5 ms·
You have a whole strand of German and French cultural pessimism that foresaw the convergence of mass media to the current point to some degree. > Staying with
by plastic-enjoyer 4mo ago
You have a whole strand of German and French cultural pessimism that foresaw the convergence of mass media to the current point to some degree.
> Staying with the articles example, by adding artificial strawberries flavour to everything those that could have enjoyed the natural experience never get the opportunity to do so, preventing them from acquiring the taste.
I would go so far to say, that even if people tasted the real thing, they would prefer the artificial product. For example, we have Sauce Hollondaise in my country, and most people were probably raised on the convenience product. The original sauce is very cumbersome to make and almost no one makes it fresh. So, I've noticed that even if people taste the 'real' sauce, they prefer the convenience product.
- westmeal 4mo agoI don't know the real sauce is incredible compared to the fake stuff. It really is a massive hassle though :/
- plastic-enjoyer 4mo agoI know! But a lot of people prefer the fake stuff, because they were raised on it or harbor nostalgic feelings for it. For them, it's the real deal.
- eszed 4mo agoTry this: https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-r... I used to make it on the stovetop - even learned how to rescue it when it broke - but I don't anymore. You can decide whether using a hand blender counts as "real" or not, but the ingredients are the same, and I can't tell the difference, only the technique is arguably "cheating".
- gacgacgac 4mo agoI make eggs benedict probably once a month or two. It's really fairly simple with an immersion blender. Comes together in like a minute. Timing the poached eggs and the sandwich elements is a little tricky, but not materially more difficult than, eg, cinnamon rolls from scratch.
- devilbunny 4mo agoIf you’re making for family, poach the eggs in the shell with an immersion circulator as used for sous vide. The whites will not be quite as perfect, but the taste and texture are there, and you can store the cooked eggs (I forget the temp I used, but look around, there are examples) and the prepared hollandaise in a Ziploc at 130 F/55 C for quite a while.
- gacgacgac 4mo agoI strain off the loose white and poach, poached eggs can be made in advance and rewarmed too, but I prefer to do them while the sauce is coming together.
- Xmd5a 4mo ago> The original sauce is very cumbersome to make and almost no one makes it fresh. No it's not.
- BonerWiener 4mo agoNothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.
- Xmd5a 4mo agoCant / currently cooking creme diplomate.
- plastic-enjoyer 4mo agoYou are forgiven
- Xmd5a 4mo agoThank you father https://imgur.com/a/CKE0V37 https://imgur.com/a/CKE0V37 https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#YSmWfRsQ2PQPkehVE_gD0ZbPK1Ac_da-QeTK4IxePYw https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#... ## Final Structure **Sweet pastry** → **Almond cream** → **Homemade jostaberry jam** → **Small raspberries** → **Vanilla cream** → **Chantilly-lightened vanilla cream** → **Large fresh raspberries** → **Icing sugar** That's a 2.5kg raspberry pie. About 120€ in a bakery.
- devilbunny 4mo ago(Not the person you're replying to.) The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg. https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-r... The same basic technique can be used for mayonnaise and is even harder to screw up.
- Eddy_Viscosity2 4mo agoI was fully triggered by the hollandiase bit. This is something I look for constantly when I travel for real eggs Benny. It's never real, even at higher end hotels. They just use better quality fake stuff. And it's so good when it's real.
- wincy 4mo agoMy wife makes real Eggs Benedict for me once a year on my birthday. I went to a resort hotel and spit out their Eggs Benedict it tasted so bad compared to what I get at home. They comped my meal. I guess this explains why I’m constantly confused why Eggs Benedict doesn’t taste right. I’ve found one, maybe two restaurants with passable Eggs Benedict in my city.
- fireflash38 4mo agoMaple syrup is a big one. I can count on one hand the number of times I've been to even fancy breakfast restaurants and had real maple syrup. Cracker barrel used to, decades ago now. It's all garbage corn syrup now. I'd rather not have syrup at all than that cloying, thick, gross stuff.
