Clipmarks | Flavor Clips

Human Taste Buds May Recognize a Sixth Flavor: Calcium

Fri, 22 Aug 2008 05:22:57 GMT

clipped by: einbar

Human Taste Buds May Recognize a Sixth Flavor: Calcium

Researchers have found specialized receptors on the tongues of mice that detect calcium, leading them to hypothesize that humans have the calcium-dedicated receptors, too. It may be time to add calcium to the types of tastes — sweet, sour, salty, bitter and savory — that can be detected by humans

The new findings,

may explain why many people have strong reactions to calcium-rich foods like spinach and brussel sprouts

The discovery could allow scientists to tweak the taste of foods to make them more palatable. Alternatively, drugs that block the bone-strengthening mineral’s taste could be created, making it easier for us to eat [these foods]. Dr Tordoff said: “People don’t consume as much calcium as nutritionists would like and one reason for this is that foods high in calcium don’t taste good to many people

8 expensive foods

Fri, 22 Aug 2008 01:20:08 GMT

clipped by: boozich

Clip Source: muzich.blogspot.com

Civet coffee, aka kopi luwak

per pound: $110

The palm civet, a cat-like animal also called a luwak, ingests fresh coffee cherries but doesn't digest the beans inside. After the beans pass through the civet's digestive system, workers collect them and wash them in spring water. Supposedly, the civet's digestive enzymes make the beans less acidic, improving the coffee's flavor.

Vanilla

$50 and up

Vanilla is expensive because growing and harvesting it is so labor-intensive

Foie gras

per pound: $50

Rare golden tigerfish

per pound: $714

Clip Source: muzich.blogspot.com

White truffles

per pound: $6,000

Caviar

per pound: $1,550

Beluga caviar is thought to be the best

Saffron

per pound: $1,500

the stigmas of tiny crocuses

Since each flower only has three stigmas, many blossoms are needed

Kobe beef

per pound: $150

also known as "Wagyu,

renowned among carnivores for its rich flavor and melt-in-your-mouth texture

Broth

Thu, 21 Aug 2008 19:49:12 GMT

clipped by: clipolicious

Clip Source: www.associatedcontent.com

Ten Uses for Swanson Chicken Broth

Add Flavor Without Adding Too Many Calories

By Amy Brantley, published Sep 19, 2007

Published Content: 1,578 Total Views: 2,151,999 Favorited By: 338 CPs

Contact Follow Add to Favorites

Black and Orange BOO! Cupa

Thu, 21 Aug 2008 11:12:16 GMT

clipped by: spookyvillage
clipper's remarks: Halloween is in 71 days,and if you need some ideas and recipes than is that you place!
http://www.spookyvillage.info

Clip Source: spookyvillage.info

Black and Orange BOO! Cups

• 4 Cups Cold Milk, divided
• 1 (3.9 oz.) pkg. Chocolate Fudge Flavor Instant Pudding
• 1 (3.4 oz.) pkg. Vanilla Flavor Instant Pudding
• Few drops each Yellow & Red Food Coloring to Make Orange
• 12 Oreo Cookies, crushed
• ¼ Cup Halloween Sprinkles or Additional crushed Oreos
Top: Cool Whip, thawed, and mini-chocolate chips or Gummi Worms
Pour 2 cups of the milk into a large bowl. Add vanilla flavor pudding mix. Beat with a wire whisk two minutes.

Tags: halloween, recipes, boo, spooky, haunted, holidays

It's the smell of the future :)

Thu, 21 Aug 2008 08:58:18 GMT

clipped by: balthazarus
clipper's remarks: "For example, the aroma of virgin olive oil stems from the volatiles synthesized by olives. By modifying the activity of enzymes that generate these substances, it may be possible to alter the flavor of the resulting oils."

Clip Source: www.sciencedaily.com

Strawberry-flavored Banana? Biochemists Manipulate Fruit Flavor Enzymes

Would you like a lemony watermelon? How about a strawberry-flavored banana?

day may be coming when scientists will be able to fine tune enzymes responsible for flavors in fruits and vegetables.

In addition, it could lead to environmentally-friendly pest control.

The enzymes—allene oxide synthase (AOS) and hydroperoxide lyase (HPL)—produce jasmonate (responsible for the unique scent of jasmine flowers) and green leaf volatiles (GLV) respectively. GLVs confer characteristic aromas to fruits and vegetables.

"Each flavor has a different chemical profile," Raman said.

The study dispels the earlier view that these flavor-producing enzymes are only found in plants, Raman said. "We have discovered that they are also present in marine animals, such as sea anemone and corals. However, we do not know what they do in these organisms."

Tags: food chemicals, synthesis

Biochemists Manipulate Fruit Flavor Enzymes

Thu, 21 Aug 2008 06:59:53 GMT

clipped by: durvishkumar
clipper's remarks: "Genetic engineering/modification (GM) of green leaf volatile production holds significant potential towards formulating environmentally friendly pest-control strategies. It also has important implications for manipulating food flavor," said Raman, the senior author. "For example, the aroma of virgin olive oil stems from the volatiles synthesized by olives. By modifying the activity of enzymes that generate these substances, it may be possible to alter the flavor of the resulting oils."

