Someone posted in another thread about the foods we used to love as
kids and young adults and when we try them now they just don't taste
the same.

I find it very true. Prepared foods and pre packaged things could
taste different than they did in the past because of manufacturing
differences today. The biggest offenders are in the fast food
nation....But there are foods that are prepared from scratch at home
that don't taste the same either. And sometimes it's very
disappointing when you are full of anticipation and excitement for
that first bite.......and it just doesn't measure up.

I don't know if it is just maturity, if our taste buds DO change as we
get older, or if the
body itself doesn't want whatever made it taste to us so long ago.

Have you had that experience?

Necco Wafers. I loved this candy when I was a child. I was thrilled to
find them at DollarTree a few monthes ago. Yuck it was nasty.

On Feb 19, 10:19*am, ImStillMags > wrote:
> Someone posted in another thread about the foods we used to love as
> kids and young adults and when we try them now they just don't taste
> the same.
>
> I find it very true. * Prepared foods and pre packaged things could
> taste different than they did in the past because of manufacturing
> differences today. * *The biggest offenders are in the fast food
> nation....But there are foods that are prepared from scratch at home
> that don't taste the same either. * And sometimes it's very
> disappointing when you are full of anticipation and excitement for
> that first bite.......and it just doesn't measure up.
>
> I don't know if it is just maturity, if our taste buds DO change as we
> get older, or if the
> body itself doesn't want whatever made it taste to us so long ago.
>
> Have you had that experience?

Absolutely. My mother made the best chicken fried pork chops ever,
and no matter how I've tried I cannot make them as good as she did.
Hers were juicy-moist, as were the chunks of golden buttered squash
she usually served with them.

Another batter-fried love I grew up with was her fried chicken that
was just as good cold on the Monday after our Sunday afternoon
feast. Totally not worth the bother to me, my grocer makes fried
chicken every bit as good as mom's was, and I have no clean up to do.
....Picky

On Sun, 19 Feb 2012 10:19:35 -0800 (PST), ImStillMags
> wrote:

> Have you had that experience?

Yes, many times... can't name one at this moment though.

--
Food is an important part of a balanced diet.

On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:

>ImStillMags > wrote:
>
>> Someone posted in another thread about the foods we used to love as
>> kids and young adults and when we try them now they just don't taste
>> the same.
>
>
>ImStillMags,
>
>In our youth, ground hamburger was delicious raw. We'd pinch at the supply
>while we could, without getting hand-slapped by Mom.
>
>Today it's flavorless and unsafe.

Not if you grind it yourself.

On Feb 19, 2:17*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
> >ImStillMags > wrote:
>
> >> Someone posted in another thread about the foods we used to love as
> >> kids and young adults and when we try them now they just don't taste
> >> the same.
>
> >ImStillMags,
>
> >In our youth, ground hamburger was delicious raw. We'd pinch at the supply
> >while we could, without getting hand-slapped by Mom.
>
> >Today it's flavorless and unsafe.
>
> Not if you grind it yourself.

Or buy it from a reputable butcher counter like I do!

http://straubs.datixtest.com/meat/

Of course I'm not getting particular cuts ground as you can do at
home, just an 80% lean mix of Straub's prime beef, probably scraps
from all the prime cuts they offer in their display case, like $27/lb
prime cuts!

Can't remember which cut they charge $27/lb for, but I'll bet it's
fantastic!

John Kuthe...

On Sun, 19 Feb 2012 12:26:19 -0800 (PST), John Kuthe
> wrote:

>On Feb 19, 2:17*pm, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
>> >ImStillMags > wrote:
>>
>> >> Someone posted in another thread about the foods we used to love as
>> >> kids and young adults and when we try them now they just don't taste
>> >> the same.
>>
>> >ImStillMags,
>>
>> >In our youth, ground hamburger was delicious raw. We'd pinch at the supply
>> >while we could, without getting hand-slapped by Mom.
>>
>> >Today it's flavorless and unsafe.
>>
>> Not if you grind it yourself.
>
>Or buy it from a reputable butcher counter like I do!
>
>http://straubs.datixtest.com/meat/
>
>Of course I'm not getting particular cuts ground as you can do at
>home, just an 80% lean mix of Straub's prime beef, probably scraps
>from all the prime cuts they offer in their display case, like $27/lb
>prime cuts!
>
>Can't remember which cut they charge $27/lb for, but I'll bet it's
>fantastic!

Reputable butcher... that's like a reputable politician.
There's no such thing a reputable butcher and you just proved
it[scraps].

There is only one way and one way only to ensure that it's not mystery
meat, grind it yourself. No ground meat from any butcher shop is
worth $27/lb, their best is barely worth 27¢/lb... fish chum.

