this post was submitted on 03 Oct 2024
307 points (97.5% liked)
Asklemmy
44156 readers
1395 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy π
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Fast food portion sizes. It's out of control. Drinking 1 liter of soda for lunch shouldn't be normalized. BTW most people are super friendly and nice, in Michigan at least.
Oh, and why is all the cheese orange ?
Because a slight orange hue is a mark of good cheese, so fluorescent orange must be even better, right?
At this point it's just tradition, and people in anglo North America don't realise it's not naturally that colour.
Well my favorite cheese is Longhorn Colby and frankly, I don't care what color it is.
Oh boy, if you'd named just about any other cheese, this sentiment would make sense, but Colby gets its orange color from the annatto added to it. Without the annatto, it's very similar to Monterrey Jack.
The bad cheese is orange, the good cheese is yellow or white. More seriously, the orange cheese melts at lower temperatures and doesn't separate after melting. It can be good for grilled sandwiches and I'm told you can add small amounts to cheese sauces to prevent them from separating when stored in the fridge without impacting the flavor.
Michigan isn't as well known for cheese as Wisconsin, Vermont, or New York, but we make incredibly good cheeses that are white, yellow, and some even have red or blue flecks in them. Apparently somewhere in the US, (maybe Ohio or Pennsylvania?) actually makes a more "traditional" Parmesan than most of what Italy exports. Apparently it's creamier, and not so hard. There are seriously entire cheese shops in larger cities where over 50% of the cheese in the store was made in the US.
I just watched a documentary on older Italian food apparently parmesan in Italy was originally creamier and softer.
In my lifetime Iβve watched soda sizes increase until now the βsmallβ is larger than the largest size that was available when I was a kid.
Ahh we need that much liquid to offset the pound of carbs we injested. We're all food addicted. We can stop until we feel bloated and miserable, that's the American version of satiated.