[1]: https://nitter.net/kenjilopezalt/status/1176542696724320256
I wonder if the can color is then the signal?
My nose isn't great, especially compared to my wife's, but I could tell you 100% of the time if I was tasting red or white while blindfolded.
Would your sense of taste overpower what your eyes were telling you?
I would have never believed that they taste so incredibly similar without the experiment.
62 students, 50% error rate.
It may surprise you to find out, then, that Coca-Cola is actually a lemon-lime soda. In fact, all Colas are predominantly citrus flavored.
"The primary modern flavoring ingredients in a cola drink are citrus oils (from orange, lime, and lemon peels), cinnamon, vanilla, and an acidic flavorant." [1]
It's not simply a matter of different amounts of sugar, they use different "natural flavors" and have different levels of carbonation.
The difference in flavors is roughly similar to the difference between an IPA, a double IPA, and a cider.
So, she made me take a blind taste test. I proved I was right and that I really could taste the difference, and she stopped trying to force me to decaffeinate myself.
She was quite surprised and unhappy that I was right and that I really could taste the difference. But to her credit, she upheld her end of the bargain.
Thinking back on it, it could just have been that the caffeinated drinks came from a newer batch and the decaffeinated drinks came from an older batch. Or maybe they were canned in different facilities, which might be using different water.
I don't think my mom controlled for all the potentially confounding variables.
Seriously, though, one unreplicated headline-grabbing result can generate so very much "science says..." type rhetoric.
It’s a pop science collection of stores about measuring tastes and food pleasure. I remember reading a chapter on texture and how one of the founders of Ben and Jerry’s ice cram, Ben Chohen, doesn’t have a sense of taste. When you can’t taste anything food, ice cream in particular, becomes very boring after the first couple bites. So the sense of pleasure comes from different textures rather than different flavors. That’s why B&J’s ice cream has so many chunky ingredients.
That explains so much!
EDIT: I don't mean bubbly as in fried crispy kind of bubbly, but just air filled but not crispy kind.
Your issues sound more like age than quality; I worked on small hobby farms with 10 hens and large scale farms with 1000s of laying hens and altered their feed to try and change the yolk colour. It's what you'd expect, actually, the more bugs and less processed food they ate (especially grass) the more gamey the eggs tasted. The more bread we fed them, with butters and additives, the lighter the yolks got.
We gave them kitchen scraps, and they visited the compost heaps for bugs and let them roam the gardens as a form of pest control; during the spring/summer they were learning to hunt down field mice and grasshoppers and the yolks got blood red as a result of this increase in protein. The egg shells were determined by breed, and quite consistently the same color as their ear areas [0].
Store bough eggs could be weeks old before they arrive to your kitchen, and even longer since most won't eat them right away, too.
In short, chicken breeds and their respective diets will be the main determinant of egg color and yolk respectively.
They are also pretty mean when in large groups to other hens, the term 'pecking order' is real in nature and more-so with hens who will bully an often feebler hen in order to establish dominance within the pack. Having a rooster sort of calms them down, but not in terms of hierarchy as they are hard-wired to asset dominance within their group. These things really do behave like little raptors, which is why I ate like a dozen eggs a day when I farmed. They ware also cannibals who will eat their own eggs for no apparent reason--they were all well fed and had plenty of other options for food.
0: https://vjppoultry.com/2018/03/25/egg-color-and-colored-earl...
From the linked thread:
> "blindfolded tasters couldn’t really tell the difference between fresh pastures backyard eggs and 2-week old supermarket eggs"
It's the same as the claims that no one knows they are sick for weeks before symptoms. If you're unhealthy and living with that, yeah, I guess you might not notice feeling off
Weeks? Regular colds and flu have incubation periods of just a few days. Diseases with incubation periods measured in weeks tend to be the more serious ones that don't occur often enough (thankfully) to be used as a good comparison point.
Of course, you can get the same orange yolk from adding caroteens to the feed of an industrially grown layer's feed with none of the associated other differences
If you do want to try it, then two suggestions: 1. try to have some way to blind yourself from the results, 2. Make a decision whether you want everyone to get plastered or not.
I did this a few years ago and it was heaps of fun, but I wasn’t careful about amounts so we all got trolleyed by mistake.
Two bottles of rum were bought and stored for several months, one unopened and one opened with a modest amount imbibed from it. Then a brand new one was bought as a control. For each round of testing, while the rest of us were out of the room we had a volunteer pour out and label a sample per bottle per tester and record the labels before randomizing their order. Each tester then tried each of their samples and wrote down which bottle we thought the sample had come from. Afterwards we cross referenced the guesses with the original samples.
The end results were inconclusive but indicated that there wasn't much if any difference. My new hypothesis is that the effect I observed was actually due to the coke I was using as a mixer getting stale but much more data is needed.