On Feb 19, 2:39*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 19 Feb 2012 12:26:19 -0800 (PST), John Kuthe
>
>
>
> > wrote:
> >On Feb 19, 2:17*pm, Brooklyn1 <Gravesend1> wrote:
> >> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
> >> >ImStillMags > wrote:
>
> >> >> Someone posted in another thread about the foods we used to love as
> >> >> kids and young adults and when we try them now they just don't taste
> >> >> the same.
>
> >> >ImStillMags,
>
> >> >In our youth, ground hamburger was delicious raw. We'd pinch at the supply
> >> >while we could, without getting hand-slapped by Mom.
>
> >> >Today it's flavorless and unsafe.
>
> >> Not if you grind it yourself.
>
> >Or buy it from a reputable butcher counter like I do!
>
> >http://straubs.datixtest.com/meat/
>
> >Of course I'm not getting particular cuts ground as you can do at
> >home, just an 80% lean mix of Straub's prime beef, probably scraps
> >from all the prime cuts they offer in their display case, like $27/lb
> >prime cuts!
>
> >Can't remember which cut they charge $27/lb for, but I'll bet it's
> >fantastic!
>
> Reputable butcher... that's like a reputable politician.
> There's no such thing a reputable butcher and you just proved
> it[scraps].
>
> There is only one way and one way only to ensure that it's not mystery
> meat, grind it yourself. *No ground meat from any butcher shop is
> worth $27/lb, their best is barely worth 27¢/lb... fish chum.

Blah blah blah Sheldon! Straub's has been a STL reputable business
since 1901.

Do you raise your own cattle? If not, you are not nearly as cool as
you seem to think!!

John Kuthe...

Mom's meatloaf. I never liked it hot but sliced cold for sandwiches it
was the best. What has changed over time of course is beef and all of
the low-fat nonsense. Call me crazy but I think tomatoes have changed
also.

On Feb 19, 10:19*am, ImStillMags > wrote:
> Someone posted in another thread about the foods we used to love as
> kids and young adults and when we try them now they just don't taste
> the same.
>
> I find it very true. * Prepared foods and pre packaged things could
> taste different than they did in the past because of manufacturing
> differences today. * *The biggest offenders are in the fast food
> nation....But there are foods that are prepared from scratch at home
> that don't taste the same either. * And sometimes it's very
> disappointing when you are full of anticipation and excitement for
> that first bite.......and it just doesn't measure up.
>
> I don't know if it is just maturity, if our taste buds DO change as we
> get older, or if the
> body itself doesn't want whatever made it taste to us so long ago.
>
> Have you had that experience?

I think our taste buds age as we do- I like things that I never would
have ate as a kid.

On 19/02/2012 4:38 PM, z z wrote:
> Mom's meatloaf. I never liked it hot but sliced cold for sandwiches it
> was the best. What has changed over time of course is beef and all of
> the low-fat nonsense. Call me crazy but I think tomatoes have changed
> also.
>

My mother's meatloaf wasn't great, but it was good enough that they were
never leftovers. I make meatloaf once or twice a month, but it is
inspired more by the memory of meatloaf I had in restaurants than my
mother's. I make it in large loaves these days because I discovered
that it tastes better re-heated than the first time around.

On Feb 19, 4:01*pm, Dave Smith > wrote:
> On 19/02/2012 4:38 PM, z z wrote:
>
> > Mom's meatloaf. I never liked it hot but sliced cold for sandwiches it
> > was the best. What has changed over time of course is beef and all of
> > the low-fat nonsense. Call me crazy but I think tomatoes have changed
> > also.
>
> My mother's meatloaf wasn't great, but it was good enough that they were
> never leftovers. *I make meatloaf once or twice a month, but it is
> inspired more by the memory of meatloaf I had in restaurants than my
> mother's. *I make it in large loaves these days because I discovered
> that it tastes better re-heated than the first time around.

Maybe because reheated you haven't been smelling it baking for a
hour!!!

John Kuthe...

On Sun, 19 Feb 2012 12:48:11 -0800 (PST), John Kuthe
> wrote:

