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Fleta Mcgurn posted:In before hakarl becomes the new hotness. Hakarl is one of the few things I have tried to eat that I was not actually capable of swallowing one bite of.
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Jan 13, 2017 15:30
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baw posted:The US has no such controls over process and labelling. Behold, American "cheddar"  American "Parmesan" 
SpaceGoatFarts has a new favorite as of 15:38 on Jan 13, 2017 |
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Jan 13, 2017 15:35
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baw posted:This is something I've really come to love about Europe; they have very strict controls not only with sanitation but also with process and ingredients. Like you can't just make a random cheese and call it grana, if you want to call it grana then it has to be made in a specific place, with a specific process. The US has no such controls over process and labelling. The US has numerous laws about packaging of food? Sorry about your wrong info.
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Jan 13, 2017 15:38
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SpaceGoatFarts posted:Behold, American "cheddar" First pic isn't labeled as cheddar cheese, second one I can't read the label.
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Jan 13, 2017 15:39
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Hey now salt flavored grease in a aerosol can isn't cheddar, it's cheddar flavored processed cheese food. I have no arguments on the floor sweepings. We call it shakey cheese at my house. Whiteyfats, it's literally labeled Parmesan cheese, no modifiers in small text. Edit: WF is right though, we have a ton and half of labeling and branding laws in the US. It's kinda weird to think otherwise. fizzymercury has a new favorite as of 15:44 on Jan 13, 2017 |
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Jan 13, 2017 15:41
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whiteyfats posted:First pic isn't labeled as cheddar cheese, second one I can't read the label.
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Jan 13, 2017 15:42
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SpaceGoatFarts posted:American "Parmesan"
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Jan 13, 2017 15:43
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My Lovely Horse posted:"100% grated parmesan cheese" Then it's required by law to be parmesan cheese, said quality of cheese notwithstanding.
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Jan 13, 2017 15:45
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Yeah, it's parmigiano reggiano and other brands of parmesan style cheese that has to be labeled and made specifically.
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Jan 13, 2017 15:47
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whiteyfats posted:First pic isn't labeled as cheddar cheese, second one I can't read the label. Hence why it's easier when names are protected. So when you buy Parmigiano-Reggiano you can be sure it's actual cheese. While the english translation name "Parmesan" can be used to sell salted milk proteins with puke flavoring according to the FDA. Heck apparently the FDA even allows restaurant to sell things which are not lobster under the lobster name.
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Jan 13, 2017 15:51
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fizzymercy posted:Hey now salt flavored grease in a aerosol can isn't cheddar, it's cheddar flavored processed cheese food. the label say it's easy cheese cheddar it's neither cheese nor cheddar cheese kind of misleading if you ask me
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Jan 13, 2017 15:53
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Look right under where it says cheddar, friend. Also it's in an aerosol can! Come on man, you're tilting at windmills. I don't disagree that we could try harder, but that's a bad example. Wax block in a bag:  There's a good example of "cheddar cheese". Tastes of nothing but melts poorly too. If we had tighter control of what was labled cheddar, no child would have to have this plastic on their casseroles! fizzymercury has a new favorite as of 15:58 on Jan 13, 2017 |
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Jan 13, 2017 15:55
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Yeah and this protein bar I'm eating says lemon delight and is neither lemon nor particularly delightful. I demand millions in payment for my suffering for this tragedy.
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Jan 13, 2017 15:55
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fizzymercy posted:Look right under where it says cheddar, friend. Also it's in an aerosol can! Come on man, you're tilting at windmills. I don't disagree that we could try harder, but that's a bad example. It's still anti food porn though
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Jan 13, 2017 15:56
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The white cheddar flavor comes close to real food porn though.
