81–90 of 264 posts
Earlier quoted context omitted.
> Why on Earth would they intentionally export only their garbage cheese? This usually happens when one population is discerning and the other is not.
I don't know what to make of that statement. It is arrogant, at least. Are you trashing just the 340 million people in the US with this comment, or everybody not-Swiss?
Earlier quoted context omitted.
I don't know what to make of that statement. It is arrogant, at least. Are you trashing just the 340 million people in the US with this comment, or everybody not-Swiss?
> It is arrogant, at least. Are you trashing just the 340 million people in the US with this comment, or everybody not-Swiss? You’re parsing discernment as a value judgement. Don’t do that. New York City has America’s best bagels. This is because OG bagels are best fresh, and making them fresh multiple times a day takes a lot of work. (They stale super fast because gluten is a bastard. Hence toasting.) To pay for tha…
Your whole comment below about "discernment" and seeking New York bagels out sounds like a personal preference (bred by familiarity), not actually finding the creme de la creme of bagels.
The same goes for Chicago/New York pizza. It's not special. It's just the pizza you metaphorically grew up with.
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> It is arrogant, at least. Are you trashing just the 340 million people in the US with this comment, or everybody not-Swiss? You’re parsing discernment as a value judgement. Don’t do that. New York City has America’s best bagels. This is because OG bagels are best fresh, and making them fresh multiple times a day takes a lot of work. (They stale super fast because gluten is a bastard. Hence toasting.) To pay for tha…
I'm not a fan of New York bagels. They're generally too doughy and "white bread" tasting for me. Plenty of places have excellent bagels that are pre-boiled with lye. The lye boiling process is not special. What is unique is the particular taste and texture, and it's just one kind of bagel that you can prefer or not prefer. Your whole comment below about "discernment" and seeking New York bagels out sounds like a pers…
It’s one element. The result, however, is highly perishable. You can make it last a full day in the counter, but that fucks with the texture.
> it's just one kind of bagel that you can prefer or not prefer
Sure. Same with various cheeses. Or beef.
Kobe beef is predominantly consumed in Japan. A bit makes it out. But you can generally serve someone who hasn’t spent a lot of time in Japan other wagyu and they’ll be happy. You won’t get away with that with a Kobe aficionado, and there are simply more of those in Japan for self-reïnforcing reasons. (I personally like a range of beef, and while Kobe is great, it’s not something I seek out.)
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I'm not a fan of New York bagels. They're generally too doughy and "white bread" tasting for me. Plenty of places have excellent bagels that are pre-boiled with lye. The lye boiling process is not special. What is unique is the particular taste and texture, and it's just one kind of bagel that you can prefer or not prefer. Your whole comment below about "discernment" and seeking New York bagels out sounds like a pers…
> The lye boiling process is not special It’s one element. The result, however, is highly perishable. You can make it last a full day in the counter, but that fucks with the texture. > it's just one kind of bagel that you can prefer or not prefer Sure. Same with various cheeses. Or beef. Kobe beef is predominantly consumed in Japan. A bit makes it out. But you can generally serve someone who hasn’t spent a lot of tim…
Earlier quoted context omitted.
I don't know what to make of that statement. It is arrogant, at least. Are you trashing just the 340 million people in the US with this comment, or everybody not-Swiss?
It's an observation, not a value judgement. Try finding a fresh loaf of bread in the average American suburb.
Earlier quoted context omitted.
> Why on Earth would they intentionally export only their garbage cheese? This usually happens when one population is discerning and the other is not.
I don't know what to make of that statement. It is arrogant, at least. Are you trashing just the 340 million people in the US with this comment, or everybody not-Swiss?
Earlier quoted context omitted.
> The lye boiling process is not special It’s one element. The result, however, is highly perishable. You can make it last a full day in the counter, but that fucks with the texture. > it's just one kind of bagel that you can prefer or not prefer Sure. Same with various cheeses. Or beef. Kobe beef is predominantly consumed in Japan. A bit makes it out. But you can generally serve someone who hasn’t spent a lot of tim…
Almost every city has several bakeries that make lye-boiled bagels and plenty of other things that are baked and stocked daily. Most bakers I know will donate their stock of all breads to a homeless shelter at the end of the day and start fresh on new bread in the morning. You don't need extremely high volume for that.
But not multiple times a day. A New York bagel noticeably stales after a couple hours.
Baguettes are the same, by the way. The little handies? If made plainly, correvtly, they change immeasurably once they cool.
When perishability is measured in tens of minutes’ intervals, your economics require a large city of aficionados. (Not applicable to cheese, obviously.)
> Properly formed eyes are a mark of quality. Except when I asked someone who makes cheese in Switzerland, they told me almost the opposite (and mostly that they export the junk cheese to the US and keep the good stuff). As an aside, what are the odds this article was written by AI? It has that feel (minus random bolding and bullet points).
Why on Earth would they intentionally export only their garbage cheese? Then the world will only know them for that. The holes in modern Emmental cheese are created intentionally. In Switzerland the additive used to create them is forbidden. [0] [0] https://en.wikipedia.org/wiki/Emmental_cheese#Natural_holes_...
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It's an observation, not a value judgement. Try finding a fresh loaf of bread in the average American suburb.
American suburbs tend to have excellent bread in middle class neighborhoods or higher. This isn't the 90s.
And even when buying natural bread without these added “benefits”, it often has high levels of sodium (up to like 200mg per slice).
Bread is one of the easiest, most plain things to make, yet finding high quality bread isn’t straightforward in the States. But I do really want to know which shops and which brand you get, I’d love to find good bread lol.
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American suburbs tend to have excellent bread in middle class neighborhoods or higher. This isn't the 90s.
Honest question.. where? Most bread seems to be high in additives and promoted as a “healthy food”, like additional vitamines etc. And even when buying natural bread without these added “benefits”, it often has high levels of sodium (up to like 200mg per slice). Bread is one of the easiest, most plain things to make, yet finding high quality bread isn’t straightforward in the States. But I do really want to know whic…
Wealthy communities. Upper-middle class, maybe.
That, or an immigrant bakery. (Mexican. Korean. Taiwanese. Japanese.)