Bakery @baker-of-bread-ect - Tumblr Blog

Ok. What you're gonna want to do is chop up a cucumber and put it in a bowl. Then you're gonna sprinkle a generous portion of salt on top. Then you're gonna drizzle them with a balsamic vinaigrette and gently shake to combine, leaving you with a cool and refreshing summer snack. In 15 seconds dangerous and burly men are going to drag me away to an unknown second location. Remember everything I've taught you. I love you

deadsetagainst

australian sour patch kids have gluten in them i am truly at my fucking limit im crashing out im waging war against wheat idgaf anymore

amvs

oh is that one of those things where ableist companies put in traces of common allergens so they can just avoid the cost of making it safe

deadsetagainst

WHAT

amvs

A trend we predicted in 2016 continues.

US based but it’s similar reasons in other countries. and of course many companies have international locations. idk if that’s why it’s happening with sour patch kids but this is a thing

rosetintmyworld84

I cannot even explain how ANGRY I am at this.

My nephew is very allergic to eggs, peanuts, tree nuts, and sesame. Last year my sister discovered all hot dogs and hamburger buns now contain sesame. Not "may contain", but listed in the ingredients. This year basically every brand of sliced bread also now contains sesame, making it very difficult to find bread items he can eat.

They're just adding it to their products, so they can just list it as an ingredient and not bother with worrying about cross contamination. And they aren't even bothering with telling anyone. Capitalism is going to kill us all.

"Which brings us back to Kellogg’s. Back in 2016, the company found a way around the added burden and expense of complying with the FSMA: they simply began adding trace amounts of peanut flour to their cracker products. Doing so allowed them to list peanuts as an ingredient of the product, freeing them from having to prevent cross-contact.

At the time, Kellogg’s notified Food Allergy Research and Education (FARE) about the impending change and left it to them to warn the allergic community. In this case, Pearson’s didn’t even bother as near as we can tell."

headspace-hotel

I used to be an incredibly picky eater and now I have a varied diet, strange thing is, there are few foods that I used to hate and now like.

I still hate most of the foods that I wouldn't eat as a kid. Almost all the variation in my diet came from trying foods I wasn't exposed to as a kid.

In fact, there are lots of foods I would force myself to eat as a kid that I don't bother with anymore because I don't like them

advice to parents of kids who are picky eaters is maybe try foods that are outside of your immediate cultural context

headspace-hotel

lentils were a game changer for me

headspace-hotel

yet another example of the "just force yourself to endure discomfort" philosophy of life that is relentlessly popular

"you have to stop being a picky eater and learn to tolerate new foods..."

gagging is extremely stressful. it is such an intensely, sharply unpleasant experience with the added stress of trying not to spit your mouthful of food all over yourself/the table. The sweating and heart palpitations of trying to force down a swallow of something that is viscerally repulsing you is an exquisitely negative feeling. My palms are sweating just thinking about it.

This experience can cause novelty itself to cause fear and apprehension. Just the prospect of eating something unfamiliar can cause fear and nausea, because past experiences were so incredibly negative

now, the physiological effect of fear is that it suppresses the activity of the digestive system. this deadens your appetite and makes it more likely that eating will make you feel sick. So the negative experience is compounded

but on a milder level, the depression of simply not enjoying food is very negative for your life. I can say confidently that the low quality of cafeteria food at my college increased my day to day depression. eating is one of life's pleasures and when it becomes a repulsive chore, that builds a slow resentment of being alive

therefore, it is not good to force yourself to eat things you do not like, instead it is better to cultivate greater curiosity and adventurousness regarding foods you may have never been exposed to before. importantly, you must do it in a safe enviroment because before you can enjoy food you have to undo all the negative experiences of being forced to eat food you hate

cooking recipes for yourself can be a good way to do that because it is creative and active which gives a sense of playfulness which leads to power and agency

do not try new things in social gathering where there is pressure from other people

foraging and gardening is incredibly helpful because the food is fresh and there is a great sense of security and connectedness in it. you know where the food comes from you know that it is good you know it came from the earth beneath your feet. eating something right off the plant is an experience that unlocks your inquisitive and animalistic side instead of making you feel pressures and stresses from social expectation.

You feel like an animal trying to bite something investigating whether it is food. Does a wild animal get yelled at when it bites something that is not edible and spits it out? of course not.

Also once you have had positive experiences eating things from outside your instincts tend to be more accessible to you. humans in the modern world are taught that outside things are not for eating, generally, so they silence the instinct that urges them to eat plants.

