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re: Anyone think some people take food maybe a little too seriously here?
Posted on 4/12/12 at 1:44 pm to Y.A. Tittle
Posted on 4/12/12 at 1:44 pm to Y.A. Tittle
My apologies.
Powerman, please link where I was referring to "copious amount" of booze and cigarettes.
Powerman, please link where I was referring to "copious amount" of booze and cigarettes.
1
Posted on 4/12/12 at 1:45 pm to pooponsaban
quote:
The fact that you probably can't taste the difference between fresh and frozen tuna goes a long way towards the credibility of your overly critical rants on a FOOD board.
Posted on 4/12/12 at 1:46 pm to Rohan2Reed
quote:
Rohan2Reed
Although, if you're smoking so many cigarettes that you're losing your sense of taste, I'd say that probably falls into the "copious amounts" category.
Posted on 4/12/12 at 1:49 pm to Y.A. Tittle
Losing sense of taste due to smoking occurs more from blocked nasal passage rather than damage to taste buds (unless you're a 70 y/o lifelong smoker or something). And I don't smoke so much as to be unable to breathe. I still have a sharp palate despite smoking - I smoke about 5-10 cigarettes a day depending on the day, fwiw.
Trust me, it's something I wrestle with all the time. If it got to the point where I couldn't taste food I would quit for sure, but that's not the case.
Trust me, it's something I wrestle with all the time. If it got to the point where I couldn't taste food I would quit for sure, but that's not the case.
Posted on 4/12/12 at 1:51 pm to Rohan2Reed
quote:
Yeah you're right, a squash grown in your backyard is the exact same as the unpronounceable ingredients on the back of a box of Twinkies.
At least compare apples to apples or in this case squash to squash
Do you really think a squash grown in your own garden is that much superior to one that you buy at the store?
Posted on 4/12/12 at 1:51 pm to Rohan2Reed
I gave it up 8 years ago, smoking about the same amount - maybe a little less, as I never recalled losing any sense of taste.
It was a piece of cake for me, though, for some reason.
It was a piece of cake for me, though, for some reason.
Posted on 4/12/12 at 1:54 pm to Powerman
I love how you call out the person with whom you disagree and not the original poster of this generality:
Superior how? Taste? Probably not.
But at least if I grow something myself or know exactly where it comes from and how it's grown I have a level of comfort. It's NOT knowing - the uncertainty - that makes me wary of big box store-bought food products. Same thing goes for meat dishes at low-end restaurants.
quote:
Everything comes from the earth, including MSG and all of your unpronounceable preservatives.
quote:
Do you really think a squash grown in your own garden is that much superior to one that you buy at the store?
Superior how? Taste? Probably not.
But at least if I grow something myself or know exactly where it comes from and how it's grown I have a level of comfort. It's NOT knowing - the uncertainty - that makes me wary of big box store-bought food products. Same thing goes for meat dishes at low-end restaurants.
This post was edited on 4/12/12 at 1:56 pm
Posted on 4/12/12 at 2:00 pm to Rohan2Reed
quote:
I love how you call out the person with whom you disagree and not the original poster of this generality:
It's not a generality though. It's a fact. Everything does come from the earth.
Unless you think that twinkies were sent to us by klingons I'm not sure what you're point it.
Posted on 4/12/12 at 2:02 pm to Rohan2Reed
Anduille wouldn't answer me, but what's your take on this 'molecular gastronomy' movement stuff?
There was a thread about it here recently.
There was a thread about it here recently.
Posted on 4/12/12 at 2:08 pm to andouille
quote:
But, I have been watching the food we eat evolve tremendously over the last 60+ years, I think some is good, I think a lot of it is crap. My opinion.
and don't think that i think everything we've done to change food is good. i'm more of the "we don't know" category
i will say this with certainty: the amount of sugars we consume has increased and is horrible. processing foods to add sugars (regardless if they're HFCS or not) is bad.
Posted on 4/12/12 at 2:10 pm to SlowFlowPro
quote:
i will say this with certainty: the amount of sugars we consume has increased and is horrible. processing foods to add sugars (regardless if they're HFCS or not) is bad.
Right
Sugar intake is probably at an all time high
And it's not just in "sweets" People eat a lot more wheat products now and those also contain a lot of carbs.
If you buy food that is already prepared you would have to really go out of your way to avoid corn, soy, what products.
