Thread: Artificially sweetened ganache

On Apr 9, 12:15*pm, Bryan <bryangsimm...@gmail.com> wrote:
> What are you dipping *your* strawberries in?
>
> Strawberries, 1# clamshells, $1.29 at Aldi.
>
> --Bryan

Try some Pooh...

On Apr 9, 2:28*pm, Chemo the Clown <bhansen1...@yahoo.com> wrote:
> On Apr 9, 12:15*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
> > What are you dipping *your* strawberries in?
>
> > Strawberries, 1# clamshells, $1.29 at Aldi.
>
> > --Bryan
>
> Try some Pooh...

I don't think that moron could figure out how to make it.

--Bryan

Bryan wrote:
> Chemo the Clown wrote:
>> Bryan wrote:
>>
>> > What are you dipping *your* strawberries in?
>>
>> > Strawberries, 1# clamshells, $1.29 at Aldi.
>>
>> Try some Pooh...
>
>I don't think that moron could figure out how to make it.

Just gotta squeeze his head.

On Mon, 9 Apr 2012 12:15:27 -0700 (PDT), Bryan
<[email protected]> wrote:

>What are you dipping *your* strawberries in?
>
>Strawberries, 1# clamshells, $1.29 at Aldi.
>
>--Bryan

Artificially sweetened anything is disgusting.

And I don't dip my strawberries in anything! I'm perfectly capable of
eating just the perfect amount of Chocoley Fair Trade, Organic
65% Dark Couverture Chocolate bits, warming them in my mouth to the
perfect consistency and then adding just the rigjht amount of bite of
a room temp strawberry to make the perfect chocolate+strawberry in my
mouth!

Of course if I *did* dip my strawberries in anything it would be
melted Chocoley Fair Trade, Organic 65% Dark Couverture Chocolate,
which contains real sugar, not some lab produced non-nutritive
artifical sweetener crap!

John Kuthe...

On Apr 9, 3:15*pm, Brooklyn1 <Gravesend1> wrote:
> Bryan wrote:
> > Chemo the Clown wrote:
> >> Bryan wrote:
>
> >> > What are you dipping *your* strawberries in?
>
> >> > Strawberries, 1# clamshells, $1.29 at Aldi.
>
> >> Try some Pooh...
>
> >I don't think that moron could figure out how to make it.
>
> Just gotta squeeze his head.

His head is filled with artificially sweetened ganache? That would
explain things.

--Bryan

On Mon, 9 Apr 2012 12:30:45 -0700 (PDT), Bryan
<[email protected]> wrote:

> On Apr 9, 2:28*pm, Chemo the Clown <bhansen1...@yahoo.com> wrote:
> > On Apr 9, 12:15*pm, Bryan <bryangsimm...@gmail.com> wrote:
> >
> > > What are you dipping *your* strawberries in?
> >
> > > Strawberries, 1# clamshells, $1.29 at Aldi.
> >
> > > --Bryan
> >
> > Try some Pooh...
>
> I don't think that moron could figure out how to make it.
>
Why did you start this thread? There's no point to it so far.

--
Food is an important part of a balanced diet.

On Mon, 09 Apr 2012 15:18:26 -0700, sf <[email protected]> wrote:

>On Mon, 9 Apr 2012 12:30:45 -0700 (PDT), Bryan
><[email protected]> wrote:
>
>> On Apr 9, 2:28*pm, Chemo the Clown <bhansen1...@yahoo.com> wrote:
>> > On Apr 9, 12:15*pm, Bryan <bryangsimm...@gmail.com> wrote:
>> >
>> > > What are you dipping *your* strawberries in?
>> >
>> > > Strawberries, 1# clamshells, $1.29 at Aldi.
>> >
>> > > --Bryan
>> >
>> > Try some Pooh...
>>
>> I don't think that moron could figure out how to make it.
>>
>Why did you start this thread? There's no point to it so far.

Bryan was merely once again wallowing in his own narcissistic sense of
self-importance and specious superiority, in public.

John Kuthe...

