Recent Event Highlights: Roasted Scallops with Icewine Black Bean Chili Sauce by Chef Bernard Guillas, Macadamia Crusted Grouper with Cabbage Slaw by Chef Bernard Guillas, Qu'est-ce que c'est? Umami, Researchers find dedicated taste bud for umami, The coolest way to buy food in San Fran: the Twitter food cart, Brilliant Cocktails teaser, and 26 more...
Created by dipity on Nov 8, 2009
Last updated: 11/03/10 at 11:51 PM
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Sushi (寿司, 鮨, or 鮓?) is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. A bowl of sushi rice with toppings scattered over it is called chirashi-zushi (ちらし). The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour", a reflection of its historic fermented roots. The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese. The oldest form of sushi in Japan, Narezushi, still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi." Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was ...
Oyster Sauce is the "wonder sauce" that can elevate the umami of scallops. Guizhou Black Bean Chili Sauce on the other hand, gives the dish new layers of taste that really stimulates appetite. Serves 4 Japanese Pumpkin 1* 3-lb Japanese pumpkin (Kabocha) 2 tbsp grapeseed oil 2 tbsp maple syrup 1/8 tsp chili powder 1 tbsp mascarpone cheese 1/2 tsp sea salt 1 vanilla pod, half lengthwise, scrape seeds, reserve pod for garnish to taste sea salt and freshly ground black pepper 1. Preheat oven to 180°C. Cut pumpkin in half. Remove seeds. 2. Brush entire surface of flesh with oil. Place pumpkin on baking sheet, cut side down. Bake 45 minutes or until tender. Remove from oven. Cool. 3. Scoop flesh from shell and transfer to food processor. 4. Add maple syrup, chili powder, mascarpone, sea salt and pepper. 5. Puree until smooth. Mix with vanilla seeds. Set aside. Keep warm. Icewine Sauce 2 black plums, pitted, diced 1/4 cup icewine 1/4 cup balsamic vinegar 1/4 cup chicken stock 1/4 cup hazelnut oil 1 tbsp finely chopped tarragon 1 1/2 tsp Lee Kum Kee Guizhou Black Bean Chili Sauce 3 tbsp Lee Kum Kee Premium Oyster Sauce to taste sea salt and freshly ground black pepper 1. Add icewine and vinegar to skillet over medium heat. Reduce by half. 2. Add chicken stock. Reduce by half. Add plums, Guizhou Black Bean Chili Sauce and simmer for 3 minutes. 3. Add Premium Oyster Sauce, hazelnut oil and tarragon. Transfer to blender. Blend to emulsify. Strain through fine sieve. 4. Season with ...
The Call To Doctor David.
Excerpt
...a beginner, do not strive for the (m)umami of beautiful sound. It is pleasing when polish and (m)umami emerge from (dekiru) the sound; to force them out (dekasu) is disagreeable. 問 普化禅師はいかなる人ぞ 答 知らず禅家の知識に問へ Q: What kind of person was Master Pǔhuà [Fuke] 普化? A:...
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No-sword
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http://no-sword.jp/blog/2010/08/umami.html
わびさびとは日本美術や茶道の基本理念です。以下をお読みください。 「わび」とは、静寂さや、質素さの持つ美しさ。 「さび」とは、枯れた古さの持つ、美しさです。 どちらにも共通するのは「美」がそこに存在する事です。 わびさびを極めるとは、つつましさの美を知る、 「足りることを知る。家は漏らぬほど。食は飢えぬほど」ということです。 frugality・・・つつましさpatina・・・古色例えるならば、 唐辛子や胡椒の辛さ（外国文化）と山葵の辛さ（日本文化）の違い。 満開の桜よりも、花が散る様子を愛でる日本人の感覚。 宝石よりも、川原や山道の石ころに感動する気持ち。 古びた昔から残っている古民家や建築を素晴らしいと感じる感性。 木枯らしの中で、茶色く染まった木々とその葉に対する想い。 華やかな花園よりも、一輪の花に感じる趣き。 ただし、それは、単なる骨董品趣味ではありません。 単なる古さのことではなく、 単なる簡素さではなく、 単なる質素さや貧しさの事ではありません。 そこにはかならず「美」と「品格」と「趣」が存在しなければなりません。 ●私の言葉で言うならば、 日本人の美に対する、この美観とは、 「寂しさと悲しさを含む美」に対する「絶対音感」のようなものです。 つまり「死の要素」を含む「美」を観る事が出来るということです。 ヨーロッパの庭園と日本庭園の差を見ると、理解しやすいかもしれません。 また、味の基本である、甘み、辛味、酸味、苦味、に加えて、 日本人は「旨味」を論じる。 その味を実際知らないと、決して分からないという意味では、 「侘び寂び」とは、概念ではなくて、感性である。 【文末に「旨味」に関する補足説明をしました】 さて、侘び寂びを感じる対象には、 自然の情景と、人工物がある。 しかし、どちらの場合もそれを成立 ...
