91–100 of 101 posts
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Take enough nutmeg, and you'll start hallucinating.
In a good way or a bad way?
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Are bugs in flour really that big of a health concern?
I guess it depends on the person. For example, flour is currently allowed 150 insect filth/fragments per 100 grams [1]. Your reaction will vary to this information but mine is to try to forget this information as soon as possible because I love bread and I am not ready to get a wheat grinder (though I have seen a nice portable one in a Mormon household that I will probably purchase one day). Similarly, in Montreal, i…
>“I was talking to a vanilla purveyor recently and he offered me tonka bean paste,” says Raquel. “I was like ‘If I want to use tonka bean, I’ll use tonka bean.’” One of my biggest issues with mislabeling foods. Sell me vanilla at the market price, sell me tonka at the market price, but don't sell my vanilla that is actually tonka at vanilla market prices. Same with scallops and stingray, crab and surimi, calamari and…
http://newsfeed.time.com/2012/11/06/how-to-make-a-rotten-egg...
Citing an anonymous source, the paper outlined how the fakes were made: prepare a mould, then mix the right amounts of resin, starch, coagulant and pigments to make egg white. Sodium alginate, extracted from brown algae, gives the egg white the wanted viscosity. Then add the fake egg yolk, a different mix of resin and pigments. Once the proper shape is achieved, an amalgamate of paraffin wax, gypsum powder and calcium carbonate makes for a credible shell.
>“I was talking to a vanilla purveyor recently and he offered me tonka bean paste,” says Raquel. “I was like ‘If I want to use tonka bean, I’ll use tonka bean.’” One of my biggest issues with mislabeling foods. Sell me vanilla at the market price, sell me tonka at the market price, but don't sell my vanilla that is actually tonka at vanilla market prices. Same with scallops and stingray, crab and surimi, calamari and…
Fake eggs in China was the one that really astounded me! http://newsfeed.time.com/2012/11/06/how-to-make-a-rotten-egg... Citing an anonymous source, the paper outlined how the fakes were made: prepare a mould, then mix the right amounts of resin, starch, coagulant and pigments to make egg white. Sodium alginate, extracted from brown algae, gives the egg white the wanted viscosity. Then add the fake egg yolk, a differ…
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No joke, a big thing I noticed the first time I went outside America was, "Holy shit, the food is real." No matter where I go, I find cheap food that's simply better quality than anything that's even mid-range in the US. It's especially noticeable with snacks/junk food, where everything in America is some odd artificial flavor that tastes nothing like what it claims to be, while (particularly in Japan) things taste e…
Agree with the exception of mainland China where processed food is even more race to the bottom than in the US. Recommend that you assume food served on internal flights is inedible and plan accordingly.
I agree on the airplane food. Take a high speed rail if at all possible!
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Take enough nutmeg, and you'll start hallucinating.
In a good way or a bad way?
>“I was talking to a vanilla purveyor recently and he offered me tonka bean paste,” says Raquel. “I was like ‘If I want to use tonka bean, I’ll use tonka bean.’” One of my biggest issues with mislabeling foods. Sell me vanilla at the market price, sell me tonka at the market price, but don't sell my vanilla that is actually tonka at vanilla market prices. Same with scallops and stingray, crab and surimi, calamari and…
Can someone who's a better cook than this author tell us their opinion of the taste?
Yes, that part about his cooking experiment was rather ridiculous. It marries very well with vanilla and chocolate. By itself it has a bit of a sweet nutty flavor that is rather complex. To be slighlty flippant, it's kind of the shitake (or msg) of desert, it enhances the rest of the flavors.
dessert
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> scallops and stingray Ray and skate is nothing like scallops. > calamari and pork Again, nothing alike. > chocolate and flavored vegetable oil Chocolate contains more elements than just cocoa butter, so you can't just replace it with vegetable oil. I'm sure there's some chocolate out there that cuts vegetable oil into the cocoa butter, but I've personally not come across it.
> Ray and skate is nothing like scallops. They are frequently substituted, cut out in little circles, and sold as "scallops". It is legal to do so (in the US.) The poster is complaining about mislabeling.
How is that possible? Isn't that plain lying? Can't you sue such company? As an European, I can't comprehend that. If something is labelled "scallops" it must be real scallops or else you would get sanctioned immediately after somebody finds out it's not and fills a complain. If substitutes are used, it must be labeled as "scallops flavored" or smth.