http://growersandgrocers.net/2006/06/21/spray_on_flavor/ From farm to table, and all the stops along the way. Tue, 06 Jan 2009 04:02:53 +0000 http://wordpress.org/?v=2.0.4 http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-1583 Thu, 14 Dec 2006 05:33:50 +0000 http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-1583 I love the idea of spray on flavorings. I would buy them because I would like to be able to whip out a little vanilla/cinnamon and spritz it on a sweet roll or in coffee, or add a little pep to some french fries or vegies with a light tabasco spray. I think it is a great idea for anytime eating. A portable .5 to ounce size non-leaking spritzer would be ideal for that side pocket on the bag or briefcase for quick snacks that otherwise aren't that appetizing. Makes sense to me. I love the idea of spray on flavorings. I would buy them because I would like to be able to whip out a little vanilla/cinnamon and spritz it on a sweet roll or in coffee, or add a little pep to some french fries or vegies with a light tabasco spray. I think it is a great idea for anytime eating. A portable .5 to ounce size non-leaking spritzer would be ideal for that side pocket on the bag or briefcase for quick snacks that otherwise aren’t that appetizing. Makes sense to me.

]]> http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-48 Thu, 22 Jun 2006 15:51:32 +0000 http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-48 Yes. That would explain why I don't own a foamer. That might also explain why, as much as I love Chez Panisse, it somehow irks me to be served a plate of good, fresh tomatoes when I could have had a plate of good, fresh tomatoes at home... <br /> Interestingly, I am, um (I did not major in writing) "interested" in El Bulli-type food -- although less so in El Bulli wannabes. I'm vastly amused by (and curiously not turned off by) that kind of inventiveness at the high end. Who ever said accidentally dropping mastodon chunks into the campfire was the be-all, end-all of cuisine? Not this caveman! :D Yes. That would explain why I don’t own a foamer. That might also explain why, as much as I love Chez Panisse, it somehow irks me to be served a plate of good, fresh tomatoes when I could have had a plate of good, fresh tomatoes at home…
Interestingly, I am, um (I did not major in writing) “interested” in El Bulli-type food — although less so in El Bulli wannabes. I’m vastly amused by (and curiously not turned off by) that kind of inventiveness at the high end. Who ever said accidentally dropping mastodon chunks into the campfire was the be-all, end-all of cuisine? Not this caveman!

]]> http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-47 Thu, 22 Jun 2006 09:56:14 +0000 http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-47 I'd say there's a similar bifurcation at the high-end levels as well. On one side you have the Chez Panisses--traditional food simply prepared--and on the other you have the El Bullies--high-tech techniques applied to break free of tradition altogether. I’d say there’s a similar bifurcation at the high-end levels as well. On one side you have the Chez Panisses–traditional food simply prepared–and on the other you have the El Bullies–high-tech techniques applied to break free of tradition altogether.

]]> http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-46 Thu, 22 Jun 2006 09:33:20 +0000 http://growersandgrocers.net/2006/06/21/spray_on_flavor/#comment-46 It boggles my mind that, at the same instant in time when so many of us are rediscovering real, honest, true foods without additives or unnecessary tweaks, the Food Industry is diverging into fantasyland with frankenflavors and mouth-foolers and utter fabrication.<br /> Like there's been this massive bifurcation in the evolution of eating, and I fall on the back-to-the-caveman side. I'm tapping on the window that divides me from the bozos in the cage on the other side: "Yoo-hoo! It doesn't have to be like that!" And they're throwing SweeTart-sprayed banana peels at me.<br /> Excuse me, I've got to go shell some peas now for lunch. I might flavor them with butter. It boggles my mind that, at the same instant in time when so many of us are rediscovering real, honest, true foods without additives or unnecessary tweaks, the Food Industry is diverging into fantasyland with frankenflavors and mouth-foolers and utter fabrication.
Like there’s been this massive bifurcation in the evolution of eating, and I fall on the back-to-the-caveman side. I’m tapping on the window that divides me from the bozos in the cage on the other side: “Yoo-hoo! It doesn’t have to be like that!” And they’re throwing SweeTart-sprayed banana peels at me.
Excuse me, I’ve got to go shell some peas now for lunch. I might flavor them with butter.

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