Monday, June 30, 2008

Zero Hour

Oh, the Zero chocolate bar. Where do I even begin? It's made by the fine people of Meurisse in Belgium, who named the bar Zero because it is to be cooled at all times. And well, it just happens the be the holy grail of chocolate bars. Why? First and foremost, they are incredible (unless you dislike smooth chocolate, in which case you can go eat a proverbial dick instead). Second, these cannot be found in the US, so go ahead and add them onto your foreign travel pick up list. If you're not looking to hit the EU anytime soon, head north. In Montreal (and apparently some other canadian cities - don't quote me on that) they can be found in several random stores, but almost never are they actually kept cool. Believe me, there is nothing more vile to life on this planet than finding another sloppy, half melted Zero bar under the gaze of some heartless french canadian shop keeper. So whenever I do see a nice, chilled Zero bar, I have to buy it. Out of respect, out of sheer need. Even if I just ate a three course meal, I cannot deny the smoothness of a cold Zero. Just kidding, I don't eat three course meals. The Zero bar comes in three flavors: regular milk chocolate, dark chocolate, and the rare white - yet the inside is the same smooth, creamy milk chocolate for all three. If you do find a cool Zero, you will experience the delight of biting through the hard, crisp outer chocolate until you reach the melty mellow middle, that will melt right into your mouth, your mind, your soul.  May this moment be upon you all before you die, friends, or you may have never lived at all.

Saturday, June 28, 2008

I Think I'm Turning Japanese

I'm super into this beverage Calpico, and it's not just because the labeling features Hello Kitty.  It's name is really Calpis, but since it sounds like "Cow Piss" the name has been altered for us lazy, ignorant Americans.  It's very light & milky, with some slight acidic flavoring, probably due to the nonfat dry milk that has, in fact, been treated with lactic acid.  It's been around for 89 years, and is awesome.  The taste is hard to describe, but I'll attempt to say it is light & tangy.  Kind-of reminds me of aloe-vera water.  Did I also mention that you are supposed to add water to it? I didn't the first time, and thought it tasted fine.  

Water, high fructose corn syrup, sugar, nonfat dry milk (treated with a lactic acid, natural and artificial flavors, citric acid, soy fiber, sodium citrate

Friday, June 27, 2008


Welcome to Snack Sabbath, the ultimate snack worship blog! To start things off,  here is a list of alternate blog names/ concepts we considered:

Snacks for Blacks
Snack Attack
Snacks on a Plane
Snack Panthers
Get Your Snacks Straight
Snacks and Racks
Get Snackin'