And yet in spite of all these alleged other sources of iodine, until we started iodizing our salt, large swaths of our country had epidemic numbers of goiters. Do you suppose that before 1924 nobody ate fish, milk, or pasta?
Anyway, as I said, eat what you like. I am just here to sound a note of caution to those who are eschewing iodized salt in favor of sea salt or Himalayan salt or whatever other non-iodized salt is the trend of the moment. Proceed with care. I have seen the consequences up close.
I concur with guizot, not necessarily because they fall apart but because even an intact cupcake is in a shape designed to resist being eaten. Someone pointed this out-- Adam Carolla, maybe? And I realized I agreed wholeheartedly: you have two choices with a cupcake, either eat it with a fork/knife and look like a total douche, or bite directly into it and get frosting up your nose.
And while as a kid I thought it was the greatest thing ever, as an adult I find frosting kinda disgusting in general. I didn’t notice it until my wife mentioned it; in Brazil cakes tend to be soaked in fruit juice and/or condensed milk rather than frosted, and I’ve come to prefer them that way.
WAG: Could it be that grass-fed steers have more myoglobin than grain-finished ones? Grass has more iron than grain; more iron in the meat=metallic taste? This would depend on whether they give supplemental iron while the animals are at the feedlot.
Either way, I like the taste of grass fed beef more than the usual kind. I wonder if it’s because I eat steak so rarely that I never got used to normally raised beef.
I nominate kale. There is no good reason to eat kale, yet it appears everywhere on menus now.
Use spinach or chard, it will taste better, you’ll get just as many nutrients, and you won’t have to chew for half an hour.
Last week I had an amazing soup with country ham, white beans, and roasted root vegetables. It would have been excellent just with those ingredients, even better with chard, but they added kale and it was like adding strips of newspaper to my soup. Actually worse, the newspaper probably would have softened eventually.
Wait, what? I thought those things were actually made with some kind of separate melted chocolate or some other similar separate stuff in the middle; what I’ve eaten of it in the past certainly doesn’t have the look, consistency, or taste of raw cake batter. If it’s really just raw in the middle, wouldn’t that be illegal in some places?
Actually, this is a symptom of a completely different problem in American desserts: the overuse of frosting (and by extension, other sweeteners, everywhere). One of the best thing about desserts in Japan when I visited were the reasonable portions and the distinct lack of layers upon layers upon layers of frosting. It really made me sit up and take notice when I came back home.
Your (and Adam Corolla and everyone else) thinking that having a cupcake with six inches of frosting on top is normal is the actual problem that needs to be corrected.
That’s a good question. I’m not much of a steak eater, either. I certainly prefer dry-aged steaks, and prime cuts (except for filet, where I think prime is a waste of money and choice is just as good). But I just haven’t gotten used to the grass-fed flavor. I won’t refuse a grass-fed steak–I just don’t seek them out and it’s not a selling point for me, personally. It’s odd, because in chicken and eggs, I definitely prefer the non-grain (or not 100% grain) fed flavor, and same with pork.
I never said, “As a matter of linguistic fact, ‘quality’ has never been used as an adjective.” What I did intimate—correctly, I add—is that it remains a garish stylistic error.
If that’s all that’s standing in the way between you and a cupcake, you can just rip off the stalk and put it on top to sandwich the icing. A bit messy if the cake is crumbly but it’ll keep your nose dry.
First of all, I doubt very seriously that pasta and fresh fish were part of the average American’s diet in 1924. Enriched bread wasn’t, neither was yogurt.
From what I can tell, iodine is present in modern-day feed products, which is why it is found in our milk.
That’s not quite fair. The word itself dates back to sometime around the end of the 19th century to distinguish innovative craftsman-style bartenders who developed their own unique drinks from the generic shot of whiskey/mug of beer types.
And it still holds true in that capacity, although a lot of places are calling their generic bartenders “mixologists” when they really are beer and shot slingers, not people developing new and unusual drinks.
In other words, there’s a world of difference between a Dale DeGroff, Tony Abou-Ganim or Jerry Thomas, and the guy who serves mugs of Bud Light and frozen margaritas at your local Tex-Mex joint.
Another way to look at it is that mixologists are architects, while your vast run of bartenders are like construction workers.