Espresso powder brick breaker

D

Dak K

New member
I reached for my espresso powder this aft (making brownies for a
chocolate fix) - lo and behold, a dark brown brick in the bottom of
the jar. I ice-picked it loose in chunks, then gave em a whirl in the
coffee mill. I put the new powder in a glass jar. Why does that stuff
harden like that? Way to prevent? It ain't THAT old, in case you
think it came on the Mayflower.

I also noticed the exp. date on my corn syrup was 2005 - ha. I used
some anyway. I wonder if the ingredients will have changed when I
finally need a replacement.
 
On Fri, 1 Apr 2011 14:08:25 -0700 (PDT), Kalmia
wrote:


The ingredients have changed already. No more HFCS.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 4/1/2011 5:38 PM, Jean B. wrote:
My Medaglia d'Oro has done it. I think that humidity gets in the first
time we open the jar.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Apr 1, 6:38?pm, "Jean B." wrote:

King Arthur, I think. I live in a very humid climate, so I think it
was doomed from the start. But I did manage to salvage about 90% of
it.
 
On 4/3/2011 2:24 PM, Mark Thorson wrote:

That has been my experience. It has happened to me even though the house
is air conditioned.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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