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What is it that's so universally appealing about any foods with these characteristics?


Pork crackling, crispy chicken skin, crusty bread, (a rare beast nowadays), anything fried in batter or deep fried breadcrumb coatings - does anyone not like any of these?

ayjay wrote:What is it that's so universally appealing about any foods with these characteristics?


Pork crackling, crispy chicken skin

Both of those are just yummy.. could I add Bacon to the list ?

Crispy edged lamb chops.....

mmmmm hmmmmmmmm.....

but the real answer is that 'they're bad for you' hence the constant harping by the do-gooders

Hi,

I don't eat any of the three you mention ayjay. I do however enjoy 5 seeded bread I buy at Morrison's which I enjoy toasted in fact I've just had a couple of toasted slices with sardines in brine slapped between them.

Well said wine~o, Bron and I have bacon occasionally but Razor must be bacon butties king; I've never seen bacon butties disappear as quick as when Razor installed our new Intergas boiler just a year ago; Razor is visiting us tomorrow morning to service the boiler and we've already stocked up with some nice lean bacon and a pack of tea cakes which should keep him going for a bit also a few buns and plenty to drink; wonderful boiler and wonderful guy in Razor.

Kind regards, Col.

kellys_eye wrote:
but the real answer is that 'they're bad for you' hence the constant harping by the do-gooders

Wrong Kellys_eye.. Fat is necessary for the human diet. Pig fat is one of the best for the human digestive system..

Chicken skin is also the most fatty part of the bird.

If you want "proof" that fat is good for you .. just look at all those weightwatchers recipes... ALL of them say to remove all visible fat... yet everyone that follows that diet is a lard-arse.

I'm a tad under 10 stone and I live on a high fat low sugar diet...

Most of the flavour in meat is in the fat.

There was something on one of the food programs a couple of weeks back. People losing weight on a diet which included things like a full English breakfast, but cut out the bread. A lot of the bread is converted directly to sugar once we've eaten it.

Moderation in all things, which is why I'm a fat git!

ayjay wrote:What is it that's so universally appealing about any foods with these characteristics?


Pork crackling, crispy chicken skin, crusty bread, (a rare beast nowadays), anything fried in batter or deep fried breadcrumb coatings - does anyone not like any of these?

Love them all, can't beat freshly roasted chicken skin while mopping up the paprika laden oil/juice

wine~o wrote:

kellys_eye wrote:
but the real answer is that 'they're bad for you' hence the constant harping by the do-gooders

Wrong Kellys_eye.. Fat is necessary for the human diet. Pig fat is one of the best for the human digestive system..

Chicken skin is also the most fatty part of the bird.

If you want "proof" that fat is good for you .. just look at all those weightwatchers recipes... ALL of them say to remove all visible fat... yet everyone that follows that diet is a lard-arse.

I'm a tad under 10 stone and I live on a high fat low sugar diet...

This is true, it's called the ketogenic diet and you get your body into a state of constant ketosis. Instead of drawing on sugar reserves for energy your body goes to your fat reserves as it's main source of energy. When on a standard diet you only have access to around 2000 calories worth of energy before you hit the wall as it's called whereas drawing on fat reserves constantly gives you access to a continuous supply of up to 40,000 calories worth of energy. It's a big thing with endurance athletes these days. Having done it I can attest to never feeling hungry while on it. It basically works by having this constant supply but with sugar/carbohydrate as your supply it's the dipping of the blood sugar levels that makes you hungry.

Takes about 2-3 weeks in the beginning for your body to convert and then the weight falls off.

wine~o wrote:
I'm a tad under 10 stone and I live on a high fat low sugar diet...

High fat and low carb is better, but keep off the sugar as well (I don't eat sugar anyway, except in biscuits). I lost quite a bit of weight when I first started on it a few years ago and also felt that I had more energy - some of the carbs have slipped back in now though.

High fat low carb diet was advocated by William Banting in the 19th century - he became quite famous (made Wellington's coffin) and his name has entered the Swedish language as a synonym for dieting.

Picked up again in the 20th century and renamed the Atkins diet.

Back to crunchy: I just find it interesting that anything crunchy etc, is usually quite appealing to the majority of people no matter what it is. Almost as if the crunch is more important than the taste.

wine~o wrote:

ayjay wrote:What is it that's so universally appealing about any foods with these characteristics?


Pork crackling, crispy chicken skin

Both of those are just yummy.. could I add Bacon to the list ?

I wouldn't personally add bacon to the list , pink and squeely for me although I agree a lot of people like it well (or over) done. I tend to prefer a softer crust on bread too.
But the liking for what is in effect over cooked food , cooked until it's dry and almost burning , probably comes from our earliest origins where food was cooked in the ashes of a fire or even directly in the fire.

I did put 'because they're bad for you' in inverted commas - suggesting some cynicism of the so-called fact

All my frying is done in lard and I tend to take any pronouncement on anything scientific with the respect it deserves as witness my global warming stance

oh....by the way.... Go Trump!

Grendel wrote:

wine~o wrote:

ayjay wrote:What is it that's so universally appealing about any foods with these characteristics?


Pork crackling, crispy chicken skin

Both of those are just yummy.. could I add Bacon to the list ?

I wouldn't personally add bacon to the list , pink and squeely for me although I agree a lot of people like it well (or over) done. I tend to prefer a softer crust on bread too.
But the liking for what is in effect over cooked food , cooked until it's dry and almost burning , probably comes from our earliest origins where food was cooked in the ashes of a fire or even directly in the fire.

Streaky bacon crispy, back bacon in and out of the pan pretty sharpish.

Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you
Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you
Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you
Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you
Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you
Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you Bacon is good for you

Have I made myself clear ??

Well , like most things , good in moderation . Not sure if that much bacon is though wine~o

Not without the brown sauce - obviously