On Mon, 09 Apr 2012 17:42:24 -0500, John Kuthe <[email protected]>
wrote:

> On Mon, 09 Apr 2012 15:18:26 -0700, sf <[email protected]> wrote:
>
> >>
> >Why did you start this thread? There's no point to it so far.
>
> Bryan was merely once again wallowing in his own narcissistic sense of
> self-importance and specious superiority, in public.
>
I wasn't implying that. I wondered why he started off with
artificially sweetened ganache and switched to strawberries. Very
ADD. http://oi41.tinypic.com/s441ts.jpg


--
Food is an important part of a balanced diet.

On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
> On Mon, 09 Apr 2012 17:42:24 -0500, John Kuthe <JohnKu...@gmail.com>
> wrote:
>
> > On Mon, 09 Apr 2012 15:18:26 -0700, sf <s...@geemail.com> wrote:
>
> > >Why did you start this thread? *There's no point to it so far.
>
> > Bryan was merely once again wallowing in his own narcissistic sense of
> > self-importance and specious superiority, in public.

You should appreciate a thread about ganache, considering your skills
as a confectioner and donut maker.
>
> I wasn't implying that. *I wondered why he started off with
> artificially sweetened ganache and switched to strawberries. *Very
> ADD. *http://oi41.tinypic.com/s441ts.jpg

Because the artificially sweetened ganache is what I've been dipping
my strawberries in. I figured that'd be obvious.
>
--Bryan

On Mon, 9 Apr 2012 16:46:14 -0700 (PDT), Bryan
<[email protected]> wrote:

> On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
> >
> > I wasn't implying that. *I wondered why he started off with
> > artificially sweetened ganache and switched to strawberries. *Very
> > ADD. *http://oi41.tinypic.com/s441ts.jpg
>
> Because the artificially sweetened ganache is what I've been dipping
> my strawberries in. I figured that'd be obvious.
> >
It wasn't. Why do you do that? How on earth do you make
"artificially" sweetened ganache? Sounds like too much work to me.
It's easy enough to add heavy cream to melted chocolate chips and it's
easier to skip the cream entirely. Semisweet chocolate is sweet
enough, why bother to "sweeten" it at all - especially with something
artificial? I see people add sweetened condensed milk to some
ganache, but that would send me straight to the dentist. Why don't
you just go with sour cream and brown sugar?


--
Food is an important part of a balanced diet.

On Apr 9, 10:31*pm, sf <s...@geemail.com> wrote:
> On Mon, 9 Apr 2012 16:46:14 -0700 (PDT), Bryan
>
> <bryangsimm...@gmail.com> wrote:
> > On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
>
> > > I wasn't implying that. *I wondered why he started off with
> > > artificially sweetened ganache and switched to strawberries. *Very
> > > ADD. *http://oi41.tinypic.com/s441ts.jpg
>
> > Because the artificially sweetened ganache is what I've been dipping
> > my strawberries in. *I figured that'd be obvious.
>
> It wasn't. *Why do you do that? *How on earth do you make
> "artificially" sweetened ganache? *Sounds like too much work to me.
> It's easy enough to add heavy cream to melted chocolate chips and it's
> easier to skip the cream entirely. *Semisweet chocolate is sweet
> enough, why bother to "sweeten" it at all - especially with something
> artificial?

I don't use semisweet. I avoid avoidable carbs. I make it with
unsweetened chocolate and pure sucralose.
>
>
--Bryan

On Apr 9, 3:43*pm, John Kuthe <JohnKu...@gmail.com> wrote:
> On Mon, 9 Apr 2012 12:15:27 -0700 (PDT), Bryan
>
> <bryangsimm...@gmail.com> wrote:
> >What are you dipping *your* strawberries in?
>
> >Strawberries, 1# clamshells, $1.29 at Aldi.
>
> >--Bryan
>
> Artificially sweetened anything is disgusting.
>
> And I don't dip my strawberries in anything! I'm perfectly capable of
> eating just the perfect amount of Chocoley Fair Trade, Organic
> 65% Dark Couverture Chocolate bits, warming them in my mouth to the
> perfect consistency and then adding just the rigjht amount of bite of
> a room temp strawberry to make the perfect chocolate+strawberry in my
> mouth!
>
> Of course if I *did* dip my strawberries in anything it would be
> melted Chocoley Fair Trade, Organic 65% Dark Couverture Chocolate,
> which contains real sugar, not some lab produced non-nutritive
> artifical sweetener crap!

