Class

April 23, 2010 on 3:36 pm | Written by: | In Uncategorized | Comments Off on Class

I thought this class was very helpful. I was abe to work on my oral speaking skills. I learned a lot from and about my classmates along with the food itself. I am glad i took this FSEM and i would take it again. Material was presented well and i liked that there was hands on involvement. I am going to miss it. My mind and thoughts have been opened up to new things and ideas. I am now more aware of food, both by what i am eating and how it is made, along with the people making it. I know the best ways to cook some foods and what specific ingredients to to a meal. I learned flavor pairings among many other things.

antioxidants

April 8, 2010 on 9:38 pm | Written by: | In Uncategorized | Comments Off on antioxidants

The three foods off the list that I like best are Red kidney beans, Artichoke Hearts, and Black beans. The red kidney beans are a serving size of 1/2 cup dried beans and 13259 antioxidants. The atrichoke hearts are a serving size of 1 cup cooked with 7904 antioxidants. The sevrving size for black beans are 1/2 cup dried beans with 4181 antioxidants. Of the three of these foods I have red kidney beans the most, then black beans, and the artichoke hearts. I’ve never had just artichoke though, I’ve always had it with spinach. Red kidney beans are what I put in bean dip (along with black beans) and chili. The kidney beans have the most antioixdants of the three.

Hard Boiled Eggs

April 4, 2010 on 1:05 pm | Written by: | In Uncategorized | Comments Off on Hard Boiled Eggs

For Easter my family and I hard boiled eggs and then dyed them. I was the person whi hardboiled them and my dad wouldnt tell me what to do so i looked it up. This website helped me out a lot. I thought since we have been talking about and writing papers/making videos about different types of cooking I would put this up.

http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html

This is more of a comment to the FOOD ART post (i dont know how to put a picture in a coimment)

March 26, 2010 on 7:52 pm | Written by: | In Uncategorized | 1 Comment

I went to the Hirschorn Musem in Washington DC. When I was in the gift shop they hand a book of food art. All the pictures were animals made out of food. It was so cool. Food is more than just something you cook with these days.

Home-made Chili

March 10, 2010 on 4:37 pm | Written by: | In Uncategorized | Comments Off on Home-made Chili

1 15oz can of tomato sauce
1 15oz can of dark red kidney beans
1 packet of McCormick Mild Chili Seasoning Mix
Eye ball 2-3 tablespoons dark brown sugar
1 pound of cooked ground beef
1 tablespoon semi-sweet chocolate chips
Cheddar cheese if desired
*Put it all together and mix. Then let simmer for 10 minutes or longer
(Serves 3-4 people)

March 8, 2010 on 6:02 pm | Written by: | In Uncategorized | Comments Off on

This was on the news.  It is a lady making chili with chocolate in it and she explains why she adds it and what it does to the meal.

http://www.youtube.com/watch?v=t9v8RD-tpjU

More Chili Facts

February 19, 2010 on 4:02 pm | Written by: | In Uncategorized | Comments Off on More Chili Facts

I thought it was nice that this video gave a background of chilies and why they are hot, not just how hot they are. The capsasin acts as a defense mechanism when bugs and other unwanted things try to get it. The capsasin (the hotness factor) helps to prevent fungus from eatting the chili. I also thought it was interesting that chilies are not always hot and can be very small even when grown in the same soil.

Chilli Questions and Comments

February 18, 2010 on 2:02 pm | