why does milk fit with cereal so well? i feel like this is a question harold mcgee should answer. that was not a clever beginning to a post, i just thought of him after a circuitous mind-wander. after consulting mr. mcgee, i have found that cereal was invented by those good old classics, mr. kellogg and mr. post, as puritanical responses to the meatiness of america. Apparently in the mid 1800s a large anti-meat and anti-unhealthy diet revolution stirred them into creating healthy substitutes for breakfast. while a great tidbit, this does not answer the question. why does my shredded wheat cereal taste so much better in lactaid (and, by deduction, even better in milk, which is barred from me), than in soymilk?the sweetness of the cereal is totally enveloped by the soy taste, which is amplified. milk, on the other hand, let’s the cereal’s taste shine through while supporting it with a creamy aftertaste.
2007.02.3
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is it the fat content? what about nonfat milk?
Comment by hihu — 2007.02.3 @ 1:18
I think it might be related to the glorious belly-reunion of corn as the myrid bovine- and wetmill-induced distinct forms come together once again to form the super-ultra-megazord that rocks your stomach this way to Iowa.
Though, I guess you don’t even drink the milk, and it still tastes good. Hmm.
Guess not then.
Comment by dawei — 2007.02.3 @ 21:26
put titles on your posts
soy has a decent amount of fat, so that can’t be it…. but maybe it’s that soy doesn’t have that fat/surface area ratio that milk does, possibly influencing apparent texture. i think that even alone, the difference is noticeable, with soy milk having a (still pleasing) chalky texture, and milk having a rich/smooth texture. each definitely has merit for drinking alone. soy being more “clean” and dairy being more “rich”. maybe when combined with cereal, which in any form is somewhat “dry” and austere, the milk provides the desired textural balance, while combining with soy milk gives a “dry/chalky+dry” sensation. not so pleasing.
Comment by kingchampion — 2007.02.4 @ 16:10