Bittersweet Chocolate Drink:
This is a drink I came up with recently for times when I am craving chocolate but trying to stay away from candy. Add 1 Tablespoon cocoa powder and 1 packed Tablespoon dark brown sugar to a large coffee mug. Add 10-12 ounces boiling water. Stir thoroughly. Add in 2 Tablespoons dairy with some fat (milk, table cream, whipping cream, whatever). Stir, let cool.
So far, it’s been very filling and has helped keep me away from my dad’s stash of candy bars when I get chocolate cravings.
I’m still listening to podcasts. Here are a couple about food that I really enjoy.
Hosts: Anney Reese and Lauren Vogelbaum.
Comments: They do a little bit about actual recipes (that may be different on their videos, I’ve just been listening to the audio podcasts) and a lot about the history and science of various types of food, like apple pie, sourdough and yogurt. They have a couple of really interesting episodes on honey, and a couple of very damning episodes on sugar. They also do drinks at times, having covered gin and tonics and bloody mary’s in previous podcasts.
Hosts: Christopher Kimball and Sara Moulton.
Comments: I’ve only listened to a couple of episodes, but I already really like it. The hosts interview a guest or two or more, and also take some calls from listeners about cooking problems. There was an interesting discussion about how to thicken clear soups in one of the episodes, and I learned that roux made with cooked fat and flour should be added at the start of cooking, while slurries that are uncooked mixtures of thickening powder (like cornstarch or arrowroot powder) should be added at the end of cooking. They also had an interview with another food podcast host who runs the podcast The Melt, which is all about chocolate, and also sounds really interesting. There was also an interview with someone from a consulting firm that looks into how tastes and sounds and smells are associated and how that affects marketing, which was very interesting both from a food standpoint and also from a marketing standpoint.