Comments on: The Caramilk Secret … Finally http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/ by Steve McIntyre Tue, 18 Jun 2013 04:29:58 +0000 hourly 1 http://wordpress.com/ By: Maddog http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49735 Wed, 09 Apr 2008 04:28:57 +0000 http://www.climateaudit.org/?p=649#comment-49735 Too bad you are all wrong. ONE chocolate station.. ONE caramel station. It all has to do with density and a mold that’s cooled on the bottom and heated from the top. Caramel sinks though melted chocolate which solidifies over top.

]]> By: Mitchel http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49734 Fri, 19 May 2006 06:42:38 +0000 http://www.climateaudit.org/?p=649#comment-49734 Good that you finally revealed the secret but i simply dont understand what are your motives behind the post mortem of the undoubtedly delicious Caramilk chocolate.
Anyways let me also know its recipe if you are successful in revealing that too.

]]> By: John http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49733 Thu, 27 Apr 2006 21:35:48 +0000 http://www.climateaudit.org/?p=649#comment-49733 I am the brother of the MRI fiddler, so I can swear to the unnecessary complexity of all things eminating from DEA. (Enzymes!) Moreover, I manage a chocolate factory, and though I am loath to harm any speculations that injure the myths and mysteries of Drug store chocolate… it’s all in the temperatures of the various parts and when they come into contact. FYI: In the manufacture of chocolate products, there is no right side up or upside down. There is marketting burly Santa Claus’ which unsold are remelted into cute little bunnies, which unsold become Mother’s Days flowers, which unsold become Fathers’ day cigars which unsold become Witches which unsold become Santa Claus. Soft centers cannot be remelted, but the shelf life of foil-wrapped granular sugar, glucose, and invert sugar is measured in nuclear terms – half-lives I think is the term you guys use.
Cheers

]]> By: Mark http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49732 Thu, 27 Apr 2006 16:48:01 +0000 http://www.climateaudit.org/?p=649#comment-49732 Btw, the same sort of thing happens with chocolate covered cherries. The gooey center is actually crystalized sugar when they are dipped in chocolate. After a while, the liquid from the cherry causes the sugar to melt. So kids, when you get a chocolate covered cherry with a hard center, it is actually fresher than one with a gooey center.

Mark

]]> By: Gary http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49731 Thu, 27 Apr 2006 13:56:45 +0000 http://www.climateaudit.org/?p=649#comment-49731 Can we get back to determining the confidence limits of the thermal regimes of the two chocolate layers? I suspect the proxy image has neglected to include the XYZ series (Hersey 1998) and seriously underestimates the MWP (melting/warming period). Also, I’m rather suspicious of the commercial interest of McIntyre and McKitrick as referenced here.

]]> By: John A http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49730 Thu, 27 Apr 2006 13:08:25 +0000 http://www.climateaudit.org/?p=649#comment-49730 Half right and half wrong. Damn!

]]> By: dave http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49729 Thu, 27 Apr 2006 13:02:53 +0000 http://www.climateaudit.org/?p=649#comment-49729 also see:
http://www.mindmagazine.com/story/caramilk.htm

]]> By: John A http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49728 Thu, 27 Apr 2006 12:38:12 +0000 http://www.climateaudit.org/?p=649#comment-49728 Can i suggest as an alternative to using an enzyme (which seems like a long winded way to liquify the center), you could simply add the caramel into the concave top, and then add the base, which is made a little sticky by warming it slightly so that it adheres.

Then you have the finished product without using enzymes. The secret is that its made upsidedown.

]]> By: Louis Hissink http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49727 Thu, 27 Apr 2006 12:21:11 +0000 http://www.climateaudit.org/?p=649#comment-49727 heh heh

]]> By: Doug L http://climateaudit.org/2006/04/26/the-caramilk-secret-finally/#comment-49726 Thu, 27 Apr 2006 11:47:10 +0000 http://www.climateaudit.org/?p=649#comment-49726 I sleepily assumed the Caramilk secret was an esoteric mystery relating to a little known religious order of Catholic nuns.

Perhaps they had ancient scrolls written in code that allowed them to blackmail the Vatican or some such thing.

I’m so disappointed.

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