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The problem I have with this blog post is that the author is conflating two things. The author has a disability, and the author's disability means they struggl

The problem I have with this blog post is that the author is conflating two things. The author has a disability, and the author's disability means they struggle with fine tasks. Obviously absolutely nothing wrong with that part. The author then launches into a lengthly tirade about "food snobs", some of which is not really supported by facts. Not cool. Because the problem is that its hard fact that pre-ground spice looses its potency very quickly compared to its whole counterparts. And its a hard fact that you have to "do stuff" to garlic in order to put it in a jar or a tube in order to preserve it (you will have to suspend it in something, many processes will likely add salt to it, I suspect quite a few will add preservatives to it, others may even heat it in order to sterilise for long shelf life). e.g. quick internet search, example product "Gia Garlic Puree 90G", its ingredients ? Garlic (55% - Origin Italy/Spain), Sunflower Oil, Salt, Preservative (Potassium Metabisulphite) So, 55% of what is in the tube is garlic. The rest of it ? Salt, oil and preservatives. Calling people "food snobs" for pointing out hard facts is not cool. The fact that garlic in bulb form is different to tin/tube garlic is simply an inescapable fact. Different texture, different strength, different everything. It is quite clearly not "just pre-chopped garlic". In the end, IMHO the author should have focused more on the quality of life aspect and less on the ranting. I have a lot of respect for the author in finding ways to adapt in order to maintain their quality of life and their love for cooking. I think that would have made for a far more interesting blog post than an unsubstantiated rant about "food snobs". P.S. I'm not saying "food snobs" don't exist, they certainly do. But the author picked the wrong example here !

tallanvor 4y ago
The author didn't pick the wrong example here. Pre-minced garlic is good enough for most people. The oil is a neutral flavor, and the small amount of salt isn't going to affect the taste at the end. --Once it's been cooked, the difference is indistinguishable to all but a few super tasters. Most home cooks don't want to grind all their spices fresh, and even most professionals probably don't, for example try to grind their own cinnamon. The pre-ground stuff is good enough, especially if you pay attention to use-by dates (which are still going to be pretty conservative). It absolutely is food snobbery to suggest that if you use pre-minced garlic or pre-ground spices that you aren't a real cook, or that you should just leave the ingredients out if you can't use fresh versions for whatever reason (health, time, or even just laziness).
- klodolph 4y ago
  > Once it's been cooked, the difference is indistinguishable to all but a few super tasters. I don't think that's correct. My own experience is that pre-minced garlic tastes very different from garlic that you mince yourself. It takes a long time to get a sense of how different versions of ingredients differ, and what the impact is of using prepared foods. Dried basil is radically different from fresh basil, and both options are good. Frozen peas are as good as fresh peas in nearly every dish. Fresh pasta is usually no better than dried pasta. Frozen concentrated orange juice tastes radically different from fresh orange juice, but both options are good. Pre-minced garlic in a jar is just too different. I don't think I'm any kind of "super taster". Garlic is one of those foods can give you radically different flavors with different preparations. It's because as soon as you cut or crush the garlic, it starts a reaction between two chemicals called alliin and allinase, producing allicin. The allicin can then participate in further chemical reactions. In the jar, the chemical reactions have a long time to progress.
rglullis 4y ago
Yes, this is nothing but a wasted opportunity. Instead of showing a story of overcoming challenges, it tries to make the case that everyone should stop pursuing excellence just because it is unattainable to some unfortunate minority facing some kind of handicap. It is basically saying "because I care about this and I can not be as good as others, everyone else should be brought down to my level." It glorifies complacency and appeasement to the lowest-common denominator. You see this type of mentality applied to everything. Every moral failing should be normalized "because no one is perfect". Any one that tries to defy the odds is privileged and selfish. It seems like no more articles can be written today to inspire people. It's like every media channel wants to you believe "See, things look shit now, but you should be content that you are not as bad as this poor soul."

tallanvor 4y ago

The author didn't pick the wrong example here. Pre-minced garlic is good enough for most people. The oil is a neutral flavor, and the small amount of salt isn't going to affect the taste at the end. --Once it's been cooked, the difference is indistinguishable to all but a few super tasters. Most home cooks don't want to grind all their spices fresh, and even most professionals probably don't, for example try to grind their own cinnamon. The pre-ground stuff is good enough, especially if you pay attention to use-by dates (which are still going to be pretty conservative). It absolutely is food snobbery to suggest that if you use pre-minced garlic or pre-ground spices that you aren't a real cook, or that you should just leave the ingredients out if you can't use fresh versions for whatever reason (health, time, or even just laziness).

klodolph 4y ago
> Once it's been cooked, the difference is indistinguishable to all but a few super tasters. I don't think that's correct. My own experience is that pre-minced garlic tastes very different from garlic that you mince yourself. It takes a long time to get a sense of how different versions of ingredients differ, and what the impact is of using prepared foods. Dried basil is radically different from fresh basil, and both options are good. Frozen peas are as good as fresh peas in nearly every dish. Fresh pasta is usually no better than dried pasta. Frozen concentrated orange juice tastes radically different from fresh orange juice, but both options are good. Pre-minced garlic in a jar is just too different. I don't think I'm any kind of "super taster". Garlic is one of those foods can give you radically different flavors with different preparations. It's because as soon as you cut or crush the garlic, it starts a reaction between two chemicals called alliin and allinase, producing allicin. The allicin can then participate in further chemical reactions. In the jar, the chemical reactions have a long time to progress.

rglullis 4y ago

Yes, this is nothing but a wasted opportunity. Instead of showing a story of overcoming challenges, it tries to make the case that everyone should stop pursuing excellence just because it is unattainable to some unfortunate minority facing some kind of handicap. It is basically saying "because I care about this and I can not be as good as others, everyone else should be brought down to my level." It glorifies complacency and appeasement to the lowest-common denominator. You see this type of mentality applied to everything. Every moral failing should be normalized "because no one is perfect". Any one that tries to defy the odds is privileged and selfish. It seems like no more articles can be written today to inspire people. It's like every media channel wants to you believe "See, things look shit now, but you should be content that you are not as bad as this poor soul."