- barbs 4mo agoHeh, I thought of maple syrup as well. And I'm ashamed to say I prefer the fake stuff! Although it's likely because it's what I had as a child, so there's a strong nostalgia factor.
- bethekidyouwant 4mo agoI refuse to believe this is true. t.Quebec
- nick__m 4mo agoWhat's the grade of the maple syrup you tried ? (the new grading system is stupid everything is grade A with a color name) In my opinion, The A golden is light and subtle, I don't know what it's for; it's the variety we sell in tourists, and to peoples that likes fancy bottles and higher prices! The A amber is great as a condiment in small quantities, for pancakes it's the best. The A dark is the best for cooking deserts. And the A very dark is my favorite for cooking meats like ham and ribs. So if you only tasted the A golden I can see why you would prefer the fake syrup if you were raised on that stuff. But I would be surprised if you prefer the fake stuff to the A dark.
- lo_zamoyski 4mo agoThis is where I would note that tastes can be deformed. It is possible, for various reasons, to acquire bad tastes (here, childhood nostalgia).
- mrguyorama 4mo ago>deformed Jeesus. Very silly elitism here. There's no such thing as an obvious "Perfect" taste. Everyone has different taste preferences. Some people legitimately prefer and like the thing you consider "lesser" for reasons like they literally experience it differently than you do and that experience is not as good for them. People have dramatic differences in their tastes. Some people are far more sensitive to sour flavors. Some people have way less tolerance for bitter. Your diet will radically change how salty something tastes. Same for sweetness. Same for spicy. I grew up eating homemade maple products from my Uncle's trees he tapped and cooked himself. I've had the real deal. It's just not that good for most uses of "Sugar syrup" to me. A molasses cookie is tastier than a maple cookie to me. Maple syrup on a pancake will pollute the pleasant flavor of a literal cake I am eating for breakfast with all sorts of complicated tree resin compounds. I prefer a simple light caramel flavor in my sugar syrup to go on top of my cake that I am eating for breakfast. I want to taste the light and subtle flavors of butter and sweetness and a simple cake. I don't want the complexity of a good maple syrup. Now when I make my ham, that's when I use a maple glaze. That's exactly when all the complexity shines, against the powerful savory ham flavor.
- api 4mo agoWhen it comes to these lines of thinking, and to romanticism which is closely related, I have a hard time not seeing some of it as disdain for the middle class and nostalgia for the stories classic aristocracy told about itself. I’m American and grew up inundated with cultural disdain for the suburbs, tract housing, malls, all those things, and at some point I asked, well, what then? What’s better? Sauce made slowly by hand is better. Carefully curated culture is better. Hand made, artisan, intentional. Rare. Special. And if it’s rare and special few can have it, making it also expensive and aristocratic. As soon as you try to give everyone that experience, you get chain stories. You get tract homes. You get mass culture. Because it’s a mass. It’s million, billions of people, and we are not as unique as we think we are. None of us are. I’m not saying the whole critique is this. There’s another side to it that’s about exploitation and addiction and that one rings true to me. But I find that it’s hard to peel the two things apart. It’s not exploitation to raise the standard of living of masses of people, and if you think it’s inherently tacky maybe you’re a neo-feudalist reactionary and don’t know it yet. There’s a reason that stuff took hold so easily among certain kinds of hipsters. I see a lot of leftists where if you could get them to let go of one idea, namely equity and equality, you’d instantly have a “trad.” Most of their other opinions are already aligned.
- plastic-enjoyer 4mo agoI don’t see my post as making any judgement, let alone offering criticism. It’s simply my observation that many people prefer the artificial stuff to the original product. But since you’ve brought this up, I’d argue that it’s not a question of elitism, but rather that 'the masses' simply isn’t given access to these products. What they get is an abstraction of the original, which merely imitates the flavour but abstracts anything else away. Take, for example, meat or vegetable stock, which is now a staple in every kitchen in the form of powder or stock cubes. If you take a look at the ingredients and nutritional values, they’re rather disappointing. The masses may get access to the taste, but not to the nutrients.
