Mouthfeel Mouthfeel is a product's physical and chemical interaction[clarification needed] in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. Qualities perceived[edit] See also[edit] Further reading[edit] Dollase, Jürgen, Geschmacksschule [engl.: Tasting School], 2005 Tre Tori, Wiesbaden, Germany (ISBN 3937963200). External links[edit] Snack Foods and Water Activity Fresh Cabbage Slaw Finding a good slaw recipe is deceptively difficult. Or maybe we’re just slaw-challenged. For whatever reason, of the many we’ve tried over the years, we’ve yet to find one we truly liked. (They’ve been too oily, too cabbage-y, you name it.) Finally, we’ve found one we enjoy, with the help of the “Fresh” cookbook by Jennifer Houston and Ruth Tal. We’ve been inspired by the book’s “fresh” take on meatless eating, based on recipes from the restaurants with the same name (located in Toronto, unfortunately for us!). We based this recipe theirs, with a few tweaks, and found it to be flavorful, delicious, and yes, fresh! And, we were able to use some green cabbage from the Indy Winter Farmer’s Market! Enjoy! Inspired by Fresh by Jennifer Houston and Ruth Tal What You Need1/2 head green cabbage (about 4 cups) 1/2 head red cabbage (about 4 cups) 3 stalks celery 1 red onion What To Do 1 Thinly slice the cabbage, red onion, and celery.
Unfettered F-U-N . . . Rainbow Jelly Shooter! Rainbow Jelly Shooter Its been a whirlwind at the test kitchen. The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking". One of the highlights of our week was a lovely chat with Erin over at Tablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun! (And it IS - featured items include double rainbow . . . donuts! So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . . I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin. Cheers, Michelle Rainbow Jelly Shooter Yield: about 45 jelly shots
Recipe: Strawberry Basil Sangria Made with Cline Cellar's Cool Climate Chardonnay, this sangria is crisp and refreshing. I added basil to this recipe for a few reasons but mostly to give the drink a clean finish. And unlike most sangria, where the recipe is designed to cover up bad wine, this is quite the opposite. Prep time:5 minutes Total time: 15 minutes Yield: 1 pitcher Strawberry Basil Sangria Ingredients 1/2 pound fresh strawberries1 apple1 ounce fresh whole basil leaves1 bottle Cline Cellar Cool Climate Chardonnay1/2 cup organic sugar1 cup club soda1 cup white grape juice Cooking directions Trim and thinly slice the strawberries. Slice and dice the apple into very small bits. Check out a video for this recipe below: This story was originally written for TreeHugger. Photo credits: Sangria, strawberries: Jerry James Stone
Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies
Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Stuffed zucchinis are so versatile. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Notice how I didn’t use garlic for a change? When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. Now this is completely optional. Lightly butter a baking dish and put the zucchini boats in.
Kombucha Kombucha including the culture Etymology[edit] In Japan Konbucha (昆布茶? The proper Japanese name for what English speakers know as kombucha is kōcha kinoko 紅茶キノコ (literally, 'red tea mushroom'), compounding kōcha "black tea" and kinoko 茸 "mushroom; toadstool". A 1965 mycological study called kombucha "tea fungus" and listed other names: "teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass History[edit] Kombucha originated in Northeast China or Manchuria and later spread to Russia and from there to the rest of the world.[7] In Russian, the kombucha culture is called chainyj grib чайный гриб (lit. It was brought to Russia sometime before 1910 and spread from there to Germany and Europe.[8] Some promotional kombucha sources suggest the history of this tea-based beverage originated in ancient China or Japan, though no written records support these assumptions (see history of tea in China and history of tea in Japan). See also[edit]
The Talking Kitchen - Healthy Living & Eating Sweet Treats Raw Brownies by jenny sansouciFebruary 13, 2012 Whoa! I’m a sucker for delicious treats that contain no dairy or sugar. Especially chocolately ones. Read the full article → Apple Pie Smoothie by jenny sansouciJanuary 20, 2012 Get ready for dessert in a glass!!! Read the full article →