On Mon, 11 Jul 2011 09:39:16 -0400, "J. Clarke"
> wrote:

> In article >,
> says...
> >
> > On Sun, 10 Jul 2011 18:27:30 -0700 (PDT), Bryan
> > > wrote:
> >
> > > DiGiorino "substantial crust" pizzas are better than the local pizzerias.
> >
> > You have nothing worth talking about if DiGornio is your touchstone.
>
> Or it may be that the local pizzeria is really really bad. The aren't
> all great you know.
>
First of all he lives in or near St. Louis. It's a big place and
every pizza joint there can't be *that* crappy. In any case, anyone
who holds frozen pizza in that high esteem wouldn't know good pizza if
it bit him in the butt.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> On Mon, 11 Jul 2011 10:50:30 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>> On Mon, 11 Jul 2011 09:35:03 +0000 (UTC), Nad R
>>> > wrote:
>>>
>>>> The few pure real maple syrups that I have tasted seems to have a very
>>>> strong over powering taste. Perhaps I do not know what to buy?
>>> You've probably used grade B vs grade A. Grade B is darker, stronger
>>> tasting and less expensive than A. I'm not a big fan of a strong
>>> maple flavor, so I buy Grade A.
>>>
>> Heh! There you go! Obviously folks hold that A in high esteem.
>> I like B--or even C, if that is still around.
>
> I've never seen grade C maple syrup. Maybe you can buy it from the
> farm, but I've never shopped at a maple syrup farm stand.
>
Taht would have been before the labeling was changed, and by now I
honestly am not sure what the lowest grade was.

--
Jean B.

On Sun, 10 Jul 2011 15:51:20 -0600, gloria.p wrote:

> On 7/10/2011 3:13 PM, ImStillMags wrote:
>> Here's 15 companies that serve you wood pulp in their products.
>>
>> http://www.thestreet.com/story/11012...d-so-good.html
>
> I remember a major flap about cellulose being used in bread in the 70s
> when "high fiber" became the byword in nutrition.
>
> gloria p

i seem to recall that 'cellulose' was an explicit selling point for
hollywood diet bread. few stopped to think 'wait a minute, this is
****ing sawdust.'

your pal,
blake

On Mon, 11 Jul 2011 10:40:43 -0400, Jean B. wrote:

> Sqwertz wrote:
>> On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
>>
>>> Here's 15 companies that serve you wood pulp in their products.
>>>
>>> http://www.thestreet.com/story/11012...d-so-good.html
>>
>> It's all bullshit. Cellulose is plant matter. You eat it every time
>> you eat a vegetable. Calling it wood pulp is just irresponsible
>> sensationalist reporting. And posting it here just makes you as bad
>> as they are.
>>
>> Every time you eat an orange or an apple or a pear, you're eating a
>> tree. Big ducking deal.
>>
>> -sw
>
> I kind-of agree. My first reaction to the story was negative, but
> then, as you say, we eat vegetable matter all the time.

well, yes, but eating cellulose from a fresh vegetable is different from
eating cellulose processed out of wood and added to foods where it doesn't
really belong. (fake) cheese? why?

>So, I
> guess any objection I might have would be related to the reason
> why it's being used in any particular item and the end result. If
> the sole reason is for the manufacturer to heighten its profits,

trust me, that's the sole reason. it ain't to produce a gourmet delight.

> and the end result is poorer in some way because of it, then that
> is undesirable. If the product is somehow better (and I suppose
> that depends on our individual definitions), the addition might be
> judged in a more favorable light.

i suppose it has fewer calories, if you call that 'better.'

your pal,
blake

On Mon, 11 Jul 2011 10:30:39 +0200, Giusi wrote:

> "ImStillMags" > ha scritto nel messaggio
>
>> Here's 15 companies that serve you wood pulp in their products.
>>
>> http://www.thestreet.com/story/11012...d-so-good.html
>
> I'm up to like 12 and haven't yet found anything I would ever eat. I am
> stunned to think anyone would. Surely a "breakfast bowl" can't be easier
> than cereal with milk and fruit?

they caught me out with the macdougal's sausage biscuit, which i get once
in a great while and wonder why halfway through.

your pal,
blake

On Jul 11, 11:09*am, sf > wrote:
> On Mon, 11 Jul 2011 09:39:16 -0400, "J. Clarke"
>
> > wrote:
> > In article >,
> > says...
>
> > > On Sun, 10 Jul 2011 18:27:30 -0700 (PDT), Bryan
> > > > wrote:
>
> > > > DiGiorino "substantial crust" pizzas are better than the local pizzerias.
>
> > > You have nothing worth talking about if DiGornio is your touchstone.
>
> > Or it may be that the local pizzeria is really really bad. *The aren't
> > all great you know.
>
> First of all he lives in or near St. Louis. *It's a big place and
> every pizza joint there can't be *that* crappy. *

They are not. In fact we have a great many very good pizza places in
STL. Bryan is just once again placing his personal preferences
ubiquitously on everyone and everything.


> In any case, anyone
> who holds frozen pizza in that high esteem wouldn't know good pizza if
> it bit him in the butt.

