On Wed, 6 Dec 2000, S.V. van Baardwijk-Holten wrote:
> As for American cooking.. well never mind. I don't want to start
> offending people who see chocolate as a way to put loads of sugar in a
> product and wonder what the dark brown stuff is for.
> ;o)
Not *all* Americans are that bad.
My friend's stepfather likes to argue. I find it easiest when I'm around
him to find something we can agree on and rail on those who disagree with
us. The most successful topic I stumbled upon was chocolate -- he loves
chocolate, but doesn't want the extra calories and fat and stuff, so he
wants the darker, less adulterated stuff. I agree. I managed to spend
most of the obligatory 15 minutes of conversation with him that time on
the subject of chocolate.
And I've noticed that most hardcore chocoholics prefer the darker stuff.
Julia
who finds most "milk chocolate" a bit icky, actually
