wellflavored

Archive for the ‘Uncategorized’ Category

Shrimp Chips

In Uncategorized on July 24, 2011 at 10:41 pm

A friend of mine brought me a bag of prawn cocktail flavored and BBQ crisps. The BBQ was the standard smoked paprika blend you find on US chips. The prawn cocktail though? That was pretty new.

First, UK or US, I’m not a big chip fan. If I can’t tell they used to be a potato, I’m definitely leaving them alone. These though…surprised me. The cocktail flavor was the strongest and first . You don’t catch a hint of prawn until the very end, and even then it was faint.  Being a seafood fan, I was a little disappointed, but I have to admit they were enjoyable. If I ever make it to the UK, I’d definitely pick up a bag.

I’ve got some marmite in the cabinet too, but after seeing it named on CNN’s World’s 50 most delicious foods list, I’m waiting to get some marmalade to try it with.

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How to fix your mac and cheese

In Uncategorized on July 13, 2011 at 1:48 am

Here’s an excellent article from Saveur on what cheeses work best for the ever popular side. Cheese choice solves all those issues of clumpy, greasy, chewy and just plan bad. So…

Do…

Cheddar

Comté

Fontina

Gruyère

Parmesan

Pecorino Romano

Don’t…

Mozzarella

Goat cheese

Who I am…

In Uncategorized on June 26, 2011 at 10:31 pm

As a child during Halloween, I would come home from trick-or-treating, empty my bounty out on the floor and proceed to push aside candy corn and bubble gum, leaving my beloved dark chocolate. I come from a long line of caterers and amazing home cooks who taught me at a very young age, the importance that food and taste experiences play in life and, thanks to a few rotten branches of our culinary family tree, how those experiences can go wrong.

My taste experiences grew from their Southern roots with yearly visits to my Mother’s heavily Greek influenced home town and later trips to China, the Caribbean, Canada, Mexico and Japan. Now, in increasingly multi-cultural South Florida, I get to explore the spectrum of taste even more.


Tasting Ability and Race

In Uncategorized on June 25, 2011 at 11:45 pm

In 2001, the NIDCD Epidemiology and Bio-statistics Program released this graph outlining the association between ability to taste the bitter substance, PTC ( phenylthiocarbamide) and race.

It’s a fascinating study, but what’s most interesting is the correlation between spiciness of food and percentage of non-tasters in a culture. India, possibly the culture most famous for its use of spice, rates high in percentage of non-tasters. North American Native food places much less emphasis on spice and additional flavorings and rates low on percentage of non-tasting members. It doesn’t correlate exactly, but I would theorize this is because the more sensitive a person is to taste, the less spice they would require/tolerate/prefer.

Unfortunately, Japan, whose heavy cultural emphasis on food appearance, texture and heat has fascinated me for some time now, isn’t included in the study.