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The Dorito Effect

nytimes.com

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Re: The Dorito Effect

#31

Post by mcculley »

JoeAltmaier wrote: post #30
rectangletangle wrote: post #11

Earlier quoted context omitted.

Happens in the US too, for the same reasons. Our export avocados tend to be larger an nicer looking than the domestically circulated equivalents. However, they both taste the same.

That explains it! I lived in California, where all the grocery-store avocadoes were marked 'Florida'. And California is a major avocado-growing region! I suppose all their best ones ended up in Florida.

The same happens here in Florida with orange juice. Every grocery store carries many varieties of "California orange juice". Which seems silly, given that we have great oranges right here.

Re: The Dorito Effect

#32

Post by vsync »

speeder wrote: post #19
Frozenlock wrote: post #15

Earlier quoted context omitted.

Very nice video. It explains a lot about the low-carb (high protein) diet. Thank you for sharing it.

I always ate food in not much large amounts, but one thing that impressed me is that when I switched my diet (when I could afford it...) to salad + cheese and meat, the amount of food I ate dropped a lot, even in unrelated meals. It was great to go to a restaurant, eat a third of what other people were eating (it was a weight-based restaurant, so I could see that I ate a third of what other people ate, in weight of t…

Soylent has proven to be exceptionally filling for me, more so than any other food. It actually gets rid of that ever-present background hunger for up to half a day.

I've lost a ton of weight on it, enough that I've gone down 3+ inches in pant size in a few months. Of course, being in a stressful situation such that I lost interest in eating, then getting out of said stressful situation so I didn't have as much of an urge to binge and stretch my normal appetite again, probably helped.

Re: The Dorito Effect

#33

Post by rectangletangle »

JoeAltmaier wrote: post #30
rectangletangle wrote: post #11

Earlier quoted context omitted.

Happens in the US too, for the same reasons. Our export avocados tend to be larger an nicer looking than the domestically circulated equivalents. However, they both taste the same.

That explains it! I lived in California, where all the grocery-store avocadoes were marked 'Florida'. And California is a major avocado-growing region! I suppose all their best ones ended up in Florida.

Most definitely is, our farm is California too. If you wan't the best quality avocados go to a farmers market (esp around August).

Re: The Dorito Effect

#34

Post by shanemhansen »

daurnimator wrote: post #22
pmorici wrote: post #18

Earlier quoted context omitted.

It's not straight forward that people will like traditionally produced food products better. In the case of beef for example most people prefer the taste of corn fed beef to grass fed even though corn is horrible for cows and grass is their natural food.

Hmmm, really? When I moved to the US, I was put off by the taste of beef; I found that corn fed just didn't taste as good. I'm curious if you just prefer what you were brought up on?

I was brought up on corn fed beef. I recently switched to grass fed beef after learning more about the effects of a corn diet on my health and cow health.

The truth is that I find grass fed beef very dry. Presumably because of the lack of saturated fats. It just doesn't taste the way my brain thinks a hamburger or taco meat should taste.

Re: The Dorito Effect

#35

Post by shanemhansen »

hueving wrote: post #17
Retric wrote: post #7

Earlier quoted context omitted.

Free range chickens for example seem to taste much better, but I don't see you could have a pure flavor badge. However, you could probably just create a new flavor(s) and only apply it to nutritious foods.

I'm guessing the difference you think you taste is mostly psychological. Free range only means that the chickens had access to the outside. That means they could still be raised in a warehouse that just has one small door that leads to a tiny outside area.

The free range certification doesn't mean much. But I the difference between a corn diet and the natural meat diet of chickens causes a flavor difference in my opinion.

Re: The Dorito Effect

#36

Post by ma2rten »

mcculley wrote: post #31
JoeAltmaier wrote: post #30

Earlier quoted context omitted.

That explains it! I lived in California, where all the grocery-store avocadoes were marked 'Florida'. And California is a major avocado-growing region! I suppose all their best ones ended up in Florida.

The same happens here in Florida with orange juice. Every grocery store carries many varieties of "California orange juice". Which seems silly, given that we have great oranges right here.

Same in California: I only see Florida orange juice in the supermarket.

Re: The Dorito Effect

#38

Post by caf »

nostromo wrote: post #14
luso_brazilian wrote: post #12

Earlier quoted context omitted.

The tragedy is that when those exports arrive on their destination (take mangos arriving in Portugal, for instance), due to necessity to prevent the fruit to get ripe in transit they alter it somehow and not for the best. I'm used to the taste of fresh picked mango (and guava, banana and other tropical fruits) and it is a world of difference from the fruits that we get in the supermarket. They all taste like they wer…

Even much of the domestic food you eat in the US is quite old. The average supermarket apple in the US is over a year old.[1] According to Martin Lindstrom in "Brandwashed" it's an average of 14 months old. Food preservation is great and allows us to eat domestic apples year-round, but taste and texture suffers immensely. 1: http://www.today.com/food/apple-you-just-bought-might-be-yea...

It's hard to see how it could be economically efficient to have a year's worth of apples in the producer's inventory. Surely they should be trying to keep the capital tied up in inventory as low as possible?

Re: The Dorito Effect

#39

Post by bane »

rayiner wrote: post #25
bane wrote: post #21

Earlier quoted context omitted.

Curiously, in the U.S., chickens are bread for breast meat. Growing up here, I never really got a taste for dark meat until I was in my 20s. My grandmother always preferred it. My wife, from South Korea, also grew up with non-U.S. chickens and also likes dark meat. She'll pretty much refuse to eat white meat unless there's no other option. Now that my tastes have grown and become more sophisticated, I have a strong p…

We get dark meat free range chicken thighs from a food delivery service in Baltimore. A bit expensive at $5 per pound, but unbeatably flavorful marinated in curry powder + brown sugar or garlic + red chili paste and grilled (with thai peanut sauce obviously). I don't even get the point of white meat chicken unless it's fried.

Costco sells huge packages of deboned chicken thighs cheap. I use them these days instead of breasts, pan fried in salted butter and rosemary. About $2.50-3.50/lb.

Probably not as good as your free range, but cheaper for a dinner party.

Re: The Dorito Effect

#40

Post by m_mueller »

comrade1 wrote: post #13

I had to spend a good amount of mental effort trying to explain to my German teacher, in German, why American pork tastes so bad (or, rather, has no flavor). When I said, 'Schwein, das andere weisse Fleisch, wie poulet' (I'm in Switzerland), she figured it out immediately and was as disturbed as anyone should be.

Wait, is pork really considered white meat in the US? I've never seen white pork, but then again I think I never consciously ate pork in the US - all I know is that ham is absolutely terrible for my taste - but I think I've never had good ham outside German/Italian/Spanish- speaking countries. I'm Swiss btw.
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