- - Trips with a fun food theme
(https://www.flyertalk.com/forum/diningbuzz/1653809-trips-fun-food-theme.html)
trickless
Feb 11, 2015 2:50 pm
I took a cycling road trip 50 miles to eat Lockhart, TX BBQ once. Downside of cycling 50 miles with tent and gear in the Texas heat? You're not in the mood for BBQ when you're done.
DavidDTW
Feb 11, 2015 3:08 pm
Originally Posted by VivoPerLei
(Post 24328907)
What accounts for this? I was in the US last week and had milk which I thought had gone bad. I looked at the container and the date was in the future. Turns out the milk hadn't turned at all, it simply tastes like crap compared to what I normally drink here in the UK.
The two main possible reasons I can think of are 1) diet fed to the cows and 2) pasteurization requirements.
CMK10
Feb 12, 2015 7:33 pm
I've done BBQ trips to Austin which are always a good time (even if I don't get the hype around Big Red).
bensyd
Feb 12, 2015 9:28 pm
Originally Posted by DavidDTW
(Post 24333885)
The two main possible reasons I can think of are 1) diet fed to the cows and 2) pasteurization requirements.
3) Americans don't care as long as they get something cheap. American cheese (product) says quite a bit about where the average American's food priorities are.:D
Then again, the French have this morbid obsession with UHT milk which is absolutely disgusting. So who knows!
trickless
Feb 12, 2015 9:45 pm
Originally Posted by bensyd
(Post 24342655)
3) Americans don't care as long as they get something cheap. American cheese (product) says quite a bit about where the average American's food priorities are.:D
While I don't want to defend American cheese, I take some offense to the broadness of that statement. In many places, Americans care dearly about sourcing, and you can get very high quality cow/goat/sheep milk. Pasteurization could be one thing, but I think the diet is key. Here in California, our milk varies significantly in flavor from winter to summer because we have a Mediterranean climate with no rain in summer. Our eggs also undergo a change - chlorophyll from the green grass makes the yolks much more orange in the winter and spring, and then they gradually get more yellow over the course of summer.
