I imagine that most people have, at some point or another, consumed one of those generic, $1.99 a pound duplex cookies. you know, the ones that are “vanilla” on one side and “chocolate” on the other. My question is, why is it that when you dunk them in milk, the vanilla side invariably ends up soggier than the chocolate side?
Primal
“Life, by it’s very nature, is self gratifying. If it also happens to be good or bad, that is purely coincidence.”
Primal: I imagine that most people have, at some point or another, consumed one of those generic, $1.99 a pound duplex cookies. you know, the ones that are “vanilla” on one side and “chocolate” on the other. My question is, why is it that when you dunk them in milk, the vanilla side invariably ends up soggier than the chocolate side?
Judges 14:9 - So [Samson] scraped the honey into his hands and went on, eating as he went. When he came to his father and mother, he gave some to them and they ate it; but he did not tell them that he had scraped the honey out of the body of the lion.
Here’s a WAG: The chocolate side invariably contains chocolate, right? Whenever I’ve cooked with powdered chocolate it has shown a certain reluctance to mix with water. There is obviously some chemical process available to make chocolate and water (or milk) mix more readily – witness Nestle’s Quik and/or Ovaltine. My guess is they don’t bother with that while making the cookie dough and the water repelling ingredient on the chocolate side is the chocolate itself, just doin’ what comes naturally.
“pluto … a seriously demented but oddly addictive presence here.” – TVeblen
It’s because the “chocolate” side is just naturally superior to the “vanilla” side.