Personally i think this is a big part of many aversions to vegetables, if you are told that leaves outside are all poison and bad, it is hard to turn off that apprehension with a leaf on your plate. but if you experience eating plants that grow out of the ground in the world around you, that can awaken that instinct toward plants as food again

i also have been known to buy a new fruit I've never experienced before and sit on the floor on a towel and puzzle through how to eat it, intentionally tuning in to all the sensory aspects of that experience

twofingerswhiskey

"oh food now has so much added to it, past food was so pure and untainted" victorians used to cut bread with chalk and aluminum powder. romans put lead in the wine, which was made from dirty feet mushing unwashed grapes covered in horse shit and road dust. i think our species will survive a few additives in food. our food systems have never been cleaner and safer. it has room for improvement, but we're not putting fucking plaster of paris in the milk

wellpresseddaisy

or formaldehyde, either. The formaldehyde was a shocker.

If anyone wants a look at just how fucked our food supply used to be, check out The Poison Squad.

Fair warning, I made it through about 3 chapters before I had to tap out.

A New York Times Notable Book • Inspiration for PBS's American Experience film The Poison Squad “A detailed, highly readable history of foo

ishowdespair-deactivated2026012

baker-of-bread-ect

Food grifter: we must eat the way our grandparents ate. This ultraprocessed food is newfangled and a psyop trying to poison us intentionally!! They were much healthier back then!

My grandma, casually relaying stories from her childhood: oh yeah and then there were a few times where we would take roofing rosin, heat it up, and throw some potatoes in there until they floated. It wasn't very often but I distinctly remember doing it. It must not have tasted bad because I don't remember the flavor. Good times, good times. Did I ever tell you about how I caught my father (your great grandfather) doing a 3 martini lunch because he had to pick me up early from school?

baker-of-bread-ect

Either these people don't actually talk to their grandparents about their childhoods or do not care about reality (honestly it is probably a heavy dose of both)

Food grifter: we must eat the way our grandparents ate. This ultraprocessed food is newfangled and a psyop trying to poison us intentionally!! They were much healthier back then!

My grandma, casually relaying stories from her childhood: oh yeah and then there were a few times where we would take roofing rosin, heat it up, and throw some potatoes in there until they floated. It wasn't very often but I distinctly remember doing it. It must not have tasted bad because I don't remember the flavor. Good times, good times. Did I ever tell you about how I caught my father (your great grandfather) doing a 3 martini lunch because he had to pick me up early from school?

#food #food history #anti grifter #alcoholism cw #true story

derinthescarletpescatarian

I'm a cow milk fan but this ad is baffling. "Don't drink oat milk it's made of oats!!!" We know that's why it's called oat milk. Are they against porridge too.

I know the whole "processed foods are evil somehow" thing is getting out of hand but this is a level I haven't seen before.

thewelllitweenie

Probably about additives? Like the extra oil and sugar or whatever but that's a hard hill to clean those drinks have been around for a long arse time. Possibly as long as dairy? I know almond milk is bronze age.

derinthescarletpescatarian

Cow milk also has oil and sugar in it, it's just pre-blended inside the cow.

derinthescarletpescatarian

#'pre blended inside the cow' is killing me

Was I wrong though

civvic

Fuck. Those fuckers at the store sold me No Purpose Flour again. What the fuck do I do with this

civvic

you laugh. my flour is bereft of purpose and you mock me. hell upon you, fool

anistarrose

if you are a parent, or may become one, or you are otherwise likely to arrive in the situation of caring for a child while they eat, promise me this: if a child doesn't like a certain food or food group, you will ask them WHY. and specifically, you will pay attention to either confirming or ruling out "it makes my mouth itch" or "it makes my stomach hurt," both of which are medically important info that children may not provide unprompted. which i know because this PSA has been brought to you by "i spent my entire childhood and much of my early teens eating peas and lentils while wondering why everyone else liked the Violently Itchy Mouth Sensation so much, like were they a bunch of legume masochists or something, before i finally realized that Violently Itchy Mouth Sensation was in fact a sinister demon appearing only to me, and her true demonic name was: Legume Allergy"

chloemew

Absolutely enamoured with this snail mug I got yesterday....

A snug of snoffee

fluffybunnybadass

@timbeon

goslinggf

"girl dinner" "boy kibble" can y'all just eat a meal gender neutrally

goslinggf

gender neutrients

baker-of-bread-ect

Yall are sleeping on having a dinner of champions

boomer-mythology-destroyer

aniseandspearmint

"I love you. ...That was for the potatoes, not for you."

potato-murderer

I am now in debt to someone I have never met before

potatofacts

If you did this to a human they wouldn’t like it but potatoes aren’t even remotely scared of this

Watching my brother bake is very concerning sometimes

Im watching him try to "beat" cold butter into sugar with a spatula and it is hurting my soul

pronouncingitwang

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

yokowan

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

le-jardin-inculte

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

shithowdy

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

whitachi

at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.