Mmmmm, sour cream for breakfast, sour cream for lunch, and sour cream for dinner.
Why so much sour cream? Simple–you should eat it “for health and economy” the subtitle declares.
Don’t get us wrong—sour cream is tasty.
But we think the authors oversell its virtue a wee bit. Sure, sour creme can make bitter vegetables more palatable—mostly by obliterating their flavor.
Really, do we need sour cream in a recipe for “chocolate dream cookies”? Or how about in a batch of “lemon cookies”? We think not.
Mind you this excerpt comes from a book about food: “BASF makes diacetyl and tens of thousands of other chemicals at its headquarters in Ludwigshafen, Germany… BASF probably takes butane, a natural gas component, and processes it…” The ludicrously long subtitle of this book is, “My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats.”