>On Feb 19, 2:39*pm, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 19 Feb 2012 12:26:19 -0800 (PST), John Kuthe
>>
>>
>>
>> > wrote:
>> >On Feb 19, 2:17*pm, Brooklyn1 <Gravesend1> wrote:
>> >> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
>> >> >ImStillMags > wrote:
>>
>> >> >> Someone posted in another thread about the foods we used to love as
>> >> >> kids and young adults and when we try them now they just don't taste
>> >> >> the same.
>>
>> >> >ImStillMags,
>>
>> >> >In our youth, ground hamburger was delicious raw. We'd pinch at the supply
>> >> >while we could, without getting hand-slapped by Mom.
>>
>> >> >Today it's flavorless and unsafe.
>>
>> >> Not if you grind it yourself.
>>
>> >Or buy it from a reputable butcher counter like I do!
>>
>> >http://straubs.datixtest.com/meat/
>>
>> >Of course I'm not getting particular cuts ground as you can do at
>> >home, just an 80% lean mix of Straub's prime beef, probably scraps
>> >from all the prime cuts they offer in their display case, like $27/lb
>> >prime cuts!
>>
>> >Can't remember which cut they charge $27/lb for, but I'll bet it's
>> >fantastic!
>>
>> Reputable butcher... that's like a reputable politician.
>> There's no such thing a reputable butcher and you just proved
>> it[scraps].
>>
>> There is only one way and one way only to ensure that it's not mystery
>> meat, grind it yourself. *No ground meat from any butcher shop is
>> worth $27/lb, their best is barely worth 27¢/lb... fish chum.
>
>Blah blah blah Sheldon! Straub's has been a STL reputable business
>since 1901.

All the more reason not to trust them, they've been learning how to
cheat for a very long time, they know all the tricks.

>Do you raise your own cattle? If not, you are not nearly as cool as
>you seem to think!!

Your butcher doesn't raise his beef either.

Actually if I choose to I can buy beef that's raised on my own land,
the farmer who hays my land is a cattle farmer who grazes his cattle
on a section of my land and he sells his beef locally. I simply
choose not to mix business with pleasure... I've already been
propositioned to take my rent in beef... the tax collecter doesn't
take beef... he'd like to buy my 91 acres too as it abuts his farm,
and my land is much nicer than his. Lots of my neighbors raise beef
cattle. They all sell packages that contain various cuts including
some ground, I don't want that. Here's my farmer's ad from his
website:
Grass Fed Beef Samplers
$7.95/lb flat rate for everything from
burger to filet mignon.
(Samplers ranging from $70 - $100)
- 100% grass fed
- Rotationally grazed on pasture during the summer.
- Fed our organic home-grown hay crop during the winter months.
- Hormone and antibiotic free.
- Processed by a local USDA-Certified Butcher.

On Feb 19, 4:35*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 19 Feb 2012 12:48:11 -0800 (PST), John Kuthe
>
>
>
> > wrote:
> >On Feb 19, 2:39*pm, Brooklyn1 <Gravesend1> wrote:
> >> On Sun, 19 Feb 2012 12:26:19 -0800 (PST), John Kuthe
>
> >> > wrote:
> >> >On Feb 19, 2:17*pm, Brooklyn1 <Gravesend1> wrote:
> >> >> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
> >> >> >ImStillMags > wrote:
>
> >> >> >> Someone posted in another thread about the foods we used to love as
> >> >> >> kids and young adults and when we try them now they just don't taste
> >> >> >> the same.
>
> >> >> >ImStillMags,
>
> >> >> >In our youth, ground hamburger was delicious raw. We'd pinch at the supply
> >> >> >while we could, without getting hand-slapped by Mom.
>
> >> >> >Today it's flavorless and unsafe.
>
> >> >> Not if you grind it yourself.
>
> >> >Or buy it from a reputable butcher counter like I do!
>
> >> >http://straubs.datixtest.com/meat/
>
> >> >Of course I'm not getting particular cuts ground as you can do at
> >> >home, just an 80% lean mix of Straub's prime beef, probably scraps
> >> >from all the prime cuts they offer in their display case, like $27/lb
> >> >prime cuts!
>
> >> >Can't remember which cut they charge $27/lb for, but I'll bet it's
> >> >fantastic!
>
> >> Reputable butcher... that's like a reputable politician.
> >> There's no such thing a reputable butcher and you just proved
> >> it[scraps].
>
> >> There is only one way and one way only to ensure that it's not mystery
> >> meat, grind it yourself. *No ground meat from any butcher shop is
> >> worth $27/lb, their best is barely worth 27¢/lb... fish chum.
>
> >Blah blah blah Sheldon! Straub's has been a STL reputable business
> >since 1901.
>
> All the more reason not to trust them, they've been learning how to
> cheat for a very long time, they know all the tricks.
>
> >Do you raise your own cattle? If not, you are not nearly as cool as
> >you seem to think!!
>
> Your butcher doesn't raise his beef either.
....

No they do not. But Straub's has one of the best reputations in STL
for high quality foods, especially meats. Ask anyone who knows, like
Bryan for example.

There is always something better, and sometimes cheaper. But good
quality beef and other foods is a beautiful thing to have easy access
to. And I do!

John Kuthe...

