What are you eating?

[Lindorm]

Nothing, but my stomach rumbles and tells me it is time for something.

[Swatopluk]

A rather mediocre lunch was 3 hours ago. One breadroll with Teewurst is expected to be eaten at 4pm.

[Sibling Zono (anon1mat0)]

smarties

Is it me or Smarties taste better than M&Ms? Perhaps decent chocolate used by Nestlé as opposed to the cheap stuff Mars uses?
---
About to have some rice with chicken and sausage.

[Aggie]

Agreed on Smarties vs. M&Ms.

Is is just me, or are Nestlé Crunch bars made of their worst chocolate?  I swear every other Nestlé product tastes better.  I prefer Cadbury, generally, for candy-bar-grade milk chocolate, but Nestlé is a close second - can't beat Lindt for ultra-dark (80 or 90% cocoa) chocolate.

I can't stand most Hershey chocolate, at least by comparison.

[Sibling Zono (anon1mat0)]

We are in full agreement. In general European chocolate, be it Swiss, Belgian, German, Austrian, Italian and even British is better than most stuff made in the US.

Particularly I like Milka which is usually made in Germany or Austria and is finally available in the States (Kraft bought them).

Hershey's... well that's the McDonalds version of chocolate.

[Opsa]

I'm just getting ready to make some bean and cheese burritos, here.

[Aggie]

We are in full agreement. In general European chocolate, be it Swiss, Belgian, German, Austrian, Italian and even British is better than most stuff made in the US.

I've got limited data (mostly Asia), but from what I recall, hot-country chocolate is about the worst - often, paraffin wax is added to keep it from melting on the shelf. 

[Sibling Zono (anon1mat0)]

I do like Colombian chocolate although Bogotá's average temperature (between 8C to 16C) isn't a problem in that regard. In hotter cities chocolate is stored in the fridge, though.

[Swatopluk]

Hershey's... well that's the McDonalds version of chocolate.

aka Ankh-Morpork chocolate   

[Sibling Zono (anon1mat0)]

Well, speaking of the excellent kind, I'm eating Colombian chocolate:

http://www.chocolatesantander.com/english/index.html

Nothing to envy to the European ones, sadly I doubt you can get it easily outside of Colombia.

Edit: actually you can buy it in the States:

http://www.mostlychocolate.com/catalog/Santander_Single_Origin_Colombian_Chocolate-19-1.html

and there are other distributors in Europe too (see commercial contacts on the first link).

[Lindorm]

Made a chicken fricassé with the last of the frozen mushrooms from our summer house, some store-bought button mushrooms, a bit of parsley root and a very healthy splash of white wine and some outstanding creme fraiche from a local artisanal dairy farm. The mushrooms had lost some of their character, but overall the fricassé was very edible!

[Swatopluk]

rye breadroll with smoked and peppered trout

[Aggie]

Fried Burmese tofu flakes (texture gets funny when you freeze it, but you can squeeze out excess water and then flake it, stir fries up nice and crispy like hash browns).

[Swatopluk]

rye breadroll with smoked and peppered trout

The last of both for breakfast.
Never got around to have the mercury levels in the trout checked, so I better wait some time before buying a new package.

[Opsa]

Grilled cheddar cheese on wheat bread with lettuce and Dijon mustard.