Text 29031, 80 rader
Skriven 2012-09-01 19:06:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re:off flavors,colors 200
=================================
-=> Quoting Michael Loo to Nancy Backus on 08-28-12  14:30 <=-

 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...?

 ML> Sorry, ... and yellow being generic for "color," in
 ML> the same way as yellow is generic for "flavor" in the
 ML> word "flavor." Yellowness was important to the ancients,
 ML> possibly because of the preferred status of saffron both
 ML> as a dye and as a flavoring agent. Also, some xanthins are
 ML> yellow, others reddish.

I knew the xanthin/yellow connection... but not the yellow=flavor bit. 
I might have known the xanthins possibly being red bit, too, but I'd
forgotten that if I did...  Makes better sense now.  :)  Although I
wouldn't have put it past a dye (even natural) to produce a color other
than what is expected, having had a little experience with such in the
past...  :)

 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.

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

You may well be correct...

 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

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

In most cases, Glade doesn't smell all that much better, just a
different sort of bad, at least to me...  probably a factor of the
strength of the Glade odors...

 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...  ;)

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

Well, according to the listing of ingredients, there actually are
truffles in it, and one can indeed see little black specks (the
containers can be seen through)...  However, they come almost at the
bottom of the list, so the quantity is obviously quite small.  So I'd
guess it's the inferior variety, rather than just synthetic essence...
 
 -=> 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...

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

Yes, the ramen seasoning packets... and I believe that five-spice (or an
equivalent) is part of the ingredients there.

ttyl        neb

... Follow your dream! Unless it's the one where you're at work naked.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)