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> The majority of Americans get their bread from the grocery store, and by the time they eat it it’s probably several days if not weeks old. Every grocery store near me has giant signs advertising fresh baked bread. Buying bread in plastic bags isn't necessary. Heck when I was a poor college student I'd buy fresh baked 6 inch sandwich rolls, IIRC they were 6 for $2 or $3.
Is it bake-off or real bread baked at the store?
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US Milk also tends to be rather old by the time it reaches consumers, with ~2 weeks being surprisingly common. That has several implications which alter it’s taste. Of course this varies a lot based on the store and product.
Milk in the US is only a couple days old by the time it's in the grocery store. Unless most people in Europe are buying direct from the dairies, I can't imagine it's appreciably faster. Even then, I grew up having milk delivered direct from the dairy and definitely don't notice any difference between what I grew up with and what I typically buy in the grocery store. I would guess most of the flavor difference comes f…
Just remember they moved to Ultra High Pasteurization because 2 weeks was simply not long enough.
Because life is short.
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Having to go to speciality bakeries to get good bread is a different thing than just having it available in every corner market and whatever the bodega equivalent is.
But you don't have to go to a specialty bakery to get good fresh bread. I can get Acme Bread at nearly any grocery store in the San Francisco Bay Area -- and lest someone (fairly) say, "Yes, but that's the Bay Area," anyone who grew up in the southern US probably knows Publix, the biggest grocery store in that region, is justifiably famous for their in-store baked breads. I think there's sometimes a tendency among Eu…
Having the good stuff suffusing your daily life rather than being a specific thing you need to go get makes a difference in your relationship to the food. It’s just easier. It’s not a decision you make, it becomes a default thing you get.
Certainly a more enjoyable and healthier way to have a utilitarian meal than Soylent, which is honestly just degrading.
Former Norway resident here, 3yrs. Their lunch traditions are definitely basic, as they were not a wealthy country for hundreds of years before striking oil in the 60s. The point to remember is that while the fare is basic, the quality is typically very good. Their cheese is extra creamy and nutritious, as is the bread. The same goes for the milk. Many Europeans won’t drink the milk here in the States because the qua…
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Is it bake-off or real bread baked at the store?
While I'm sure that depends on the store, many supermarkets I'm aware of -- including Safeway out here in Silicon Valley and Publix in Florida, where I grew up -- have in-store bakeries.
So, yes, in spite of the typical HN US-bashing, fresh bread is available in America.
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Best not to conflate all bread in America with Wonder Bread. We have bakeries that actually choose to make a quality product, and it's available in (edit: grocery stores in) most cities. Many Americans simply choose to optimize for cost. The bread in Copenhagen was fantastic, though.
Having to go to speciality bakeries to get good bread is a different thing than just having it available in every corner market and whatever the bodega equivalent is.
The old school sliced white loaf in a bag that was very popular in the 1960s has been in decline for at least a few decades. I rarely see it anymore.
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Milk in the US is only a couple days old by the time it's in the grocery store. Unless most people in Europe are buying direct from the dairies, I can't imagine it's appreciably faster. Even then, I grew up having milk delivered direct from the dairy and definitely don't notice any difference between what I grew up with and what I typically buy in the grocery store. I would guess most of the flavor difference comes f…
That really depends on the supply chain, but many stores do occasionally need to throw out old milk so you really need to consider how long the sell by date gives them to work with. Then add 2 days before pasteurization though this can legally be up to 5 days or in theory as little as 24 hours. Just remember they moved to Ultra High Pasteurization because 2 weeks was simply not long enough.
What is concerning is the high fructose corn syrup, kelp & skim milk blend that Darigold, Kroger and other US milk producers are advertising as Fat Free Half n Half: https://www.fredmeyer.com/search?query=fat%20free%20half&sea...