According to Raman, "Our work shows how you can convert one enzyme to another and, more importantly, provides the needed information for modifying the GLV production in plants." The scientists made 3-D images of the enzymes, which allowed them to make a small, but specific, genetic change in AOS, leading to the generation of HPL.

Clip Source: www.sciencedaily.com

ScienceDaily (Aug. 20, 2008) — Would you like a lemony watermelon? How about a strawberry-flavored banana? Biochemists at The University of Texas Medical School at Houston say the day may be coming when scientists will be able to fine tune enzymes responsible for flavors in fruits and vegetables. In addition, it could lead to environmentally-friendly pest control.

Illustration of allene oxide synthase (AOS) - an enzyme involved in the synthesis of jasmonate, which is responsible for the unique scent of jasmine flowers.

UT Medical School Assistant Professor C.S. Raman, Ph.D., and his colleagues have reported that they were able to manipulate flavor enzymes found in a popular plant model, Arabidopsis thaliana, by genetic means. The enzymes—allene oxide synthase (AOS) and hydroperoxide lyase (HPL)—produce jasmonate (responsible for the unique scent of jasmine flowers) and green leaf volatiles (GLV) respectively. GLVs confer characteristic aromas to fruits and vegetables.

Tags: glv, aos, hpl

"tuna" salad

Thu, 21 Aug 2008 05:09:36 GMT

clipped by: nattykhoo

Clip Source: happyveganface.blogspot.com

"tuna" salad

3 cups cooked chick peas (we cooked ours in the crockpot - you could used canned)
1/2 sheet nori
4 stalks of celery, finely diced
1/4 - 1/2 tsp sea salt
1/4 cup vegenaise (use more if you like)

1/2 tsp black pepper (we like a lot of pepper)

what you'll need:
- large mixing bowl

- toaster oven/small pan (for toasting nori)

what'cha gotta do:

in the large mixing bowl - mash the chick peas with a fork or potato-masher until they're well smashed. toast the 1/2 sheet of nori (use more if you want more "tuna" flavor) until it turns bright green (just takes a few seconds) and then mince it up/crumble it into tiny pieces. add minced/crumbled nori and all the remaining ingredients to the bowl - mix well.

Tags: vegan, recipes, tuna, salad, chickpeas, beans, legumes, mayo

Utada Hikaru - Flavor of Life

Thu, 14 Aug 2008 11:37:08 GMT

clipped by: Nidhogg_Rider
clipper's remarks: HIKKI!

Clip Source: www.youtube.com

[Video]

Sour into sweet

Thu, 14 Aug 2008 09:36:18 GMT

clipped by: laptopdj2

Clip Source: www.coolest-gadgets.com

Miracle Berry Fruit Tablets turn sour into sweet

Imagine taking a bite into the most sour lemon you can possibly conceive of. The thought alone will likely make your mouth start to pucker and your tongue start to tingle. I love the flavor of lemon, but if the juice isn’t diluted, there’s just no way for me to eat a lemon without taking one bite and spitting it right back into the trash.

The Miracle Berry Fruit Tablets magically makes sour and bitter foods taste sweet. Similar methods have been around since at least the 1700s, yet science is still yet to figure out a true cause of this effect. It has something to do with a protein called miraculin, but that’s as far as science has gotten us. ThinkGeek put the Tablets to the test and were so impressed that they now sell them.

Tags: tablets, fun, sour, sweet

Chocolate Banana Cupcakes

Thu, 14 Aug 2008 02:44:37 GMT

clipped by: nattykhoo
clipper's remarks:
Calories
148
Calories from Fat
48
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
3.2g
16%
Cholesterol
13mg
4%
Sodium
141mg
6%
Total Carbohydrates
24.4g
8%
Dietary Fiber
1.2g
5%
Sugars
14.2g
Protein
1.9g

Great, moist, fluffy cupcakes! I used 5 Tbsp. canola oil instead of margarine and it worked well.
These were the most amazing cupcakes ever! They disappeared within the first day. So moist and rich andwas able to do it all with only a fork for blending. I made a sort of penutbutter fudge frosting by mixing 1/3 cup natural creamy pb, 1.5cups of powdered sugar, 1.5 tsp of vanilla.
THESE WERE DELICIOUS. The flavor was amazing, and they were super moist and had the perfect texture. The only thing I did differently was adding shredded coconut and a little more vanilla than the recipe called for. Sooo soooo good!

Clip Source: www.theppk.com

Chocolate Banana Cupcakes

Ingredients
3/4 cup sugar
5 Tbsp non-hydrogenized vegan butter, softened
1 tsp vanilla
1 banana, mushed well
1 cup all-purpose flour
1/4 unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt

1/2 cup soy milk

Directions

Preheat oven to 350.

Combine first three ingredients in a large bowl, mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup soymilk, beginning and ending with flour mixture; mix after each addition.