- api 4mo agoI didn’t mean to come off as criticizing you, just providing a balancing counterpoint on some of the ideas. The question is: can you give billions of people the “authentic” version? In some cases you can. In the US at least there’s boutique groceries and farmers markets that sell more authentic organic food that usually does have better nutritional value. But it costs more. The artificial mass market imitation is cheaper because it is thermodynamically cheaper. It takes far less labor (the most costly input to almost all processes) and it substitutes things that can be bulk produced at a lower unit cost. Being less nutritious probably directly correlates since nutrition is chemical complexity is lower entropy, higher energy, harder to scale. There’s a lot of rare “authentic” experiences that cannot be scaled. That means most people can’t have them, ever. You can’t have both rarity / exclusivity and democratization / equality. One side has to give.
- diydsp 4mo ago>French cultural pessimism Specifically Jean Baudrillard describes copies of copies with decreasing relavence and quality. But more sinisterly, the loss of knowing what is real, important, safe, efficacious. His work builds extensively on Plato, Lucretius, and Deleuze's concept of the Simulacrum.
- wincy 4mo agoThis is like how 95% of SUVs are basically just minivans with a slightly different body. You have to research to find one with a truck engine that can say, haul a travel trailer. Another one that comes to mind is shutters on windows. People like the look but they’re just planks of wood in the vast majority of cases now.
- numbsafari 4mo ago.. and here I am wanting better minivan options that can pull a travel trailer.
- doubled112 4mo agoAnd here I am just wanting station wagons to come back, and be reasonably priced. The towing numbers are always higher in Europe than US too, despite being the same cars (as far as I know).
- deleted 4mo ago[deleted]
- rootusrootus 4mo ago> The towing numbers are always higher in Europe than US too, despite being the same cars (as far as I know). Mostly due to differences in environment, AFAIK. Americans drive faster, and towing instability seems to increase with the square of the speed. Also, most travel trailers in the US wouldn't be car-towable anyway, because we have expectations on amenities and size that are predicated on using at least a half-ton pickup for the tow vehicle. Trailers with the compromises needed to be towed European-style aren't popular, so it becomes a self-reinforcing cycle.
- virtualritz 4mo agoSame with truffle mayo or truffle-based products. [1] People who grew up on the artificial flavor prefer it over the real one. I have quite a few in my circle of friends. You go to an Italian restaurant and you get plain pasta, panned in butter or olive oil and then someone comes with a real truffle and grates it in front you of over your dish until you tell them to stop. You pay for that amount. Unless you go to a restaurant with a great reputation or some Michelin star venue, that is the only way to be sure you're eating real truffles. The dish has no truffle-aroma itself and the truffle is grated while you watch. Assuming ofc (and probably true for most people): your palate is not well acquainted to the taste of the real thing enough to tell it apart from the many fakes/substitutes. [1] https://www.tasteatlas.com/truffle-industry-is-a-big-scam https://www.tasteatlas.com/truffle-industry-is-a-big-scam
- ahartmetz 4mo agoIf the real thing doesn't taste like gasoline, I'd probably prefer the real thing. I find fake truffle disgustingly gasoline- or solvent-like.
- vctrnk 4mo agoNever thought of the fake variant as gasoline-like but it sure has that strange, very heavy 'chemical' aftertaste that lingers in your palate. Also never tried the real thing, I wonder if i'd like it or not.
- hilariously 4mo ago+1 - it tastes so obviously of petrochemicals that I throw the food out - truffle fries, truffle pasta - might as well pour mineral spirits on it for the same experience.
- everforward 4mo agoIt doesn’t. I also think the fake truffle tastes weirdly like gasoline, the real ones don’t at all. They are dramatically more expensive, though. Last time I had it, I think I paid a $50 upcharge to have it added to my pasta. Might have been more, it’s been a couple years.