this post was submitted on 19 Mar 2024
246 points (96.9% liked)
Asklemmy
43903 readers
1037 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Not sure if secret, but most people express surprise when I tell them I add unsweetened cocoa powder and brown sugar to my chilli con carne.
I remember adding cocoa to a curry once then spending an hour trying to correct for it. Now I realise I should have just added sugar?
That sounds like you pretty much made an ersatz molรฉ, which I for one absofuckinlutely support.
Cocoa goes great in all kinds of stews and braises, but unfortunately a lot of times people hear "cocoa" and immediately jump to "ew, chocolate in my chili? Gross!"
Yep - unsweetened cocoa adds a lot of richness to many sauces. And the brown sugar I add to my chilli con carne takes away some of the tartness of all the tomatoes I put into it.