Tasteless food

[Oldcarpy2]

We love the Greek islands.  The locally grown tomatoes are all different sizes and have green bits and the other veg are also knobbly.  Not all homogeneous like in our supermarkets.

They taste so much better.

[andy06shake]

What you are saying has merit, however if you grow your own, you know.   Homegrown tomatoes taste as good as they ever did.   Same with everything else we have managed to eke out of the soil.   I am so spoiled for seafood that I can't tolerate fish that has been frozen, or conch, or whelks, or Spiney Lobster.   What I miss and cannot have, however, is elk, deer and moose venison.

Seafood is my favorite argentus.

Clappy doos in particular. 

[argentus]

Seafood is my favorite argentus.

Clappy doos is particular. 

It's been almost 50 years, but I remember eating them on my whirlwind month-long European tour.    Hard to forget a name like that.   I misremembered them as clabby doos.   Was served with some kinda fish and both were delicious.   I remember thinking that I shouldn't expect too much from food that was that inexpensive, and it was far from the last time I had that thought.  

There is nothing even similar to that where Ilive.   I'm envious. 

[argentus]

gardening is awesome and this is all very true growing your own food is tasty and good for the soul

but, to be clear, it could also be true that we are dimension hopping through a spiral of parallel realities that are approaching an apocalypse where everything is a simulation, and that's why meals are getting less satisfyingly flavourful, right?

Absolutely.   It's even possible that quasidimensional bacteria are invading our gut microbes even as we speak, with the ultimate goal of ruining enjoyment of food and thus life as we know it!!  

You really shouldn't encourage me.

[rickymouse]

From going to Western Europe every couple of years and having grown up there, I can tell and see the food is getting just as bad as the States, slowly.
Processed, sugar, added fat, and salt. I was shocked to see KFC at the mall in Portugal , and Burger Kings in Spain and stuff. 
Not AS bad but approaching it. if you get brand name/supermarket stuff.  
Ironically now that I am eating vegetarian for part of the week, I found a really good brand of frozen lunches that has no added BS and tastes really good. The ingredients are literally only like 6 or 7 things long that's it:

https://bluezoneskitchen.com/

They seem to be nation wide in the US. I recommend them if you have to have a quick meal. 

Example
Korean Mixed Rice Bowl
 Ingredients: Cooked Organic Adzuki Beans Organic Adzuki Beans, Water), Gochujang Sauce (Water, Onion, Extra Virgin Olive Oil, Rice Vinegar, Garlic, Pear Puree Concentrate, Ginger, Toasted Sesame Oil, Gluten Free Tamari Soy Sauce [Water, Soybeans, Salt], Red Pepper Powder, Rice Starch, Konjac), Cooked Rice Blend [Water, Brown Rice, Red Rice, Wild Rice], Zucchini, Carrot, Spinach, Red Bell Pepper.

Nothing on the nutrition list is high unless you count the fiber! Or 400mg of salt as high. I think thats low for a pre made meal.

Anyway felt like sharing.

I like some Korean food recipes, but I don't think I would like that recipe.  It would give me a tyramine headache...some call them cheese headaches, they come from aged food.  Tyramines seem over powering to me.  I got a gene app when I had my ancestry done, having been diagnosed young with the cheese headache diagnosis by our family doctor.  So that was one of the first things I looked up...sure enough, I have the MAOI gene variants double copy that verify it was the tyramine intolerance.

I decided after watching some Korean shows on the net to make Korean Birthday soup.  Holy seaweed was that terrible tasting to me, worse than the fishiest tasting fish I ever had.  I still have some of that dried seaweed, I keep it around to remind me not to ever experiment with that kind of stuff again. 

When I go to the Chinese buffet, I only eat certain foods, mostly fish and shrimp stuff....the soysauce really goofs me up. But even though the crab delight bothers me if I eat too much, I usually eat a lot of it...made with imitation crab, a little shrimp, and imitation lobster I think....sometimes it is worth suffering.  I also usually take a couple of filets of the baked swai and of course the shrimp dishes and the peel and eat shrimp in the salad bar...they don't have crab legs on the buffet anymore.  I try to avoid marinated meats and soy sauce and it keeps the head a little less painful

[sahgwa]

I like some Korean food recipes, but I don't think I would like that recipe.  It would give me a tyramine headache...some call them cheese headaches, they come from aged food.  Tyramines seem over powering to me.  I got a gene app when I had my ancestry done, having been diagnosed young with the cheese headache diagnosis by our family doctor.  So that was one of the first things I looked up...sure enough, I have the MAOI gene variants double copy that verify it was the tyramine intolerance.

I decided after watching some Korean shows on the net to make Korean Birthday soup.  Holy seaweed was that terrible tasting to me, worse than the fishiest tasting fish I ever had.  I still have some of that dried seaweed, I keep it around to remind me not to ever experiment with that kind of stuff again. 

When I go to the Chinese buffet, I only eat certain foods, mostly fish and shrimp stuff....the soysauce really goofs me up. But even though the crab delight bothers me if I eat too much, I usually eat a lot of it...made with imitation crab, a little shrimp, and imitation lobster I think....sometimes it is worth suffering.  I also usually take a couple of filets of the baked swai and of course the shrimp dishes and the peel and eat shrimp in the salad bar...they don't have crab legs on the buffet anymore.  I try to avoid marinated meats and soy sauce and it keeps the head a little less painful

I am sorry to hear that, but on the plus side there is nothing really aged in that little meal there, no kimchi.  And the pepper paste is very small and not too spicy.
The soy is there but its very low salt.
I don't often cook with soy myself, but one or two stir fries that call for it I make sure I use the lower salt one. 

