On Sunday, January 8, 2017 at 2:41:53 PM UTC-10, Bruce wrote:
> On Sun, 8 Jan 2017 15:59:00 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Sunday, January 8, 2017 at 9:51:24 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> You are right the pork belly is uncured bacon. Americans have a long history
> >> of avoiding fat in their meats. The Asians are typically not averse to
> >> eating a big hunk of fat. OTOH, I can see trends arising where the situation
> >> is reversing. In the future, Asians could be avoiding fatty meat and
> >> Americans, not so much.
> >>
> >> ===================
> >>
> >> For me, fat gives a lot of flavour. If it is cooked properly, much of that
> >> fat cooks out. I will never buy very lean meats.
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> >I like your way of thinking. This is the golden age for foodies. There's an entire generation raised on cooking shows that is open to new ideas and techniques. These young people are going to change the foods of the US and Europe. Well alright.
>
> I thought we were going to have a world-wide famine and be forced to
> eat locusts and the emergency cans of spam in the back of our
> pantries. I like your more positive outlook towards the future.

In the short run, the new culinary culture is going to explode. In the long run, we'll probably be eating synthesized foods. Real foods that take a long time to produce or use a lot of resources will mostly be eaten by the rich. My suggestion is that we enjoy all this while we can. Someday, even Spam will be fake so you better act fast.

http://bakingbites.com/2015/05/hawai...ide-down-cake/