Soup bouillion cubes

 

Any recommendations?

 



Only if you like sweet soup. Of course if you're making a soup or dish
that's supposed to be sweet go right ahead. Americans generally ruin a
whole lot of products with their penchant for sweetness (boosts the
food industry profits).

Examples: bread, ham, soups, and worst of all, Heinz Baked Beans.
Actually any baked beans. Try the UK, Canadian, or Australian
versions, most often by the same manufacturer.

Of course Americans are so used to the inappropriate use of sweeteners
they actually like these adulterated products. I remember one episode
of America's Test Kitchen where the dish called for bread. The head
honcho made a big effort to get non-sweet bread but his assistants
(women of a certain age) actually said they preferred Wonder bread. I
suppose it depends on what you had as a child.

 


JohnDoe@BadISP.org wrote:


    Oh, it isn't just americans. In "on the street" taste tests among
people with so-called "uneducated" palates, the sweeter version of
otherwise identical products generally is perceived as "better". Go
figure. Pepsi capitalized on that phenomenon in the middle 20th century
with free-word-wide head-to-head taste tests against Coke.
     "Foreign" versions of U.S. brands are not widely available in the
U.S. but I don't believe there is likely to be any significant
differences among prepared foods. In another lifetime, in order to
comply with Canada's relatively restrictive advertising laws, I often
had to import into the U.S. quantities of the Canadian versions of a
wide range of food products because of labelling and ingredients
differences between them and their U.S. counterparts. The significant
differences on the ingredients labels were not likely to be the
sweeteners or, indeed, any of the "food" ingredients but most often were
the colorants, conditioners and preservatives. I often have asserted
that the world's manufacturers dispose of their toxic wastes by putting
them into prepared foods ;-)

    Yes; it starts in childhood. Food products intended for consumption
by children are sweeter than the "grownup" or homemade versions.
Manufacturers are not stupid. Unfortunately, the millions of the "Miss
June" and "Mister Rodgers" generations of parents, who feed the slop to
their kids because they "don't have time" actually to prepare a meal
are.

    In fairness, small-enough quantities of sugar in certain foods is a
flavor-enhancer (but is not noticeably "sweet"); sugar in large-enough
quantities in certain foods is an effective preservative. As it happens,
Wonder Bread consistently wins high marks for nutritional content
(within a foodgroup almost devoid of nutrients -- bread is the "staff of
life" for advertising agencies, not for human beings) because it
contains dairy whey as a dough conditioner. Despite the long-time claims
of "health" food zealots, there is no nutritional superiority to "whole
grain" breads and "whole grain" bread does not "have" to be brown. It's
all about generating perceived differences for merchandising and
pricing.
    In 2009, I made it a point to read the ingredients labels of every
variety of manufactured bread available to me in my local supermarket in
an effort to reduce HFCS in my diet. Of the myriad available, only
certain of the "Arnold's"-branded products do not contain HFCS but _all_
of those _do_ contain sugar, which definitely is not an appropriate
ingredient in bread.
    My favorite bit of marketing silliness is the yuppie-faddish
supermarket "bakery". All of the fancy turd-shaped loaves therein are
exactly the same bread but with different finishes, determined by how
the products will be labeled. It comes into the store as brown-'n-serve
dough lumps. The stores are exploiting an ignornant and pretentious
element that has no clue about the sensory differences among breads but
whose tastes are determined by the products' labels. However, among
adults, ignorance largely is self-inflicted so, in my view, they get
exactly what they deserve.
--
the Balvenieman
Running on single malt in U.S.A.
USDA zone 9b

 

On Feb 21, 6:05 pm, John...@BadISP.org wrote:

Interesting observation about sweetness.

For a couple of years, I didn't eat ice cream because it was really
expensive where I lived.

Then when I moved, ice cream was cheaper so I began eating it.

At first, I was surprised by how sweet it was.

But I must have gotten used to it after awhile because I began putting
more sugar into my coffee.

 


On Feb 21, 6:05 pm, John...@BadISP.org wrote:

Interesting observation about sweetness.

For a couple of years, I didn't eat ice cream because it was really
expensive where I lived.

Then when I moved, ice cream was cheaper so I began eating it.

At first, I was surprised by how sweet it was.

But I must have gotten used to it after awhile because I began putting
more sugar into my coffee.
---------------------------------------------------------------------

when i was a child they used to say, 'sugar is something that makes things
taste bitter'.

tea with milk is naturally sweet because milk contains suger. start adding
extra sugar to your tea and after a little while the tea and milk tastes
bitter without that extra sugar.   you know the moral of this story !