Posted on 4/12/12 at 2:10 pm to Y.A. Tittle
quote:
what's your take on this 'molecular gastronomy' movement stuff?
quote:
Anduille wouldn't answer me
Sorry, I didn't notice your post.
From what I've seen it looks very interesting, the things I've seen Alton Brown demonstrate as well as other on TFN have changed the way I cook a lot of things. I think the practice of brining has become popular because of MC, would you agree?
How you keep cheese from clumping when you melt it for a sauce, why some flours work better for different applications etc..
I have bought several food science books and learned something from all of them. I am not too old to learn.
Does that answer your question?
This post was edited on 4/12/12 at 2:13 pm
Posted on 4/12/12 at 2:13 pm to andouille
Isn't a lot of it, just a fancy way to make "processed foods", though? At least, from what I understand about it, that's what it seems.
Posted on 4/12/12 at 2:19 pm to Powerman
quote:
It's not a generality though. It's a fact. Everything does come from the earth.
Unless you think that twinkies were sent to us by klingons I'm not sure what you're point it.
What a bunch of nitpicking bullshite.
So in your opinion Twinkies "come from the earth?" Give me a break. You're getting technical in order to support your weak argument.
Posted on 4/12/12 at 2:19 pm to Y.A. Tittle
after reading the wiki it seems that way. interesting field
i assumed this was more common in how chefs were taught, but it seems kind of rejected by the mainstream
i assumed this was more common in how chefs were taught, but it seems kind of rejected by the mainstream
Posted on 4/12/12 at 2:20 pm to Y.A. Tittle
quote:
Anduille wouldn't answer me, but what's your take on this 'molecular gastronomy' movement stuff?
There was a thread about it here recently.
I don't really know anything about it. Haven't ever delved into reading about it. From what little I know it sounds very technical. I'm no chemist.
Posted on 4/12/12 at 2:21 pm to Rohan2Reed
Posted on 4/12/12 at 2:25 pm to Y.A. Tittle
I don't think so, from what Ive seen, and if we're talking about the same thing. I think it addresses food preparation from a more scientific basis, it seems to enhance it with fewer chemical additives. Why does cabbage stink if you overcook it, what happen to the nutrition of vegetables in heating them.
You must have a different opinion, but I think the term molecular gastronomy is nebulous itself and is debatable as to meaning.
You must have a different opinion, but I think the term molecular gastronomy is nebulous itself and is debatable as to meaning.
Posted on 4/12/12 at 2:27 pm to andouille
but when they find out x mixed with y makes z, and a breaks down into b and x, you get the logical conclusion of "processing"
look at the "list of techniques" from the wiki article
Carbon dioxide source, for adding bubbles and making foams
Foams can also be made with an immersion blender
Liquid nitrogen, for flash freezing and shattering
Ice cream maker, often used to make unusual flavors, including savory
Anti-griddle, for cooling and freezing
Thermal immersion circulator for sous-vide (low temperature cooking)
Food dehydrator
Centrifuge[54]
Maltodextrin - can turn a high-fat liquid into a powder [55]
Sugar substitutes[54]
Enzymes[54]
Lecithin - an emulsifier and non-stick agent
Hydrocolloids such as starch, gelatin, pectin, and natural gums - used as thickening agents, gelling agents, emulsifying agents, and stabilizers, sometimes needed for foams
Transglutaminase - a protein binder, called meat glue
Spherification - a caviar-like effect
Syringe, for injecting unexpected fillings
look at the "list of techniques" from the wiki article
Carbon dioxide source, for adding bubbles and making foams
Foams can also be made with an immersion blender
Liquid nitrogen, for flash freezing and shattering
Ice cream maker, often used to make unusual flavors, including savory
Anti-griddle, for cooling and freezing
Thermal immersion circulator for sous-vide (low temperature cooking)
Food dehydrator
Centrifuge[54]
Maltodextrin - can turn a high-fat liquid into a powder [55]
Sugar substitutes[54]
Enzymes[54]
Lecithin - an emulsifier and non-stick agent
Hydrocolloids such as starch, gelatin, pectin, and natural gums - used as thickening agents, gelling agents, emulsifying agents, and stabilizers, sometimes needed for foams
Transglutaminase - a protein binder, called meat glue
Spherification - a caviar-like effect
Syringe, for injecting unexpected fillings
Posted on 4/12/12 at 2:59 pm to SlowFlowPro
Sounds like how they make a McRib.
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