I have just had the misfortune to (try to)eat an ALPEN STRAWBERRY & YOGHURT bar...
the box tells me it's GREAT FOR LUNCHTIME
and my teeth now hurt, my eye lids are fluttering like I'm having a seizure.. and my tongue needs shaving to get the layer of sugar of it...
seriously, I had to bin the last piece.. thought I'd die.
Originally Posted by Advice Trinity by Knoxville
Marshmallows less than 30min ago?
Robinsons highly concentrated cordial with British tap water. Better than the water on its own, tell ya that much
My coffee, you *really* dont wanna know how much muscavado I take...
Cheers, David
yeah.. I do......
but how MANY?
'Salted' caramel cookie. I like salted stuff (RIP my blood pressure) mainly because they are usually less sweet than the alternatives.. Alas...
4 packs of these
+
flavoured syrup. white chocolate and peach flavours.
had for tea last few days. didn't eat all at once, thatll be silly.
Sainsbury's Chocolate Caramel Shortbread, about 30 mins ago.
It's the 7th one I've had in the last two weeks. Also probably in the last 5 years. Got 2 more left (3 packs of 3) and by then, I'll probably be sweeted out and not touch them for years.
@TeePee .... I saw something recently about salted caramel, a Michelin chef explaining why the salt brings out the flavour of the caramel. I've forgotten most of it but ..... it sure works. Great combination.
I've no idea tbh. I've got a very sweet tooth. Probably the sweetest thing I had was a bottle of Coke yesterday...
One of these (one item, not one pack) from M&S:
No trees were harmed in the creation of this message. However, many electrons were displaced and terribly inconvenienced.
I take about 1.5 dessertspoons of muscavado to my jumbo cup of coffee, yes, I do take coffee with my sugar, my blood sugar levels are regularly checked by my OH (who is now diabetic after a kidney infection), and they are always well within advisable limits.
Cheers, David
and now Im baking a Tarte Tatin for Sally to take to work for one of her residents (adults with acquired brain injuries) as a birthday treat....
Of course, Im making a smaller one just for me at the same time, be silly not too really
Cheers, David
Zak33 (26-03-2019)
Of course - it's part of your Quality Assurance process!and now Im baking a Tarte Tatin for Sally to take to work for one of her residents (adults with acquired brain injuries) as a birthday treat....
Of course, Im making a smaller one just for me at the same time, be silly not too really
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Which chef was this?
I already know who invented it and I know why*, but I owe them both a bop on the nose, for ruining caramel. It was fine as it was... now every halfwit with a food product dumps a load of salt into perfectly good desserts, utterly ruining my day.
Same for whoever popularised putting chilli into chocolate, although they're only getting a spanking compared to several other perpetrators of crimes involving hot spicy food...
As for sweet foods (topic says eaten, not drunk), I don't actually know. I tend to stay away from most sweet things, so whatever it was likely got spat out for being too sweet. Probably some grapes, as the Ttaskmistress has really been into her Vitorias lately.
*Salt is frequently (but not always) good as a flavour enhancer, and salting caramel creates layering to it.
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hb904460 (27-03-2019)
Cheers, David
peterb (26-03-2019)
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