From beeradvocate.com:
I was sitting at a bar in the Minneapolis
Airport when the guy next to me requested
a Coors Light with a pickle in it.

Which sounds like a dare beverage to me.

Thinking back on the not so wonderful days of
elementary school, when "I dare you" put fear
into the hearts of all who heard it, with "I
double-dare you" the only effective defense:
the party of the first part dares the party of
the second part to perform an absurd task
(eating a tablespoonful of salt comes to mind),
and when #2 says, "I double-dare ya" and
completes the task, #1 has to repeat the action
- this prevents anything too horrible from
being suggested in the first place.

I was intrigued by one of the two notable
recent teen challenges, as commonly reported on
the all-knowing Internet, that of eating detergent
pods - so I put a tentative tongue to one and
found it ... sweet, a pleasantly sticky gummi-like
texture, and a not insuperable floral aroma.
Sweet? Procter & Gamble, what were you thinking?
I've not tasted the inside - yet. Next time we do
a load, I'm going to puncture a pod just before
using it and taste the liquid inside; I imagine
it'll be soapy and bitter, but that doesn't much
matter - by the time a kid has taken the first
fateful chew, at least some of the damage will
have been done.

I haven't been so tempted by the other fad,
snorting condoms, in part because there's
nothing culinary or potential pleasurable
effect, but mostly because I don't have any,
and they're expensive. To the unaware,
people are dared to inhale condoms and try to
get them out the back of the throat without
swallowing. What fun that must be.

Chocolate Medallions
categories: KfP, dessert
yield: 20

4 oz dark or bittersweet chocolate, broken into pieces
1/4 c cocoa nibs, almonds, or hazelnuts
1/4 c candied ginger
1/4 c dried blueberries or raisins
1/4 c candied orange peel

Line a baking sheet with waxed paper.

In a large heatproof bowl set over a pan of simmering
water, stir the chocolate until melted. Remove the
chocolate from the heat.

Drop chocolate by tablespoonsful onto the prepared
baking sheet, using the back of the spoon to flatten
into disks.

Place one of each of the four toppings onto each
circle. Work a few medallions at a time; they will
harden as they cool.

Cool on the baking sheet until hardened.

Store in a cool place in a covered container.

onthechocolatetrail.org
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