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It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:
1) the cows
2) what they eat
3) food safety rules at the plant
4) the milk is chilled to fast and/or too cold
5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.
What say you?
.
I think Maggie nailed it. Adults have about half the taste buds of kids at best, and as we age, those decline in number. That is why taste is sometimes so intense for kids that they reject it, but when they grow up, the less intensity in taste makes the previously rejected food palatable to them.
So butter probably tastes like it always has. We just can't taste it as completely as we did when we were kids.