Sorry to be that guy, but they’re both absolute UPF nightmares. The ingredients aren’t all that different yet they’re presented as if they were on different ends of the scale.
I happen to have read Chris van Tullen’s book (and some of his sources, Dr. Giles Yeo went quite deep into the scientific bushes), so I am aware that the definition of UPF has some problems and is subject to discussion. This is something I’d love to discuss in person when you come over, typing that much on a phone is unpleasant. 🙈
Of course, but one is an improvement, and a later product. I'd actually like to know the story behind that. Of course, if one can manage a bechamel sauce one can make a much better and healthier version, and I do, but this is something most of my US readers are very familiar with. Like Ramen noodles, we've all sinned.
Oh, I’m not going to be the one to throw the first stone. 😂 Between the kids and me, we go through a couple dozen Asian instant noodles per year, and we like potato chips and Asian snacks, so there is some UPF in our diet, too. I just don’t use any in regular cooking on principle.
I just find it very questionable that those two versions of M&C are displayed the way they are when they’re both highest-level UPF. I don’t get the dish either, but that’s a European thing probably.
The main problem is that people can’t cook even the most basic things without industrial products any more, or at all. It’s the same here, we just don’t have food deserts yet. And I’ve spent a lot of time to introduce my kids and friends to proper cooking and using seasonal ingredients. I had friends who didn’t even know what a roux was and that you can make a sauce out of pretty much anything you have, meat jus, vegetable cooking water, or just using the pan after you fried something in there and make a roux there.
Cooking is very important to me, also as a way of connecting and having a good time together. I look forward to having you at my kitchen table
some day for traditional German cuisine of your choice. 🥰
I was a professional cook for ten years, so my views on all this are skewed. I wasn’t allowed in the kitchen as a child at all. I got my first cooking job (pizza) because my car broke down. My pathway was a bit unique.
The problem when one places things in categories, like UPF foods, is one loses a lot of information about the difference between things in the same category. These differences matter.
How about this summer for the meal at your table? Challenge accepted and in exchange for your German cuisine I will show you why Americans love Mac and cheese, and do it only using pasta, cheeses, butter, white flour, and milk. I’ll need some advice for getting from Luxembourg to wherever you are. Trains preferred. Late June, early July.
Sorry to be that guy, but they’re both absolute UPF nightmares. The ingredients aren’t all that different yet they’re presented as if they were on different ends of the scale.
I happen to have read Chris van Tullen’s book (and some of his sources, Dr. Giles Yeo went quite deep into the scientific bushes), so I am aware that the definition of UPF has some problems and is subject to discussion. This is something I’d love to discuss in person when you come over, typing that much on a phone is unpleasant. 🙈
Of course, but one is an improvement, and a later product. I'd actually like to know the story behind that. Of course, if one can manage a bechamel sauce one can make a much better and healthier version, and I do, but this is something most of my US readers are very familiar with. Like Ramen noodles, we've all sinned.
Oh, I’m not going to be the one to throw the first stone. 😂 Between the kids and me, we go through a couple dozen Asian instant noodles per year, and we like potato chips and Asian snacks, so there is some UPF in our diet, too. I just don’t use any in regular cooking on principle.
I just find it very questionable that those two versions of M&C are displayed the way they are when they’re both highest-level UPF. I don’t get the dish either, but that’s a European thing probably.
The main problem is that people can’t cook even the most basic things without industrial products any more, or at all. It’s the same here, we just don’t have food deserts yet. And I’ve spent a lot of time to introduce my kids and friends to proper cooking and using seasonal ingredients. I had friends who didn’t even know what a roux was and that you can make a sauce out of pretty much anything you have, meat jus, vegetable cooking water, or just using the pan after you fried something in there and make a roux there.
Cooking is very important to me, also as a way of connecting and having a good time together. I look forward to having you at my kitchen table
some day for traditional German cuisine of your choice. 🥰
I was a professional cook for ten years, so my views on all this are skewed. I wasn’t allowed in the kitchen as a child at all. I got my first cooking job (pizza) because my car broke down. My pathway was a bit unique.
The problem when one places things in categories, like UPF foods, is one loses a lot of information about the difference between things in the same category. These differences matter.
How about this summer for the meal at your table? Challenge accepted and in exchange for your German cuisine I will show you why Americans love Mac and cheese, and do it only using pasta, cheeses, butter, white flour, and milk. I’ll need some advice for getting from Luxembourg to wherever you are. Trains preferred. Late June, early July.