angevin

I'm with Karri on this one. Nothing in life is risk free. If you don't want an STD, NEVER have sex. If you don't want E. Coli poisoning, NEVER eat rare beef. If you don't want Hep A, NEVER eat raw oysters. If you don't want food poisoning from lysteria, NEVER eat cheese made from raw milk. Of course fastidious hygene will minimize the risk, but there's also a camp (me included) that believes getting sick every now and then is the best protection. For instance, there is now fairly strong evidence that suggests carrying oral Herpes protects against the aquisition of the genital variety. You can't build a strong immune system without getting sick.

Not much research, but from epidemiological observations, it makes a lot of sense. You're not the first to speculate on this - in In Defense of Food, Pollen instructs the reader to "eat what your great-grandmother ate". (Which was unlikely to have been a diet rich in cold-swell starches and methylcellulose). Eskimos eat a diet very rich in fat, as do the French; the Japanese eat little fat. And they all seeem to do just fine.

It's easy to begin speculating on the implications of this research. "The authors speculate that KATP may function in sweet taste cells to modulate taste cell sensitivity to sugars according to metabolic needs. For example, this sensor may respond to hormonal signals from the gut or pancreas to make taste cells less responsive to sweets after we have just eaten a sugary piece of pecan pie and do not need additional energy. " For instance, this could be the reason that has kids perceiving bitter to a greater extent than adults; kids need calories and the bitter tempers the sweet taste of foods like chocolate.

MONELL CHEMICAL SENSES CENTER ADVANCING DISCOVERY IN TASTE AND SMELL Media contact: Leslie Stein, 267.519.4707 or stein@monell.org How Sweet It Is: Why Your Taste Cells Love Sugar So Much Multiple taste cell sensors contribute to detecting sugars PHILADELPHIA (March 7, 2011) – A new research study dramatically increases knowledge of how taste cells detect sugars, a key step in developing strategies to limit overconsumption. Scientists from the Monell Center and collaborators have discovered that taste cells have several additional sugar detectors other than the previously known sweet receptor. “Detecting the sweetness of nutritive sugars is one of the most important tasks of our taste cells,” said senior author Robert F. Margolskee, M.D., Ph.D., a molecular neurobiologist at Monell. “Many of us eat too much sugar and to help limit overconsumption, we need to better understand how a sweet taste cell ‘knows’ something is sweet.” Scientists have known for some time that the T1r2+T1r3 receptor is the primary mechanism that allows taste cells to detect many sweet compounds, including sugars such as glucose and sucrose and also artificial sweeteners, including saccharin and aspartame. However, some aspects of sweet taste could not be explained by the T1r2+T1r3 receptor. For example, although the receptor contains two subunits that must join together for it to work properly, Margolskee’s team had previously found that mice engineered to be missing the T1r3 subunit were still able to taste glucose and other sugars normally. Knowing that sugar sensors in the intestine are important to how dietary sugars are detected and absorbed, and that metabolic sensors in the pancreas are key to regulating blood levels of glucose, the Monell scientists used advanced molecular and cellular techniques to see if these same sensors are also found in taste cells. The results, published in the Proceedings of the National Academy of Sciences USA, indicate that several sugar sensors from intestine and pancreas also are present in exactly those same sweet-sensing taste cells that have the T1r2+T1r3 sweet receptor. “The taste system continues to amaze me at how smart it is and how it serves to integrate taste sensation with digestive processes,” said Margolskee. The different sugar taste sensors may have varied roles. An intestinal glucose sensor also found to be located in the sweet-sensitive taste cells may provide an explanation for another mystery of sweet taste: why just a pinch of table salt tastes sweet or salt added to baked goods enhances sweet taste. Known as SGLT1, this sensor is a transporter that moves glucose into the sweet taste cell when sodium is present, thus triggering the cell to register sweetness. In pancreas, the sugar sensor known as the KATP channel, monitors glucose levels and triggers insulin release when they rise. The authors speculate that KATP may function in sweet taste cells to modulate taste cell sensitivity to sugars according to metabolic needs. For example, this sensor may respond to hormonal signals from the gut or pancreas to make taste cells less responsive to sweets after we have just eaten a sugary piece of pecan pie and do not need additional energy. “Sweet taste cells have turned out to be quite complex. The presence of the KATP channel suggests that taste cells may play a role in regulating our sensitivity to sweet taste under different nutritional conditions,” said first author Karen K. Yee, Ph.D., a cellular physiologist at Monell. “This knowledge may someday help us understand how to limit overconsumption of sweet foods.” Future studies will focus on understanding the complex connections between taste cells and the digestive and endocrine systems. Also contributing to the study were Sunil Sukumaran, Ph.D. and Ramana Kotha of Monell and Timothy Gilbertson, Ph.D. of Utah State University. The Monell Chemical Senses Center is an independent nonprofit basic research institute based in Philadelphia, Pennsylvania. Monell advances scientific understanding of the mechanisms and functions of taste and smell to benefit human health and well-being. Using an interdisciplinary approach, scientists collaborate in the programmatic areas of sensation and perception; neuroscience and molecular biology; environmental and occupational health; nutrition and appetite; health and well-being; development, aging and regeneration; and chemical ecology and communication. For more information about Monell, visit www.monell.org. http://hosted.verticalresponse.com/408615/d2bd867074/1568008139/5790701538/ ______________________________________________________________________ Monell Chemical Senses Center sent this email free of charge using VerticalResponse for Non-Profits. Non-Profits email free. You email affordably. Monell Chemical Senses Center 3500 Market Street Philadelphia, Pennsylvania 19104 US