On 2/19/2012 1:19 PM, ImStillMags wrote:
> Someone posted in another thread about the foods we used to love as
> kids and young adults and when we try them now they just don't taste
> the same.
>
> I find it very true. Prepared foods and pre packaged things could
> taste different than they did in the past because of manufacturing
> differences today. The biggest offenders are in the fast food
> nation....But there are foods that are prepared from scratch at home
> that don't taste the same either. And sometimes it's very
> disappointing when you are full of anticipation and excitement for
> that first bite.......and it just doesn't measure up.
>
> I don't know if it is just maturity, if our taste buds DO change as we
> get older, or if the
> body itself doesn't want whatever made it taste to us so long ago.
>
> Have you had that experience?
>
Sort of.

My Granny made absolutely delicious Scotch Broth - I tried and tried,
(using her recipe) but somehow, mine never tasted the same - I assumed
that my memory of it was better-tasting than it really was.

But when I went back to Scotland and made her broth, my kitchen suddenly
smelled like my childhood! I was using locally-raised lamb, leeks,
carrots, celery, and barley - the aroma was quite noticeably different
from my US-made broth.

"ImStillMags" > wrote in message
...
> Someone posted in another thread about the foods we used to love as
> kids and young adults and when we try them now they just don't taste
> the same.
>
(snip)

> I don't know if it is just maturity, if our taste buds DO change as we
> get older, or if the
> body itself doesn't want whatever made it taste to us so long ago.
>
> Have you had that experience?
>
Sure. There are some things I like as I get older but never liked when I
was younger. There are other things I loved, now not so much. I know our
tastebuds change as we age.

Jill

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
>
>>ImStillMags > wrote:
>>
>>> Someone posted in another thread about the foods we used to love as
>>> kids and young adults and when we try them now they just don't taste
>>> the same.
>>
>>
>>ImStillMags,
>>
>>In our youth, ground hamburger was delicious raw. We'd pinch at the supply
>>while we could, without getting hand-slapped by Mom.
>>
>>Today it's flavorless and unsafe.
>
> Not if you grind it yourself.

Exactly! Or have the butcher at the grocery store grind the blend of meats
you want.

Jill

In article >,
says...
>

>
> My Granny made absolutely delicious Scotch Broth - I tried and tried,
> (using her recipe) but somehow, mine never tasted the same - I assumed
> that my memory of it was better-tasting than it really was.
>
> But when I went back to Scotland and made her broth, my kitchen suddenly
> smelled like my childhood! I was using locally-raised lamb, leeks,
> carrots, celery, and barley - the aroma was quite noticeably different
> from my US-made broth.

That's interesting!

janet

On 2/19/2012 7:09 PM, Janet wrote:
> In >,
> says...
>>
>
>>
>> My Granny made absolutely delicious Scotch Broth - I tried and tried,
>> (using her recipe) but somehow, mine never tasted the same - I assumed
>> that my memory of it was better-tasting than it really was.
>>
>> But when I went back to Scotland and made her broth, my kitchen suddenly
>> smelled like my childhood! I was using locally-raised lamb, leeks,
>> carrots, celery, and barley - the aroma was quite noticeably different
>> from my US-made broth.
>
> That's interesting!
>
And very tasty!

On Sun, 19 Feb 2012 14:44:16 -0800 (PST), John Kuthe
> wrote:

>On Feb 19, 4:35*pm, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 19 Feb 2012 12:48:11 -0800 (PST), John Kuthe
>>
>>
>>
>> > wrote:
>> >On Feb 19, 2:39*pm, Brooklyn1 <Gravesend1> wrote:
>> >> On Sun, 19 Feb 2012 12:26:19 -0800 (PST), John Kuthe
>>
>> >> > wrote:
>> >> >On Feb 19, 2:17*pm, Brooklyn1 <Gravesend1> wrote:
>> >> >> On Sun, 19 Feb 2012 13:42:06 -0600, Andy > wrote:
>> >> >> >ImStillMags > wrote:
>>
>> >> >> >> Someone posted in another thread about the foods we used to love as
>> >> >> >> kids and young adults and when we try them now they just don't taste
>> >> >> >> the same.
>>
>> >> >> >ImStillMags,
>>
>> >> >> >In our youth, ground hamburger was delicious raw. We'd pinch at the supply
>> >> >> >while we could, without getting hand-slapped by Mom.
>>
>> >> >> >Today it's flavorless and unsafe.
>>
>> >> >> Not if you grind it yourself.
>>
>> >> >Or buy it from a reputable butcher counter like I do!
>>
>> >> >http://straubs.datixtest.com/meat/
>>
>> >> >Of course I'm not getting particular cuts ground as you can do at
>> >> >home, just an 80% lean mix of Straub's prime beef, probably scraps
>> >> >from all the prime cuts they offer in their display case, like $27/lb
>> >> >prime cuts!
>>
>> >> >Can't remember which cut they charge $27/lb for, but I'll bet it's
>> >> >fantastic!
>>
>> >> Reputable butcher... that's like a reputable politician.
>> >> There's no such thing a reputable butcher and you just proved
>> >> it[scraps].
>>
>> >> There is only one way and one way only to ensure that it's not mystery
>> >> meat, grind it yourself. *No ground meat from any butcher shop is
>> >> worth $27/lb, their best is barely worth 27¢/lb... fish chum.
>>
>> >Blah blah blah Sheldon! Straub's has been a STL reputable business
>> >since 1901.
>>
>> All the more reason not to trust them, they've been learning how to
>> cheat for a very long time, they know all the tricks.
>>
>> >Do you raise your own cattle? If not, you are not nearly as cool as
>> >you seem to think!!
>>
>> Your butcher doesn't raise his beef either.
>...
>
>No they do not. But Straub's has one of the best reputations in STL
>for high quality foods, especially meats. Ask anyone who knows, like
>Bryan for example.
>
>There is always something better, and sometimes cheaper. But good
>quality beef and other foods is a beautiful thing to have easy access
>to. And I do!

