> wrote:

> What foods do you guys know of that aren't as good as they used to be?

Veal. "Modern" veal bears no resemblance to veal of yesteryear. Here
is what I posted a few years ago:

In Western Europe at least, good veal is very nearly extinct - and if
you don't believe me, go ask Joël Robuchon or Fredy Girardet (who has
since died, I regret to report). If these legends in their lifetime
couldn't procure good-quality veal, who can? I tasted veal at both of
their restaurants and it was as bland and innocuous as anywhere else.
Actually, it wouldn't surprise me at all if most people, at least those
under a certain age, have never once tasted good veal. Good veal is not
white - it is a lively shade of pink. It has a *very* distinctive, even
fairly strong taste - it is not at all like a more delicately-tasting
and tender beef, as it's so often made out to be - it has a taste all of
its own. 'Modern' veal is blandness itself - you can't simply roast,
fry, or grill it - you will be chewing on a moist piece of cardboard.
You will have to stew or braise it, making, for example, tendrons or
blanquette de veau, where the wine, spices, herbs and vegetables added
to the pot will provide the flavour. Ditto with osso buco. Such dishes
can still be good.

Victor