“The perception of gluten-free products as being, somehow, better for you than non-gluten free products is a marketing success story.” Maybe for those products that are naturally gluten-free. But for marketers of other foods and particularly bakery products, it’s a marketing nightmare. The perception that gluten is bad for the general population has R&D at those companies scrambling to remove gluten while maintaining the same great flavor. For many products this is virtually impossible, and comes with an increase in cost. Regarding MSG, I read this article last year and it made me chuckle: http://health.yahoo.net/experts/weightloss/surprising-ingredient-causing-weight-gain The basic premise is that foods containing MSG, even naturally occurring MSG, taste so damn good, they cause one to overeat. Tips include eliminating slow-cooked meats, which cause glutamic acid to be released, adding to that umami yumminess. Ya wanna lose weight? Eat bad-tasting food.

^ Shameless plug.

I certainly hope they don't mess with the stalls that are currently in the women's bathroom. Original tile and woodwork - gorgeous and well-maintained. They are a treasure. Also, has anyone noticed change in the quality of the cupcakes at Flying Monkey? One of the things I've always loved was their buttercream icing. Last time I got a cupcake, the icing was hard and flavorless - had to be crisco for sure, unless I'm hallucinating in my old age.

"While there are specialized ingredients used by commercial processors, I think a lot of the reason some people (like me, for instance) like to produce things at home is to avoid these ingredients. Plus, it's possible that they are operating at a higher pressure. Unless you worked for a commercial processor, I don't think you can find out. And I'm fairly sure that there are probably some things people like angevin cannot disclose because of trade secrets agreements." While there are some things I can't disclose, most of traditional thermal processing is pretty standard. I can tell you that a commercial canner the size of Campbell Soup employs some of the best processing authorities in the world. That combined with high-tech instrumentation, allow us to zero in on a specific soup recipe and determine the minimal process that will still ensure commercial sterility. Something we continuously work on, because it does result in some pretty significant quality improvements, as well as cost savings with increased throughput. Since the guidelines for homecanning are very conservative and allow for worst case scenarios, most home-canned soups are severely over-processed. Come-on guys, is there anything better than Campbell's Tomato Soup, reconstituted with fresh whole milk???????

Ok, sorry. I just read the info on the links. The process time is actually longer for the straight beans, which makes sense. (Higher solids, longer process.) For the soup, they caution that dried beans must be fully hydratedbefore processing. Which also makes sense since you don't want to start with beans with a very high solids level before processing. (Too much variability/ unpredictibility in solids content during the thermal process.) What doesn't make sense is the method for fully rehydrated, which is nowhere near long enough. I think they missed a step after the second boil.

Yes, however, the NCHFP recommends FILLING the jars with beans and then topping off with liquid an inch under the rim for just canning plain beans, yet if it's SOUP, you're only supposed to fill the jars halfway with beans and liquid, then top off to an inch under the rim with more liquid. Seems like a bit of a contradiction to me... For an example using beans canned alone and beans in soup, see below. For soups, they say you don't have to cook the beans as long as you do for straight canning. canning dried beans "Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes." canning soups "For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain." ETA: links and info about differing instructions for bean canning Is the procedure described before processing? If so, it sort of makes sense. Although without looking at the soup recipe, I'm not sure why the difference - are there other ingredients in the soup that would require a more severe thermal process? If so, than cooking longer and/or at a higher temperature would "finish" cooking the beans in the soup. And because the beans weren't fully hydrated you would need more water for them to absorb. Not sure why the soup would require a more severe process though, unless there were other ingredients in there that impede thermal penetration. Another thought, are the straight beans "acidified"? (Is there citric acid in the recipe?). Without more detail, it's hard to say where that procedure is coming from. So many things can affect heat penetration; perhaps since the soup recipe is "unknown", an overkill process is employed to be on the safe side.

"Heat penetration. Much greater through a liquid medium than through solid." As a real life example, think about sticking your hand in boiling water as opposed to an oven set at 200 F. Your nervous system will respond much more quickly in the water medium due to the rate of heat penetration.

