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It’s been a long time coming, but today’s the day the city’s ban on trans fat expands from spreads and frying oils to everything served in a restaurant, with the exception of foods served in the manufacturer's original packaging, such as crackers. The city’s anti-trans fat website has plenty of trans facts for restaurateurs and diners, and Sal Picinich of Carlo's Bakery in Hoboken tells the Post that “anyone who needs their trans-fats fix should know we're only a short drive or PATH ride away.”
Trans Fat is History in New York City
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Uh, Sal? Take a cue from Ferrara: the "old-fashioned way" of baking and cooking did not involve trans-fats.
Who needs a trans-fat fix, anyway? I've never heard anyone say, "Damn, I could really go for some trans-fats right about now." Who in their right mind would go to New Jersey and order cannoli that taste exactly like New York cannoli?
Anastasia Medytsa, 15, said she was worried about the change.
"I guess if it's healthier, that's good," she said. "But if it's taking away from the taste of the food, that's no good."
It's no good when you drop dead.
Home baked foods are always better than anything you can buy on the street.
As the King of the Hill episode correctly infers, the shitty foods will still be there. But, at least won't be as bad for you, just slightly less damaging.
"But if it's taking away from the taste of the food, that's no good."
The taste will be the same. Both lard and butter are trans fat free and quite delicious in foods. Trans fats are artificial. Trans fats give foods a longer shelf life, but they don't make food taste better.
I hear lead tastes pretty good too.
The sad part is that none of you have complained about how this is just more government control over something that should be an individual choice. I steer clear of trans-fats by choice, not because the 'nanny government' took it away, put it in a cookie jar and locked it away.