Semi-related: Once I called the Lindt company to ask if they would sell me one of the golden whisks they used in the commercial. They told me there was exactly one, that was custom made for that commercial, and to fcuk off because they would not be selling it to me. Sad!
I dunno, man, I think this is a really solid idea that deserves revisiting. If you could just figure out a way to keep the ramen from absorbing too much moisture, I feel like that flavor combination could be great. Why doesn't that happen with the potato chips, or the phyllo from the Dubai chocolate?
So it did happen with the chips too. I think there's just no water in the phyllo dough plus very little in the pistachio cream/butter, which is what lets it stay crunchy, if that makes sense. But there's still plenty of moisture in the beans, which moves to the ramen. Same goes for the doenjang-to-chip situation.
If you just tempered the chocolate properly this might have worked out better. Because then it might have sat on the innards in a more robust manner. Don't you know anything?
So I honestly feel like this has potential to be genuinely really good if we play with it little bit. Like maybe more ramen, a little less goo - like a thin schmere, thicker chocolate. Because it all actually sounds AMAZING? AM I WRONG? I wanna eat it.
The ramen brings back memories of trying it the first time. I think it was with a class of 6th graders in Daejeon. I was leery, but they were good. Yeah, the same class that was quizzing me on Korean words and tried to swear. "Teacher, you know that word?" Yup. Swear words are among the first you learn. The kid was mortified.
I've seen those chips in our local Asian market, but was (again) leery. Didn't try them. Now I know where I'm going later.
As for the chocolates, use chocolate chips. Those discs are waxy and gross as hell. The flavor combos sound great. I could never get anyone I know to try them. One of my favorite desserts are the red bean filled fish.
Boss, I hate to tell you -- as a food writer based in Dubai, FIX just released its newest bar this week: mango x white chocolate. (No, you couldn't pay me to try it). However, if you ever make it this way, I'll take you to our Korean-grocery store.
I regret to inform you that you didn’t use nearly enough chocolate , so you were never gonna get the Lindt cascade. Also, you probably don’t have one of those weird whisks.
Maybe try coating the ramen in melted chocolate before mixing it with the beans? You could probably make a delicious, chewy caramel with the Doenjang and add that, too, then dust the bar with the honey butter chips. Too much work?
Semi-related: Once I called the Lindt company to ask if they would sell me one of the golden whisks they used in the commercial. They told me there was exactly one, that was custom made for that commercial, and to fcuk off because they would not be selling it to me. Sad!
I hope they used the foul language and everything
Customer service like a cocoa bar - bitter.
Everybody seeks the whisk https://www.reddit.com/r/AskCulinary/comments/frbypy/i_want_that_whisk/
I dunno, man, I think this is a really solid idea that deserves revisiting. If you could just figure out a way to keep the ramen from absorbing too much moisture, I feel like that flavor combination could be great. Why doesn't that happen with the potato chips, or the phyllo from the Dubai chocolate?
So it did happen with the chips too. I think there's just no water in the phyllo dough plus very little in the pistachio cream/butter, which is what lets it stay crunchy, if that makes sense. But there's still plenty of moisture in the beans, which moves to the ramen. Same goes for the doenjang-to-chip situation.
We can solve this with science
If you just tempered the chocolate properly this might have worked out better. Because then it might have sat on the innards in a more robust manner. Don't you know anything?
Congrats Arjun you now have a food newsletter it's yours! My curse is finally lifted
Not a fucking chance. I don’t hate myself enough.
Too late!!! I'm free!!!!!
I know you are but what am I?
So I honestly feel like this has potential to be genuinely really good if we play with it little bit. Like maybe more ramen, a little less goo - like a thin schmere, thicker chocolate. Because it all actually sounds AMAZING? AM I WRONG? I wanna eat it.
The ramen brings back memories of trying it the first time. I think it was with a class of 6th graders in Daejeon. I was leery, but they were good. Yeah, the same class that was quizzing me on Korean words and tried to swear. "Teacher, you know that word?" Yup. Swear words are among the first you learn. The kid was mortified.
I've seen those chips in our local Asian market, but was (again) leery. Didn't try them. Now I know where I'm going later.
As for the chocolates, use chocolate chips. Those discs are waxy and gross as hell. The flavor combos sound great. I could never get anyone I know to try them. One of my favorite desserts are the red bean filled fish.
Damn I want to go back to Korea and just eat.
Yeah I need those honey butter chips. Off to the Asian market post haste!!!
🤡🤡🤡
Boss, I hate to tell you -- as a food writer based in Dubai, FIX just released its newest bar this week: mango x white chocolate. (No, you couldn't pay me to try it). However, if you ever make it this way, I'll take you to our Korean-grocery store.
Go try it and then make your own. Canned peaches in cocktail syrup and...candle wax bars?!
Oh man, those honey butter chips are soooo good. Haven't been able to find them where I live for ages.
two bean bars that sound real damn good actually
maybe hold the ramen and chip mush
Wait this actually sounds good. What the hell Dennis
EXECUTION FLAWS
I regret to inform you that you didn’t use nearly enough chocolate , so you were never gonna get the Lindt cascade. Also, you probably don’t have one of those weird whisks.
Maybe try coating the ramen in melted chocolate before mixing it with the beans? You could probably make a delicious, chewy caramel with the Doenjang and add that, too, then dust the bar with the honey butter chips. Too much work?