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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
Turns out the book was released last May, but I only saw it recently in
the library's front desk display. From Amazon: "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a 'superfood' again? "In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why." (end) David Sax also wrote "Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen" in 2010. (That one has, at Amazon, a longish letter to readers, from Sax.) Lenona. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Sunday, March 1, 2015 at 12:25:28 PM UTC-6, wrote:
> Turns out the book was released last May, but I only saw it recently in > the library's front desk display. > > From Amazon: > > "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. > Kale and Sriracha are nasty. Honeycrisp apples are nice if they *are* crisp, and not mealy. Cupcakes usually suck because so many people frost them with shitty frosting. > > Lenona. --Bryan |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Sunday, March 1, 2015 at 8:25:28 AM UTC-10, wrote:
> Turns out the book was released last May, but I only saw it recently in > the library's front desk display. > > From Amazon: > > "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it > seems we are constantly discovering a new food that will make us > healthier, happier, or even somehow cooler. Chia seeds, after a brief life > as a novelty houseplant and I Love the '80s punchline, are suddenly > a superfood. Not long ago, that same distinction was held by pomegranate > seeds, açai berries, and the fermented drink known as kombucha. So > what happened? Did these foods suddenly cease to be healthy a few years > ago? And by the way, what exactly is a 'superfood' again? > > "In this eye-opening, witty work of reportage, David Sax uncovers the > world of food trends: Where they come from, how they grow, and where they > end up. Traveling from the South Carolina rice plot of America's premier > grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of > influence, money, and activism that helps decide what goes on your plate. > On his journey, he meets entrepreneurs, chefs, and even data analysts > who have made food trends a mission and a business. The Tastemakers is > full of entertaining stories and surprising truths about what we eat, > how we eat it, and why." > > (end) > > David Sax also wrote "Save the Deli: In Search of Perfect Pastrami, Crusty > Rye, and the Heart of Jewish Delicatessen" in 2010. (That one has, at Amazon, > a longish letter to readers, from Sax.) > > > Lenona. Here's my guess for future food trends on the mainland. Boneless, skinless, chicken thighs; chicken katsu; cake noodle. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Sunday, March 1, 2015 at 2:08:01 PM UTC-5, Bryan-TGWWW wrote:
> > > Kale and Sriracha are nasty. Honeycrisp apples are nice if they *are* > crisp, and not mealy. Well, I like kale better than collard greens - and either is less expensive than spinach, as a rule. (See that Portuguese soup I mentioned in the soup & stew thread - it kale, sausage and sweet potatoes.) I've always preferred apples that are easy to chew, such as Macintosh and Cortlands. (I used to love Granny Smiths -somehow, it isn't just the hardness I can't take these days. Too tart, maybe.) Lenona. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up withFondue"
On 3/1/2015 2:07 PM, Bryan-TGWWW wrote:
>> > Cupcakes usually suck because so many people frost > them with shitty frosting. I wouldn't know. I've never bought one to try because they look nasty piled high with frosting. Maybe some of the high end ones are tolerable, but typical supermarket bakeries use frosting that tastes like Crisco with sugar. I want to eat good cake, not a mouthful of sugary paste, and I like sugar. Thin coating on top is all that is needed. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Sunday, March 1, 2015 at 10:41:24 AM UTC-10, Ed Pawlowski wrote:
> On 3/1/2015 2:07 PM, Bryan-TGWWW wrote: > > >> > > Cupcakes usually suck because so many people frost > > them with shitty frosting. > > I wouldn't know. I've never bought one to try because they look nasty > piled high with frosting. Maybe some of the high end ones are > tolerable, but typical supermarket bakeries use frosting that tastes > like Crisco with sugar. > > I want to eat good cake, not a mouthful of sugary paste, and I like > sugar. Thin coating on top is all that is needed. My guess is that a lot of frosting is crisco and sugar - that's some really stable stuff! It's so stable you can fill Oreos with it and it'll last forever. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
