Yeah, I was probably in my mid-thirties when I first started tolerating small quantities of mustard.
My sense of smell is still sharper than my kids’, though.
Breyers isn’t even technically ice cream anymore.
Why someone would screw with a perfect recipe is utterly beside me.
Hostess has not been the same since they were sold to Bimbo–the primary ingredient now seems to be sawdust.
Count Chocula cereal was, back when dirt was new, great. Then it feltched dead goats for a few decades, now it is not too bad.
Whoever green lit not frying McDonalds fruit pies needs to be sent to McMurdo. Somebody with a brain works at Popeyes and Toxic Hell.
Turnips are much better now, but that isn’t saying much!
Liver is still just as bad.
Dark meat from fowl has become like white meat used to be, and white meat is now more like white bread.
Strong cheeses are way better now!
Because those ‘simple ingredients’ was a marketing tool. Carrageen is a perfectly natural harmless product that keeps your ice cream from getting ickey in the freezer.
If it tastes like crap, why would you want it to last longer?
Regarding Little Caeser’s pizza, a while back they started selling a “better” six dollar pizza that was advertised as having more cheese and pepperoni. I bought one thinking it would actually be that, but it was just really soggy and oily. About a month later they reintroduced the five dollar variety and now when you go in they ask if you want the five dollar or six dollar pizza. I once purchased one of each and there is a significant difference. I really enjoy the five dollar pizza (I would happily pay ten dollars for it) but I think the six dollar variety is nasty.
Keep in mind that my preference is likely not representative of most people. Other than the above noted five dollar LC pepperoni pizza I am otherwise not a fan of pizza. It’s pretty much the only pizza I like, including all the mom and pop places people always rave about as being better than the chain pizzas.
I’ve always wondered if the current version of Coke tastes the same as it did before the New Coke debacle. I remember liking the original variety and I like the current version but I didn’t like New Coke. What I couldn’t say with any certainty is that even though I liked the original version and like the current version is if they both actually taste the same. What do you all think?
I look like a creep when I buy cantaloupe, because I hold them right up to my nose and take big sniffs. If the stem end doesn’t have a smell, the melon’s gonna be awful. But if you can find a reasonably firm cantaloupe with a good smell, it’s gonna be amazing. Around here, they’re only worth buying in July (and maybe other summer months if you stretch it), so they’re competing against peaches, but we get a few cantaloupes every year and don’t regret it.
It’s harmless, but it changes the texture. The milk/cream/sugar/vanilla Breyers was perfect. Yeah, you had to eat it fast, but that was easy to do.
My vote is that current Coke is different and soft drinks have not been the same since the 70s and the New Coke debacle and/or the change to high fructose corn syrup.
It’s harmless, and has almost no flavor, but it allows them to lower the butterfat content and it gives it a gooey texture.
Breyers used be a nice premium-style ice cream. Now it’s just another nasty super-market brand.
it’s cheaper. that’s almost always the reason.
What “premium” brands dont have a ingredient like carrageenan?
The ‘natural’ ice cream in the supermarket tasted like sweet frozen milk to me. You need something unctuous like cream or buttermilk to give it a good mouth feel.
Not as bad as Italian-style pizza??! What heresy is this?
Bananas but then again they literally are different. I miss our old better tasting bananas.
Some people seem to think the only “real” pizza is Neapolitan or New York style. Even Italy itself has thick, pan styles of pizza (see pizza al tegame, pizza romana, and Sicilian pizza, though some may quibble, because that’s called sfincione). And, yes, some of these are made in rectangular pans and cut into squares even! “Pizza” covers a lot of culinary real estate.
Some Haagen-Dazs flavors–e.g., vanilla, chocolate–don’t. They use egg yolks instead.
I guess I should have qualified that as “mainland Italian-style pizza.” The Sicilian stuff is pretty good.
How is that better? Switch one natural ingredient for another, same purpose.