Gina Palandri wrote:
And on the Food Service food reheated....I visit so many places that have some type of food for my job that I can tell you if we are not careful that Sysco will take over our world as we know it. They sell pre-fabbed everything now-a-days. My point is the business's that take the time to bake and put together their own scones, and muffins (don't be fooled), pizza crusts...all need to be patronized.
At what point is a food too processed to be worth eating? You seem to prefer freshly made scones but why stop there? Why not demand that the scone makers grind their own flour from freshly harvested wheat and make their own butter?
The truth of the matter is that nearly every food item or ingredient is processed (or pre-fabbed) to a greater or lesser degree.
Milk is rarely sold in its raw state and is, instead, pastuerized and homongenized before being delivered to the grocery store or restaurant. Milk-derivatives, such as butter and cheese, undergo more processing than does milk. Items made from these items undergo even more processing.
Food processing is a continuum from minimally processed to heavily processed. More heavily processed foods tend to be more convenient to prepare for the table than are less processed foods.
I recently bought guacamole in a bag from Costco that was nearly as good as the guacamole that I make from scratch. Since this bagged guacamole requires less time of me than does making guacamole from scratch and since it is almost as good as what I make, I have stopped making guacamole and instead buy it from Costco. Why waste my time making guacamole that is only minimally better tasting than what I can buy? I can certainly afford the higher price of the pre-made guacamole but I don't always have enough time to make guacamole from scratch.
There are restaurants in Minneapolis that show a preference for preparing menu items from less-processed ingredients instead of from more-processed ingredients. Auriga, First Course, The Sample Room, and The Corner Table come to mind. However, I am not aware of any restaurant that makes everything from scratch. And some, like me, have decided that guacamole from a bag is good enough.
Scott McGerik South St Paul (formerly Hawthorne) http://scott.mcgerik.com/
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