Fifth Avenue Forum

There are all sorts of theories, for example, about why Stradivarius instruments sound the way they do (at least to some people), from Stradivari using special varnishes to the wood supposedly having been stored underwater, to various other theories. There have also been multiple blind tests where even expert musicians could not tell the difference between a Stradivarius violin and a top-quality modern violin, or other vintage violins of high quality. Personally, I'm thinking the claims of super-special sound for vintage instruments are probably driven more by reputation and perception than by reality and actual sound quality. (Much the same way that people say vinyl records sound better than other formats, which IMO is bunkum.)

No, seriously. They don't...... or rather, they sort of can't.

For example, Stradivarius' instruments sound so pure because of a combination of the climatic conditions in Europe during the years when the trees used to source the wood matured, and the chemical composition of the varnishes Antonio Stradivari used as lacquer. (Which is why other contemporaneous luthiers using the same woods were not able to make instruments of similar quality and longevity.)

And if Yo-Yo had that same cello in 1995, then I've heard it in person. I've also heard Itzhak Perlman play a Strad violin, and they are just wonderful.

Haha..... didn't see Shyster's post.

Barnacles have the largest relative penis size in the animal kingdom (8 times the size of their body)

TIL that white chocolate is made from only the cocoa butter from the cocoa plant and not any of the cocoa solids (which gives chocolate its brown color). I also learned while looking for white chocolate in stores that real white chocolate is much harder to find than fake white chocolate (essentially, something that looks like white chocolate but is made with palm oil rather than cocoa butter)

there's a reason why the word chocolate isn't found anywhere on the packaging

White chocolate, real or imagined, shouldn't be called chocolate.

you shut your whore mouth

Faftorial spittin' the truth.

White chocolate is fantastic.

White chocolate is akin to what is left over when you just eat the lean portion of a fatty steak.

Ingredient claims on food products can be off by 20%, per FDA guidelines. If 'white chocolate' were a unique product, rather than the generic name of a category of confection, the producer would not be permitted to include 'chocolate' in the name.

They admit their deception on the label.

The correct power ranking is Dark Chocolate, Milk Chocolate, White Chocolate.

Ingredient claims on food products can be off by 20%, per FDA guidelines. If 'white chocolate' were a unique product, rather than the generic name of a category of confection, the producer would not be permitted to include 'chocolate' in the name.

lol what, I don’t get the purpose of this post

those packages above aren’t allowed to mention “chocolate” because their confections don’t contain any cocoa butter: https://www.accessdata.fda.gov/scripts/ ... fr=163.124

The correct power ranking is Dark Chocolate, Milk Chocolate, White Chocolate.

reverse it and you got it right

Dark Chocolate is the superior chocolate.

White Chocolate is chocolate in the same way butterscotch pudding is chocolate.

skullman is the only one on this board with any culture

I guess now I have no idea if I've ever had actual white chocolate to grade it...

I know dark chocolate upsets my tum tum...and I don't think it tastes that good to begin with...

The correct power ranking is Dark Chocolate, Milk Chocolate, White Chocolate.

The correct power ranking is Dark Chocolate, Milk Chocolate, White Chocolate.

Correctamundo

I tried one of those 93% cacao bars thinking I would like it and couldn't spit it out more quickly. 60% is my sweet spot.

I find it hard to believe people actually prefer white “chocolate” to real chocolate.