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Old 01-25-2012, 10:14 PM   #751
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Originally Posted by the iron horse View Post
I just posted my thoughts on popcorn and why
it taste better popped in coconut oil.

I'm not the one stuck in time. (or an ideology)

I'm ready to read anything you have to say or link to post
on raw milk or high fructose corn syrup.

Please do.
I'm just trying to understand you, my friend. I find you are actually quite consistent in your posts and viewpoints, and that's the consistency that I've observed. Am I wrong? What's a "modern" thing that you feel is good? What is an "old-timey" thing that you think we're all better off without?

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What on earth is wrong with olive oil?
To be fair, I made that part up.

But, interestingly the point has yet to be "refudiated"
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Old 01-25-2012, 10:14 PM   #752
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Iron horse, that book didn't make any sense in response to how you quoted me.
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Old 01-25-2012, 10:15 PM   #753
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But, interestingly the point has yet to be "refudiated"
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Old 01-27-2012, 08:45 PM   #754
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Quote:
Originally Posted by maycocksean View Post
I'm just trying to understand you, my friend. I find you are actually quite consistent in your posts and viewpoints, and that's the consistency that I've observed. Am I wrong? What's a "modern" thing that you feel is good? What is an "old-timey" thing that you think we're all better off without?



To be fair, I made that part up.

But, interestingly the point has yet to be "refudiated"


What point do I need to address?

What did I miss?
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Old 01-27-2012, 09:32 PM   #755
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What point do I need to address?

What did I miss?
Oh, I was just being lazy and threw in "olive oil" as an example of a modern food trend that I would presume you would find "distasteful" (no pun intended).

I'm sure you have no problem with olive oil.
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Old 01-31-2012, 06:58 PM   #756
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RIP pink slime

McDonald's stops using 'pink slime' for burgers


NEW YORK (CNN) - McDonald's announced it will no longer use a food additive some call "pink slime" its burgers.

The filler is made from spare beef trimmings that are treated with ammonium hydroxide to kill any bacteria.

The material has come under fire in newspapers and in a major documentary, and celebrity chef Jamie Oliver campaigned hard against it on his TV show.

McDonald's says its decision was not based on any particular event.

The U.S. Department of Agriculture says the use of ammoniated beef trimmings is safe.

Two other major fast food chains have also reportedly stopped using it.
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Old 01-31-2012, 09:04 PM   #757
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I don't eat McDonald's burgers and am not quite sure what Jamie Oliver's, erm, beef with "pink slime" is, but if nothing else it'll make for a better-quality burger to eliminate fillers/extenders like that.



Change of topic here...what's the deal with the suddenly huge market for gluten-free stuff these days? I stopped by the grocery on my way home to pick up some rice flour for a Chinese dessert, and as I located the box I was noticing, Scheez, they've got a whole half-aisle of gluten-free pasta/crackers/bread/cookies/etc. here now. It can't be a 'low-carb' thing because none of this stuff's low in carbs, it's just made with starches other than wheat. And there can't be this many people with allergies or celiac disease! Why is this trendy?
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Old 01-31-2012, 09:16 PM   #758
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More New Yorkers are going gluten-free, even if they're not celiac or allergic to wheat - NYPOST.com
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Old 01-31-2012, 09:19 PM   #759
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I thought that you were a libertarian?

I'd think you'd support people having free choice to eat whatever they want. If gluten-free then so be it.
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Old 01-31-2012, 09:49 PM   #760
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Oh, I was just being lazy and threw in "olive oil" as an example
"olive oil" a dog-whistle and you're not fooling anyone.
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Old 01-31-2012, 11:02 PM   #761
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I had mononucleosis recently and was scared shitless by horror stories of people developing gluten allergies from it. Thankfully, six weeks of sobriety and no physical labor was all I needed.
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Old 01-31-2012, 11:39 PM   #762
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i don't know that i have an allergy, but i really don't seem to digest wheat too well. i feel better without it, or when the only wheat i consume is the less healthy white flour like in white bread or pasta. eating, say, wheat berries make me feel terrible.

some people think that wheat has been so genetically modified that our bodies can't process it like we did 50 years ago.
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Old 01-31-2012, 11:44 PM   #763
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Next thing you know you'll twist this into a "federal government forced this", right?
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Old 02-01-2012, 12:23 AM   #764
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Originally Posted by yolland View Post



Change of topic here...what's the deal with the suddenly huge market for gluten-free stuff these days? I stopped by the grocery on my way home to pick up some rice flour for a Chinese dessert, and as I located the box I was noticing, Scheez, they've got a whole half-aisle of gluten-free pasta/crackers/bread/cookies/etc. here now. It can't be a 'low-carb' thing because none of this stuff's low in carbs, it's just made with starches other than wheat. And there can't be this many people with allergies or celiac disease! Why is this trendy?
I've been wondering the same thing. I've been inclined to think the whole gluten-free trend is nonsense for the most part.

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Originally Posted by INDY500 View Post
"olive oil" a dog-whistle and you're not fooling anyone.
Good one.
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Old 02-01-2012, 02:19 PM   #765
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To be fair to iron horse, I think he may only have posted that link in response to me asking about gluten-free diets, not as part of some Food Police point.
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i don't know that i have an allergy, but i really don't seem to digest wheat too well. i feel better without it, or when the only wheat i consume is the less healthy white flour like in white bread or pasta. eating, say, wheat berries make me feel terrible.
That wouldn't be caused by gluten content, because the milling process doesn't affect it (gluten isn't in the bran or germ); if gluten were the problem you wouldn't be able to handle white flour, either. Lots of people find whole wheat berries bothersome to digest (and chew), which could be because of their very high fiber content. Also (armchair food historian moment here, sorry) I don't think it's the case that the whole wheatberry 'pilafs' you often see whole-foodsy recipes for nowadays are actually typical of how wheat was traditionally consumed anywhere. Flour's been the favored form everywhere wheat's grown for 10,000+ years now, and in the ancient Levant the second preference was bulgur, which is made by hulling, cracking and pre-steaming it before drying and storing for later cooking. I'm pretty sure just boiling the berries whole and eating them was never the norm anywhere, though most Mediterranean countries still have a couple special holiday dishes based on whole berries that were likely originally associated with harvest festivities.

Anyway, I don't actually care if someone wants to eat a gluten-free diet for whatever reason, of course; I'm just curious why it's become so popular that there's now a market for all these ready-made gluten-free baked goods. Wheat is so central a part of American cooking, so challenging to avoid altogether, that it seems strange to me that so many people (allergies/celiac excepted, obviously) would voluntarily forgo it over nothing more than a vague notion that "some people say it's healthier."
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