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RE: Flavor changes - 6/6/2011 10:49:55 AM

GreedyTop

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gm?

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RE: Flavor changes - 6/6/2011 10:58:00 AM

needlesandpins

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genetically modified.

cereal crops have been for many years dispite claims otherwise. in the effort for a greater yield we seem to sacrifice taste and quality.

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RE: Flavor changes - 6/6/2011 11:36:06 AM

gungadin09

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Canned tuna. Yes, canned tuna used to taste better.

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RE: Flavor changes - 6/6/2011 11:43:24 AM

hlen5

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quote:

ORIGINAL: LinnaeaBorealis

............. Ice cream should be cream, sugar & whatever flavor, fruit whatever one puts in it.

I haven't bought ice cream in a very long while, but look for Breyer's ice cream. Cream (milk too, I think), sugar and real whatever flavor.

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RE: Flavor changes - 6/6/2011 11:45:21 AM

hlen5

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quote:

ORIGINAL: gungadin09

Canned tuna. Yes, canned tuna used to taste better.

pam

Do you notice how much more water you have to drain off??

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RE: Flavor changes - 6/6/2011 11:56:13 AM

gungadin09

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Strawberries that tasted like... strawberries.

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< Message edited by gungadin09 -- 6/6/2011 12:07:08 PM >

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RE: Flavor changes - 6/6/2011 12:02:34 PM

lisub4one

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for coke that tastes closer to old old coke if you can't find Mexican import look for kosher for Passover coke in the spring. Made with cane sugar and not corn syrup. Also several familiar US products manufactured and imported from Israel, like Bazooka bubble gum, still taste like the original. Again, cane sugar and not corn syrup.

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RE: Flavor changes - 6/6/2011 3:38:13 PM

playfulotter

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I remember Campbell's canned tomato soup tasting different when I was a child...When you used to open the can it used to plop out in one big piece more or less and you had to really stir it to get it mixed in with the water you added to it and now it pours out and is thinner..I think they took some fat out or something else that made it taste better and made it more solid.

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RE: Flavor changes - 6/7/2011 4:24:33 AM

LaTigresse

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quote:

ORIGINAL: LinnaeaBorealis

In my family, we got our sugar & butter rolled up in potato lefse, not bread. Yummmers!!! And the fact that we older people are still around & pretty healthy I think says more for the lack of crap in our food as children. My mom & Granny made most everything from scratch. At Granny's the eggs came right out of the chickens & the chicken we ate was fresh killed. She didn't go to a supermarket for much. We took the bus into the city & went to the Pike Place Market for fruits & vegetables & she bought her meat at the Pure Food Market or she went to the butcher in Ballard. She even made her own lunchmeat, Rollepulse. And that's another thing that won't ever taste right, since nobody makes it with mutton anymore. Anybody even know where to buy mutton???

Ask the butcher at a higher end grocery store. I know that the HyVee in Iowa City carries it but the HyVee in Washington does not.

As for everything else....I have to admit I eat very little processed foods anymore so that means I really haven't noticed anything changing. Fresh produce bought at the grocers when it is out of season locally, won't taste nearly as good as that you've grown or purchased grown locally. Just all the weird shit they have to do to it to get it to you.......plus the lack of control over chemicals many other countries use.

I've been even baking bread.......though I don't eat nearly as much as MrIGottaHaveToastintheMorning. I also bought an inexpensive waffle maker and found an awesome recipe for waffle batter. Then I discovered how many waffles the recipe makes.........and discovered that they freeze amazingly well. So there will never be another box of Ego Waffles for this house. I never liked them but GD loved them. Well, now there are almost always some home made waffles in a ziplock bag in the freezer.

Most grocery store meats taste just.........blaaaaaaaaahhhhhhhhhhhh to me. If I couldn't get good meat like we have available here, it would not be difficult for me to eat a lot more vegetarian than I already do.

