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Topic: Bitter, sour, (3 msgs / 83 lines)
1) From: Sandy Andina
On Apr 8, 2008, at 9:07 AM, Paul Helbert wrote:
<Snip>
Who doesn't? Citrus pith (between segments and in the skin under the  
zest) is notoriously bitter.
<Snip>
It's not easy to find, but look for Greek yogurt--tangier and with  
more cultures.  Fage is the brand most commonly found around here.   
Also, Dannon's plain lowfat and nonfat varieties still have some of  
that traditional tartness.  Fruited yogurts these days might as well  
be puddings.
<Snip>
For me, I am constantly amazed at how much sodium is in prepared foods  
of all sorts, even if I don't seem to taste it.  I suppose a lot of it  
is in the form of preservatives, not just salt.  Except for soup  
stocks, I don't notice its absence in most low-or-no-sodium food  
varieties and the tiny bit of sea salt I add back (to taste, not  
automatically) seems to add much less total sodium than is present in  
regular varieties. But sugar? There is no reason to put high-fructose  
corn syrup into foods that are supposed to be savory, other than to  
make them subliminally addictive.  (Though I won't go so far as a  
black-helicopter-and-tinfoil-hat-type friend of mine who is convinced  
that agribusiness is literally in cahoots with the plus-size clothing  
industry....talk about paranoid conspiracy theories!)
<Snip>
www.myspace.com/sandyandina
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2) From: Sandy Andina
On Apr 8, 2008, at 9:07 AM, Paul Helbert wrote:
<Snip>
Who doesn't? Citrus pith (between segments and in the skin under the  
zest) is notoriously bitter.
<Snip>
It's not easy to find, but look for Greek yogurt--tangier and with  
more cultures.  Fage is the brand most commonly found around here.   
Also, Dannon's plain lowfat and nonfat varieties still have some of  
that traditional tartness.  Fruited yogurts these days might as well  
be puddings.
<Snip>
For me, I am constantly amazed at how much sodium is in prepared foods  
of all sorts, even if I don't seem to taste it.  I suppose a lot of it  
is in the form of preservatives, not just salt.  Except for soup  
stocks, I don't notice its absence in most low-or-no-sodium food  
varieties and the tiny bit of sea salt I add back (to taste, not  
automatically) seems to add much less total sodium than is present in  
regular varieties. But sugar? There is no reason to put high-fructose  
corn syrup into foods that are supposed to be savory, other than to  
make them subliminally addictive.  (Though I won't go so far as a  
black-helicopter-and-tinfoil-hat-type friend of mine who is convinced  
that agribusiness is literally in cahoots with the plus-size clothing  
industry....talk about paranoid conspiracy theories!)
<Snip>
www.myspace.com/sandyandina
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

3) From: Paul Helbert
Hi Sandy,
I should have mentioned salt in the same change of flavors thread. We went
to the sea for the first time when I was four of five years old. We were
just wading along the beach when a bigger than usual wave knocked me over
into the drink. It may have spun me around a time or two as well. When I got
up, I thought I had a bloody lip but was only tasting the salt water. Now if
I taste blood, I don't think it tastes as nearly so salty.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
One of the worst ideas since sliced bread.
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