this post was submitted on 22 Jun 2024
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Food Crimes - Offenses against nutrition

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Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.

Right now, here’s the rules:

  1. Posts must include an image or video containing food or drink.
  2. It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
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How to tag: To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz

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[–] [email protected] 4 points 6 months ago

Ah yes, classic balbita queso

[–] [email protected] 3 points 6 months ago* (last edited 6 months ago) (1 children)

"Authentic" Mexican food = Tex-Mex in many places. This looks like it.

For all the "cheese product" hate in here: it has its place in certain foods. My favorite response I've seen to calling it fake with "it isn't cheese" is "is meatloaf meat?" Same concept. Meatloaf isn't fake meat. It's a product made with meat. Just like cheese with emulsifiers added. I think we just have different levels of linguistic classification attachment to different foods. It may not be "a" cheese, but it's "cheese". You're not far off from going after almond/soy/oat milk.

[–] [email protected] 2 points 6 months ago (2 children)

Okay, that’s a reasonable argument. Although meatloaf doesn’t use any chemical additives, it’s traditionally just ground meat, breadcrumbs, and eggs, along with seasonings and spices. And just like the name implies, it doesn’t pretend to be meat, hence the addition of the word “loaf”, which is usually used for bread. It’s a meat product in the same way that American cheese is cheese product.

As for cheese alternatives made from plants, those are not allowed to be called cheese either. They are allowed to wear the names of the cheese varieties they aim to imitate, but it has to be accompanied by the word “style” and never by the word “cheese”, so you get things like “plant-based cheddar style slices” or “dairy-free mozzarella style shreds”.

[–] [email protected] 2 points 5 months ago

Breadcrumbs, eggs, seasonings, and spices are all made of chemicals.

[–] [email protected] 1 points 6 months ago (1 children)

Also fair. I won't pretend I'm following USDA or whatever naming rules (the "uncured" labeling is bullshit - oh we didn't use straight potassium nitrate - just celery juice which contains the potassium nitrate), just going with the general language trend I see. YMMV

I did conflate cheese that has built in emulsifiers, "american cheese", with imitation cheese product (likely the plastic wrapped slices melted onto that dish) which also has emulsifiers and has lower fat content and isn't as nice. That's on me, my bad.

tongue-in-cheek, not really ragging it but: "oooooo chemicals" like salt? The potassium nitrate in cured/"uncured" meats? Sodium citrate, one of the most common additives to keep cheese emulsified, is often used in sausage making...and apparently blood banks if wikipedia is to be believed. I know there are horrible things put in processed foods, but "chemicals" is not a useful way to distinguish them. I apologize in advance if I've read a too-unfavorable slant into your use of the word chemical.

[–] [email protected] 2 points 6 months ago

Fair enough, but in reality, it's not always sodium citrate, as the FDA permits a whole variety of other emulsifying agents to be used:

Monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate

I'm not a chemist so I can't tell you how good are bad those are for your long term health but as far Kraft Singles are concerned, the choice appears to be sodium phosphate, not citrate.

[–] [email protected] 3 points 6 months ago

That look horrid. In Cedar Rapids there are a few good places. El super burrito is amazing. La cantina in Marion is pretty good.

[–] [email protected] 3 points 6 months ago
[–] [email protected] 3 points 6 months ago

Cheese tarps are scandinavian arent they?

[–] [email protected] 3 points 6 months ago

description from a similar looking resaraunt ' Pollo Fundido! 😋You’re missing out if you haven’t tried this ! Crispy flour tortilla with shredded chicken and jalapeño cream cheese sauce topped with American cheese and guacamole ! #mistresamigos #mexicanrestaurant #authentic #mexicanfood #pollofundido

[–] kogasa 3 points 6 months ago

Lived in Iowa for a few years, there were a few authentic Mexican places, just not as many as Americanized ones.

[–] [email protected] 2 points 6 months ago

Bu- my lord,it is doused in your namesake as requested.

[–] [email protected] 2 points 6 months ago (1 children)

made sardine tacos yesterday. basically replace meat with a sardine. Any work but I like olive oil. add your favorite taco ingredients. Iowa should have a little corn, js

[–] [email protected] 1 points 6 months ago (1 children)

wtf

do you use hard or soft shell?

[–] [email protected] 2 points 6 months ago (1 children)

soft 100% corn. also a slice of cheese with favorite hot sauce between 2 tortillas and microwave about 20 seconds makes a quick snack. toasted tortillas are good too.

[–] [email protected] 2 points 6 months ago* (last edited 6 months ago) (1 children)

Ever had to the sardines that come with hot sauce? I got some yesterday but haven’t tried yet

[–] [email protected] 2 points 6 months ago

Sure, most are unpronouncable chemicals that give me indigestion. vinegar, salt, peppers ie. tabasco. and Yellow Bird out of Texas makes great hot sauce. sardine packers, not so much. fewer ingredients the better

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