< Message edited by LaTigresse -- 6/7/2011 4:36:03 AM >

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RE: Flavor changes - 6/7/2011 10:20:27 AM

mynxkat

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I'm probably a bit of a weird one. When it comes to Coke, I actually prefer the canned or bottled HFCS to fountain or cane sugar recipes. Tried a bottle made with cane sugar recently, and it just tasted funky to me.

When it comes to most foods, though, I do strongly tend to prefer to make it myself. There are some exceptions, but mostly because I haven't figured out just how to make them myself yet. Since I got the knack for making cheese sauces, boxed mac and cheese just tastes like plastic to me anymore. Looks like it too.

There is one trend I've noticed with packaged foods, though it may be as much to do with my own perceptions as with any real change. The overwhelming flavor of pretty much anything prepackaged to me is either salt or sweet, with no other real defining characteristics that I can discern past that. Blech. Heck, even in stuff I make myself, if it calls for sugar, I pretty much automatically cut what's called for in half so the other flavors can come through more clearly. Sweetness should, IMO, be more of a backdrop for other flavors to stand against, not be the dominating taste. Same with salt, it should enhance, not overwhelm.

I don't have access to much of a farmer's market, and the area I'm in isn't very good for growing my own veggies (not without building a sturdy greenhouse and/or doing a LOT of irrigating), so I'm generally pretty much stuck with supermarket produce, but even that is a far sight better than commercially canned stuff.

I've been learning how to make various breads of late, and so far it's looking like I'm not going to be buying any more bread for quite a long while. I LOVE the ingredient list consisting of just flour, water, yeast, salt (and possibly milk or oil, depending on what kind of bread it is). And home made bread keeps just FINE in the fridge or freezer, so there's not a huge hurry to eat it before it gets fuzzy.

One note on the whole genetically modified thing- humans have been doing that ever since we started purposely planting crops and raising animals for food. It's really not much more than an extension of the idea of breeding for traits we wanted in whatever it is. When it becomes a problem is when we no longer have any of the 'original' varieties being grown or raised, and something comes along to wipe out our genetically tailored crops and livestock.

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RE: Flavor changes - 6/7/2011 1:00:41 PM

LinnaeaBorealis

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quote:

ORIGINAL: mynxkat

There is one trend I've noticed with packaged foods, though it may be as much to do with my own perceptions as with any real change. The overwhelming flavor of pretty much anything prepackaged to me is either salt or sweet, with no other real defining characteristics that I can discern past that. Blech. Heck, even in stuff I make myself, if it calls for sugar, I pretty much automatically cut what's called for in half so the other flavors can come through more clearly. Sweetness should, IMO, be more of a backdrop for other flavors to stand against, not be the dominating taste. Same with salt, it should enhance, not overwhelm.

One note on the whole genetically modified thing- humans have been doing that ever since we started purposely planting crops and raising animals for food. It's really not much more than an extension of the idea of breeding for traits we wanted in whatever it is. When it becomes a problem is when we no longer have any of the 'original' varieties being grown or raised, and something comes along to wipe out our genetically tailored crops and livestock.

I wanted to highlight these two paragraphs. Norwegian baking doesn't use very much sugar, so I never got the taste for overly sweet foods. When I make pie, I either cut out the sugar entirely or cut it way back so the flavor of the fruit is predominant. I had to give up salt when I was pregnant *mumble40yearsagomumble* and I never got back into the habit of using it to cook with. I use other spices & herbs to enhance the flavor & if I want a little salty taste, I will put a little bit on after cooking.

I read a very interesting book called Guns, Germs & Steel & I learned a lot about how food plants were domesticated. I hadn't really made the connection between that & today's genetic modified foods, so I appreciate your bringing this up. It really is exactly the same thing that has been going on on this planet since the beginning of plant domestication. Thank you for pointing that out.

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RE: Flavor changes - 6/7/2011 6:05:35 PM

TheBanshee

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Pepperidge Farm Milano cookies, used to be one of my favorite, the chocolate center was semi-sweet and smooth and the biscuit cookie not overly sweet. It was once a delicious cookie, now I feel like it leaves a slightly oily aftertaste.

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