There are butchers that sell great meat everywhere but I'd still never
buy their ground mystery meat. You haven't a clue what you're buying,
if you only knew, you wouldn't know whether to puke or faint. When
you do oral sex on your wife I bet you couldn't care less how many
peepees shot a load in her vagina that day... well it's really no
different with that butcher's grinder... you can pick out a nice two
pound steak for him to grind and you watch it go in but that's not
what comes out. And everything that's preground in the case is cuts
that were too awful to sell otherwise, full of gristle, silverskin,
blood clots, and tumors. Anyone who doesn't grind their own meat is a
fool. And btw, the meat ground at the huge packing plants is
*consistantly* far cleaner than from any retail butcher.

On Feb 19, 1:19*pm, ImStillMags > wrote:


> I don't know if it is just maturity, if our taste buds DO change as we
> get older, or if the body itself doesn't want whatever made it taste to us so long ago.
>
> Have you had that experience?



Sure have, I'm one of the guys posting into the thread you
mentioned. I suppose in some ways food is almost like comedy. What
made you laugh 40 years ago might not work today. But of course some
things endure. I believe people's opinions of certain foods,
especially the negative ones, are created when their first encounter
is unpleasant because of the way it was cooked. My half brother will
not eat liver. His mother was a good cook but I can tell she was the
type who, if she made liver, would cook it till it's dried out and
chalky. I believe this because my brother likes other foods that
could be considered icky, yet he won't try a bite of liver. Also,
maybe what kids want to eat should not be messed with too much by
their parents. Who knows, maybe kids need more fat and sugar to keep
that young engine churning.

TJ

On Sun, 19 Feb 2012 10:19:35 -0800 (PST), ImStillMags
> arranged random neurons and said:

>Someone posted in another thread about the foods we used to love as
>kids and young adults and when we try them now they just don't taste
>the same.

<snip>

>Have you had that experience?

Reading down through this thread reminds me of a joke a Jewish friend
told me very recently, and I suspect it's true enough of some of our
childhood memories (*old* joke, ca. Mad Men, I suspect): a newlywed
bride was attempting to make gefilte fish, worked industriously to
make the dish to please her husband. He tasted it, and told her that
it was very nice, but not as good as his mother's. Challenged, she
went out to the fish monger's and demanded his finest, freshest piece
of pike and redoubled her efforts. Her husband tasted it, and told her
that it was wonderful, but not quite as good as his mother's. The
woman went back to the fish monger's, ransacked his offerings, went to
the women of the neighborhood for tips and advice, but in the
busy-ness of the day, burned the fish. Offering it sadly to her
husband, about to give up on the task, he said (of course you know
this is coming), "Just like Mama's!!"

So, IMHO, it's what you grew up with that often determines how your
taste buds roll...

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

ha defnitely. There were so many sweets and biscuits that I could eat so much of when I was younger, for example I used to absolutely love those Party Ring sweets, I think they were buscuit on one side and some icing on the other, and they were the most ridiculously unnatural colours, bright pink and bright orange I seem to remember. I dont know if you can still buy them, but I cant imagine enjoying them now! Now after some sweet things I always have to eat something savory, but its probably good for the waist-line though, I think if I was still eating as many party rings as I was as a kid I would now be seriously needing a few sessions of laser liposuction, I definitely dont burn off the calories by running around so much as I used to when I was a kid!

On Feb 19, 12:19*pm, ImStillMags > wrote:
> Someone posted in another thread about the foods we used to love as
> kids and young adults and when we try them now they just don't taste
> the same.
>
> I find it very true. * Prepared foods and pre packaged things could
> taste different than they did in the past because of manufacturing
> differences today. * *The biggest offenders are in the fast food
> nation....But there are foods that are prepared from scratch at home
> that don't taste the same either. * And sometimes it's very
> disappointing when you are full of anticipation and excitement for
> that first bite.......and it just doesn't measure up.
>
> I don't know if it is just maturity, if our taste buds DO change as we
> get older, or if the
> body itself doesn't want whatever made it taste to us so long ago.
>
> Have you had that experience?

