 Sugar High Fridays: The
Next One: CandyRecapper is hosting the next Sugar High Friday!
Send in your brilliant, witty, or just plain typed up adventures about
Baking With Candy by January 23 to gambini@gmail.com!
1,000 Visitors:
CandyRecapper gets 1,898 visitors and launches a new section:
eating in on $40 A Week. Wait 'till you see how gorgeous it is - and how
much awesome food you are going to be able to make! Coming soon: Niter
Kebbeh (Spiced Ghee) and Abba-Zaba: together (in my stomach anyway) at
last. (06.04.2007)
Polyglycerol Polyricinoleate
: Polyglycerol polyricinoleate, commonly known as PGPR, is
being seen increasingly often in commercially-produced chocolate. The good
people of Wikipedia describe it as "a yellowish, viscous liquid comprised
of polyglycerol esters of polycondensed fatty acids from castor oil. It
may also be polyglycerol esters of dimerized fatty acids of soya bean
oil." Now doesn't that sound delicious? Serve me up a bowlful, please!
(04.25.2007)
Sugar
High Fridays: Lavender Truffle Recipe: Step one: Get a bunch of
lavender, from your own plant, or a neighbor's plant, or a farmer's
market. If you get it from a florist, ask them about pesticides and wash
it and stuff. These are not Pesticide-Lavender Truffles. That would taste
weird. Not like flower-flavored candy! This shit is totally normal!
(04.23.2007)
Mozart Kugeln: The
Mozart Kugeln is, in the truest sense of the words, evil evil poisonous
evil. You know this is true because if it were not evil, it would admit
its evilness. Of course, if it weren't evil it wouldn't have to. This is
what is known as a paradox. (03.28.2007)
Liquirizia Due
Sicilie: One phrase on the tin catches my eye: "Senza zuccheri
aggiunti." At first my subconscious thinks this means that it is just
licorice and
sugar. Then I realize that none of those words is "licorice." Then my
conscious brain gets into it and says "Sugar and zucchini!" But somewhere
in there, part of me says, "NO SUGAR ADDED." (03.21.2007)
5th
Avenue: A dangerous, hair-raising, soul-destroying journey into a
twisted parallel universe of
crispy peanut butter... but I've said too much already.
Ah Cacao: Not
real
chocolate, but "real chocolate." (02.05.2007)
Big Hunk: I
remember making peanut brittle for a science fair experiment out of most
of the very same ingredients. (I don't remember what I was supposed to
learn from this, of course. Basically, I was thinking marketing. "People
like candy! I'll get an A!" I'm pretty sure it worked, too.) (01.30.2007)
Sugar High Friday: Dr.
Frankenbrownie's Mintsters! I can't even explain what happened
here.
It was a dark and stormy night... a bolt of lightning zigzagged through my
kitchen... you're just going to have to go read it. (01.23.2007)
Testamints: It's a mint-flavored cheering
section! It's candy camp! It's the grandfather of the Chocolate Jesus!
It's... actually pretty tasty! (05.28.2003)
Almond Roca
Fudge: The product you've been waiting for for so long:
nubbin-covered fudge with inherent lather possibilities! (01.10.2007)
Russell Stover Caramel
Bar vs. the Cadbury Caramello: Me: "I thought they would fight
verbally with witty remarks, but they chose to have fisticuffs instead."
My girlfriend, Annie: "They would! Caramel angries up the blood!"
(01.07.2007)
Andes Mocha Mint
Indulgence: They taste like someone in the flavoring department
took a shortcut. "Fuck it. I'll just pound some milk and sugar together."
(01.03.2007)
Hershey's
Chocolate
Mint Candy Canes:
You know, maybe this is a weird opinion, but when I eat something I like
it to be food. Actual food. (12.28.2006)
Toasted Coconut
Almond Joy: ...When we eat their candies, we are eating the
future. Sort of like Soylent Green: Now With Toasted Coconut! (12.26.2006)
Ice Cream
Skittles: Hell, you could freeze a pint of these and pass them off
as jumbo Dippin' Dots. (12.18.2006)
Hershey's Candy Cane
Kisses: ...Which is a reasonably inspired name, although it does
cruelly imply the presence of actual chocolate. (12.15.2006)
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