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Grocery Items Pet Peeves

post #1 of 14
Thread Starter 
I find so many things at the grocery store that make my toes curl in disgust. Like packaged pre-cut apples. How hard is it to buy an apple and cut it yourself???? And who knows what kind of chemicals they have to put on it to keep the apple slices from turning brown. What a waste of produce and money.

And what about those packages of peeled garlic cloves? It's so sad to see those little guys naked and losing their flavor. Even worse is the minced garlic in a jar.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 14
we used to order the big gallon garlic clove containers already peeled at one of the places i used to work at. I remember talking with my food rep about em and he was tellin me how they run the garlic thru a chemical which basically dissolves the outer skins and leaves the inside... crazy ****, gross when you think about eating delicious chemicals... even tho most everything we eat today it some sort of 'enhanced' product.
post #3 of 14
I also wondered about the apples. However, I read recently that apple slices may be blanched in lemon water for about a minute, then directly into an ice bath. I haven't tried it yet, but the process is supposed to neutralize the natural enzyme that causes the browning to occur. If it works, imagine preparing ahead for things such as box lunch, fruit plates and the like, without the apples browning before they are served.

I do use the minced garlic. Convenience is the main reason, but also I throw away a lot of garlic because it didn't get used soon enough. The likelihood of anyone here ever gracing my dining table is slim, so none of you has to approve. :look:
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post #4 of 14
I started a list of peeves and then realized it would NEVER get finished. What we're really talking about is the industrialization of food, and that fact that American consumers have fallen for it hook, line and sinker.

Never mind the motorized carts. I won't go there......

I'm just real glad I only enter a grocery store about once every 6 weeks or so.
post #5 of 14
[
I do use the minced garlic. Convenience is the main reason, but also I throw away a lot of garlic because it didn't get used soon enough. gracing my dining table is slim, so [/quote]


What is the best way to keep garlic for long periods of time? Does those silly garlic bulb shaped "garlic savers" work?
post #6 of 14
We brought our kids up in the hurry up world. Kids are eating breakfast on the way to school. Everything is convenience, fast, I don't know why anyone would be upset about pre cut anything. This is the way of the world. Its a choice, just be happy they are eating the apples. Remember they still have fresh fruit for the pet peevers, you better hurry it could be a thing of the past, real soon.....................Bill
post #7 of 14
Funny thing about garlic, we're just now using up the garlic we picked last June. I have 3 heads left and it has kept just fine in the dark in wire baskets on a shelf. I bought one of those big net bags of garlic about a month ago at the store thinking it would tide me over till we pick again this year, and some of it's already starting to sprout. I don't think it's age, I'm thinking the commercial producers don't cure their garlic long enough before they process it for sale.
post #8 of 14
Picking up on amazingrace's comments. Apples can be dipped in a little lemon water to prevent browning. I have also done the same with sliced banana's as well as mushrooms to retain color when cooking. Ascorbic acid can be used as well. Ascorbic acid is vitamin C iirc. So the apples may not be treated with some foul harmful chemical. Check the label.
post #9 of 14
20 years ago canned peaches, pears , plums and most other fruits were peeled in a Lye bath solution then rinsed in cold running water(government spec as to how much water and how long a time ) Today its done in steam.
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CHEFED
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post #10 of 14
Hi Koukouvagia,
as usual, I agree with you.
Before i came to italy, back in the 70s, there were already plenty of convenience foods. My mother forgot how to use fresh garlic and would put garlic salt in everything instead, and would use frozen french fries mainly because they could be done in the oven and not dirty the stove. (I learned later, in fact, that your stove doesn;t actually HAVE to shine, and it was a great revelation!) She used to even buy canned apple pie filling! Not always, but sometimes.

Anyway, I had my first home made fried potato here.

The weird thing is she would make very elaborate dishes on the holidays, cooking for days from scratch, but for everyday stuff it was heavily convenience based. And she didnl;t work outside the house.

I got here and none of the usual things were available, garlic salt, bisquick, frozen french fries, and a million other things. Not to mention many favorite foods that usually you would buy, like cinnamon raisin bread, or honey oatmeal bread, english muffins, bagles, etc, and i discovered something so surprising.

It's a myth propagated by the companies that produce mixes, that using a mix makes it easier. It doesn't really. Usually you still have to measure liquid, sometimes an egg or butter too. Making pancakes from scratch takes no more time than making them with biscuick, you may have to measure the baking powder and salt - really, how much time is that!!??
You can put a clove of garlic in a garlic press if you don;t want to take out your cvutting board and knife, and get garlic useable in any dish in seconds.

I also discovered that i can actually make all the things i used to buy like cinnamon raisin bread and bagles, but that's another story, those are not as easy and not as quick by any means. But what i discovered was that my old favorite brands back home were not nearly as good!
But the mixes and convenience things are often no easier than scratch. I think the pancakes were the most surprising. And corn muffins too.
Oh, and i do work full time, with a lot of take home work too.

As for premade meals, most of those i've tasted all taste the same. Flavor enhancers? not sure.

Anyway, I guess, if food is not so important to you, if flavor is not a big deal in your life, and if you have enough money to throw it away on silly convenience things that don;t take much time to produce from scratch (pancake mix, e.g.), then who am i to say you shouldn;t. Just that i wouldn;t use them. Some things are actually really time-consuming, like soaking and boiling beans or chick peas, so i often do resort to canned, though if it;s a weekend i will make from dry.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #11 of 14
Thread Starter 
The truth is that all of us benefit from some kind of "convenience" once in a while. Though for daily use I buy whole lettuce heads and wash and clean myself I'll often resort to salad mixes if I'm having a dinner party and want to save some time prepping. I admit I buy cleaned peanuts in a can rather than fresh peanuts I have to shuck myself. But I definitely understand that there is a major difference in quality between the 2 methods. It only starts to really irk me when the "convenience" factor has gone too far over the logical necessity like presliced apples (?) or Luncheables (my goodness) or even single serving mac 'n cheese boxes.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 14
What is the best way to keep garlic for long periods of time? Does those silly garlic bulb shaped "garlic savers" work?

no
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #13 of 14
Mine is in a basket in the pantry. Its dark and cool (almost cold today it is -6f! outside and that room is not heated) and it keeps for months.
post #14 of 14
The presliced apples go thru a lemon juice, water and lactic acid dip after they are cut and then are nitrogen packaged so its not getting "oxidized" in the bag. Just thought you might want to know, oh and I make my living on the "laziness" of the human race. I dont mind it at all.....
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
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