globe. We’d be smarter getting it from central and south America based on the stability of those nations alone. After all, that is where it came from in the first place.
Personally I’m not worried about it because I’m no fan of it anyway and it isn’t an essential part of my diet.
A great RS episode showing the Holt curse involving chocolate. It is one of my favorite episodes:
http://www.hulu.com/watch/12042/remington-steele-steele-sweet-on-you
I will NOT do without Reece’s Dark Chocolate Peanut Butter Cups or Coldstone Creamery Dark Chocolate Cocoa Mix.
Let the market work it out, this is the only real answer.
All this meddling by politicians in the various markets in order to save them have only made everything they touch worse.
If chocolate goes to $50 a pound, the problem will solve itself. The industry will attract new blood that will modernize the growing and refining of the product. Prices will then drop to realistic (for consumers) levels.
I think it’s BS also but this article does give me a good excuse for stocking up on Lindt Dark Chocolate With A Touch of Sea Salt.
An influential set of senior industry heavyweights flew to Ghana last week to hear him speak; the talk ended with an unprecedented agreement between industry competitors and the government to establish a working group that will map out a sustainable future.
The last time I read about this they were complaining because there was a shortage of trained "certified" sustainable producers. There may be a chocolate shortage and a problem with disease in the plants, but the guys promoting this crap are ding dings.
Get it while you can.
Baker's Truffles 3 squares Baker's semi-sweet chocolate 5 tablespoons unsalted butter 1 egg yolk 2/3 cup confectioner's sugar -- sifted 1 teaspoon vanilla nuts, finely chopped or baker's angel flake coconut Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into balls about 1-inch in diameter. Roll in nuts; chill. Store in refrigerator. Makes about 30 candies
They were pretty good if I say so myself.
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