Bwrrryan wrote:
> >Cupcakes usually suck because so many people frost >them with shitty frosting. Bwrrrryan is more into faggoty beefcakes... he can sure suck the cream out of a Yankee Doodle... not to mention how his ******** gets frosted. LOL-LOL Ahahahahahahahahahahahahahahahahahahahahaha. . . . |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
"Ed Pawlowski" > wrote in message ... > On 3/1/2015 2:07 PM, Bryan-TGWWW wrote: > >>> >> Cupcakes usually suck because so many people frost >> them with shitty frosting. > > I wouldn't know. I've never bought one to try because they look nasty > piled high with frosting. Maybe some of the high end ones are tolerable, > but typical supermarket bakeries use frosting that tastes like Crisco with > sugar. > > I want to eat good cake, not a mouthful of sugary paste, and I like sugar. > Thin coating on top is all that is needed. Amen! I can't bear the thought of eating those things either. -- http://www.helpforheroes.org.uk/shop/ |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Sunday, March 1, 2015 at 4:01:49 PM UTC-6, Ophelia wrote:
> > "Ed Pawlowski" > wrote in message > > > I've never bought one to try because they look nasty > > piled high with frosting. Maybe some of the high end ones are tolerable, > > but typical supermarket bakeries use frosting that tastes like Crisco with > > sugar. > > > > I want to eat good cake, not a mouthful of sugary paste, and I like sugar. > > Thin coating on top is all that is needed. > > Amen! I can't bear the thought of eating those things either. > > There is I a bakery here that specializes in 'gourmet' cupcakes and they are amazing and are piled high with icing and they make an artwork out of the icing. It may not be to everyone's liking but both cupcake and icing is simply delicious. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up withFondue"
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
> wrote in message ... > On Sunday, March 1, 2015 at 4:01:49 PM UTC-6, Ophelia wrote: >> >> "Ed Pawlowski" > wrote in message >> >> > I've never bought one to try because they look nasty >> > piled high with frosting. Maybe some of the high end ones are >> > tolerable, >> > but typical supermarket bakeries use frosting that tastes like Crisco >> > with >> > sugar. >> > >> > I want to eat good cake, not a mouthful of sugary paste, and I like >> > sugar. >> > Thin coating on top is all that is needed. >> >> Amen! I can't bear the thought of eating those things either. >> >> > There is I a bakery here that specializes in 'gourmet' cupcakes and they > are amazing and are piled high with icing and they make an artwork out of > the icing. It may not be to everyone's liking but both cupcake and icing > is simply delicious. I think they are very pretty but I couldn't be tempted to eat one Please have my share -- http://www.helpforheroes.org.uk/shop/ |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
I thought cupcake popularity started decreasing a year or so ago. The cupcake
shops proliferated unchecked in many metro areas, and unless they could morph into a full-range bakery, most of them were doomed from the start. N. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Mon, 2 Mar 2015 11:21:52 -0000, "Ophelia"
> wrote: > > > wrote in message ... >> On Sunday, March 1, 2015 at 4:01:49 PM UTC-6, Ophelia wrote: >>> >>> "Ed Pawlowski" > wrote in message >>> >>> > I've never bought one to try because they look nasty >>> > piled high with frosting. Maybe some of the high end ones are >>> > tolerable, >>> > but typical supermarket bakeries use frosting that tastes like Crisco >>> > with >>> > sugar. >>> > >>> > I want to eat good cake, not a mouthful of sugary paste, and I like >>> > sugar. >>> > Thin coating on top is all that is needed. >>> >>> Amen! I can't bear the thought of eating those things either. >>> >>> >> There is I a bakery here that specializes in 'gourmet' cupcakes and they >> are amazing and are piled high with icing and they make an artwork out of >> the icing. It may not be to everyone's liking but both cupcake and icing >> is simply delicious. > > I think they are very pretty but I couldn't be tempted to eat one > >Please have my share Mine too... I think cupcakes are a useless food... if I want cake I'll bake a whole cake and slice off what I want... I don't want my cake baked in paper, then it has no crust, to me a dark brown crust is the best part of baked goods. I prefer muffins anyway but I won't buy those baked in paper... it's been many years since I've found a decent bakery muffin, all in paper, way under baked (raw), and greasy... nowadays more than ever people are afflicted with TIAD... I swear, I can put fresh cat shit in one of those paper cups, top it with lots of icing, and people will love it. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
