3 ms·
Most of it is acide orange fruity sugar concentrate diluted in water though. The vast majority is 100% orange juice, either not from concentrate, or re-hydrate
by endorphone 8y ago
Most of it is acide orange fruity sugar concentrate diluted in water though.
The vast majority is 100% orange juice, either not from concentrate, or re-hydrated (sometimes claimed to be "artificial" because they also add orange juice zest or oils).
To go back to my original, I can find traditional balsamic in multiple major grocery stores in my city. It's very expensive for a usually tiny bottle, but if you want it it isn't terribly hard to find. You can buy it on Amazon any hour of the day. And if your standards aren't quite so high, balsamic vinegar of modena, usually with just two ingredients (grape must and white vinegar) can be found everywhere for little, tasting marginally different. Italy considers and regulates either of those as "real".
We see the same gatekeeping claims with parmigiano-reggiano: Someone avails themselves on the Kraft green "parmesan" and then tells everyone else about how they've never tasted the real thing, it's so exclusive, etc (but, of course, they have that one time). Never aware that the cheese aisle has big blocks of 100% real, certified, regulated, straight from the source Parmigiano-Reggiano. This same discussion is occurring regarding tomatoes, as if having eaten a ripe garden tomato is some exclusive experience (rather than completely banal and experienced by virtually everyone).
- sametmax 8y agoIt's not about exclusivity, it's about awareness. > This same discussion is occurring regarding tomatoes, as if having eaten a ripe garden tomato is some exclusive experience Well, I ate many ripe garden tomato, and not it's not some exclusive experience. They are still not as good as they should be. They are much better, but it's still a far cry from what everybody should be able to eat. My message is not "I'm great, I know tomatoes and you don't". My message is "it's fucked up, we managed to screw up the production of something amazing". We are trading quantity for quality, a little more every day, and now the standard people have is very low. And so they buy so-so things for a premium, and are happy with it, or chose to buy the junk food.
- OldFatCactus 8y agoWhat are you trying to say? That the current trendy breeds of tomatoes aren't real tomatoes? Heirloom tomato breeds are very much in vogue these days as far as I know
- defen 8y agoNot OP, and I'm slightly exaggerating for effect, but I would say that if a fresh ripe tomato is not the best tasting food you've ever eaten, then you haven't had a "real" tomato.
- OldFatCactus 8y agoI ate a whole tray of tomato sandwiches with vegannaise at my sister's wedding and I've been chasing that dragon ever since
- justtopost 8y agoWhat is the point of covering the taste of tomato with bread mayo, much less the dodgy vegan approximation? If you are going that far, crispy thick-cut bacon and fresh lettuce are required.
- OldFatCactus 8y agoIt's not something that can be explained to the uninitiated
- joecool1029 8y agoI grew up in NJ and grew many varieties over the years, some are crap and others are near the best tasting thing. Part of the problem is all the good varieties don't ship well so you mostly will not find them in grocery stores. The other issue is the genetics drift after some years. Our state university managed to release the heirloom varieties that the state was famous for.[1] My favorite were Ramapos. [1] https://breeding.rutgers.edu/tomatoes/ https://breeding.rutgers.edu/tomatoes/
- darkpuma 8y agoA tomato from your garden can only be as good as the cultivar. If you plant shitty tomatoes and grow them well, they'll still be shitty, albeit fresh, tomatoes.
- LoSboccacc 8y agotell that to my previous boss from chicago, his first italian tomato left him speechless and in amazement. and it wasn't even a biological garden tomato, it was straight off the shelf supermarket tomato. tastes varies so much by region that for some people the proper taste is alien. likewise the reverse apply, most italian burger joint serves dry, tasteless mincemeat on buns that couldn't hold a candle to even the basic chains in Ireland, let alone the usa (good ole ricks' how I miss thee) it's not gatekeeping, it's facing the reality of local produce, local expertise and local competition in mainstream foods as opposed to specialties.