• gmtom@lemmy.world
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    1 year ago

    I mean this could be an interesting combo, sweet and savoury together can be amazing if done ri-

    sees its Hersheys

    No I agree, whoever made this should be sent to the hague.

    • SapphironZA@lemmings.world
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      1 year ago

      Correct, Hershey’s is not for human consumption.

      It was the worst thing about my holiday in America. The chocolate is universally terrible. Way too sweet, rough texture and chemical taste to the dairy content (something in the milk used).

    • frezik@midwest.social
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      1 year ago

      As is usually the case for this kind of thing, there are tons of good chocolates from America. They just don’t come from major brand names.

      For that matter, Nestlé is Swiss.

      • The Stoned Hacker@lemmy.world
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        1 year ago

        I specified American milk chocolate because American milk chocolate typically uses a more sour milk which gives it its distinctive flavour. Personally I can’t really stand it but to each their own.

          • The Stoned Hacker@lemmy.world
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            1 year ago

            My phrasing was off, i didn’t mean to say that that actually used rancid or sour milk. Rather the flavor of butyric acid is commonplace in a lot of American chocolate. And it’s a flavor i quite despise (despite loving Hershey’s growing up), hence the preference for non-American chocolate. I understand that sweeping generalizations are almost never true, and that there are plenty of American chocolatiers who make chocolate without that distinct sour note, but that doesn’t denigrate the fact that you can go to most places in the states that sell chocolate and get something with a sour note. For many people they like that, I personally don’t.

  • Sabre363@sh.itjust.works
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    1 year ago

    It’s actually a pretty good idea to add chocolate to certain savory dishes. Not that much or that kind, but still.

    • misophist@lemmy.world
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      1 year ago

      That’s not chili, I see beans, so it appears to be a bean soup or bean stew, but I concur, a bit of cocoa and/or a touch of cinnamon can really elevate a chili or bean stew.

      • bdonvr@thelemmy.club
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        1 year ago

        Huh, I didn’t know chili had such an incredibly strict definition. Does this strict definition mean that adding anything extra no longer makes it chili? If so is chocolate, cocoa, or cinnamon also included in this super strict definition? If not then isn’t adding these things make it some kind of “stew” not chili? Or is it just beans that make this dish magically transform into something else?

        I’d love to see this definition. Specifically where it says “unless it has beans, then it becomes something else”

        • misophist@lemmy.world
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          1 year ago

          Today you learned! It’s always a wonderful feeling to learn new things!

          Chocolate, cocoa, and cinnamon are flavorings and spices. Those are allowed in Chile. Chili is meat, tomato, onion, and spices. And yes, you can use chili as a base for a nice veggie stew with the addition of beans or q lot of other veggies!

          Cheers!

          • bdonvr@thelemmy.club
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            1 year ago

            Oooh sorry that’s incorrect. No I think you’ve confused “Chili” and “Chili con carne”. Chili doesn’t have meat, and if you add it then you have “Chill con carne” (con carne = with meat)

            We have to be ridiculously gatekeepy and precise in our words, of course.

            • misophist@lemmy.world
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              1 year ago

              Oof, cringe af, bro. Don’t be that person.

              Everything about your comment is incorrect.

              Chile con carne is the Mexican dish you are referencing. Chili is a beef dish that originated in Texas and does not contain beans or other starchy vegetables. Chili con carne isn’t a thing. You are confusing two similar things.

    • RudeOnTuesdays@lemmy.world
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      1 year ago

      Yeah, cocoa powder enhances the flavor of the chili without making it taste like chocolate. What’s going on this picture is a crime though.

      • SolidGrue@lemmy.world
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        1 year ago

        To be fair, the ratio of milk chocolate (15%) to dark chocolate (80%) works out to about 70% cocoa.

        Chef put in about 10x too much, but maybe we don’t know how deep that pot is.

        I say give it its day in court before we start thowibg around words like 'crime" or “inhumane”

  • pflanzenregal@lemmy.world
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    1 year ago

    Scrolling past this on an amoled screen with extra-low brightness this kinda looked like a satellite with solar arrays lol

  • PopMyCop@iusearchlinux.fyi
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    1 year ago

    Hmm, I think the beans need to have some canned fish in there as well. It’s the only way to complement the flavor in all its subtleties.