"Janet" > wrote in message ... > In article >, > says... > >> And mine, it may have been mentioned earlier in the thread but I read >> recently that the cup cake fever is waning. > > It seems to be, here. > > IIRC, "fairy cakes".. a cupcake.. was about the first thing we ever > made in school cookery classes; because they are so EASY. > > I suspect that cupcake fever was fuelled by a lot of eager but > inexperienced bakers/cooks, and is waning because all those beginners > having gained confidence from cupcakes, are moving on to more ambitious > baking and recipes. No. It started at weddings. It was a way for the bride to provide a variety of cakes to her guests and doing it that way was cheaper than having to buy 3-4 big cakes. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
"Nancy2" > wrote in message ... >I thought cupcake popularity started decreasing a year or so ago. The >cupcake > shops proliferated unchecked in many metro areas, and unless they could > morph > into a full-range bakery, most of them were doomed from the start. > > N. We still have some here. We also have a Bundt cake store that never seems to do much business although once I saw 3 people in there at once. We got a coupon for a free mini cake. We didn't redeem it. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Upwith Fondue"
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Fri, 27 Mar 2015 21:16:46 -0400, "Jean B." > wrote:
> wrote: > > Turns out the book was released last May, but I only saw it recently in > > the library's front desk display. > > > > From Amazon: > > > > "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. <snip> > > The Tastemakers is > > full of entertaining stories and surprising truths about what we eat, > > how we eat it, and why." > > > > (end) > > > > > > I read that recently after hearing a radio segment. The book was not as > informative as I thought it would be. It spent a lot of time on > cupcakes. I could swear there was more info in the interview than in > the book about kale, which I detest. What did it say about Honeycrisp? I've always wondered what the BFD is about them. -- sf |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up withFondue"
On 3/28/2015 7:20 AM, sf wrote:
> On Fri, 27 Mar 2015 21:16:46 -0400, "Jean B." > wrote: > >> wrote: >>> Turns out the book was released last May, but I only saw it recently in >>> the library's front desk display. >>> >>> From Amazon: >>> >>> "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. > <snip> >>> The Tastemakers is >>> full of entertaining stories and surprising truths about what we eat, >>> how we eat it, and why." >>> >>> (end) >>> >>> >> >> I read that recently after hearing a radio segment. The book was not as >> informative as I thought it would be. It spent a lot of time on >> cupcakes. I could swear there was more info in the interview than in >> the book about kale, which I detest. > > What did it say about Honeycrisp? I've always wondered what the BFD > is about them. > If you like a sweeter apple, the Honeycrisp apparently combines great flavor with great texture. However, it was bred in Minnesota and performs best in that area's climate. The research scientists at the U of Minn discovered several years after they released Honeycrisp for worldwide production that its quality suffers when it is grown in more temperate climates, and when its cultivation is not up to acceptable standards (spacing, watering, fertilizing). If you've been underwhelmed by a Honeycrisp apple, that may be the reason. Learning from the Honeycrisp experience, the University restricted sales of their most recent new release to a selected group of local growers, which actually led to a lawsuit from growers who were denied the opportunity to purchase the trees. Their argument: public funds help pay for the research, so the U should sell the planting stock to whoever wants it. As far as I know that argument did not succeed. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Mon, 30 Mar 2015 15:27:16 -0500, barbie gee >
