Famous Death Row Last Meals
Food Fights: The Biggest Culinary Scandals Of 2011
It has been amusing for me to watch the popularity of dark chocolate grow. Remember when you were a little kid and Mom would buy the family those bags of Hershey's Miniatures so that everyone in the family could get what they want? In most cases, the bag of Miniatures experiences the "Special Dark Effect" -- the clear plastic bag is empty of all the Krackels, Mr Goodbars, and Milk Chocolates, and the Special Dark sits there until the bloom on it turns it into white chocolate because no one liked dark chocolate. Not in my family, The Special Dark chocolates always went first because I ate them all in one sitting. All the other kids' mouths were smeared over with sickeningly sweet milk chocolate, and i was just...weird.
As an adult now, I am not so into dark chocolate, and I think it has to do with how health-trendy it has become. You see, I am allergic to trendy food, and now that dark chocolate is almost luxury item and it's "hip" to be into 60%, 70%, even 80% cacao chocolates, I am *meh* about it.
Nonetheless, I was willing to give Dove's new line of Origins chocolates a try. The line of chocolate bars and squares are 61% cacao with pure cocoa beans from Ecuador, Ghana or the Dominican Republic. I tried all three, but to be quite honest, I couldn't really tell the difference in flavors. I just sort of expected the Dominican Republic bar, wrapped in paper printed with dark fuschia and flowers, to taste like...berries.
It
appears that I've made it through the 24 years of my life without having encountered the word gorp. You can imagine my
surprise when, on a recent car trip, my girlfriend referred to the bag of peanuts, raisins and chocolate chips that I
packed, asking "Where's the gorp?" Gorp came up in conversation again the other day, so I decided to do a
little research. The origins of the word are cloudy at best. According to a Wikipedia 