"I have not been able to wrap my head around the difference between canning single veggies or meats and canning combinations in liquids that can then be called soups. But the recommendation still stands by the NCHFP, which does extensive research on such subjects." Heat penetration. Much greater through a liquid medium than through solid. Campbell's has a staggeringly extensive thermal processing history, with a program of highly disciplined testing to ensure the safety of its canned products. You can imagine the importance of that focus - it only takes one error to bring a company this size to its knees. Disclosure - Yes, I do work for Campbell's.

At the risk of giving up trade secrets...nah...all of this is common knowledge... First, remember that only highly acidic soups can be safely "canned". Low acid foods must be "cooked" under pressure to achieve very high temperatures - the risks involved in not suffiently reaching the time/temperature necessary to kill organisms can be deadly. So make sure you do your research. Second, there are modified starches used to withstand these high temperatures, but I'm not sure how available they are at retail. As for condensing, no need to reduce, just add half the water before canning.

I've never been to Ultimo but it sounds like their operation is similar to Spruce St, who also uses Counter Culture beans. I'm also a La Colombe Corsica consumer at home - they're a good value for $11.99 / lb at Whole Foods. Cheaper than Lavazza!

Two things - gelatin is a solidifying agent that already has relatively low-melt properties; it will melt in the mouth. I think what you're asking is for it to melt more quickly, so I would think it's not a specific type you're looking for, but perhaps a specific level. Try using a fraction of the amount you would need to make jello. However, you're asking a lot - you want it to be solid at 70 F, yet liquid significantly below 98 F, a pretty tight range. The other thing you could try is to use a thinner layer with more surface area. Secondly, if the cheese and the gelatinized wine start in the mouth at the same time, the wine will liquify far faster than the cheese will even begin to dissolve. If I'm imagining it accurately, that would be like taking a sip of wine, then following it with a bite of cheese. Whereas what you want is some mastication of the cheese in the mouth followed by a sip of wine. Maybe try a ball of cheese with a gelatinized wine center? It's a neat idea, but like a lot of these modernist methods, they don't actually improve on simple traditional practices. It's cool to try something different, but if it doesn't improve the overall sensory experience, it serves no purpose. Just my humble opinion. All that said, if you can pull it off successfully, it would be pretty awesome – good luck!

Spruce Street Espresso. It seems a shame not to be promoting our local roasters, La Colombe, but damn – these guys on the northwest corner of 11th and Spruce make a fine cuppa. Quarters are a bit cramped; it’s not the place to bring a large group of out-of-towners. And $4 for a latte is a bit steep. But the baristas are top-notch, service is friendly and of course the central location convenient. The beans are sourced globally, but most seem to come from various places in South America. I’m not terribly knowledgeable or geeky, but I do drink a lot of coffee and have been on a continuous search for a great latte. I found it. Perfection. I’d be curious to hear where the coffee connoisseurs on here like to go.

Yeah, my memory's probably from the late 60's; my mom use to bring it home for me. But I didn't realize yous were gonna be so technical.

That's just silly and gross - Levin's smokin' crack.

The horse-drawn Huckster meandering through the neighborhood on a hot summer afternoon selling fresh Jersey peaches and tomatoes - "two pound fa qwahta" Junket Horn and Hardart's Creamed Spinach from the automat. Damn that was a treat. Taconnelli's Pizza when it was the only place in town using a real wood-fired oven. (We use to call the charred puffy bubbles that formed on the crust the "roaches".) The mom-and-pop candy store where a quarter bought you a brown paper bag filled with smarties, pixie stix, wax lips, flying saucers, BB Bats...(that's a whole separate thread in itself!) Real milkshakes sold in every corner steakshop. Steakshops. (In Philly, these were luncheonettes that sold hamburgers, cheesesteaks and fountain sodas. And milkshakes.)

This is a damn shame. My fear is that this is the beginning of the end of the Market as we know it. For how long will the little guys be able to afford the space? If Ochs is having trouble, who's next? Will it eventually be taken over by frou frou chain merchandizers?

Similarly, Death by Chocolate holds little appeal for me. If I'm going to die, I want to be torn apart by wild bears; but you rarely see "Death by Wild Bears" on a restaurant menu. Whenever I hear Death By Chocolate I think of the poor guy who died by accidentally falling into a vat of hot melted chocolate here in a Jersey manufacturing plant. It couldn't have been very pleasant.

Dumbest item in my kitchen? Well, that would probably have to be...me.

Looks like El Bulli is still using foam:

I wsn't aware. All's I can say about that is...AMEN!

This isn't necessrily the parents' fault. My brother and his wife have three kids, are extremely adventuresome eaters and cooks and have always encouraged their kids to eat whatever they were making. They have three kids; two will eat anything but the oldest is very much like your sis-in-law's kid. She's eleven and they've been frustrated about this for years. Some kids with Asperger's exhibit this. In addition to the their internal sensibilities being disturbed by changes in routine and hypersensitivity to touch, some need an extraordinarily plain diet to function.