Fondant and digestives WAS Re: Sarah

[Haggridd]

--- In HPFGU-OTChatter at yahoogroups.com, LunaLovesHarry at a... wrote:
> >"erm...well fondant I suppose in a bourbon context is like sickly 
> sweet chocolate cream, like in oreos (I think its oreos I'm 
thinking 
> of).  a digestive biscuit is like an oaty crisp biscuit, not as 
well 
> defined oaty as HobNobs, but more wholemealy.  Its difficult to 
> describe - they're just such an ordinary part of life here, 
everyday 
> kind of biscuits - the chocolate digestives are a bit more special.
> Jaffa cake biscuit isn't a biscuit by the way its more like a 
sponge -
> they aren't supposed to crunch.
> Anything else I can give a very poor explanation for?
> Sarah xx"<
> 

As luck would have it, I was wtching the cookingchannel, where they 
were discussing the making of chocolate candies.  "Fondant" is an 
extra fine-grain, extra smooth sugar used to make those candy creams. 
Score one for Sarah.

I have a definition for digestives that is completely different from 
the "digestive biscuit" yhou have been discussin.  Certain herbs aid 
in the digestive process, either by popular opinion or in actual 
medical fact, theough it is the opinion that is the more important.  
At the beginning, diners simply chewed the herb in question.  Such 
herbs are peppermint, spearmint, flat parsely, liquorice, and local 
secrets.  It is an easy leap from here to the after-dinner int, and 
now we have an explanation other than fresh breath, and even to the 
after-dinner cordials: creme de menthe, pernod, Benedictine-- even 
the vile Chartreuse.

To this day it is a normal dish on the Russian dining table that 
contains fresh herbs ("trava" or "grass" in Russian) for its 
digestive properties, and for its vitamin content.

Haggridd, who is fonder of stingers (two parts brandy, one part creme 
de menthe) than he is of fondant.