New And Improved Rant Thread, now with 50% more profanity!

[Ymir's blood]

You can take our sugar but you can never take our FREEDOM!

[Kamilah Hauptmann]

Wonderbread.

lol

[Ymir's blood]

The bread I buy is listed as 1 gram of sugar per slice. Is that good, bad or ugly?

[JoeP]

Bad. Anything in America that's measured in grams is clearly furrin evuls.

[Kamilah Hauptmann]

Stone ground bread: one stone of sugar per loaf.

[Sock Puppet]

It still amazes and confuses me, but that sugar-in-bread idiocy here in the US is still getting steadily worse, not better. Tons of sugar in the ketchup as well. If I actually venture to a burger place, I have to put on a puppet show to explain that I don't want a bun that tastes like a fucking pastry. I even get weird looks when I ask for no mayo/mustard/ketchup -- even if I wanted that syrupy shit, I'm p. sure I wouldn't want a gallon of each glopped on it, they way every single one of them does.

[Miisa]

"10pc"? Am I understanding that the Irish have something against the % sign or what does pc mean?

[curses]

I would assume "pc"= pieces. As a Southern Amurrican that's how we talk about fast food. 10pc nuggets is 10 pieces of "chicken"

Of course context is key.

[Miisa]

But... surely not even Subway could manage to make that sweet of a cake?

The five-judge court ruled the bread in Subway's heated sandwiches falls outside that statutory definition because it has a sugar content of 10pc of the weight of the flour included in the dough.

The act provides the weight of ingredients such as sugar, fat and bread improver shall not exceed 2pc of the weight of flour in the dough.

[Ymir's blood]

PC could stand for Privy Council because privy.

[Kamilah Hauptmann]

Originally Posted by curses

I would assume "pc"= pieces. As a Southern Amurrican that's how we talk about fast food. 10pc nuggets is 10 pieces of "chicken"

Of course context is key.

Maybe it's percent?

10pc nuggets is 10 percent "chicken".

[lisarea]

Originally Posted by Sock Puppet

It still amazes and confuses me, but that sugar-in-bread idiocy here in the US is still getting steadily worse, not better. Tons of sugar in the ketchup as well. If I actually venture to a burger place, I have to put on a puppet show to explain that I don't want a bun that tastes like a fucking pastry. I even get weird looks when I ask for no mayo/mustard/ketchup -- even if I wanted that syrupy shit, I'm p. sure I wouldn't want a gallon of each glopped on it, they way every single one of them does.

That's the major reason I started making that stuff. I now bake almost all our breads, without any added sugar. There was a while I was buying rye bread, but even that started being sweetened sometimes, so I gave up.

I also make mayonnaise and mustard, and just made and canned my first batch of ketchup with the green tomatoes I had to pick early because of the freeze. So I may add ketchup to list of things I have to make myself if I want them not disgustingly sweet. (I only very recently started developing a bit of an appreciation for ketchup, which is weird.)

[JoeP]

Originally Posted by Miisa

"10pc"? Am I understanding that the Irish have something against the % sign or what does pc mean?

Originally Posted by Miisa

But... surely not even Subway could manage to make that sweet of a cake?

It's definitely per cent. And yes, it would appear the Irish press has something against the % symbol: the Irish Times spells it out in full:

Subway bread too sweet for the Irish tax authorities

The five-judge court ruled the bread falls outside that statutory definition because it has a sugar content of 10 per cent of the weight of the flour included in the dough.

Ingredients
The Act provides the weight of ingredients such as sugar, fat and bread improver shall not exceed 2 per cent of the weight of flour in the dough.

[Crumb]

Ireland is a pretty small country. Maybe they are sharing a keyboard and the % key is borken? Have any of the Irish used the numeral 5?

[JoeP]

The British press - while happy to use the % sign in other articles and headlines - goes even further here, not even mentioning the percentages amounts and not using '%', 'pc' or 'per cent'.

Irish court rules Subway bread is not bread | World news | The Guardian

[Ari]

There’s nothing like making things yourself to realize just how much god damn sugar is in american food. (Like Lasagna, why is there sugar in my savory lasagna!?)