wrote: > > > On Mon, 30 Mar 2015, Moe DeLoughan wrote: > > > On 3/28/2015 7:20 AM, sf wrote: > >> > >> What did it say about Honeycrisp? I've always wondered what the BFD > >> is about them. > >> > > > > If you like a sweeter apple, the Honeycrisp apparently combines great flavor > > with great texture. However, it was bred in Minnesota and performs best in > > that area's climate. The research scientists at the U of Minn discovered > > several years after they released Honeycrisp for worldwide production that > > its quality suffers when it is grown in more temperate climates, and when its > > cultivation is not up to acceptable standards (spacing, watering, > > fertilizing). If you've been underwhelmed by a Honeycrisp apple, that may be > > the reason. > > > > Learning from the Honeycrisp experience, the University restricted sales of > > their most recent new release to a selected group of local growers, which > > actually led to a lawsuit from growers who were denied the opportunity to > > purchase the trees. Their argument: public funds help pay for the research, > > so the U should sell the planting stock to whoever wants it. As far as I know > > that argument did not succeed. > > I've had terrible luck with Pink Lady / Cripps Pink, as well. Some have > been the absolutely best apples I've had in my life, others were not so > good in texture, and I always was quick to blame it on storage, or being > picked too soon. Interesting that there are more factors than just those. I saw Honeycrisp at the grocery store this weekend at an ungodly price of over $4 lb, but I bought a smallish one anyway (to the tune of $1.50). No idea where they were sourced, but I was underwhelmed and still prefer Pink lady. As far as apples grown in temperate climate vs apples grown where it gets truly cold - that kind of yummy goodness spans apple varieties, so I still don't understand how the flavor of honeycrisp supports their exorbitant cost. -- sf |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Mon, 30 Mar 2015 14:17:31 -0700, sf > wrote:
>On Mon, 30 Mar 2015 15:27:16 -0500, barbie gee > >wrote: > >> >> >> On Mon, 30 Mar 2015, Moe DeLoughan wrote: >> >> > On 3/28/2015 7:20 AM, sf wrote: >> >> >> >> What did it say about Honeycrisp? I've always wondered what the BFD >> >> is about them. >> >> >> > >> > If you like a sweeter apple, the Honeycrisp apparently combines great flavor >> > with great texture. However, it was bred in Minnesota and performs best in >> > that area's climate. The research scientists at the U of Minn discovered >> > several years after they released Honeycrisp for worldwide production that >> > its quality suffers when it is grown in more temperate climates, and when its >> > cultivation is not up to acceptable standards (spacing, watering, >> > fertilizing). If you've been underwhelmed by a Honeycrisp apple, that may be >> > the reason. >> > >> > Learning from the Honeycrisp experience, the University restricted sales of >> > their most recent new release to a selected group of local growers, which >> > actually led to a lawsuit from growers who were denied the opportunity to >> > purchase the trees. Their argument: public funds help pay for the research, >> > so the U should sell the planting stock to whoever wants it. As far as I know >> > that argument did not succeed. >> >> I've had terrible luck with Pink Lady / Cripps Pink, as well. Some have >> been the absolutely best apples I've had in my life, others were not so >> good in texture, and I always was quick to blame it on storage, or being >> picked too soon. Interesting that there are more factors than just those. > >I saw Honeycrisp at the grocery store this weekend at an ungodly price >of over $4 lb, but I bought a smallish one anyway (to the tune of >$1.50). No idea where they were sourced, but I was underwhelmed and >still prefer Pink lady. > >As far as apples grown in temperate climate vs apples grown where it >gets truly cold - that kind of yummy goodness spans apple varieties, >so I still don't understand how the flavor of honeycrisp supports >their exorbitant cost. You're paying for transportation. Here in upstate NY within a ten mile radius there are several orchards where I can pick my own or buy a peck of excellent apples for $4. In season local apples cost about 50¢/lb at the stupidmarkets. At the orchards I can buy a whole bushel of drops for $5, very edible when the bruise is cut away, people buy them for pies, I call them deer apples, deer don't mind bruises or cores. |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue"