Spoon the batter into 12 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired. Peanut butter frosting highly recommended, or just spread with a little pb when serving.

Tags: vegan, recipes, baking, desserts, sweets, chocolate, banana, cupcakes

Crab and Corn Chowder

Wed, 13 Aug 2008 22:27:26 GMT

clipped by: jlshen

Clip Source: northwestnoshings.com

Crab and Corn Chowder

¼ cup diced celery
¼ cup diced onion
1 garlic clove, chopped
¼ cup of butter plus one TBSP
2 cups red potatoes, peeled and chopped
a dash of white pepper
sea salt to taste
4 cups of lobster stock(or fish stock if you don’t have lobster stock)
1 TBSP chicken flavor base
2 ½ cups heavy cream
¾ pound Dungeness crab
2 cups fresh corn, cut off of the cob
chopped chives for garnish

In a large stock pot, cook celery, onion and garlic in 1 TBSP of butter. Saute for about 5 minutes, until tender.
Add potatoes, white pepper and lobster stock. Bring to a boil. Cover and reduce to a simmer. Simmer for about 30 minutes, while the stock reduces.
Add chicken base, cream and ¼ cup butter(bad I know but really good). Simmer another 20 minutes.
Check soup to see if it needs salt, it might not.
Stir in the corn. Cook another15 minutes.
Add the crab and cook another 5 minutes.
Ladle into bowls and sprinkle with chopped chives if desired.

This Makes Me Eel

Sat, 09 Aug 2008 15:47:55 GMT

clipped by: tebvox
clipper's remarks: I will have to confess I wonder what it would taste like. Drinking seafood does seem to have a type of liquid symmetry.

Clip Source: www.weirdasianews.com

Sky News reports that the Japan Tobacco Company has launched a new ‘fizzy’ drink called Unagi Nobori or ‘Surging Eel’. The drink went on sale this month during the country’s eel-eating season.

The yellow-colored fizzy drink contains extracts from the head and bones of eel plus five vitamins that are contained in the fish. It’s said to be the best way to stay cool in hot weather.

“It’s mainly for men who are exhausted by the summer’s heat,” said company spokesman Kazunori Hayashi.

Eel is a sought after delicacy in Japan often prepared in a style called ‘kaba-yaki’ in which it is broiled and covered in a sweet sauce.

The drink costs about one-tenth as much as broiled eel but is said to have a similar flavor.

I suppose the next step will be to use it as a mixer with rice wine and offer it as liquid fish cakes.

Tags: eel, odd, drink, japan

Really Scary Ice Cream Flavors

Sat, 09 Aug 2008 15:31:38 GMT

clipped by: moonspirit4ever
clipper's remarks: Weird to most of us....but I'm sure there are some pregnant women out there salivating right now )

Clip Source: www.who-sucks.com

2. Octopus Ice Cream. Want to tantalize your taste buds with a tentacle? If so, Octopus Ice Cream is the solution. The Japanese have been able to come up with an amazing variety of uses for octopus, ranging from delicacy to porno movie prop. Little wonder then that octopus has found its way into ice cream.

4. Ox Tongue Ice Cream. What better way to tickle your taste buds than with another tongue? Though Ox Tongue Ice Cream may not be the first delicacy to come to mind, its taste is nothing to have a beef with.

6. Fried Eggplant Ice Cream. Eggplant is a mainstay of the Japanese diet, appearing regularly on such dishes as pizza and in sandwiches. Becoming an ice cream flavor was merely a matter of time.

10. Wasabi Ice Cream. Sushi gets its punch from the horseradish paste known in Japanese as wasabi. While its tingling taste makes a delightful addition to raw fish, wasabi’s tangy flavor also makes for a surprisingly edible ice cream.

roasted potatoes and asparagus

Thu, 07 Aug 2008 20:23:55 GMT

clipped by: cjt0424
clipper's remarks: add garlic and seasonings

Clip Source: www.epicurious.com

roasted potatoes and asparagus with parmesan

We always look forward to fresh asparagus at the market. Roasting it with buttery Yukon Golds—and a handful of Parmigiano-Reggiano, of course—deepens the flavor.

Active time: 15 min Start to finish: 40 min

Servings: Makes 4 (side dish) servings

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Ingredients

1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup grated Parmigiano-Reggiano

Preparation

Preheat oven to 450°F with rack in upper third.

Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

ww scones

Wed, 06 Aug 2008 15:17:40 GMT

clipped by: kamb24

Clip Source: www.weightwatchers.com

Three Berry

Scones

breakfast

POINTS® Value: 2
Servings: 12
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy

We lightened up this typically heavy English treat by using only a fraction of the butter and low-in-fat buttermilk in place of cream.

Ingredients

2 cup all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp table salt
2 Tbsp unsalted butter, chilled and cut into small pieces
1 cup buttermilk
1 1/2 cup frozen unsweetened mixed berries
2 serving butter-flavor cooking spray

Instructions

Preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.
Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.