He likes what he likes, and vitriolically hates everything else, as
usual.

John Kuthe...

On Jul 10, 2:51*pm, "gloria.p" > wrote:
> On 7/10/2011 3:13 PM, ImStillMags wrote:
>
> > Here's 15 companies that serve you wood pulp in their products.
>
> >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> I remember a major flap about cellulose being used in bread in the 70s
> when "high fiber" became the byword in nutrition.
>
> gloria p

Wasn't that Hollywood Bread?

blake murphy wrote:
> On Mon, 11 Jul 2011 10:40:43 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
>>>
>>>> Here's 15 companies that serve you wood pulp in their products.
>>>>
>>>> http://www.thestreet.com/story/11012...d-so-good.html
>>> It's all bullshit. Cellulose is plant matter. You eat it every time
>>> you eat a vegetable. Calling it wood pulp is just irresponsible
>>> sensationalist reporting. And posting it here just makes you as bad
>>> as they are.
>>>
>>> Every time you eat an orange or an apple or a pear, you're eating a
>>> tree. Big ducking deal.
>>>
>>> -sw
>> I kind-of agree. My first reaction to the story was negative, but
>> then, as you say, we eat vegetable matter all the time.
>
> well, yes, but eating cellulose from a fresh vegetable is different from
> eating cellulose processed out of wood and added to foods where it doesn't
> really belong. (fake) cheese? why?
>
>> So, I
>> guess any objection I might have would be related to the reason
>> why it's being used in any particular item and the end result. If
>> the sole reason is for the manufacturer to heighten its profits,
>
> trust me, that's the sole reason. it ain't to produce a gourmet delight.
>
>> and the end result is poorer in some way because of it, then that
>> is undesirable. If the product is somehow better (and I suppose
>> that depends on our individual definitions), the addition might be
>> judged in a more favorable light.
>
> i suppose it has fewer calories, if you call that 'better.'
>
> your pal,
> blake

I suppose it might be a good thing for a person who, for example,
wanted low-fat foods.

This discussion keeps reminding me of the diets of those in
concentr*tion camps. (The * is to try to stave off tr*lls.)

--
Jean B.

On Jul 11, 1:30 am, "Giusi" > wrote:
> "ImStillMags" > ha scritto nel messaggio
>
> > Here's 15 companies that serve you wood pulp in their products.
>
> >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> I'm up to like 12 and haven't yet found anything I would ever eat. I am
> stunned to think anyone would. Surely a "breakfast bowl" can't be easier
> than cereal with milk and fruit?

I plodded through the entire listing and was pleased to find nothing I
have ever eaten. From the apparent nature of the uses for celluloid,
though, it could be in the next thing I buy. Who would have guessed
that powdered celluloid made a good substitute for fat? Better living
through chemistry. Sure makes you want to avoid processed/prepared
foods. -aem

On Mon, 11 Jul 2011 12:26:51 -0400, blake murphy
> wrote:

> On Sun, 10 Jul 2011 15:51:20 -0600, gloria.p wrote:
>
> > On 7/10/2011 3:13 PM, ImStillMags wrote:
> >> Here's 15 companies that serve you wood pulp in their products.
> >>
> >> http://www.thestreet.com/story/11012...d-so-good.html
> >
> > I remember a major flap about cellulose being used in bread in the 70s
> > when "high fiber" became the byword in nutrition.
> >
> > gloria p
>
> i seem to recall that 'cellulose' was an explicit selling point for
> hollywood diet bread. few stopped to think 'wait a minute, this is
> ****ing sawdust.'
>
I think they did and liked the thought of it just "passing through".

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 11 Jul 2011 11:57:07 -0400, "J. Clarke"
> wrote:

>
> The only things I use syrup on are pancakes and waffles and I want
> enough to get some syrup taste in each bite.
>
Agree. I don't use it as a recipe ingredient mainly because I don't
like it *that* much.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 11 Jul 2011 09:51:39 -0700 (PDT), John Kuthe
> wrote:

> He likes what he likes, and vitriolically hates everything else, as
> usual.

He's highly emotional and very theatrical expressing his thoughts on
the subject. I wouldn't have a problem with his peculiar tastes,
except he thinks he has the right to dictate what other people should
like or not like and that simply doesn't fly with me.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article <4cdf0fb1-f4b3-4d32-8f14-e3947497ef64
@t38g2000prj.googlegroups.com>, says...
>
> On Jul 11, 1:30 am, "Giusi" > wrote:
> > "ImStillMags" > ha scritto nel messaggio
> >
> > > Here's 15 companies that serve you wood pulp in their products.
> >
> > >http://www.thestreet.com/story/11012...d-pulp-never-t...
> >
> > I'm up to like 12 and haven't yet found anything I would ever eat. I am
> > stunned to think anyone would. Surely a "breakfast bowl" can't be easier
> > than cereal with milk and fruit?
>
> I plodded through the entire listing and was pleased to find nothing I
> have ever eaten. From the apparent nature of the uses for celluloid,
> though, it could be in the next thing I buy. Who would have guessed
> that powdered celluloid made a good substitute for fat? Better living
> through chemistry. Sure makes you want to avoid processed/prepared
> foods. -aem

Not "celluloid", cellul*ose*. Chemically related but different
substances. Celluloid is a plastic derived from cellulose, cellulose is
a natural substance that forms the walls of the cells in most plants.

