[PEN-L:763] Re: Preference Formation

[boddhisatva <kbevans@xxxxxxxxx>]

		C. Lear,


	As a former professional cook and chef I can tell you absolutely
that people *want* sugar, salt, and buttery grease.  All you have to do is
balance the flavors a bit so they can really enjoy it and describe it on
the menu in a way that allows them to happily fool themselves. I've served
hundreds of pieces of fish slathered in beurre blanc to people who seemed
to invariably remark how "light" it was - when it was covered in the
equivalent of half a stick of butter.  They knew what "beurre" meant, but
with the addition of some wine, seasonings, and a little citrus, they
didn't care.  Do you think the onions and pickle relish on a Big Mac are
there by accident? That's sugar to satisfy those brain cells and some
vinegar to make the grease more appealing and give it that taste of
buttery fatty acids.

	Look at what the French eat.  There's no corporate influence in
classic French cuisine and they are sucking down sausages and Camembert
like there's no tomorrow.  There wouldn't be, either, if they didn't drink
all that wine.  You like Thai food?  Ask your doctor what she thinks about
fish sauce and coconut milk as ingredients.  I wouldn't mention the palm
sugar, though.  How about classic Chinese?  Care for some salt-crusted
pigeon? How about good old Beijing Duck? There's a health snack for you -
soy-marinated, high-cholesterol meat, and that beautiful, crisp skin
loaded with sugar, salt, and nice, pure duck fat.  Wash that down with a
half-pot of high-caffeine tea, run over to your cardiologist and see if
she doesn't just punch you.

	Or, you could take you chances with a bacon cheeseburger topped
with ketchup or barbecue sauce and a Coke.  More sugar, less caffeine, but
the cholesterol is about a wash.  The only problem with American fast food
is that it's so cheaply made you can taste the grease.  That's why they
need all the advertizing.  Really good food sells itself - and then gives
you the same stroke.

	One of the most popular additions to "fat-free" food is glycerine.
Glycerine, of course, is an undigestible petro-fat that can't be
metabolized so it simply remains in the gut. That's why it works as a
laxative.  It also gives "mouth feel" and soft consistency, especially to
baked goods (it helps keep them from drying out, too).  There's nothing
unhealthy about taking in a bit of glycerine, and it has no taste, but ask
yourself why even gourmet bakeries have been forced to go to this extreme
to satisfy their customers.  People want the fat, the sugar and the salt.
They demand it. If one establishment doesn't give it too them, they will
find another.



	peace, eat, drink, and be merry