Text 28985, 152 rader
Skriven 2012-08-28 14:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: off flavors, colors 200
===============================
 ML> compound is introduced (xanthos being Greek for yellow).
 NB> That one, at least, bothered me less than the carbon monoxide ones. 
 NB> Yellow makes the pinkishness of salmon...?

Sorry, ... and yellow being generic for "color," in
the same way as yellow is generic for "flavor" in the
word "flavor." Yellowness was important to the ancients,
possibly because of the preferred status of saffron both
as a dye and as a flavoring agent. Also, some xanthins are
yellow, others reddish.
 
 ML> Broiled Sushi
 NB> Interesting.  Unless you've tried it and can give a definite answer, I
 NB> guess I'd withhold judgement until I tried it.

I've tried it and am not particularly fond of it. Again just a
hypothesis, but I think that such recipes are a way of using up
not-too-fresh ingredients without having to resort to gassing
and such tricks.

==

 NB> I think I do something similar, if not so developed, when I'm figuring
 NB> out how something will likely taste when it's done... but I don't
 NB> think that I have the actual smell image available, just a memory
 NB> in-brain.. 

I've consciously built my library, so it's bigger but not
necessarily better than that of others.

 ML> Doesn't work that way, or at least hasn't so far.
 ML> Reality has always taken precedence over fakeality,
 NB> I'd think it might be a better way than the "glade" overrides...
 NB> possibly less nauseating...  ;0

Problem being that bad odors stimulate real receptors in
the nasal passages, whereas hallucinatory odors do not.
Glade actually will compete for those receptors with the
real bad odors.

 ML> least 99% of the time what you get in even the toniest of
 ML> restaurants is of lesser species (T. aestivum, for example).
 NB> So that is less likely to instantly impart flavor, or even
 NB> overnight...? 

It's not likely to impart a flavor at all. As I've said here,
truffles are one of those most fraudulent of foods, on the
par with krab and such, unless they are the real real thing.

It's as if there were two kinds of orange, one very rare that
tasted like oranges, the other fairly attainable but that tasted
like potatoes. The ancient recipes for, oh, mimosas, screwdrivers,
and so on, they tasted delicious when made with oranges; but as
demand outstripped supply, people started using the commoner
potato-oranges, and people nodded sagely when tasting Champagne
cut with potato juice, and saying, oh, delicious, and paying
vast amounts of money for such. And they gradually got convinced
or convinced themselves that, wow, potato Champagne is delicious.
This is very much the situation with truffles. When I was a kid
and tasted them, I went, what's the big deal and was told that
oh, maybe only some people can detect the subtle flavor. It
wasn't until I went to a real French restaurant in France that
I found out that truffles actually tasted like truffles, and
the difference between a real and a cheap truffle was as
pronounced as that between an orange and a potato.

 ML> The real truffle (T. melanosporum) is of a "once tasted always
 ML> remembered" character - if you're unlucky, you can alter that
 ML> to "always wanted," but that way bankruptcy lies.
 NB> Unless circumstances change, I'm unlikely to taste it then... :) 
 NB> Possibly a safeguard...?  (G)

Heh.

 NB> Wegmans recently added to their basting butter line one purportedly
 NB> with truffles... at least in the name... ;)  Wonder what they are
 NB> using... since it isn't priced to break the mint...  ;)

Probably synthetic truffle essence, the same as you get
in truffle oil.

 -=> Nancy Backus said to Ruth Haffly <=-

 NB>> I particularly like the oriental
 NB>> seasoning, as it adds a nice touch to things like my congee...
 RH> I'm not that overly fond of one flavor over another; they all taste
 RH> very similar--salty--IMO.
 NB> The oriental has ginger, amongst other things, which does tend to
 NB> mitigate the salty to some extent... and, as I've said before, I use
 NB> it a lot more sparingly than designed...

If we're talking about soup/seasoning packets, another
component of Oriental flavor is five-spice.

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: TOMATO, FENNEL AND POTATO STEW
 Categories: Soups, Vegetarian, Madison
   Servings:  6

  1 1/2 lb Potatoes
           - red or yellow-fleshed
      2    Fennel bulbs
      1 lb Ripe tomatoes; peeled
           -and seeded, juice reserved
           -=OR=-
      2 c  -whole canned tomatoes
           Salt
      4 tb Virgin olive oil
      1 lg Leek; white part only,
           - finely  diced
      1 lg Yellow onion
           - cut into wedges 1/2" thick
      2    Garlic cloves; minced
      1 ts Herbes de Provence
      3 pn Saffron threads
      1 lg Strip orange zest (2" long)
      2    Bay leaves
      1 c  Dry white wine
      2 tb Chopped parsley
     12    Nicoise olives, pitted; -OR-
           - Gaeta or oil-cured
           - Black olives, pitted

  PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large,
  into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and
  cut into wedges 1/2-inch thick or a little wider. Leave some of the core so
  that the pieces stay intact. Cut the tomatoes into large, neat pieces.
  Bring a pot of water to a boil, add salt to taste and the potatoes, and
  boil for 5 minutes. Remove the potatoes, but save the water. While the
  potatoes are cooking, warm the olive oil in a wide pan. When hot, add the
  leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay
  leaves. Cook slowly over medium heat until the onions have begun to soften,
  after 6 or 7 minutes, then add the wine. Let it reduce by approximately
  half, then add the tomatoes and their juice, the potatoes, fennel, half the
  parsley and the olives. Pour in enough of the reserved potato water to
  cover, bring to a boil and lower the heat. At this point, you can set the
  stew aside and finish it later, either in the oven or on top of the stove.
  If cooking on top of the stove, cover the pan and cook slowly until the
  vegetables are tender, about 35 minutes. If cooking in the oven, preheat it
  to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay
  leaves. Garnish with the remaining parsley and serve with a bowl of garlic
  mayonnaise.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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