On Monday, March 30, 2015 at 1:49:22 PM UTC-5, Moe DeLoughan wrote:
> On 3/28/2015 7:20 AM, sf wrote: > > On Fri, 27 Mar 2015 21:16:46 -0400, "Jean B." > wrote: > > > >> wrote: > >>> Turns out the book was released last May, but I only saw it recently in > >>> the library's front desk display. > >>> > >>> From Amazon: > >>> > >>> "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. > > <snip> > >>> The Tastemakers is > >>> full of entertaining stories and surprising truths about what we eat, > >>> how we eat it, and why." > >>> > >>> (end) > >>> > >>> > >> > >> I read that recently after hearing a radio segment. The book was not as > >> informative as I thought it would be. It spent a lot of time on > >> cupcakes. I could swear there was more info in the interview than in > >> the book about kale, which I detest. > > > > What did it say about Honeycrisp? I've always wondered what the BFD > > is about them. > > > > If you like a sweeter apple, the Honeycrisp apparently combines great > flavor with great texture. However, it was bred in Minnesota and > performs best in that area's climate. The research scientists at the U > of Minn discovered several years after they released Honeycrisp for > worldwide production that its quality suffers when it is grown in more > temperate climates, and when its cultivation is not up to acceptable > standards (spacing, watering, fertilizing). If you've been > underwhelmed by a Honeycrisp apple, that may be the reason. > > Learning from the Honeycrisp experience, the University restricted > sales of their most recent new release to a selected group of local > growers, which actually led to a lawsuit from growers who were denied > the opportunity to purchase the trees. Their argument: public funds > help pay for the research, so the U should sell the planting stock to > whoever wants it. As far as I know that argument did not succeed. Another problem with Honeycrisp around here is juniper rust. We have a lot of cedar trees in these parts. I have to spray my Goldrush trees several times a season. --Bryan |
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"The Tastemakers: Why We're Crazy for Cupcakes but Fed Upwith Fondue"
Moe DeLoughan wrote:
> On 3/28/2015 7:20 AM, sf wrote: >> On Fri, 27 Mar 2015 21:16:46 -0400, "Jean B." > wrote: >> >>> wrote: >>>> Turns out the book was released last May, but I only saw it recently in >>>> the library's front desk display. >>>> >>>> From Amazon: >>>> >>>> "Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. >> <snip> >>>> The Tastemakers is >>>> full of entertaining stories and surprising truths about what we eat, >>>> how we eat it, and why." >>>> >>>> (end) >>>> >>>> >>> >>> I read that recently after hearing a radio segment. The book was not as >>> informative as I thought it would be. It spent a lot of time on >>> cupcakes. I could swear there was more info in the interview than in >>> the book about kale, which I detest. >> >> What did it say about Honeycrisp? I've always wondered what the BFD >> is about them. >> > > If you like a sweeter apple, the Honeycrisp apparently combines great > flavor with great texture. However, it was bred in Minnesota and > performs best in that area's climate. The research scientists at the U > of Minn discovered several years after they released Honeycrisp for > worldwide production that its quality suffers when it is grown in more > temperate climates, and when its cultivation is not up to acceptable > standards (spacing, watering, fertilizing). If you've been underwhelmed > by a Honeycrisp apple, that may be the reason. > > Learning from the Honeycrisp experience, the University restricted sales > of their most recent new release to a selected group of local growers, > which actually led to a lawsuit from growers who were denied the > opportunity to purchase the trees. Their argument: public funds help pay > for the research, so the U should sell the planting stock to whoever > wants it. As far as I know that argument did not succeed. > > I had the book out of the library and don't recall what was said. It did contain a lot of information about one apple, but I am not sure what it was. |
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