Yes, all the time. I think part of it is age, and of course food
isn't the same as it was 30 years ago. When I was a kid chickens were
big, plump, fatty, and had lovely yellowish skin. Delicious! Now
chicken is scrawny, puny, putrid, pale, anemic and just plain gross.
Pork is practically inedible these days, they've bred all the fat and
flavor out of the pigs. Then they inject saline solution into it.
Bacon tastes like shit. Eggs don't have any flavor to them. Beef,
meh. Produce leaves much to be desired as well. I prefer to grow my
own stuff but hey sometimes you gotta buy a lemon, and I can't have a
fruit orchard in my little yard, lol.

I guess food just isn't very good anymore, upon second thought.

On Feb 20, 2:58*am, Terry Pulliam Burd > wrote:



> So, IMHO, it's what you grew up with that often determines how your
> taste buds roll...


I agree, but not with everything. Some people are more adventurous
than others when it comes to eating. I will try anything, including
even human flesh, as long as it's federally inspected. There are some
foods I don't like - lima beans chief among them, especially the big
white chalky ones that were forced on me in the orphanage. If you
didn't eat your food and they found out - they searched your pockets -
you'd be in for a whipping.

But aside from that there are few foods I don't like and none I
wouldn't try except for maybe large living insects. I think I have an
open mind on these things. If I were visiting someone and saw they'd
just made a batch of lima beans and they looked and smelled different
from the ones I had as a kid, I would probably try them. One time I
tried cow brains and didn't like them. Now, some might say I didn't
like them because I knew they were brains. Yeah well, I know a liver
is a liver and I'll eat that anytime. Maybe the brains weren't made
the right way, or maybe I wouldn't like them no matter how they're
cooked - or maybe, who knows? - maybe I did let knowing they were
brains affect my judgement. Who knows?

TJ

In article >,
Janet > wrote:

> In article >,
> says...
> >
>
> >
> > My Granny made absolutely delicious Scotch Broth - I tried and tried,
> > (using her recipe) but somehow, mine never tasted the same - I assumed
> > that my memory of it was better-tasting than it really was.

Nah, she left out the key seasoning when she gave you the recipe. '-)

> > But when I went back to Scotland and made her broth, my kitchen suddenly
> > smelled like my childhood! I was using locally-raised lamb, leeks,
> > carrots, celery, and barley - the aroma was quite noticeably different
> > from my US-made broth.
>
> That's interesting!
> janet

It makes sense to me, too, Janet. E.g., the same varietal apple tastes
different depending on where its grown. The Honeycrisps grown in
Washington state taste not quite the same as the ones grown here where
they were developed. We just returned from Hawaii where the
pineapples were incredibly delicious -- I don't know if I'll find one
like them here.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On 2/22/2012 10:59 AM, Melba's Jammin' wrote:
> > wrote:
>> says...
>>> My Granny made absolutely delicious Scotch Broth - I tried and tried,
>>> (using her recipe) but somehow, mine never tasted the same - I assumed
>>> that my memory of it was better-tasting than it really was.
>
> Nah, she left out the key seasoning when she gave you the recipe. '-)
>
Well, she didn't actually _give_ me the recipe...I watched what she did
when she was making it!

>>> But when I went back to Scotland and made her broth, my kitchen suddenly
>>> smelled like my childhood! I was using locally-raised lamb, leeks,
>>> carrots, celery, and barley - the aroma was quite noticeably different
>>> from my US-made broth.
>>
>> That's interesting!
>> janet
>
> It makes sense to me, too, Janet. E.g., the same varietal apple tastes
> different depending on where its grown. The Honeycrisps grown in
> Washington state taste not quite the same as the ones grown here where
> they were developed. We just returned from Hawaii where the
> pineapples were incredibly delicious -- I don't know if I'll find one
> like them here.

The best pineapple I ever tasted, was freshly cut for me in a field of a
pineapple plantation on Oahu. I've never tasted another one anywhere
near as good.

In article
>,
projectile vomit chick > wrote:

> On Feb 19, 12:19*pm, ImStillMags > wrote:
> > I don't know if it is just maturity, if our taste buds DO change as we
> > get older, or if the
> > body itself doesn't want whatever made it taste to us so long ago.
> >
> > Have you had that experience?
(snip)
> Pork is practically inedible these days, they've bred all the fat and
> flavor out of the pigs. Then they inject saline solution into it.

Oh, you're singing my song now! I refuse to knowingly buy Hormel pork
products. Take a look at the fine print on the label and note how much
"patented flavor solution" has been pumped into it. I bitched to my
local butcher about it yesterday and he remarked about how "wet" those
piggies are when he's cutting them.

