26 July 2009

Childhood memories gone wrong

It is sad when one's childhood memory of something gets tarnished by reality. I have been eating organic yogurt for years. We were in the store last night just getting a few things, when I saw some yoplait whipped yogurt sitting on the shelf. I remembered having it as a kid and thought I would buy two for old times sake. This morning, while waiting for my banana bread to bake, I thought I would try one as a snack. This was a bad idea. Right away I noticed that the texture was really weird. It was like overly fluffy, not like whipped, but foamy. Then was the taste. It was cloyingly sweet and tasted more of strawberry jolly rancher than strawberry jam. It was so gross I had to stop eating it. Why oh why had this happened. What went wrong with my yoplait? It is not a dollar store brand and should be pretty legit- no? Then I read the label. Staring at me from the not so dark recesses of SECOND INGREDIENT. Yep. You guessed it. High Fructose Corn Syrup. I suppose one could say that it is not a childhood memory gone wrong, because most likely it did not contain HFCS when I was a kid. I mean, even Coca Cola did not start using HFCS until 1985 (I was 6 then). So when you think that the products you consume have always been this way- they haven't. It is amazing to me, though, that having removed HFCS from my diet almost completely, when I am faced with it somehow my body throws a red flag.

In better food news, we got to try out our new mini fryer and food grinder the other night. We ground about 3 pounds of chuck steak for hamburgers. There is a marked difference between a coarse ground steak burger and a regular hamburger. Delish! The grinder was gifted to us by mom and dad and uses the motor from my kitchenaid stand mixer to work. I felt a bit like Mrs. Lovett from Sweeney Todd. I kept chanting 'Benjamin Barker' to the Captain. I think he was amused and mildly disturbed by this at the same time.
The mini fryer was also a wedding gift. I love this thing because it only uses 1Qt of oil, takes up very little counter space, and has a carbon filter on the top to cut the smell of the smoke. We don't fry stuff too often, but when we want to make pommes frites Belgian style (which is the proper way) it is nice to have. I would probably make beignets more often when guests come over now that I have temperature control. Frying french doughnuts in a tiny pan with a candy thermometer takes over an hour- not good when hungry guests are chomping at the bit.


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