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> If you're eating bacon and it tastes like bacon, it's cured. In Northern Ireland there's a producer (Finnebrogue) which sells nitrite-free bacon (no, it does

by lol768 6y ago

> If you're eating bacon and it tastes like bacon, it's cured. In Northern Ireland there's a producer (Finnebrogue) which sells nitrite-free bacon (no, it doesn't contain celery - "adding nitrites from vegetable extracts for a technological function and/or as a preservative, is banned by the European Union") . It's pretty decent, tastes like bacon. > The range replaces the nitrites commonly used to cure bacon and give them their recognisable colour with a Mediterranean fruit and spice extract it claims matches the shelf life of traditionally produced bacon and ham. They seem to be mostly useless at preventing Botlusim anyway: https://www.theguardian.com/food/2019/mar/23/nitrites-ham-bacon-cancer-risk-additives-meat-industry-confidential--report https://www.theguardian.com/food/2019/mar/23/nitrites-ham-ba...

YeGoblynQueenne 6y ago
>> It's pretty decent, tastes like bacon. What I've found is that peoples' tastes develop according to what we usually eat, so "tastes like bacon" is different if you're used to eating meats cured with nitrites, than what it would be if you didn't. I've said this story before on HN: in Greece, where I'm currently at, about 80% of the milk in supermarket refrigerated isles is UHT (Ultra Heat Treated). UHT milk doesn't need to be stored in a refrigerator, in fact that's the whole point. But, I guess, they [1] put it there so people will buy it thinking it's "fresh" (i.e. low-heat pasteurised and about a week old). The fact that so much of the milk sold in supermarkets is UHT -and so little is "fresh"- tells me that it basically works and people buy it. The interesting thing is that, if you ask Greeks whether they prefer "fresh" milk or UHT milk, the chances are they'll tell you they prefer "fresh" milk. There was a study at some point -sorry that I don't have a reference- that said I think that consumers around the EU, including Greeks, prefer "fresh" milk. Conclusion: at least Greeks drink UHT milk and have no idea it's UHT. ... even though it tastes distinctly unlike fresh milk. They're probably used to the taste and think that's what fresh milk tastes like. And don't let me get started on how most "fresh" milk doesn't taste of anything... ____________ [1] "They" is the dairy industry that ask for it - and the supermarkets that don't care and comply.

by lol768 6y ago

YeGoblynQueenne 6y ago

>> It's pretty decent, tastes like bacon. What I've found is that peoples' tastes develop according to what we usually eat, so "tastes like bacon" is different if you're used to eating meats cured with nitrites, than what it would be if you didn't. I've said this story before on HN: in Greece, where I'm currently at, about 80% of the milk in supermarket refrigerated isles is UHT (Ultra Heat Treated). UHT milk doesn't need to be stored in a refrigerator, in fact that's the whole point. But, I guess, they [1] put it there so people will buy it thinking it's "fresh" (i.e. low-heat pasteurised and about a week old). The fact that so much of the milk sold in supermarkets is UHT -and so little is "fresh"- tells me that it basically works and people buy it. The interesting thing is that, if you ask Greeks whether they prefer "fresh" milk or UHT milk, the chances are they'll tell you they prefer "fresh" milk. There was a study at some point -sorry that I don't have a reference- that said I think that consumers around the EU, including Greeks, prefer "fresh" milk. Conclusion: at least Greeks drink UHT milk and have no idea it's UHT. ... even though it tastes distinctly unlike fresh milk. They're probably used to the taste and think that's what fresh milk tastes like. And don't let me get started on how most "fresh" milk doesn't taste of anything... ____________ [1] "They" is the dairy industry that ask for it - and the supermarkets that don't care and comply.