251–257 of 257 posts
Earlier quoted context omitted.
It's a shame that Cheddar doesn't have good protection. Real cheddar is full of flavour, slightly sour. Great stuff. But you can go to places like the US and cheddar is not cheddar and they should not be allowed to call that cheddar.
"West Country Cheddar" is protected. I doubt you can get that in the US very easily though.
Earlier quoted context omitted.
It's a shame that Cheddar doesn't have good protection. Real cheddar is full of flavour, slightly sour. Great stuff. But you can go to places like the US and cheddar is not cheddar and they should not be allowed to call that cheddar.
“Farmhouse cheddar” I believe is the protected term for cheese from Cheddar or nearby.
Earlier quoted context omitted.
It's a shame that Cheddar doesn't have good protection. Real cheddar is full of flavour, slightly sour. Great stuff. But you can go to places like the US and cheddar is not cheddar and they should not be allowed to call that cheddar.
Cheddar in most places outside the UK is "not cheddar". If I go to the supermarket here in Sweden and buy the first "cheddar" I see prominently displayed, I'm not getting cheddar from the UK.
Earlier quoted context omitted.
Cheddar in most places outside the UK is "not cheddar". If I go to the supermarket here in Sweden and buy the first "cheddar" I see prominently displayed, I'm not getting cheddar from the UK.
I agree, it's Red Leicester at best. Completely lacking in any depth or complexity of flavour.
Earlier quoted context omitted.
Do you happen to know what this variety is called?
I wish! in the book, the guy has created it and was giving samples to farmers. However, despite the vastly superior flavor, it wasn't quite as productive as the flavorless ones yet.
> “It turns out that a lot of the genes that coded for the flavor-producing compounds were on the same chromosomes as the genes for the yellow striped skin,” Traverso explains, “so as you favored the more consistently colored apples, you were essentially disfavoring the same genes that coded for great flavor. This is also why so many cultivars of tomato and cucumber taste like moist cardboard. Once you taste what the…
Nearly nobody under the age of 35 is aware that popcorn used to taste like corn. Not like modern ears of corn, which are bred mostly for sweetness; more like tortilla chips, whose corn is still (somehow) cultivated for corn flavor. Corny. [edit] … also I’m baffled by how, every time I “hold the tomatoes” on my burger or salad, someone will invariably say “don’t you like tomatoes?” and I have to go on this dumb rant a…
Why not just say "no, I don't like tomatoes" and save the effort? Nobody has to justify why they like or dislike the things that they do.
> “It turns out that a lot of the genes that coded for the flavor-producing compounds were on the same chromosomes as the genes for the yellow striped skin,” Traverso explains, “so as you favored the more consistently colored apples, you were essentially disfavoring the same genes that coded for great flavor. This is also why so many cultivars of tomato and cucumber taste like moist cardboard. Once you taste what the…