Quote:
Originally Posted by AllanMcPherson  When it comes to taste of food what really drives me mad is the way people have developed a sense of what tastes "right" or "normal." I can't be the only one who has run into people that don't like real hollandaise because it tastes "too lemony." Well, it is a lemon sauce, what did you expect? And, of course, what they expect is Knorr yellow fat sauce, which tastes of fat. And yellow. I guess. So many of our taste expectations have been determined by mass market simulated flavours that the model they where derived from seems alien or "weird." Its like food through the looking glass. The authentic seems unnatural and the simulated seems to be more real.
--Al |
That's pretty much what Chris Kimball said - almost word for word - and the original point of this thread. What my brother and sister would consider ecceptable, I would feed to the dog (if I had a dog <LOL>).
And fresher often means better tasting and closer to what real food tastes like. The chard I get from the local growers at the Farmer's Market, for example, tastes a whole lot better and more "alive" than the chard at the produce market, natural grocery, or Whole Foods. Peaches from the same grower are often more flavorful than the peaches from the same grower purchased at a local market.
Shel