But regardless -_- i have invented something interesting: a new way to make hot chocolate.
im sure there are those among you who make hot chocolate with a blender/spoon or other such contraption.
And sure -_- these devices work... but as i was making my french silk style scrambled eggs earlier, a thought came to me, "airation: a culinary concept often used in eggs" (and funnily enough, historically used in hot chocolate as well... as i discovered in my "postproduction" phase of this posting) could be applied to hot chocolate for interesting results.
So the plan? -_- use a whisk rather than a spoon to stir my hot chocolate.
The results? -_- a highly frothy, very smooth chocolately drink - a success :2
investors? -_- hardly. as both a neet and a polymath my discoveries in all nature are freely sourced to those who desire knowledge.
-_- regardless, i have not once mentioned bread, odd however: as i do tend to dip my bread into my hot chocolate to create a sort of sweet/cake like desert.
thanks for the feedback :2
>Hot chocolate bread
Be the hero we don't deserve and invent hot chocolate bread.
Grant Achatz here. Please come into the restaurant as that we can learn this amazing new technique. I shall personally award you a gold star and scribble some dessert onto any surface you like.
In other news, I've discovered an improved method of buttering bread.
As most of you know, the traditional way has been to place a knob of butter on a piece of bread, then applying heat in the form of a torch or a hairdryer to soften the butter, then rubbing two pieces of bread together to spread it evenly.
However, last night I was craving bread but due to a power outage I couldn't use my hairdryer. So I discovered that if you leave the butter in room temperature for a while, it will soften on its own just enough to be spread with any flat tool, like a spatula or a knife.
Feel free to use this knowledge to your advantage, but please remember to credit me if you tell anyone else. Thanks!