MC and Sansaire

[rotuts]

I got an automated e-mail from Modernist Cuisine

 

they seem to be pairing w Sansaire

 

I vaguely recall that maybe the Sansaire came from someone at MC ?

 

So I took a peek and found this :

 

https://sansaire.com/?utm_source=subscriber&utm_campaign=d6da1d7472-Modernist_Cuisine_Prints_x_Artspace9_22_2015&utm_medium=email&utm_term=0_ded100221b-d6da1d7472-297088989

 

at the site :

 

https://sansaire.com/steak-aging-sauce/?q=/sauce/

 

anybody try this ?  seems pricey

 

is it just soluble MSG +++ ?

 

MSG have never bothered me    but   what this stuff ?

 

no Kudos my way :   they talk a lot more about this sauce father down on the above link

 

Id love to hear if anyone eventually tries this.

 

the price of beef being what it is      

 

Id consider this for my FlapMeat SV

 

it does have 1100 mg's of salt / TSB

 

but for a pound of meat  that does not seem excessive  

Edited December 14, 2015 by rotuts (log)

[gfweb]

I pulled up the nutrition facts.  It looks like steak sauce pretty much.

 

http://staging.sansaire.com/wp-content/themes/sansaire_2/includes/images/Sansaire%20Steak%20Aging%20Sauce%20-%20Nutrition%20Label%20vertical.pdf

[rotuts]

I saw this myself a bit later

 

however :

 

it says :

 

 

 

so  get your own Fish sauce, some soy of your choice 

 

a hint of molasses

 

and then your are on your own

 

I look forward to trying My Own Comb on the next flap meat SV

 

I will say this :

 

High Fructose Corn Syrup 

 

 

 that's

 

unconscionable

 

these days

Edited December 14, 2015 by rotuts (log)

[gfweb]

why is HFCS so bad?

[rotuts]

its very simple

 

they take  ( from corn )  a sugar

 

and cleave off the fructose

 

after all   'sugar' as we by it is a bonded glucose and fructose.

 

so far so good.

 

fructose is found in fruit

 

even better

 

but to get that w fruit, you eat the whole fruit.

 

moving  a long

 

remember  R. Nixon ?

 

he told his Czar of the agricultural variety to make sugar cheaper

 

it was for (  yuki yuk ) political reasons only expensive for a time

 

you can google  Big Sugar, but why bother ?

 

fructose has its a metabolic pathway that goes directly to the liver and by-passes the usual Sugar Insulin etc etc

 

in doing this it may or may not add fatty acids, which might not be so good for you

 

if your are getting it from Fruit    fine

 

if you are getting for  'sugar your add '   Ok sort of

 

if you buy sugar added items, well .....................

 

a book all should read :

 

http://www.amazon.com/gp/product/B0062MXD22/ref=dp-kindle-redirect?ie=UTF8&btkr=1

 

its all in there and more.

 

it mentions Earl Butz !

 

Sec of Agriculture that was forced by Felon Nixon to declare re FHCS :

 

"its From Corn": in response to the  FDA then, asked, Well   what's this Crap !

Edited December 14, 2015 by rotuts (log)

[rustwood]

Or read this far more recent summary of the research:  http://arstechnica.com/science/2015/11/high-fructose-corn-syrup-goes-to-court-scientific-verdict-partly-in/

 

Sounds to me like people eating too much sugar is the problem - no matter what the source.  HFCS is 65% fructose and table sugar is 50% fructose.  It is hard to believe there are significantly better or worse health effects from one vs the other at moderate intake levels.

 

[rotuts]

Eat Fruit

 

Id rather read about Big Earl Butz

 

an Icon from Purdue

 

and indeed the read thing

 

sucked by Nixon.

 

an no   some HFCS is a lot more than 65 %

 

but we agree

 

and your own sugar at one

 

don't buy the add-ins as you also do not buy add-ins commercial sodium

[rob1234]

19 minutes ago, rotuts said:

an no   some HFCS is a lot more than 65 %

 

don't buy the add-ins as you also do not buy add-ins commercial sodium

 

True there exists HFCS higher than 65 but the vast majority of HFCS added to food products is HFCS 42 or HFCS 55 with 55 being mostly in beverages.

 

I'm confused by your writing style. Are you saying fructose from a piece of fruit is somehow different than fructose from HFCS or do you just mean that the sugar in fruit is outbalanced by the nutritional benefits of the fruit? Is it the fact that it's HFCS and 'commercial' sodium added as opposed to agave nectar and sea salt or just that there is too much unnecessary salt and sugar added in general (which I agree with)?

 

Anyway, I agree with rustwood. Eating too much sugar is a problem regardless of the source.

 

[gfweb]

If Earl Butz is in there can Bebe Rebozo be far behind?

[rotuts]

you would have to eat a lot of fruit to get the fructose in an Old Currently fashioned 16 oz Coke

 

of course, there would antioxidants, seeds etc in tyne fruit

 

and it would take you some time to eat it

 

PS read the book

 

its facinating

 

and Earl was actually a real deal.

 

Bebe

 

not so much

[nickrey]

I'd reckon if you combined a number umami-rich foods, you'd get a similar mix to this at a small fraction of the cost.

 

Think roasted tomatoes/fried tomato paste, dried porcini mushrooms, anchovies, fish sauce, Worcestershire sauce, miso, seaweed [(Kombu), heat in the cooking wine to just below boiling and leave to steep; remove Kombu], balsamic vinegar and some salt to catalyse the natural MSG reaction (depending on how many achovies/how much fish sauce you used). Add some sake or Chinese cooking wine to liquify it a bit and there you are. No need to add sweetness: just make sure the tomatoes are caramelised. It wouldn't need much in the bag to flavour the steaks.

[daveb]

Sorry Rotus but I missed the part about Sansaire...All the thistose and thattose makes my brain hurt.

 

Why do the food sites, Chefsteps, Serious Eats and now MC remind me of NASCAR?