The sweetness of Hoisin Sauce and Teriyaki Sauce blends in well with the umami flavour of Premium Oyster Sauce, and is further accent by the unique aroma of the ground star anise and orange zest. Adding some Chili Bean Sauce further enhances the colour and the taste of the dish. Serves 4 Cabbage Slaw 1 Asian pear, peeled and cored 2 cups thinly sliced cabbage 1/4 cup toasted coconut flakes 2 tbsp nori flakes 1 tsp honey 2 tbsp Lee Kum Kee Pure Sesame Oil 1 tsp Lee Kum Kee Chili Bean Sauce 1 tsp grated ginger 2 tbsp seasoned rice vinegar a few cilantro leaves to taste sea salt and freshly ground black pepper 1. Cut pear flesh into match sticks. 2. Add pear, cabbage, ginger, coconut flakes, nori flakes in mixing bowl. 3. Whisk in Chili Bean Sauce, honey, Pure Sesame Oil and vinegar. 4. Season with salt and pepper. Toss thoroughly with cilantro leaves. Leave for 10 minutes. Grouper 2 tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Lee Kum Kee Hoisin Sauce 1 tbsp Lee Kum Kee Teriyaki Sauce 1/4 tsp ground star anise 1 tbsp orange juice 1/4 tsp orange zest 2 tbsp peanut oil 4*6-oz grouper fillets, skinless, boneless to taste sea salt and freshly ground black pepper 3/4 cup chopped macadamia nuts 1. Preheat oven to 210°C. Whisk Hoisin Sauce, Teriyaki Sauce, Premium Oyster Sauce, star anise, orange juice and zest in mixing bowl. 2. Add oil to skillet over medium high heat. Season grouper with salt and pepper. Sear 1 minute on each side. Remove from heat. 3. Spoon hoisin mixture atop ...
Super Fresh Entertainment News' Anita Chang gives you and exclusive behind-the-scenes interview with Umamiya and music producer Timo Chen, on location from their recent music video shoot. To watch with English subtitles, first play the video. In the menu in the lower-right hand corner of the video player, click the "CC" button to turn the subtitles on. To watch with English subtitles on your mobile device, click here: www.youtube.com
Grave site of Mary Stockum, Mary Stockum's second husband killed her retarded daughter. When her husband was hanged, she was furious and vowed revenge. One by one, her remaining nine kids started wasting away and dying, apparently from a fever. After the fifth had died, the town fathers had the woman burned as a witch. When a sixth died, they dug her up, cut off her head, and buried it outside the cemetery. Shorty after, the children stopped dying. Today the graveyard is supposed to be haunted by Stockum, who is searching for her head and her children. Hunters in the area regularly see the ghost. Once, a young couple parked in the graveyard to look for the ghost. The guy thought he saw something and went to look. When he returned to the car he found his girlfriend pale and hysterical. The ghost had come to the car, the girl said, and asked her to follow her. "What do you want?" the girl asked, and whatever the witch had said was too horrible for the woman to repeat.
. .. what type of alien is best for earth !? ! !
Contributors Amelia Saltsman, Miles Clements, Pat Saperstein, and Linda Burum visit Google's Santa Monica, CA office to discuss their book "Eat LA: The Food Lover's Guide to Los Angeles." This talk took place on April 9, 2010 as part of the Authors@Google series. See the list of restaurants they recommended here: sites.google.com
This cat is traumatized for life.
Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions, and memories? Those are just two of the surprising facts QUEST uncovers in 'The Science of Taste.' As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen
hi people, here's the new song and video i have been working on for the last month. my videos are slowly getting better :) 2 more songs to go before the album is complete. please pass this on, and for the sake of your health research the ingredients on the food you buy and eat. and ask in restaurants what oil they use, don't eat canola, cottonseed, soy, palm or corn oils. and stop supporting food producers who use toxins and genetically modified additives and ingredients. always choose organic! msg and canola oil are evil. don't take my word for it, do your own research: www.msgtruth.org www.aspartame.ca articles.mercola.com and find out about other oils, how they are refined, and what oils are best for you: articles.mercola.com articles.mercola.com articles.mercola.com lyrics coming soon... www.trillion.co.nz
Dave Zino is the Executive chef with the NCBA. He defines what is Umami.
Please join us on Facebook for the latest science news and videos: tinyurl.com Does life exist elsewhere in the Universe? Perhaps. In August 2009, scientists announced the discovery of the amino acid, glycine, on the comet Wild 2. Amino acids provide key components for life here on Earth, but this is the first time we have definitive evidence of these molecules occurring in space. --- Please subscribe to Science & Reason: • www.youtube.com • www.youtube.com • www.youtube.com • www.youtube.com --- Amino acids are molecules containing an amine group, a carboxylic acid group and a side chain that varies between different amino acids. These molecules are particularly important in biochemistry, where this term refers to alpha-amino acids with the general formula H2NCHRCOOH, where R is an organic substituent. In the alpha amino acids, the amino and carboxylate groups are attached to the same carbon atom, which is called the αcarbon. The various alpha amino acids differ in which side chain (R group) is attached to their alpha carbon. These side chains can vary in size from just a hydrogen atom in glycine, to a methyl group in alanine, through to a large heterocyclic group in tryptophan. Amino acids are critical to life, and their most important function is their variety of roles in metabolism. One particularly important function is as the building blocks of proteins, which are linear chains of amino acids. Every protein is chemically defined by this primary structure, its unique ...
If something bursted with flavor, this is what it might look like. I am not synesthetic, but this is a possible visual representation of the sense of taste and touch, with abstract or stylized forms arising out of the background texture. The braille reads as 'salty'.
Just what is Umami and where do you find it?
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...what it is? Umamiinfo.com defines 'umami' as "a pleasant savory taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products....
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Chicagoist
http://feeds.gothamistllc.com/click.phdo?i=0aba5bc9da327aed973f559210f25155
Excerpt
...case you don’t know what “umami” is, it’s considered the fifth basic taste unit alongside its better known cohorts sweet, sour, salty and bitter. A great example of umami is freshly grated parmesan cheese. IMAGE: Ripe tomatoes and aged cheeses are high in...
Source Info
David Kirkpatrick
http://davidkirkpatrick.wordpress.com/2009/10/10/researchers-find-dedicated-taste-bud-for-umami/
A little behind the scenes of what I do as a freelance designer. (Forgot to record in 720p, sorry) This is a level select "painting" for the PS3 game "Umami" being developed by Tumbleweed Interactive. twinteract.com tumbleweedinteractive.com Music: "pling" by jaspertine 2009 - Licensed under Creative Commons Attribution Noncommercial (3.0) ccmixter.org
@urbanhiker explains what the food cart movement is all about. Follow for example @cremebruleecart and you can get Creme Brulee. The movement was started by Korean BBQ @kogibbq and suddenly 100 people can show up where the cart appears. It's the food smartmob. here are a few Twitter accounts to follow: @kogibbq @magiccurrykart @leftcoastsmoke @boccalone @chezspencergo @cookiewagsf @umi @kitchenettesf @cremebruleecart @kogebbq @missionstreetfood Bonus: a cool article from SF Gate taking french food to the streets: www.sfgate.com
This is a walkthrough video made by me,ryrib.If you wanna know what program did I use to edit this video,I used Camtasia Studios by TechSmith.
Click Here to Re-Tweet this vid! - tinyurl.com How to get free Sushi - First, watch training video. Second, click golden Subscribe button. www.twitter.com Twitter! www.twitter.com Check out Tanya's other stuff at youtube.com/sketchycomedy ! Sushi (寿司, 鮨, or 鮓?) is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood,[1] or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (ちらし). The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today.[2] The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour",[3] a reflection of its historic fermented roots. The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[4] The oldest form of sushi in Japan, Narezushi, still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is ...