Since discovering that I will more readily drink slightly sweet and acidic water over plain, I like to make my own generic lemonade, which is just generic lemon concentrate and sugar, and even when I feel I’ve made it too sweet it’s never more than half the sugar of any store bought mixed juice drink.

Originally Posted by lisarea

made and canned my first batch of ketchup with the green tomatoes I had to pick early because of the freeze. So I may add ketchup to list of things I have to make myself if I want them not disgustingly sweet. (I only very recently started developing a bit of an appreciation for ketchup, which is weird.)

Wut? Explain more!
Green tomato ketchup sounds like something I would be into. I’m a big fan of ketchup, when I ate meat foods like meatloaf were just ketchup transfer units, and without fail every ‘gourmet’ ketchup on shelves is too sweet, I’ve decided ‘gourmet’ on ketchup just means extra sugar. Oddly the more off name-brand you go, it seems the less sweet it is.

[curses]

I would like to state for the record that I would like to be more like lisarea.

[lisarea]

Originally Posted by Ari

Wut? Explain more!
Green tomato ketchup sounds like something I would be into. I’m a big fan of ketchup, when I ate meat foods like meatloaf were just ketchup transfer units, and without fail every ‘gourmet’ ketchup on shelves is too sweet, I’ve decided ‘gourmet’ on ketchup just means extra sugar. Oddly the more off name-brand you go, it seems the less sweet it is.

We opened up the first jar last night, and it is really good, so I can officially recommend it now. I should have cooked it down a bit more than I did because it's a little thin, but it tastes much better than regular ketchup, while still being in that wheelhouse.

This is the recipe I based it on. I just sort of eyeballed the proportions because I was starting out with the amount of green tomatoes I had, and messed with the seasonings, including using maybe half of the sugar called for. I also subbed most of the white vinegar with apple cider vinegar, and I didn't have any pickling mix already made so I didn't bother with that. Worcestershire sauce has anchovy, so you could skip that or maybe substitute something else (OOOH, you could sub some of the sugar/honey with molasses, and add a tetch of mushroom powder or MSG!) I think I also threw a little smoked paprika in there toward the end because I thought it could benefit from it. And I added just a little of some kind of pepper, but I forget what. Fresno or jalapeno, probably.

But it was so much better than store-boughtens that I definitely need to start making ketchup regularly now, whether it's with green tomatoes or not. I have some tomatillos I fermented that I might try it with next, because I don't know what else to do with them.

PS: I may eventually get around to making my own Worcestershire sauce, just because that seems to be the current trajectory of things.

PPS: Although, according to this taxonomy and brief history of catsups by Tom Nealon (the guy who did my favorite web series, de Condimentis), Worcestershire sauce is itself a type of catsup, if not ketchup. So there's that.

[lisarea]

I feel compelled to clarify that I am not working at all anymore, and the house is always messy, so making food is pretty much all I do nowadays. And even then, lots of days I'll spend all this time doing foundational cooking and canning and not even make a real dinner.

I wouldn't want to give anyone the impression that I'm, like, generally competent at life.

[curses]

yabbut you do all the things I'm just learning to do. I gave up on a clean house years ago. I started canning this summer. I need to start making stocks and freezing them.

[BrotherMan]

Don't forget.

[JoeP]

Originally Posted by Ari

ketchup transfer units

+1 for this phrase

[JoeP]

Originally Posted by curses

I would like to state for the record that I would like to be more like lisarea.

Wouldn't we all.

[JoeP]

Originally Posted by lisarea

PS: I may eventually get around to making my own Worcestershire sauce, just because that seems to be the current trajectory of things.

PPS: Although, according to this taxonomy and brief history of catsups by Tom Nealon (the guy who did my favorite web series, de Condimentis), Worcestershire sauce is itself a type of catsup, if not ketchup. So there's that.

Lisareacestershiresville Sauce. You have to give it a new name, and it has to be less pronounceable.

[vremya]

Meatloaf is definitely a ketchup delivery system.