Not really. It’s a cyclical churn between the big three. When the public howls about salt, the shelves fill with products reduced in salt; the successful ones have more fat. When fat content is on every news program, there’s an explosion of low- and non-fat products that have jacked levels of salt and sugar. When sugary foods are up on the cross, we get products with reduced sugar and elevated fat.
Because people simply won’t eat most grocery-store foods unless they hit one or more of the “bliss points” of high salt, sugar, fat or a combination.
Hey you can have my KFC when you pry it from my greasy… woops!
And for the record I’ll go camping in the Klondike, eat salads, drink good whiskey and be mighty appreciative of the opportunity anytime with Mr. Geoff.
It seems like most people eat the same food they ate as a kid. I grew up eating pot roast, fried chicken, baked ham, and a variety of vegetables. Still love that food.
Love ranch dressing too. I want mayo on my burger.
Here in the Midwest they actually DO sell that sort of “hybrid sushi” at my local grocery store. With a sign on the counter proudly proclaiming “all our sushi full cooked!” I expect to see deep-fried maki any day now.
We raised our own turkeys for a few years - the taste and texture are quite different from storebought. If you just go with breast meat - on a store bought bird the meat is almost fluffy textured, on the ones we raised the meat was dense, solid and was almost as flavorful and moist as thigh meat. You can tell the difference between the eggs our birds lay and storebought eggs as well - the yolks are deep gold, solid and dense, the white is dense and doesn’t spread out like the whites of storebought eggs and there is a definite richness in taste. We don’t use medicated feeds, and the birds range our field and eat whatever doesn’t get away along with plenty of cracked corn and mixed grains.
My hot sauce collection seems to grow exponentially with age.