This is a song about senses and perception, written and performed by Simon Northall and Connor Irias as part of a review presentation in Ms. Heckmann's 6th period Psychology class. Simon: Guitar Connor: Bongos Thanks to Jason Zavaleta for filming! LYRICS: The way we perceive the world Through the forms of sensation We sense incoming stimuli Which are subject to interpretation (that's perception) We touch see hear and taste and smell These senses all help us survive well The vestibular system helps us balance right And kinesthesthesis helps us find our limbs without light [CHORUS: Senses and perception Designed for our protection Used for recreation What a fine creation ] As predators in this crazy world We need to see with great precision That's why our eyes are close together Permitting stereoscopic vision Thanks to retinal disparity We're capable of depth perception Allowing you, allowing me To see in three dimensions Light comes in through the pupil The lens bends the light Which travels to the retina and down the optic nerve To the brain, creating sight We got cones to see colors And rods to see at night But don't forget the fovea, the focus point It helps us see alright [CHORUS] One of my favorite senses would have to be taste Without it, eating would seem like a waste Five basic flavors (why don't you lay them on me?) Okay: Bitter, Sweet, Salty, Sour and UMAMI!!! But the tongue is not the only thing to influence The flavor in your mouth that you experience The taste ...
All the ugly dolls are coming together to show off their talent, or what they think is talent
This is a project for AP Psychology. The "Viewer Discretion Advised" is a joke. This is our first video, and it is a song based on the perception of taste. We used the song "Never Gonna Give You Up" by Rick Astley, but we found the courage to rick roll our class and teacher and made them believe we were doing "Thriller" by Michael Jackson. We got a flat out 100 for this project, and had lots of fun making the lyrics and choreographing a simple but effective dance. Special thanks to Sarah Malhotra for recording without consent :-). Here are the lyrics: Were no strangers to taste The sweetness of that cherry pie Taste buds send thmessage to my tempral lobe No sensation without my saliva I just wanna tell you what Im craving Gotta eat that pie right now I dont wanna give it up I dont wanna let it down I dont wanna pass it up for dessert, babe Never gonna taste that pie Might as well just say goodbye Never gonna satisfy my papillae That sweet pie must have calories But I still want it and Im about to steal it Took a bite and its really made of cheese Its so sour that I start to vomit I cant believe that its spoiled cheese I guess that Im too blind to see It was never cherry pie Never gonna get it right Gotta eat a coffee cake for dessert, babe Overload my papillae With a heavy bitter taste So the sour flavor can dissipate Even though my tongue stings bad Theres no reason to be sad Over a sour pie for dessert, babe Because my receptors heal In a week its no big deal Even ...
Excerpt
What does the science of taste have to do with pizza?
A lot it turns out, since one of the five basic tastes--umami--appears in Parmesan cheese and cooked tomatoes.
Umami is a hot topic in the food world these days. One of of five distinctive
Source Info
Huffington Post
http://www.huffingtonpost.com/laura-weiss/umami-comes-to-a-pizzeria_b_123952.html
Welcome to Parts Mart... the internet parts store. What are they selling? Parts. What kind of parts? Watch and find out. Is this horror? Is this comedy? Maybe... This was our 2008 48 Hour Film Festival Entry
NOTE: sry u cant read text I heard noises so i checked outside, and what i saw was unimaginable....
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...new pan-Asian restaurant that opened in the Marina last week. The cuisine: Taking inspiration from izakayas, or Japanese pubs, Umami's big and small plates are meant to be enjoyed leisurely.The menujet-sets all over Asia, from Japanese shabu-shabu and yakitori...
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San Francisco Chronicle
http://feeds.sfgate.com/~r/sfgate/rss/feeds/food/~3/64114558/article.cgi
The video podcast has now launched. This video is a little teaser of what to expect. Subcribe to my video podcast at: www.brilliantcocktails.com
The video podcast has now launched. This video is a little teaser of what to expect. Subcribe to my video podcast at: www.brilliantcocktails.com
Excerpt
... Umami is a Japanese term that goes on the list of what we taste -- sweet, salty, sour and bitter. (In addition to umami, some food experts are now including smoky and even spicy-heat on the list.) Another word on alcohol. High spice, such as...
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Kansas.com
http://www.twincities.com/mld/kansas/living/food/14933068.htm?source=rss&channel=kansas_food
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