Cooking BS

I can definitely taste the difference in beverages in cans vs bottles. I have sensory integration issues associated with my ADHD though :cool:. I can hear fluorescent lights, can see sounds in color, and can smell faint rotting food smells. I haven't noticed anything with knives though. I think I read that the idea was popularized by the Hannibal Lecter character, who only used Carbon Steel because of taste IIRC??
 
I can taste chemicals in plastic containers .Some BTW are the cleaners and disinfectants they use in supermarkets. Those have " carriers" in them which penetrate throuigh the plastic carrying chemicals and contaminate the product ! The plastic too can have things that the product leaches out. ===> in the last 10 years allergy rates and cancer rates have gone up 20 % !!
 
FullyTorque said:
"Supertasters" are a real thing, apparently some people have more tastebuds than normal and things taste more intense to them. Those people might be able to tell the difference but they're rare. Most people "bragging" about being able to taste differences in metal and such are probably full of it, but there might be some who actually can.
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You are correct that some of us have many more and possibly more sensitive taste buds. I personally can tell when I eat a apple off of a carbon steel and a stainless blade. I don't care for the taste of carbon steel cutlery. Anther interesting one I've been told is that the japanese are so accustom to eating fish/sashimi off of carbon steel that they prefer the metallic taste that the carbon steels add. Go figure?
 
It depends, I can taste metal in canned tomato sauce and the like, pretty easily. Or, if an apple is cut with a newish carbon blade. I find a patina cuts down on that considerably.

I was smithing at a local fair last year, a guy came up and mentioned he sold used band mill blades by the foot to knifemakers... "they're made of damascus steel." I said, "you sure can make damascus steel out of them." He says, "no, they're made out of damascus steel!"

I just didn't want to take the energy to explain to him why it would be absurd for those things to be made of damascus.
 
Reminds me of the fellow who told me there was no difference between Ford and Chevy V8s. "Ford and Chevy makes cars," he said, "not engines. They're ALL 350 Chevy's." It's just not worth arguing with some people.
 
We all know that pop(soda) from a glass bottle tastes better, right?"

Don't get me started on global warming. Personally, I think it's a case of scientists pretending that they know more than they actually do. Kinda like the "Next Coming Ice Age" that appeared in newspapers and magazines when I was a kid.
 
That would be an interesting taste test using original CocaCola.

1) 12oz Aluminum can - definitely tastes metallic along side the others

2) 2 Ltr plastic bottle - definitely tastes different along side the others

3A) Any size American glass bottle (if you can find one that is) - FAILED to find one around here

3B) Any size imported Mexican glass bottle - GOOD

4) Coke from McDonald's (see explanation below) - also pretty good

Did it today............... 3B tasted by farrrrrrrrrrrrrr the best followed by 4 (go figure).

They absolutely taste different with the Mexican Coke (which uses sugar not Fructose corn syrup I'm told)

McDonald's Coke taste explanation from the net:

Why McDonalds tastes quite different than other fast food joint Cokes?
https://answers.yahoo.com/question/index?qid=20110218112319AAHqPhh
Nobody talks about it, and not very many people may notice it. But McDonald's Coca Cola tastes different from all other types of Coke, Including cans and other fountain cokes from all other fast food restaurants. My main question is WHY is it different, and if it is, why isn't it ever addressed? I find it to be tastier, fizzier and just a better Coke experience. Thoughts?
McDonalds use a high end water filtration system, it consists of carbon filters and then water is put through a reverse osmosis system. The way the coke and soda water are chilled is different also, the soda water is constantly recirculated from the back remote refrigeration unit to the the drive-thru and front counter units in insulated tubing. This process will keep the water temperature at 33-38 degrees all the time even in a rush. The syrup lines also are bundled together with the soda lines so it chills the syrup a little. Keeping this water chilled will help absorb the co2 better creating better soda water. McDonalds spends alot of money on their systems that no one else does, the managers are trained to calibrate the valves and check temperature. They also have regular preventative maintenance done and account for ice melting in your drink. The ratio that McDonald's uses is 4.75:1 on sugar drinks and 5.25:1 on diet drinks. This is different than some of the other national chains they do not account for ice melting so they use 5.0:1 and 5.5:1 on their drinks. The co2 pressures used are the same for everyone but using a refrigeration unit with the carbonators submerged in ice water makes the co2 penetrate the water better creating a crisper drink. The remote refrigeration unit is basically a water bath with refrigeration lines submerged in water creating a huge block of ice, the soda and syrup are sent through this in stainless steel tubing which is coiled several times so a finished drink out of the fountain head will usually be 36 degrees. McDonalds is in a class of its own when it comes to fountain drink equipment they always have the newest top of the line equipment and programs to service it on a regular basis. Regular systems consist of ice in the dispenser to chill the water and syrup but usually use the same ratios, the only difference really is the treatment of the water. If it is a bad coke it always comes back to water quality and some people being cheap and thinning the syrup to make it go farther.

Amazing stuff...................
 
When I was a corporate manager for McDonald's in the 70's, we calibrated the soda heads with a brixometer every day. Coke had to be exact!

(And Yes, I still have my Bachelor of Hamburgerology diploma from HU)
 
KCGGBC said:
I've had more than one person tell me they can tell if a blade is stainless or carbon by tasting it. :confused:
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It should be obvious to any rational person that the taste of steel will be greatly affected by the type and amount of seasoning used. :jerkit:
 
Darrin , the seasonings if they are acidic may very well react witht the steel and flavor the steel.

Taste is an interesting thing .Half of the process is how many taste buds you have . Some have perhaps 2,000 others 10,000 or more .Professional tasters of course have many. The other half is the saliva which enters into the reaction. It's amazing what those people can taste [ remember that some 'wine tasters' are full of BS ! ] You're physical condition changes things also. Viruses are noted for changing taste !!
 
I am taking an anthropology class right now, and one of the examples of mendellian recessive traits is the ability to taste the chemical responsible for the bitter plastic taste in plastic containers.
 
Bill Hoffman said:
Good Lord, Stacy. Is there much you haven't done?
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My thought exactly!
Did you know that Stacy actualy was the first man to walk the surface of Mars. It is still a NASA secret but it leaked.

That Mc Donalds story is interesting as well. Good thinking about the ice melting.
When my brother and I were kids we took the other option. We made ice out of softdrink and put that in. You miss some CO2 but no watering down.

I sat in an improvised workshop a few years ago with a Mc Donalds coke. When I noticed the ice growing instead of melting I called it a day
 
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