The piece of Hormel crap that offends me the most is their pork
tenderloins. The tenderloin is the tenderest piece of meat on that
critter and there is "up to thirty percent patented flavor solution"
injected. That means thirty percent of the selling price is for
flavored water. Screw 'em.

> I guess food just isn't very good anymore, upon second thought.

There's a lot of truth to that.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Wed, 22 Feb 2012 10:07:26 -0600, Melba's Jammin'
> wrote:

>In article
>,
> projectile vomit chick > wrote:
>
>> On Feb 19, 12:19*pm, ImStillMags > wrote:
>> > I don't know if it is just maturity, if our taste buds DO change as we
>> > get older, or if the
>> > body itself doesn't want whatever made it taste to us so long ago.
>> >
>> > Have you had that experience?
>(snip)
>> Pork is practically inedible these days, they've bred all the fat and
>> flavor out of the pigs. Then they inject saline solution into it.
>
>Oh, you're singing my song now! I refuse to knowingly buy Hormel pork
>products. Take a look at the fine print on the label and note how much
>"patented flavor solution" has been pumped into it. I bitched to my
>local butcher about it yesterday and he remarked about how "wet" those
>piggies are when he's cutting them.
>
>The piece of Hormel crap that offends me the most is their pork
>tenderloins. The tenderloin is the tenderest piece of meat on that
>critter and there is "up to thirty percent patented flavor solution"
>injected. That means thirty percent of the selling price is for
>flavored water. Screw 'em.
>
>> I guess food just isn't very good anymore, upon second thought.
>
>There's a lot of truth to that.


I got some Boar's Head Black Forest ham at the deli counter last week,
specifically to fry up for ham and eggs. Those slices had so much
liquid in them I had to pat 'em down in the pan so they wouldn't steam
themselves to death.

Boron

On Wed, 22 Feb 2012 09:59:26 -0600, Melba's Jammin'
> wrote:

> It makes sense to me, too, Janet. E.g., the same varietal apple tastes
> different depending on where its grown. The Honeycrisps grown in
> Washington state taste not quite the same as the ones grown here where
> they were developed.

Midwest apples are decidedly different from West Coast apples (in a
good way). The sweet/tart is much more pronounced and they're juicier
& crisper by variety. My grandfather used to say that it doesn't get
cold enough out here to drive all the sap down to the roots the way it
does in the Midwest - and that's the secret to a good apple.

--
Food is an important part of a balanced diet.

On Wed, 22 Feb 2012 11:07:01 -0500, S Viemeister
> wrote:

> Well, she didn't actually _give_ me the recipe...I watched what she did
> when she was making it!

My SIL says all the meat, fruits and vegetables that she buys in
Hungary taste better- so they're probably better tasting in Scotland
too. She's American (a Californian who has lived in Manhattan for the
last 25-30 years) so it's not that she has a Hungarian bias... they
are what they a tastier. Why? Look at our farming practices.
Something has to go (flavor) when volume (which means lower cost to
the consumer) is a top priority.

--
Food is an important part of a balanced diet.

On Wed, 22 Feb 2012 09:59:26 -0600, Melba's Jammin'
> wrote:

>In article >,
> Janet > wrote:
>
>> In article >,
>=
>It makes sense to me, too, Janet. E.g., the same varietal apple tastes
>different depending on where its grown. The Honeycrisps grown in
>Washington state taste not quite the same as the ones grown here where
>they were developed. We just returned from Hawaii where the
>pineapples were incredibly delicious -- I don't know if I'll find one
>like them here.

Barb, I am sorry that we could not visit. Just a bad/busy week for me
and with company, but I do hope you come back again.

So...The reason that pineapples taste so good here, and if you get
bananas that are extra good- is fruit that is allowed to ripen as
long as it wants, on its mother plant, just simply tastes better.
That's nature's design. Avocados that fall to the ground and are
picked up the next morning are the same. They are mature and ready to
leave the mother plant.

To ship pineapples and bananas, that fruit is cut ahead of its perfect
maturation time and shipped green so it travels better. So when you
buy the fruit at a store and it looks pretty, it may have traveled
thousands of miles, and partially ripened in transit. It can't
possibly taste the same.

aloha,
Cea
(Kona coffee farmer who also grows pineapples, bananas and avocados)

On 2/22/2012 9:07 AM, S Viemeister wrote:

>
> The best pineapple I ever tasted, was freshly cut for me in a field of a
> pineapple plantation on Oahu. I've never tasted another one anywhere
> near as good.
>


I would have said that, too, and agree that they were wonderful. I have
since discovered that Panama and Thailand also grow heavenly pineapple.

We went to the produce wholesale in Panama City. You could smell the
wonderful ripe pineapple a block away. One of the vendors started
cutting them up for us and the juice was running down his arms.

