221–230 of 250 posts
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I think they're referencing this, which does sound like sweetened water >I switched to water (or tea if I want caffeine) with diet sweetener in packets
And I don't sweeten just water, but I do sweeten my tea!
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> The only reason people are afraid of seaweed extract (MSG) is because some racists person made up "Chinese Food Syndrome". Not exactly. I agree the term is racist, and that racist sentiment may way spur disinformation on MSG. But the fear actually began in 1968, during the beginnings of the modern 'health food' movement, with a letter written in the New England Journal of Medicine by a man named Robert Ho Man Kwok…
Well, most Chinese restaurants usually dump MSG into their cooking. Back before Panda Express stopped claiming they used it, they would dump more than one teaspoons of it for a single entree on the fly. MSG should be used as sparingly as possible (a pinch or less) and there are many kinds for specific ingredients, such as the original one made by Ajinomoto and more specialized ones for meats or vegetables only.
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Carlsberg Sverige and Ringnes AS (also Carlsberg), I'm guessing it's made locally. Haven't notice anything with the Swedish Pepsi max and I'm drinking _a lot_ of it. Didn't get the flu yet so my taste buds should be good! Coke zero got a lot better after the new recipe if you ask me but still a Pepsi guy :)
I drank a lot of Pepsi Max since 2006 to sometime just before the pandemic when I started feeling the difference. Recently I have only tried the ones from Norway since the border has been closed for so long && local shops have reduced prices to Swedish levels for now, but the Pepsi Max I get here all tastes stale now across all shops and all bottle sizes I have tested.
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I drank a lot of Pepsi Max since 2006 to sometime just before the pandemic when I started feeling the difference. Recently I have only tried the ones from Norway since the border has been closed for so long && local shops have reduced prices to Swedish levels for now, but the Pepsi Max I get here all tastes stale now across all shops and all bottle sizes I have tested.
I don't know, maybe I got used to it real quick. When the new (and better :P) coke zero came out people didn't shut up about it, so would be strange if they changed pepsi and almost nobody noticed. But I did have that happen with beer though, a beer I liked started tasting real bad, then I had it for the first time in 10 years or more last summer and it was good again. Think tastebuds works in mysterious ways and cha…
- sometimes a brewery changes the taster/mixer master
- other times I suspect they start cheaping on ingredients
- in one particular case I almost expect the brewery did it on purpose: A particular brewery here in Norway produced a very tasty low-alcoholic beer that was sold durt cheap in one particular chain 8f grocery stores. Then at some point around 2008-2009 that particular beer changed to taste like the smell of a fox farm (I grew up next to one so I know that smell). I checked back a number of times but the quality didn't recover until years later. One possible explanation would be that they had an extremely bad deal and was actively sabotaging this product to sell less of it at loss.
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Honestly, I made my own using this[0] setup and I've never been happier. I had Sodastream before and the cost of refills and inconvenience of restocking them meant that I didn't actually use it that much. I bought some fruit extracts on Amazon, put a few mL in a 2L of water, and have delicious seltzer water without vendor lock-in. Now we need to refill our 10lb tank every few months, unless there's some leak/gasket p…
How do you get the carbonation levels to an equivalent level of commercial equivalents? I have this same setup (used mostly for beer)- but when I tried to carbonate water, it was always a bit on the flat side.
We've also tried carbonating blueberries, which was really interesting. It didn't work great, but we noticed the fizziness and it'll probably be something I try again soon - perhaps using a chamber with a bigger opening than a 2L's.
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Well, most Chinese restaurants usually dump MSG into their cooking. Back before Panda Express stopped claiming they used it, they would dump more than one teaspoons of it for a single entree on the fly. MSG should be used as sparingly as possible (a pinch or less) and there are many kinds for specific ingredients, such as the original one made by Ajinomoto and more specialized ones for meats or vegetables only.
The safe dose of MSG is significantly higher than the safe dose of table salt so I wouldn't worry about eating too much.
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The real difference is Coca Cola made with real sugar than the more common HFCS.
Are you American ? In Europe, sugar is much more common than corn syrup. Germany and France are massive sugar beets producers. In any case, you might be right in this instance.
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Are you American ? In Europe, sugar is much more common than corn syrup. Germany and France are massive sugar beets producers. In any case, you might be right in this instance.
That is interesting; I didn't know European countries would prefer sugar over corn syrup. Do people there also have the opinion that real sugar is more subjectively superior in it's taste and aftertaste?
The quotas on isoglucose have been lifted a few years ago in the EU, so that might become more common. But I think it's really meant for export, especially considering sugar is meant lower in manufactured products anyway.
Stop drinking coke! It's not well for you. Especially when you get older. The problem lies within the phosphoric acid added in plenty amounts. It's not exactly only coca cola's problem, but it adds up. Phosphorus is been added everywhere - from Sausages (e.g. the one in hot dogs. Or, The one's intended to be grilled like the GERMAN SAUSAGE) to muffins. I think, it's called sometimes backing soda - the powder you add…
It's very acidic and bad for your teeth at least. > backing soda - the powder you add to make cakes or croissants fluffy Baking. And there is none of this in croissants, it's mostly regular butter and flour. Baking soda is usually just sodium bicarbonate (NaHCO3). No phosphorous at all. Unless you are talking about something else, but please source your claims before making them here. Being vague and not able to sour…
"A typical formulation (by weight) could call for 30% sodium bicarbonate, 5–12% monocalcium phosphate, and 21–26% sodium aluminium sulfate. Alternately, a commercial baking powder might use sodium acid pyrophosphate as one of the two acidic components instead of sodium aluminium sulfate. Another typical acid in such formulations is cream of tartar (KC4H5O6), a derivative of tartaric acid."
You're right if you have acidic ingredients, you can take bicarbonate only. If you don't, then you need an acidic agent which is a -Phosphate.
Croissant made by your french neighborhood may be are made of plane butter and flour.. but in an industrial and home production adding a little bit of backing powder make them more fluffy. There is no conspiracy to that... just a quick googling: https://www.todaysparent.com/recipe/picnic-recipes/quickie-c...
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
Makes 12 servings..
Stop drinking coke! It's not well for you. Especially when you get older. The problem lies within the phosphoric acid added in plenty amounts. It's not exactly only coca cola's problem, but it adds up. Phosphorus is been added everywhere - from Sausages (e.g. the one in hot dogs. Or, The one's intended to be grilled like the GERMAN SAUSAGE) to muffins. I think, it's called sometimes backing soda - the powder you add…
There is zero evidence for this. Put up some studies or shut up.
For the other one, the One gave Google and put just one link into the database: