Let's taco 'bout it!
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Let's taco 'bout it!
- Axe throwing in Utah is a thing!
- Food Nerd Shoutout: Our friends told us some other food jokes while we were teaching a class at the SNAP Conference 2019. Here are our amazing volunteers:
- Annette Barney from the Pin Concierge website and Pin Concierge Podcast, a full-service Pinterest account management company
- Lynn Muir from the Pocketful of Paint Blog, a super fun DIY blog
- Deanna Wall from Stitches Quilting, a quilting website with a wonderful focus on women's well-being
- Karly Nelson from Paisley Roots, a sewing and family website
- Let's Dig into the Kitchen Drawer: Winter bought herself a present after reading an email from America's Test Kitchen--an air fryer! Woot! ATK recommended this one first, but it was little too expensive for me. She bought the much less expensive version by GoWise. Winter's rating (based on chips only): 5 out of 5 stars!
- Per Harold McGee, he talks about amino acids and how they contribute to flavor. Glutamic acid contributes to the meaty, savory, brothy, or umami (delicious) flavor.
- Winter and Lee took a ramen class through Harmon's and they added kombu, aka seaweed, to beef broth, and that added to the umami flavor.
- In 1908, the scientist Kikunae Ikeda isolated glutamic acid from seaweed or kombu.
- Inosine monophosphate (IMP) and guanisine mono phosphate (GMP) was also discovered and both contribute to umami.
- Aji-no-moto started manufacturing large amounts of MSG and was used worldwide.
- In 1960s, Dr. Ho Man Kwok wrote a letter to the New England Journal of Medicine postulating that the symptoms--flushed, headaches, numbness in his arms--were maybe due to the use of MSG in Chinese food. The NEJM gave a title to this letter--Chinese Restaurant Syndrome (CRS), and it started a firestorm of others writing in with their symptoms.
- Asian flush is a thing.
- One research study run by Dr. John Olney shortly after this letter further gave MSG a bad rap. But there were a couple issues with the way he conducted the study: route of administration and dosage size. However, all other studies have not confirmed any of these results at all!
- The MSG fall-out = xenophobia toward Chinese people = Winter is mad.
- Up and coming chefs, like David Chang, is a pro-MSG. You should check out his Netflix series, Ugly Delicious.
- This is a fascinating (and a little anger-inducing for Winter) story about MSG done by This American Life.
- Introducing Interesting Ingredients: Sharon's Ike loves making the "bird rub" from this cookbook. It has Real Salt in it! They also make a cow rub and pig rub too! It's pretty good.
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