And that does taste better, but it's also higher in carbs, which means
I get to have less of it.
>
> John Kuthe...

--Bryan

On Mon, 9 Apr 2012 20:42:56 -0700 (PDT), Bryan
<[email protected]> wrote:

> On Apr 9, 10:31*pm, sf <s...@geemail.com> wrote:
> > On Mon, 9 Apr 2012 16:46:14 -0700 (PDT), Bryan
> >
> > <bryangsimm...@gmail.com> wrote:
> > > On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
> >
> > > > I wasn't implying that. *I wondered why he started off with
> > > > artificially sweetened ganache and switched to strawberries. *Very
> > > > ADD. *http://oi41.tinypic.com/s441ts.jpg
> >
> > > Because the artificially sweetened ganache is what I've been dipping
> > > my strawberries in. *I figured that'd be obvious.
> >
> > It wasn't. *Why do you do that? *How on earth do you make
> > "artificially" sweetened ganache? *Sounds like too much work to me.
> > It's easy enough to add heavy cream to melted chocolate chips and it's
> > easier to skip the cream entirely. *Semisweet chocolate is sweet
> > enough, why bother to "sweeten" it at all - especially with something
> > artificial?
>
> I don't use semisweet. I avoid avoidable carbs. I make it with
> unsweetened chocolate and pure sucralose.
> >
> >
Yuck.


--
Food is an important part of a balanced diet.

On Apr 9, 12:15*pm, Bryan <bryangsimm...@gmail.com> wrote:
> What are you dipping *your* strawberries in?
>
> Strawberries, 1# clamshells, $1.29 at Aldi.
>
> --Bryan

WTF? If you are going to bother, use some real tempered chocolate.

On Apr 9, 12:28*pm, Chemo the Clown <bhansen1...@yahoo.com> wrote:
> On Apr 9, 12:15*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
> > What are you dipping *your* strawberries in?
>
> > Strawberries, 1# clamshells, $1.29 at Aldi.
>
> > --Bryan
>
> Try some Pooh...

LOLOL!!!

On Apr 9, 1:43*pm, John Kuthe <JohnKu...@gmail.com> wrote:
> On Mon, 9 Apr 2012 12:15:27 -0700 (PDT), Bryan
>
> <bryangsimm...@gmail.com> wrote:
> >What are you dipping *your* strawberries in?
>
> >Strawberries, 1# clamshells, $1.29 at Aldi.
>
> >--Bryan
>
> Artificially sweetened anything is disgusting.
>
> And I don't dip my strawberries in anything! I'm perfectly capable of
> eating just the perfect amount of Chocoley Fair Trade, Organic
> 65% Dark Couverture Chocolate bits, warming them in my mouth to the
> perfect consistency and then adding just the rigjht amount of bite of
> a room temp strawberry to make the perfect chocolate+strawberry in my
> mouth!
>
> Of course if I *did* dip my strawberries in anything it would be
> melted Chocoley Fair Trade, Organic 65% Dark Couverture Chocolate,
> which contains real sugar, not some lab produced non-nutritive
> artifical sweetener crap!
>
> John Kuthe...

John, can you still not temper chocolate??? It's so much better- I'll
tell you how, okay? We use disks where I work, so you may be working
with chopped...
Melt 3/4 of your desired amount to 120 slowly- we use a microwave in
small doses- gotta stir it a lot
Add the rest cold and chopped small to melt into the hot chocolate-
you want to cool the chocolate to about 85, and still want some chunks
that don't melt all the way. When there, nuke for 10 second
increments until the rest melts- stir a lot!!! You can always let it
sit a min or 2 to let the bits melt down from the heat. Do a little
drizzle test on a neutral surface- if it starts to set up in a couple
of minutes, you are in temper...

