Philosophy Now Forum

Maia wrote: ↑Sat May 10, 2025 6:43 am I like a bit of Galaxy, now and then.

Phil8659 wrote: ↑Sat May 10, 2025 7:20 am

Maia wrote: ↑Sat May 10, 2025 6:43 am I like a bit of Galaxy, now and then.

I do not know what that is, but I use a quarter teaspoon of coco in my coffee.

Maia wrote: ↑Sat May 10, 2025 7:30 am

Phil8659 wrote: ↑Sat May 10, 2025 7:20 am

Maia wrote: ↑Sat May 10, 2025 6:43 am I like a bit of Galaxy, now and then.

I do not know what that is, but I use a quarter teaspoon of coco in my coffee.

It's a brand of chocolate owned by Mars, I believe. I prefer it to Cadbury's, which is actually quite disloyal of me, since Cadbury's has its factory, which is massive, though sadly devoid of Oompa-Loompas, in my home city, and I've even been on their tour, twice.

accelafine wrote: ↑Sat May 10, 2025 8:18 am Our sense of taste is incredibly sensitive. Psychology comes into it too. Since Cadbury changed its recipe to include palm oil it just tastes horrible to me. Whittakers doesn't use it and the difference is obvious.

accelafine wrote: ↑Sat May 10, 2025 9:17 am Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

Maia wrote: ↑Sat May 10, 2025 9:28 am

accelafine wrote: ↑Sat May 10, 2025 9:17 am Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

accelafine wrote: ↑Sat May 10, 2025 9:59 am

Maia wrote: ↑Sat May 10, 2025 9:28 am

accelafine wrote: ↑Sat May 10, 2025 9:17 am Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

Maia wrote: ↑Sat May 10, 2025 10:34 am

accelafine wrote: ↑Sat May 10, 2025 9:59 am

Maia wrote: ↑Sat May 10, 2025 9:28 am

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

accelafine wrote: ↑Sat May 10, 2025 11:21 am

Maia wrote: ↑Sat May 10, 2025 10:34 am

accelafine wrote: ↑Sat May 10, 2025 9:59 am

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

Maia wrote: ↑Sat May 10, 2025 12:51 pm

accelafine wrote: ↑Sat May 10, 2025 11:21 am

Maia wrote: ↑Sat May 10, 2025 10:34 am

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

I recommend cheese on toast, made with a generous helping of grated Stilton, and done under the grill. Seasoned with a hint of cayenne pepper.

Phil8659 wrote: ↑Sat May 10, 2025 1:48 pm

Maia wrote: ↑Sat May 10, 2025 12:51 pm

accelafine wrote: ↑Sat May 10, 2025 11:21 am

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

I recommend cheese on toast, made with a generous helping of grated Stilton, and done under the grill. Seasoned with a hint of cayenne pepper.

And my niece use to bitch about my use of ground red pepper and sliced jalapeno's in my cooking. She use to be super bland and refused to eat what I cooked until she tasted it.\
In Thailand, many people cry when they eat because they know how to use peppers. It is not good, until it makes tears. I loved that stuff. In Thailand, they have a bottle of what looks like water on the table, just in case your food is not hot enough, and you do not need but a few drops at most, it was pure fire.