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You're reading Groovy Red Rock Colada Cocktail Recipe, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time...Cocktails aren’t just about Pre-prohibition Era style drinks, molecular mixology, making our own signature bitters and who has bragging rights to the most expensive cocktail on the planet served with the largest sparkling gem in the well of the glass. … Continue reading →The post Groovy Red Rock Colada Cocktail Recipe appeared first on The Intoxicologist. Related Posts National Pina Colada Day Recipe Card Cachaca Colada Kiwi Colada

“That’s it?” “Yea. That’s it.” Such completed my transaction of the new Frosty Waffle Cone. Anticlimactic, brief, and disheartening, the short exchange with the Wendy’s guy as I looked upon this innovation of fast food desserts — this long-hoped for, anxiously awaited breakthrough in hot-as-balls spring day relief — was matched only in brevity by the experience of eating the dissolving agglomeration of chocolate, cream, and God knows what else. Yes, like Frosty the Snowman in the Greenhouse, the new Frosty Waffle Cones don’t last long. But unlike Frosty resurrected by the magic of Christmas, a melted Waffle Cone doesn’t freeze back up into a sweet confection. You’ll have to excuse my somber tone. I do take my frozen desserts rather seriously, especially when it comes to the frozen dairy in a cone department. Having once perfected the seven loops of a Rita’s Large Frozen Custard Waffle Cone during a summer job, I feel a certain affinity towards sweet and creamy chocolate served with a crispy handle. Combine this affinity with a lifelong fixation upon the chemical properties of the not-quite-milkshake Frosty, and the revelation that the iconic frozen treat was getting the Waffle Cone treatment should have had every capacity to complete my life. Yes, my life. So you’ll imagine my dumfounded indignation upon seeing the liquidy puddle of chocolate Frosty barely reaching out of the Waffle Cone. While I pride myself in having advanced my use of imagery as a writer since my kindergarten days, the cone did, in fact, bare a strikingly resemblance to a diarrhea laden dump. Clearly, there is no truth in advertising anymore, and while I’d love to say that I was able to overcome this construction shortcoming, the fact is that I wasn’t four or five steps out the door before the Frosty concoction began to melt. Instead of licking the Frosty as you’d lick the soft serve ice cream in a traditional cone, you’re really forced to slurp the Frosty more than anything else. It’s a completely acceptable means of ingestion when you’ve got the benefit of a cup and a straw, but as the puddle of Frosty spills out onto your hands from the cone, you might find yourself wishing you had brought a bib. The taste of the Frosty isn’t bad. Obviously it tastes like a Chocolate Frosty, what with its sweet and not too intense cocoa flavor, but it strikes me as not having the standard consistency of the Frosty. It’s as if the particles of cream and sugar and mono and diglycerides are in active rebellion, and by melting so quickly proclaim a chorus of ‘hey, what the hell is this cone thing we’re floating in?’ As for that cone thing, take it from a seasoned waffle cone aficionado. There’s something off about it. A good waffle cone is malty with a slight give. You should be able to taste a batter component in there beneath that first crunch, and it should be sturdy enough to provide a thick crunch. This cone was more crispy than anything, with a bland sweetness that came off as cheap. If you’re looking to suffer disillusionment in the arms of a fast food classic, or perhaps if you just want to get sticky stains on your steering wheel and endanger the lives of motorists after a cruise through the drive-through, then yes, I highly recommend Wendy’s new Frosty Cone. However, the next time I wish to beat the heat on a hot day, I think I’ll just stick to the traditional Frosty in a cup. It’s classic and delicious, and what’s more, its construction doesn’t remind me on diarrhea. (Nutrition Facts – 1 Chocolate Frosty Waffle Cone – 300 calories, 6 grams of fat, 3.5 grams of saturated fat, 0 grams of trans fat, 20 milligrams of cholesterol, 160 milligrams of sodium, 54 grams of total carbohydrates, 2 grams of dietary fiber, 35 grams of sugar, 7 grams of protein, and 20% calcium.) Item: Wendy’s Original Chocolate Frosty Waffle Cone Purchased Price: $1.69 Size: 1 cone (feels smaller than a Value Frosty) Purcha

GETTING READY 1. Cut the beef short ribs into 1 inch cubes, and place it in a bowl. 2. Cut the Asian pears and onions into chunks, set aside. 3. Soak the meat in water for 1-2 hours. 4. Cut the Asian pears and onions into chunks, set aside. 5. Chop the green onions and mince the garlic. 6. Cut the carrots and potatoes, trim the edges and cut into ½ inch pieces, set aside. 7. Rinse and...

Once you've had these artichokes, you'll find it hard to go back to plain steamed ones...sorry!

It’s been quite a while since I reviewed (or even ate) any Lindt chocolate, so I thought I would give this one a go. On reflection, it probably wasn’t the best idea. The name ‘Lindt Excellence Blueberry Intense’ should have been a clue. Blueberries are a lot of things, but one thing I wouldn’t describe them as is “intense”. A quick glance at the ingredients on the back of the packet confirms my worst fears. Not only is is a paltry 47% cocoa solids, but it’s also packed with other ingredients. Mmmmm, Vegetable Anthocyane E163! Feeling a little concerned about what I was about to let myself in for, I opened the pack. Rather than the pristine looking Lindt chocolate I had expected, this is what greeted me. It appears to be covered in ‘dents’, but I can only assume that those marks are some kind of moulding imperfection, as there are no marks on the packaging. It’s quite odd. Under the surface and on the underside of the bar, lots of bits of ‘fruit’ are visible, along with some fine slithers of almond. It’s not that it looks unappetising, it just looks like it’s been put together in a bit of a hurry. The chocolate itself is very soft. There’s no ‘snap’ to it, but it bends a little before it breaks. That’s partly because of the fruit, but the poor quality chocolate doesn’t help. The taste is overwhelmingly one of sugar and artificial fruit. There’s really nothing chocolatey here at all, unfortunately. Bizarrely, the fruit tastes more like apple than it does blueberry too. That long ingredients list have apple (and pineapple) on it, so I guess I shouldn’t be surprised. The texture of the fruit pieces isn’t particularly pleasant either. They have a jelly like texture on the outside with a slightly crunchy, grainy texture in the middle. I’m not a fan. I always like to think of Lindt as a ‘stepping stone’ from confectionery chocolate to ‘real chocolate’, but this is so sweet and packed with unnecessary ingredients, I would have to put it firmly in the ‘candy’ category. Unless you really like the taste of sugar and artificial fruit, you should probably avoid it. Information Buy it online from: Lindt-Shop.co.uk Contains dark chocolate (47% cocoa solids). Filed under almond, blueberry, lindt. Tweet This The post Lindt Excellence Blueberry Intense appeared first on Chocablog.

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