Posted on 07/16/2016 11:41:55 PM PDT by nickcarraway
Among the many things New Yorkers pride ourselves on is food: making it, selling it and consuming only the best, from single-slice pizza to four-star sushi. We have fish markets, Shake Shacks and, as of this year, 74 Michelin-starred restaurants.
Yet most everything we eat is fraudulent.
In his new book, “Real Food Fake Food,” author Larry Olmsted exposes the breadth of counterfeit foods we’re unknowingly eating. After reading it, you’ll want to be fed intravenously for the rest of your life.
(Excerpt) Read more at nypost.com ...
I’m going out for sushi right. It’s all good here.
SPAM is always awesome in moderation.
Bump
http://www.eater.com/2014/7/9/6191681/a-brief-history-of-spam-an-american-meat-icon
A great read for the interested...... :0)
Well, in the grocery market they have these frozen French fries, pizza, hamburgers......
An example. I really like Steak and Shake Cheeseburgers. So when I saw a pack of frozen S$S cheeseburgers I bought them, even they were very much higher than some of the similar ones they have in the store.
It turned out to be nothing more than bun, piece of cheap cheese with a ‘pattie’ that seemed like a pressed concoction of breaded, cheap minced meat of some kind, definitely not fried on a griddle...... the thing didn’t cost more than 25 cents of product, NOT made by S&S, yet there the burger from the S&S restaurant is pictured right on the box along with the company logo. S&S just whored out its name and reputation for some (a lot) quick easy bucks.
Good article. I’m considering buying the book.
Lobster: Even the vaunted Zabar’s got caught putting non-lobster in their lobster salad several years ago.
Olive oil: I actually prefer puro. It’s what we used when I was a kid, so it tastes right to me. Virgin olive oil has no taste. It’s like grade A maple syrup. Give me the one with the impurities.
Beef: It has become unchewable. I’ve posted about this before. Since then, I have tried more expensive restaurants near me and it is all the same, except for one French place in my neighborhood that I will not name for fear of never getting a table ever again. I suspect everyone is using the less expensive Chinese beef.
I remember the fuss about “modified cornstarch” in baby food years ago. Turns out “modified” means “not digestible,” and that they do so that when Baby is fed right out of the jar, the baby’s saliva does not begin digesting the food in the jar and throwing it off.
And there was another brouhaha about a brand of bread having wood pulp in it.
Food has changed. It has gone down in quality across the board. I’m sure there are many more reasons than are cited in this article. People who have lived in France say that we can never really simulate French cooking here because the ingredients are the key and the ingredients here are greatly inferior.
We use California Olive Ranch oil and it has the seal of approval From CA. We had farm stand heritage tomatoes yesterday; the taste was wonderful unlike the frozen ones from Mexico.
I don’t eat out much. Beside not trusting the sanitary habits of the preparer, I have food allergies and you don’t know what herbs and spices they use in a particular restaurant. ( I worked in a West Hampton restaurant for 2 summers in college......whatever you do don’t send food back. If you must... be real polite about it)
I only order steak and ask that they put only salt and pepper on it and plain salad With oil and vinegar on the side.
That describes ‘musubi’ and is a very, verty popular food item im Hawaii. About 260 calories for a block and available everywhere.
need spam this morning
KYPD
California seal of approval???
WOW. It can’t be fake then.
Yeah......I just think “Spushi” is a cuter word for it....
As someone who grew up with a nutty health food mother, I’ve known for years that the modern organic food movement is a crock. Real organic food looks like muck, not the prettified stuff they sell at Whole Foods.
I saw video on YouTube about steak sold in restaurants. The meat is processed and held together with what they called meat glue, then it is formed into the steaks. We went out the other night to a popular chain and I ordered a steak. When I cut into it wondered if it was a meat glue product because the grain was much different from the steaks we get from the guy we buy 1/2 a cow from.
Cheese not made from milk only needs one more step to make it plastic might qualify. Same with some soy based margarines.
Family is a food scientist and only allows butter and real cheese in house
Olive Oil’s a prime example...as the article says most of us have never tasted the real thing... It’s usually cut with cheaper oils.
Here’s a nice piece of investigative journalism that goes into more depth on the fake food issues:
“At Tampa Bay farm-to-table restaurants,
you’re being fed fiction...”
http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/
My great grandparents were farm hands and ate fried chicken, pork chops, biscuits and gravy, eggs, bacon and mashed potatoes swimming in gravy every day. They ate very little fresh fruit (maybe cherries and peaches in season, but that's about it) and fresh vegetables only in season (canned for the winter months).
They didn't gain weight because they were so physically active. I'd be a lard butt if I ate like that for even one month.
I do second the plan to shop primarily in the grocery store's perimeter. I usually only go in the middle for canned goods.
The food I had in Oregon in 2010 was better. They go local for whatever they can. I met a cookbook author at the Saturday Market in Portland and we had a long talk about food. He sent me to a few places that hadn’t been on my list. Superb!
bkmk
Spam Musubi
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