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Mmmm, that honey dip sounds good.
Jesus that is way too much work for something you can get at any good market. I’m all for homemade being better but there’s just no way all that is worth it.
It’s all about the joy of the process, Kev.
Leaving honey coated fruit outside to get soaked in dead bugs and stray cat piss, and then freezing it to lock in the flavor of said dead bugs and stray cat piss does not sound like a joyful process.
No, it sounds like an exciting and entirely natural process that reconnects us with the food you eat in a way we haven’t been for half a century.
My friend had a food dehydrater in college and we all made fun of her. Then she made homemade fruit rollups and we clamored for her love.
Heidi said:My friend had a food dehydrater in college and we all made fun of her. Then she made homemade fruit rollups and we clamored for her love.
this seems far less cat-pissy than putting fruit out on a Jersey patio.
mandy said:Heidi said:My friend had a food dehydrater in college and we all made fun of her. Then she made homemade fruit rollups and we clamored for her love.
this seems far less cat-pissy than putting fruit out on a Jersey patio.
Haha! And bugs. Don’t forget the crispy, crispy bugs.
The bugs are a protein bonus you simply can’t buy in stores.
It’s true!
Or you could, y’know, just cover ’em in cheese cloth.
Also, if you’ve ever bought tomato paste in stores, that stuff is, like, 20% bugs. They lay tomato sauce out in the sun to manufacture it. Open air. Sticky stuff. Yeah. Giant fly paper.
But those are California sunshine baked hippie bugs, which are good eatin’ and not pee covered, toxic growth hormone NJ sewage bugs.
Also, you do realize I have worked in the food industry for the past 14 years and have seen everything from tomato paste to corn nuts, to butter to Now and Laters to Life Savers to Steak Sauce to Oreos to Dog Food to candy sprinkles (Jimmy’s if you will) and about 100 other food products manufactured first hand? I could tell stories.
Thing is… you could tell me about all the rat droppings in the world and I’d be less horrified than I am reading the ingredient list on the side of a box of Cheez-Its. They’re full of unpronounceable, horribly untested-by-the-FDA chemicals which is why I eat processed foods just about as much as I eat any other kind of unknown chemical: rarely (and with at least a full weekend to recover from the effects).
If you want to keep believing that, I’ll leave you to have your fun hunkered down in your organic bunker. Trust me, the testing and the standards on all that stuff is so much more over the top than you can possibly imagine. There’s plenty of reasons not to eat any of that stuff. It tastes like crap, it’s fattening, don’t want to support multi-national conglomerates, etc. All valid and get a “right on” from me. But the mythical chemical boogeymen should really be low on the list. Most of that stuff not only is tested and has such ridiculous standards, but on top of that the quantity in an entire massive batch of production worth is most of the times less than a cup or even a thimble full per hundreds of thousands of cases.
Also, the only people dying from food over the past however many years of big massive food processing have been from natural bacteria like salmonella and ecoli so obviously things like the rat turds and bugs and people’s dirty fingers are going to be more worrisome and risky than the chemicals which often times are intended to mitigate those risks. They’re obviously not just these rosy, hunky dory things that nobody should be concerned about, but poor sanitary conditions definitely should worry people more. And also, as much as it pains me to admit it, the smaller, more localized and non corporate manufacturers get away with a lot more because they’re below the FDA radar and they can’t afford the manpower and quality controls on making sure the food is protected from that stuff.
Thing is, there are so many potentially diet-caused illnesses and syndromes these days like obesity, ADHD, and autism, that have risen on the same curve as industrial food, it’s impossible to trust them or their output. Correlation does not imply causality, but it sure as hell stinks.
Yeah, but that’s the same type of thinking that causes people to question vaccines which also was on the same curve as the rise in those conditions.
Obesity I think is more the result of our culture growing lazier and not taking the time to eat right than it is any chemicals. And the other 2 things I think are more the result of a combination of over diagnosis now but also under diagnosis years ago. Not every hyper kid now actually has ADHD and a lot of kids who were dismissed as just being hyper 10-20-30 years ago actually should have been diagnosed with it.
But we digress and this is a whole other thread.
i agree there is no chemical bogeyman. and as a cook who is interested with textures and things like that, i am not at all turned off by using chemicals to play with food.
but what those chemicals (and the long list of ingredients on the side panel) represent is the REAL problem and and that is the fact that people don’t eat food anymore. they eat food products. and because of that, there is no diversity in the diet.
when john says he’d rather eat rat droppings than a box of cheez-its because the list of ingredients is staggering, there is some validity to that. sure it’s an exaggeration, but at least you know what the rat dropping is. you know what you’re getting. it isn’t stripped.
when you put 30 different ingredients into something as simple as a cheez-it, or a baked potato, or a box of bread crumbs… what you don’t have anymore is food. and any nutritional value you may have once had is eliminated.
and the food that is being utilized to make these food-like substances is all the same… corn, soy, wheat… it makes up a large part of an average americans diet. so there is no diversity at all. and no nutrition whatsoever
so right, the chemicals aren’t the enemy. it’s what that giant list of chemicals and ingredients represent. which is not food. and add that to a diet without diversity (and a huge increase in the amount of calories coming from sugar/carbohydrates)… it’s really a no-brainer that people are developing major illnesses…
one half of the diet is fake food and the other half is sugar
See THAT I agree with. All of it. It’s not so much the chemicals themselves as it is what it says that the demand to make food convenient and durable and other things that food should just not be. The average american diet is based on too many other things besides taste and/or nutrition which should really be the only 2 factors determining why you eat something. And making it worse our sense of what tastes good has been severely altered and dulled beyond recognition so even if someone is genuinely and legitimately buying or eating things for taste, it’s such a skewed version of what taste is.
to get back on topic… this seems like alot of extra work unless you wanted to preserve the fruit for a really long time. all you really have to do is blanch or flavor it, and then dehydrate in a low oven.
i have to think it would stay good and delicious for a long time. especially for a camping trip
John said:
Or you could, y’know, just cover ’em in cheese cloth.
Your mom covers things in cheese cloth.