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Jan 13, 2017 16:00
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whiteyfats posted:The US has numerous laws about packaging of food? Sorry about your wrong info. Yes, but not product names. You can make a random cheese and call it mozzarella, or parmesan, or cheddar without legal consequences baw has a new favorite as of 16:03 on Jan 13, 2017 |
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Jan 13, 2017 16:00
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fizzymercy posted:There's a good example of "cheddar cheese". Tastes of nothing but melts poorly too. If we had tighter control of what was labled cheddar, no child would have to have this plastic on their casseroles! Actually there are FDA rules to call a product "cheddar cheese" or even "processed cheese". Kraft singles don't even qualify for the "processed cheese" labeling lol. They call them "prepared cheese product" because it's a grey area Anyway Kraft is an evil company trying to feed people with vegetable oil calling it "cheese"
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Jan 13, 2017 16:04
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Okay I think we're arguing different points, so I agree with you or something. Eat better cheese, and read the whole label!
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Jan 13, 2017 16:05
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SpaceGoatFarts posted:Actually there are FDA rules to call a product "cheddar cheese" or even "processed cheese". I did oversimplify in my post, this is a more thorough explanation quote:Gavin Lavi Sacks, a wine researcher at Cornell, contrasted the experience of wine growers in the United States and France: "In the US, the primary concerns [of regulators] are safety and tax revenue as opposed to quality. In the EU, you have sub-regions — Bordeaux, Burgundy — and they each have rules about actual production practices."
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Jan 13, 2017 16:06
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I imagine if going to the grocery store is a taxing ordeal seldom done then yeah, it is understandable a goon might be unsure if the 'cheddar' flavored foam is made of actual cheddar or something else.
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Jan 13, 2017 16:08
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The article also links to this slideshow thing about San Marzano tomatoes which is very enlightening.
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Jan 13, 2017 16:10
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baw posted:This is something I've really come to love about Europe; they have very strict controls not only with sanitation but also with process and ingredients. Like you can't just make a random cheese and call it grana, if you want to call it grana then it has to be made in a specific place, with a specific process. The US has no such controls over process and labelling. The US has less of these ticky tacky, must be made in a specific place, restrictions, but the US does have an entire system for registering trademarks that indicate that a product has been made in a specific place and/or with a specific process etc. As just one example, US Trademark Registration Number 0571798, for ROQUEFORT, is used to indicate that cheese "HAS BEEN MANUFACTURED FROM SHEEP'S MILK ONLY, AND HAS BEEN CURED IN THE NATURAL CAVES OF THE COMMUNITY OF ROQUEFORT, DEPARTMENT OF AVEYRON, FRANCE."
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Jan 13, 2017 16:09
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ulmont posted:The US has less of these ticky tacky, must be made in a specific place, restrictions, but the US does have an entire system for registering trademarks that indicate that a product has been made in a specific place and/or with a specific process etc. Yeah in reading further it seems like the biggest difference isn't just the existence of the laws, but rather how specific and numerous the labelling and naming standards are
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Jan 13, 2017 16:11
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Also, because this keeps coming up, American Cheese is a real thing that isn't Kraft singles, those are American style/flavoured. American cheese is a 2.5 to 1 to 1 ratio of Sharp Cheddar, Comte, and aged Gouda. It's combined via heat, white wine, sodium citrate, and some sort of binding agent, usually carrageenan gum.
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Jan 13, 2017 16:11
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That it ends up tasting like none of these is strange. Why waste a good comte tho
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Jan 13, 2017 16:30
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Pictured below, the AOC (appellation d'origine contrôlée) cheese Le Petit Poilu, must be produced less than 20km away from the town of Haironville, using exclusively cat milk and the finest hair from a cistercian nun's mane Rigged Death Trap posted:Why waste a good comte tho this is really strange since Gouda and Cheddar aren't protected origins but Comté is. And somehow I really doubt they import tons of Comté from France to put in their American cheese SpaceGoatFarts has a new favorite as of 16:39 on Jan 13, 2017 |
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Jan 13, 2017 16:36
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Yawgmoth posted:Salted wood shavings, my favorite! Argh, one of my least favorite urban legends and a huge pet peeve The ingredient isn't "wood shavings;" it's called cellulose, it is food grade, and it is only added in very small amounts to keep the cheese from clumping in the container. People act like everyone is just sweeping up carpenters' floors and packaging it for resale because someone caught one tiny manufacturer bulking up the inventory with it for a short time years ago. Your Kraft Parmesan is actually cheese, guys and gals.