On Apr 9, 8:31*pm, sf <s...@geemail.com> wrote:
> On Mon, 9 Apr 2012 16:46:14 -0700 (PDT), Bryan
>
> <bryangsimm...@gmail.com> wrote:
> > On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
>
> > > I wasn't implying that. *I wondered why he started off with
> > > artificially sweetened ganache and switched to strawberries. *Very
> > > ADD. *http://oi41.tinypic.com/s441ts.jpg
>
> > Because the artificially sweetened ganache is what I've been dipping
> > my strawberries in. *I figured that'd be obvious.
>
> It wasn't. *Why do you do that? *How on earth do you make
> "artificially" sweetened ganache? *Sounds like too much work to me.
> It's easy enough to add heavy cream to melted chocolate chips and it's
> easier to skip the cream entirely. *Semisweet chocolate is sweet
> enough, why bother to "sweeten" it at all - especially with something
> artificial? *I see people add sweetened condensed milk to some
> ganache, but that would send me straight to the dentist. *Why don't
> you just go with sour cream and brown sugar?
>
> --
> Food is an important part of a balanced diet.

HTF do you make ganache without cream?

On Mon, 9 Apr 2012 22:04:41 -0700 (PDT), merryb <[email protected]>
wrote:

> On Apr 9, 8:31*pm, sf <s...@geemail.com> wrote:
> > On Mon, 9 Apr 2012 16:46:14 -0700 (PDT), Bryan
> >
> > <bryangsimm...@gmail.com> wrote:
> > > On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
> >
> > > > I wasn't implying that. *I wondered why he started off with
> > > > artificially sweetened ganache and switched to strawberries. *Very
> > > > ADD. *http://oi41.tinypic.com/s441ts.jpg
> >
> > > Because the artificially sweetened ganache is what I've been dipping
> > > my strawberries in. *I figured that'd be obvious.
> >
> > It wasn't. *Why do you do that? *How on earth do you make
> > "artificially" sweetened ganache? *Sounds like too much work to me.
> > It's easy enough to add heavy cream to melted chocolate chips and it's
> > easier to skip the cream entirely. *Semisweet chocolate is sweet
> > enough, why bother to "sweeten" it at all - especially with something
> > artificial? *I see people add sweetened condensed milk to some
> > ganache, but that would send me straight to the dentist. *Why don't
> > you just go with sour cream and brown sugar?
> >
>
> HTF do you make ganache without cream?

Beats the h*ll out of me.

--
Food is an important part of a balanced diet.

On Apr 10, 12:04*am, merryb <msg...@juno.com> wrote:
> On Apr 9, 8:31*pm, sf <s...@geemail.com> wrote:
>
>
>
>
>
>
>
>
>
> > On Mon, 9 Apr 2012 16:46:14 -0700 (PDT), Bryan
>
> > <bryangsimm...@gmail.com> wrote:
> > > On Apr 9, 6:07*pm, sf <s...@geemail.com> wrote:
>
> > > > I wasn't implying that. *I wondered why he started off with
> > > > artificially sweetened ganache and switched to strawberries. *Very
> > > > ADD. *http://oi41.tinypic.com/s441ts.jpg
>
> > > Because the artificially sweetened ganache is what I've been dipping
> > > my strawberries in. *I figured that'd be obvious.
>
> > It wasn't. *Why do you do that? *How on earth do you make
> > "artificially" sweetened ganache? *Sounds like too much work to me.
> > It's easy enough to add heavy cream to melted chocolate chips and it's
> > easier to skip the cream entirely. *Semisweet chocolate is sweet
> > enough, why bother to "sweeten" it at all - especially with something
> > artificial? *I see people add sweetened condensed milk to some
> > ganache, but that would send me straight to the dentist. *Why don't
> > you just go with sour cream and brown sugar?
>
> > --
> > Food is an important part of a balanced diet.
>
> HTF do you make ganache without cream?

Mine does have cream. It also has a bit of added vanilla extract.
Only a pig would use sweetened condensed milk.

--Bryan