Does this mean you cant enjoy preserved/kippered fish like sprats, or sardines?

[sahgwa]

Seafood is my favorite argentus.

Clappy doos in particular. 

Never heard of those mussels but they look mighty tasty.
Yes the nice thing about mussels of all kinds is they are low in cost and high in minerals and taste.
I had not heard of that particular variety:


In Scottish Gaelic, the species is called 'clabaidh-dubha' ('clabby doos'), meaning 'big black mouths'. [1] More recently in Scotland the species is commonly known and referred to as 'clappy-doo'. [2] In the Shetland dialect, they are known as " yoags ". Modiolus modiolus

[andy06shake]

Never heard of those mussels but they look mighty tasty.
Yes the nice thing about mussels of all kinds is they are low in cost and high in minerals and taste.
I had not heard of that particular variety:


In Scottish Gaelic, the species is called 'clabaidh-dubha' ('clabby doos'), meaning 'big black mouths'. [1] More recently in Scotland the species is commonly known and referred to as 'clappy-doo'. [2] In the Shetland dialect, they are known as " yoags ". Modiolus modiolus

When i was a lad about 6 or 7, they used to be about the size of your hand in the shell. 

They are not super cheap anymore. 

But still super tasty. 

[sahgwa]

When i was a lad about 6 or 7, they used to be about the size of your hand in the shell. 

They are not super cheap anymore. 

But still super tasty. 

That sounds great with some garlic and butter. 
We usually get the frozen imported ones from like Chile and thereabouts.  Can get a box for about 7 or 8 bucks.

[rickymouse]

I am sorry to hear that, but on the plus side there is nothing really aged in that little meal there, no kimchi.  And the pepper paste is very small and not too spicy.
The soy is there but its very low salt.
I don't often cook with soy myself, but one or two stir fries that call for it I make sure I use the lower salt one. 

Does this mean you cant enjoy preserved/kippered fish like sprats, or sardines?

I like kippered herring, I actually have about twelve cans in stock.  A little tyramines just raise my blood pressure but too much cause headaches.  I like a little soysauce on my rice, but limit it to maybe a teaspoon.  The thing that sucks is cheeses, most cheeses contain various tyramines and I really like cheese but can't eat much.

A little kimchi is ok, usually a little jar lasts me a month.  I just take a tiny bit.  Sourkraut is bad for some reason.  So are aged sausages...and they taste so good.  Pizza is bad, but I can eat one slice with little problem.  Beer and alcohol give me a three day hangover headache if I drink over two drinks.  So I used to have the practice, if I had more than two...might as well get drunk.

I spent about a third of my life with headaches before I adjusted my diet to get rid of them about twenty five years ago.  If I eat a meal with lots of tyramines in it, I can't sleep well, when I was in my twenties, I would eat a few slices of pizza and I could stay up till wee hours in the morning.  If your blood pressure goes up, it seems harder to go to sleep.  If your blood pressure goes too low, you seem to be waking up at night or have vivid dreams and wake up tired.  Learned this from observation and I would test my blood pressure often during the night to see what was going on about three years to five years ago.  Experimenting on myself and monitoring things, keeping a food journal for many years now and the wife uses a calender to track our major diet too, she keeps those calenders and she has maybe twelve years of them now somewhere.  It helps to keep track of diet to see what problems they give you....which tied to gene apps to check enzyme deficiencies can help to stop health issues and need for meds.  But it is so nice occasionally to let it go and do nostalgia foods, foods that we ate when our metabolism was much younger....to remind us of the old days and to relate to the diet of the kids and grandkids and great grandkids.

Yeast also creates tyramines in breads.  they are widespread in our modern diets.  Choosing when I need the extra bloodpressure and boost of mood is critical, and too much tyramines will dumb me down a lot.  The happy feeling from drinking beer or wine or mixed drinks is not from the alcohol so much, tyramines are very powerful chemistries.  If you have ever drank good moonshine it just makes your legs turn to jelly, and I suppose when you and your friends are stumbling around, you do laugh after drinking a pint of good moonshine...but it does not give me that long headache like alcohols with the mash added in to flavor it or beer or wine.

When you have had this issue most of your life and you are over sixty five, finally common sense kicks in and you stay away from things that give you problems.  I also do not break down aldehydes well, so alcohol breaks down to aldehydes...but that headache is different, sharp and throbbing, not like the tyramine headache.  Moonshine will give me that kind of headache, so does going to church where a real lot of people drench themselves with perfumes or aftershaves and antipersperants.  The issues I get with hospital air with that chemical in it they use to kill germs, it just makes my throat and bronchial tubes and lungs hurt if I am in it for an hour or more.  I guess that there is one disinfectant to add to the air that is not so bad, but the price of the cheap stuff is a hundred bucks a gallon, and the price of the less problematic one for most people is three hundred bucks a gallon.  Part of the reason that hospital bills are so expensive is because of that cost.  I think it is mandatory, especially when there are lots of diseases around from what I read.  A gallon will last half a day in a small hospital on a low risk I guess from what I researched..