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Jan 13, 2017 16:59
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At a certain quality I'd rather have salted acidifed wood shavings than the cheese jerky that is a base for shakey cheese. European appellation laws are mostly graft by large consortiums with aristo backgrounds or straight up big businesses throwing political weight to maximize their profits on their otherwise average cheese/wine/oil and the small artisans manage to take advantage of me-toos that the big businesses would have a PR nightmare if they tried sweeping them under the rug.
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Jan 13, 2017 17:34
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SpaceGoatFarts posted:Pictured below, the AOC (appellation d'origine contrôlée) cheese Le Petit Poilu, must be produced less than 20km away from the town of Haironville, using exclusively cat milk and the finest hair from a cistercian nun's mane If this is actually true and you're not just making poo poo up, this is a war crime.
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Jan 13, 2017 17:42
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GOTTA STAY FAI posted:Argh, one of my least favorite urban legends and a huge pet peeve It's me, I'm the fake news destroying this country.
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Jan 13, 2017 17:48
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Mymla posted:If this is actually true and you're not just making poo poo up, this is a war crime. Its worse. Its modern art.
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Jan 13, 2017 18:40
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Mymla posted:https://twitter.com/ItsFoodPorn/status/819738061131091968 I am going to say AFP. Nice idea, looks like a terrible execution. The cookie dough looks like food poisoning waiting to happen, and I wasn't able to tell that was chocolate without someone telling me.
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Jan 13, 2017 19:02
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Hair On Ville
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Jan 13, 2017 19:03
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Samizdata posted:I am going to say AFP. Nice idea, looks like a terrible execution. The cookie dough looks like food poisoning waiting to happen, and I wasn't able to tell that was chocolate without someone telling me. It just looks so sweet and gritty to me, with a lapful of lame and badly tempered chocolate. edit for goony inability to get a joke. Have a "lasagna": 
fizzymercury has a new favorite as of 19:22 on Jan 13, 2017 |
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Jan 13, 2017 19:17
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GOTTA STAY FAI posted:Argh, one of my least favorite urban legends and a huge pet peeve fizzymercy posted:Look right under where it says cheddar, friend. Also it's in an aerosol can! Come on man, you're tilting at windmills. I don't disagree that we could try harder, but that's a bad example. America has a deep appetite for the cheapest food possible, so we get a lot of bland-but-a-lot-cheaper-than-they-would-be-otherwise products. The better stuff still exists, it's just that most people are too cheap to buy it(and then complain that the cheap poo poo is low-quality). E: Content.  Taco bell lasagna, mmm. Haifisch has a new favorite as of 21:30 on Jan 13, 2017 |
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Jan 13, 2017 21:22
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https://twitter.com/ItsFoodPorn/status/820022886949916672 What
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Jan 13, 2017 22:53
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Mymla posted:What As it's lipstick I'd wager it's just nutella colored, if it was lip balm I'd imagine it'd be nutella scented/flavored. Still, why.
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Jan 13, 2017 23:25
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Haifisch posted:Also you (hopefully) eat cellulose regularly: It's dietary fiber. It's part of plant cell walls. Eat your vegetables, goons. Thanks for proving my point? Oh my goodness.
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Jan 13, 2017 23:55
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I always wanted to look like I just smeared poo poo all over my mouth.
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Jan 14, 2017 00:12
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Nuevo posted:As it's lipstick I'd wager it's just nutella colored, if it was lip balm I'd imagine it'd be nutella scented/flavored. It's like a weird slightly less child-oriented version of those flavored chapsticks they used to sell at Claire's
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Jan 14, 2017 00:34
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