One thing we noticed is that everyone said: "If I eat too much fresh
pineapple, I get canker sores." We all ate it every day till we were
stuffed and not one of us got cankers. I wonder if the papain enzyme
decreases when the fruit is picked really ripe.

gloria p

On Feb 22, 8:04*pm, gloria p > wrote:
> On 2/22/2012 9:07 AM, S Viemeister wrote:
>
>
>
> > The best pineapple I ever tasted, was freshly cut for me in a field of a
> > pineapple plantation on Oahu. I've never tasted another one anywhere
> > near as good.
>
> I would have said that, too, and agree that they were wonderful. *I have
> since discovered that Panama and Thailand also grow heavenly pineapple.
>
> We went to the produce wholesale in Panama City. *You could smell the
> wonderful ripe pineapple a block away. *One of the vendors started
> cutting them up for us and the juice was running down his arms.
>
> One thing we noticed is that everyone said: *"If I eat too much fresh
> pineapple, I get canker sores." *We all ate it every day till we were
> stuffed and not one of us got cankers. *I *wonder if the papain enzyme
> decreases when the fruit is picked really ripe.

Not all people are equally sensitive. I gave up on pineapple over a
year ago. If I cut slices then ate them watermelon style, the skin
around my lips would get raw and painful. I finally decided that
however good raw pineapple might taste, it wasn't worth it for me, and
I dislike the flavor of cooked pineapple.
>
> gloria p

--Bryan

In article >,
pure kona > wrote:

> On Wed, 22 Feb 2012 09:59:26 -0600, Melba's Jammin'
> > wrote:

> Barb, I am sorry that we could not visit. Just a bad/busy week for me
> and with company, but I do hope you come back again.
>
> So...The reason that pineapples taste so good here, and if you get
> bananas that are extra good- is fruit that is allowed to ripen as
> long as it wants, on its mother plant, just simply tastes better.
> That's nature's design. Avocados that fall to the ground and are
> picked up the next morning are the same. They are mature and ready to
> leave the mother plant.
>
> To ship pineapples and bananas, that fruit is cut ahead of its perfect
> maturation time and shipped green so it travels better. So when you
> buy the fruit at a store and it looks pretty, it may have traveled
> thousands of miles, and partially ripened in transit. It can't
> possibly taste the same.
>
> aloha,
> Cea
> (Kona coffee farmer who also grows pineapples, bananas and avocados)

We're sorry we couldn't make it work, too.
Do you ship pineapples, Cea?
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Melba's Jammin' wrote:
>
> In article >,
> pure kona > wrote:
>
> > So...The reason that pineapples taste so good here, and if you get
> > bananas that are extra good- is fruit that is allowed to ripen as
> > long as it wants, on its mother plant, just simply tastes better.
> > That's nature's design. Avocados that fall to the ground and are
> > picked up the next morning are the same. They are mature and ready to
> > leave the mother plant.
> >
> > To ship pineapples and bananas, that fruit is cut ahead of its perfect
> > maturation time and shipped green so it travels better. So when you
> > buy the fruit at a store and it looks pretty, it may have traveled
> > thousands of miles, and partially ripened in transit. It can't
> > possibly taste the same.
>
> We're sorry we couldn't make it work, too.
> Do you ship pineapples, Cea?

Except that pineapples don't ripen after they're
picked. They are picked somewhat green for shipment,
but that's how they stay.

On Fri, 24 Feb 2012 18:13:59 -0600, Melba's Jammin'
> wrote:

>In article >,
> pure kona > wrote:
>
>> On Wed, 22 Feb 2012 09:59:26 -0600, Melba's Jammin'
>> > wrote:
>
>> Barb, I am sorry that we could not visit. Just a bad/busy week for me
>> and with company, but I do hope you come back again.
>>
>> So...The reason that pineapples taste so good here, and if you get
>> bananas that are extra good- is fruit that is allowed to ripen as
>> long as it wants, on its mother plant, just simply tastes better.
>> That's nature's design. Avocados that fall to the ground and are
>> picked up the next morning are the same. They are mature and ready to
>> leave the mother plant.
>>
>> To ship pineapples and bananas, that fruit is cut ahead of its perfect
>> maturation time and shipped green so it travels better. So when you
>> buy the fruit at a store and it looks pretty, it may have traveled
>> thousands of miles, and partially ripened in transit. It can't
>> possibly taste the same.
>>
>> aloha,
>> Cea
>> (Kona coffee farmer who also grows pineapples, bananas and avocados)
>
>We're sorry we couldn't make it work, too.
>Do you ship pineapples, Cea?

Thanks Barb, I am sorry too.

No, we only have a few plants growing because how much can 2 people
eat? But I think there are places that ship pineapples. Let me know
and I'll look into it.

Thanks Barb.

aloha,
Cea