"Julie Bove" > wrote
>>>
>>>What about real maple syrup? Why not? Use less if cost is a factor.
>>
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?

>
> I never used to like real maple syrup because to me it was watery and had
> no flavor. But I have been buying it at my health food store lately and
> it's good. Not that I eat much of it because I don't. Daughter has never
> had the fake stuff.
>

Many people pay extra for syrup with no flavor. They buy grade A or A Fancy
thinking it is superior, but it has little flavor. For the best flavor,
buy grade B or Dark Amber. Our local producers are getting $20 for a
quart.

"sf" > wrote
>> >
>> Heh! There you go! Obviously folks hold that A in high esteem.
>> I like B--or even C, if that is still around.
>
> I've never seen grade C maple syrup. Maybe you can buy it from the
> farm, but I've never shopped at a maple syrup farm stand.
>

There is a C grade, but under the Vermont system, it is not a table grade.
It may be available if you ask though.

Ed Pawlowski > wrote:

>"sf" > wrote

>> I've never seen grade C maple syrup. Maybe you can buy it from the
>> farm, but I've never shopped at a maple syrup farm stand.

>There is a C grade, but under the Vermont system, it is not a table grade.
>It may be available if you ask though.

Years ago, Trader Joe's would have C grade. Now the best they have
is B.

I've been consuming more maple syrup recently because I've developed
the habit of mixing it with kefir. Previously, I had been mixing
in blueberry jam. (For those instances where I want it sweetened, which
is only part of the time.) I'm finding the maple/kefir combination
pretty compelling. Especially if it's goat kefir.


Steve

On Tue, 12 Jul 2011 04:26:44 +0000 (UTC),
(Steve Pope) wrote:

> Years ago, Trader Joe's would have C grade. Now the best they have
> is B.

Best... or do you mean "worst"?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 11 Jul 2011 22:58:38 -0400, "Ed Pawlowski"
> wrote:

> Many people pay extra for syrup with no flavor. They buy grade A or A Fancy
> thinking it is superior, but it has little flavor. For the best flavor,
> buy grade B or Dark Amber. Our local producers are getting $20 for a
> quart.

Dear Ed,
'
I *gladly* pay MORE for grade A to get "less flavor".

Thank you very much.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:
>On Tue, 12 Jul 2011 04:26:44 +0000 (UTC),
>(Steve Pope) wrote:
>
>> Years ago, Trader Joe's would have C grade. Now the best they have
>> is B.
>
>Best... or do you mean "worst"?

IMO, C is better than B is better than A.

S.

"Steve Pope" > wrote in message
...
> sf > wrote:
>>On Tue, 12 Jul 2011 04:26:44 +0000 (UTC),
>>(Steve Pope) wrote:
>>
>>> Years ago, Trader Joe's would have C grade. Now the best they have
>>> is B.
>>
>>Best... or do you mean "worst"?
>
> IMO, C is better than B is better than A.

Agreed. I used to buy A. That was my problem. No flavor. I buy B now.

On Jul 11, 1:42*am, "Julie Bove" > wrote:
> "Giusi" > wrote in message
>
> ...
>
>
>
> > "Nad R" > ha scritto nel messaggio
>
> >> I started to buy Log Cabin because it no longer has High Fructose Corn
> >> Syrup in it.
> >> Now to find another brand.
>
> > What about real maple syrup? *Why not? *Use less if cost is a factor.

"sf" > wrote in message
...
> On Mon, 11 Jul 2011 22:58:38 -0400, "Ed Pawlowski"
> > wrote:
>
>> Many people pay extra for syrup with no flavor. They buy grade A or A
>> Fancy
>> thinking it is superior, but it has little flavor. For the best flavor,
>> buy grade B or Dark Amber. Our local producers are getting $20 for a
>> quart.
>
> Dear Ed,
> '
> I *gladly* pay MORE for grade A to get "less flavor".
>
> Thank you very much.

Good. That keeps the demand, and thus the price, down on the B grade.

On Tue, 12 Jul 2011 23:14:52 -0400, "Ed Pawlowski"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 11 Jul 2011 22:58:38 -0400, "Ed Pawlowski"
> > > wrote:
> >
> >> Many people pay extra for syrup with no flavor. They buy grade A or A
> >> Fancy
> >> thinking it is superior, but it has little flavor. For the best flavor,
> >> buy grade B or Dark Amber. Our local producers are getting $20 for a
> >> quart.
> >
> > Dear Ed,
> > '
> > I *gladly* pay MORE for grade A to get "less flavor".
> >
> > Thank you very much.
>
> Good. That keeps the demand, and thus the price, down on the B grade.

I'm not an integral part of the "demand", because you can count my
purchases in years not months.... but if I am at all instrumental for
you being able to purchase grade B at a lower price in any miniscule
sort of way - You're very welcome. I'll do what I can for the
cause... at my own rate, of course.

--

Today's mighty oak is just yesterday's nut that held its ground.