Archive for July, 2009

MSG may be causing weight gain

A recent study out of the University of Carolina at Chapel Hill cites what animal studies have hinted at for years: MSG (aka monosodium glutamate) could be a factor in weight gain.

via The Surprising Ingredient Causing Weight Gain on Yahoo! Health.

Northeast Tomato and Potato Crops Damaged – NYTimes.com

A severe outbreak of late blight fungus in tomatoes is sweeping through farms and gardens in the Northeast.

via Northeast Tomato and Potato Crops Damaged – NYTimes.com.

Fried Chicken: The Momofuku Secret Is Old Bay — Grub Street

As any Marylander will tell you, the secret of great fried chicken is the Old Bay seasoning: Annals of Fried Chicken: The Momofuku Secret Is Old Bay — Grub Street: New York Magazine’s Food and Restaurant Blog.

Chemistry-set wine pairing – The Globe and Mail

apilles et mol écules reassuringly affirms such classic matches as oysters with muscadet and sauternes with foie gras. But it also boldly goes where few earnest wine snobs have gone before, touting scores of far-out pairings that might garner red-pencil marks in a sommelier exam.

via Chemistry-set wine pairing – The Globe and Mail.

Now is the time to buy Italian wine – Italians dig up vines, wine output growth slows

Italian growers’ increasing efforts to prune grapes to improve quality would also rein in quantity, the research said.

Wine output in Tuscany, famous for its Chianti red and its premium cousins Brunello di Montalcino and Nobile di Montepulciano, is expected to be flat on last year, it said.

via Italians dig up vines, wine output growth slows | Lifestyle | Reuters .

Study confirms umami taste receptor

Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.

via Study confirms umami taste receptor.

How Pork Rinds Are Made (VIDEO)

It involves the use of making pellets, and an “Integra Optical Sorter”. The sorter keeps pig bone fragments out of my pork rind bag, so it can’t be all bad. How Pork Rinds Are Made (VIDEO). From the Huffington Post.

Top 10 Japanese dishes

From Michael Booth, includes such wonderful Japanese dishes as Zaru Soba, Agedashi Tofu, Osakan brown sauce, chanko nabe, and Dengaku aubergine: Sushi and beyond: Top 10 Japanese dishes – Times Online .

For big shrimp cocktail taste, layer on the flavor

SHRIMP COCKTAIL

Recipe adapted from Grove Park Inn

Serves 4 as appetizer

For the shrimp:

2 tablespoons Old Bay Seasoning

1 lemon, halved

1 teaspoon granulated garlic

1 teaspoon garlic

1 teaspoon Caribbean jerk seasoning

1 teaspoon salt

24 extra large shrimp (more if you are using smaller shrimp)

Have a large bowl of ice water ready near the sink. To an 8-quart pot of water, add all the ingredients except for the shrimp. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be bright pink and done. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Drain and serve with the cocktail sauce.

For the cocktail sauce:

The chef specifically recommends Heinz chili sauce; it’s not very spicy and has a nice sweet taste. If you use another type of hot chili sauce, just start with a couple tablespoons first, then taste and adjust.

1/2 cup Heinz chili sauce

1 cup ketchup

1 tablespoon horseradish

1 dash Worcestershire sauce

½ lemon, juiced

1/2 teaspoon Tabasco

½ clove garlic, finely minced

1 tablespoon cilantro, chopped

Mix all ingredients together in a medium bowl and refrigerate until ready to serve.

via For big shrimp cocktail taste, layer on the flavor.