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Random Food Questions Thread - Page 518

post #7756 of 7765
Quote:
Originally Posted by Dragon View Post

For eggs, chicken and other meats I think the labels such as "cage free" "free range" "organic" etc. are pretty much meaningless and has nothing to do with quality.
not meaningless, but only coincidentally related to quality, if ever. they're for people who are concerned about how their food is raised.
post #7757 of 7765
How can I begin to understand better whether or not what I ate was good? I.e. differentiate betwenen "I like what I ate" and "What I ate was good food".

Maybe some recommendations of books on gastronomy or similar resources?
post #7758 of 7765
Quote:
Originally Posted by ipractice View Post

How can I begin to understand better whether or not what I ate was good? I.e. differentiate betwenen "I like what I ate" and "What I ate was good food".

Maybe some recommendations of books on gastronomy or similar resources?
as in all things, taste is something you acquire only by experience, not by book study. eat, pay attention. that's basically it.
post #7759 of 7765

and would it be worth it to eat food you "know" is good but didn't actually enjoy? Just eat more and form your own opinions. Otherwise it becomes another postmodern mindgame.

post #7760 of 7765
Books help tho if you cook out of them
post #7761 of 7765
Quote:
Originally Posted by foodguy View Post

as in all things, taste is something you acquire only by experience, not by book study. eat, pay attention. that's basically it.

I've been practicing for 25 years believe it or not tongue.gif I can keep eating for another 50 years and try to pay attention or experience different foods, but it's hard to make any improvements if I don't know what I'm looking for.

Maybe I phrased my question poorly. I want to understand a little more what I can look for to help objectively explain why something I ate tasted good. That to me seems like gastronomy/food science stuff, and was wondering if there were any good introductory resources. Not to judge my entire meal experience for me (ie: this is defined as GOOD food, so I should enjoy it), but some baseline fundamentals to at least explain what's going on (its good, but I don't know why... here's how to help explain it).
post #7762 of 7765

do you cook? understanding the techniques and recipes help explain the final taste

post #7763 of 7765
Quote:
Originally Posted by ipractice View Post

I've been practicing for 25 years believe it or not tongue.gif I can keep eating for another 50 years and try to pay attention or experience different foods, but it's hard to make any improvements if I don't know what I'm looking for.

Maybe I phrased my question poorly. I want to understand a little more what I can look for to help objectively explain why something I ate tasted good. That to me seems like gastronomy/food science stuff, and was wondering if there were any good introductory resources. Not to judge my entire meal experience for me (ie: this is defined as GOOD food, so I should enjoy it), but some baseline fundamentals to at least explain what's going on (its good, but I don't know why... here's how to help explain it).

are you an engineer? not being snarky. it's just that you're asking for an objective basis to explain a subjective analysis. good food is an emotional response, totally irrational. you can look at books to direct you to places that others agree are good (much better than yelp, imho). you can look at blogs and pictures to get a better aesthetic appreciation of presentation (hell, just pay attention to what mgm is doing here).
beyond my simple recommendation earlier, i'd say try stepping outside your comfort zone occasionally, go to places people whose taste you respect like, see if you like it. if you don't try to understand why not. then go back again and see if your impression changes.
but there is no such thing as an objective consensus as to what is "good food". hell, i've been doing this for more than 30 years (off the lawn edina!), and there are places that lots of folks love that i just don't get. at t his point, that's fine with me.
post #7764 of 7765
So I've been reading John McPhee's "Oranges" and 1) wow what a book and 2) is there any place I can order heriloom varieties of produce online? I know I can get your regular Indian River citrus (which is sublime) and other pears and whatnot online, just thought there might be a way to get more harder-to-find type stuff somewhere.
post #7765 of 7765
Quote:
Originally Posted by edinatlanta View Post

So I've been reading John McPhee's "Oranges" and 1) wow what a book and 2) is there any place I can order heriloom varieties of produce online? I know I can get your regular Indian River citrus (which is sublime) and other pears and whatnot online, just thought there might be a way to get more harder-to-find type stuff somewhere.
in southern california we can still find washington navels at farmers markets. other than that, not sure.
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