The 2012 International Sweetie Exchange

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Re: The 2012 International Sweetie Exchange

Postby Tonyblack » Sat Aug 25, 2012 7:06 pm

I've added you to the list, cheery and Janet, I've marked that you are a veggie. :)

I thought we'd give it until say, this coming Wednesday, to give those who are away for the weekend time to get back to normal. :lol:

I'll post more about what to do on Wednesday. ;)
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Re: The 2012 International Sweetie Exchange

Postby jaznbonnie » Sat Aug 25, 2012 7:55 pm

cheery_j. wrote:
Toothy wrote:If anyone from New Zealand is willing to join in, I'd be begging some Whittaker's peanut slab which is simply to die for! *drools* :D


*drools*


Hmmmm - peanut slabs...

Can I still join? (cheery_j., Germany)

The local sweet specialty is Lebkuchen (not quite like gingerbread). It's not the season, though. The really good artisan gingerbread makers won't be selling anything before October. Of course there's always beer.... ;) Or sausages...


I'll take the beer, Jules! ;) :lol:
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Re: The 2012 International Sweetie Exchange

Postby Sister Jennifer » Sun Aug 26, 2012 12:49 am

I'm pretty sure I can get Whittaker's peanut slab here.

Would be interested in the licorice sherbet that Bill from The Goodies eats/ate.
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Re: The 2012 International Sweetie Exchange

Postby jtrhoades » Sun Aug 26, 2012 3:11 am

So, it's a chocolate bar with peanuts in it?
A good one I'm assuming?
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Re: The 2012 International Sweetie Exchange

Postby Sister Jennifer » Sun Aug 26, 2012 7:52 am

yes indeedy
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Re: The 2012 International Sweetie Exchange

Postby Mycroft Vimes » Sun Aug 26, 2012 9:23 am

If anybody,like me,is into coffee a bit,i could offer some freshly roasted beans of the following(atm all from here : http://www.ongebrand.nl/english/ and roasted by me in my Gene cafe coffee roaster)) :

-Indonesia Sulawesi Kalossi Grade 1,Semi Washed Arabica.
-Indonesia Java Blawan estate East Java Grade 1,Washed Arabica.
-Nepal Himalaya Supreme Organic,Washed Arabica.
-Ethiopian Zege Forest Grown Organic,Semi Washed Arabica.
-Ethiopian Yrgacheffe Grade 2,Washed Arabica.

Of these the Yrgacheffe(fruity,nutty) and the Java(creamy,chocolately mmm :) ) are my personal favourites,altough the Yrgacheffe varies greatly per year and this year isn't one of the best sadly,hoping for better next harvest.

Beans are at their best up until about 14-20 days after roasting,after that the quality starts dropping fast,however too fresh isn't good either(I let the beans rest and degass for at least 48,but preferably for about 72 hours,before having my first cup of it).
I could sent these in not too big amounts in special valve-bags,that allow the CO2 to escape,while not letting in any outsideair.
If the journey doesn't take too long,they should arrive perfectly on schedule ready for grinding. 8-)
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Re: The 2012 International Sweetie Exchange

Postby cheery_j. » Sun Aug 26, 2012 10:18 am

jtrhoades wrote:So, it's a chocolate bar with peanuts in it?
A good one I'm assuming?


It's exactly what it says on the package. A slab of choccit. With peanuts. :D

Here's a chocoholic's review: http://www.dougsrepublic.com/chocolate/20100928-whit-peanutslab.php
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Re: The 2012 International Sweetie Exchange

Postby AuntyVague » Sun Aug 26, 2012 12:50 pm

The coffee sounds good Mycroft, only Australian customs would probably set fire to it :(

The Whittaker's makes me think it is both odd and a shame that we don't have any NZ boardies. Or do we, but they are keeping very quiet to avoid having to send Whittaker's all around the world?
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Re: The 2012 International Sweetie Exchange

Postby Leia Tortoise » Sun Aug 26, 2012 5:06 pm

jtrhoades wrote:
Leia Tortoise wrote:
From a region famous for it's French Oak... not sure I can eat that.

Really? I didn't know that, for me the region speciality is rather chestnut tree...

Yep, apparently Rémy Martin uses it for the barrels it ages it's Cognac in.
Not sure if it's the only wood they use, but if it is that means that the Louis XIII, way to expensive, Cognac they make is aged in that oak.

Okay, it's surely true! I almost know nothing about wines and all that stuff, I should have missed this bit in our region's pride...

I should try to list my herbals and teas bags, if i find a moment.

It's a good thing that we wait until wednesday, i'll get paid so i'm be ready for foreign delivery :p


Would be interested in the licorice sherbet that Bill from The Goodies eats/ate.

er... sherbet, is like ice, or I mistake? I can't figure out how it could be send by postal services...
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Re: The 2012 International Sweetie Exchange

Postby Tonyblack » Sun Aug 26, 2012 5:19 pm

Sherbet in this case is a type of powder. It's a British thing. See here for details. ;)
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Re: The 2012 International Sweetie Exchange

Postby Leia Tortoise » Sun Aug 26, 2012 5:38 pm

Thanks!
Code: Select all
Also called "sorbet", which comes from French "sorbet"

Right, that's what confused me.

It looks yummy :P
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Re: The 2012 International Sweetie Exchange

Postby Tonyblack » Sun Aug 26, 2012 5:48 pm

The Flying Saucers mentioned in that article are very popular. :mrgreen:
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Re: The 2012 International Sweetie Exchange

Postby Bouncy Castle » Tue Aug 28, 2012 10:49 am

If you like fizzy cardboard.
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Re: The 2012 International Sweetie Exchange

Postby pip » Tue Aug 28, 2012 11:15 am

Always reminded me of Holy Communion from back in my catholic days
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Re: The 2012 International Sweetie Exchange

Postby Tonyblack » Tue Aug 28, 2012 11:34 am

pip wrote:Always reminded me of Holy Communion from back in my catholic days

Just don't swallow them whole. :o
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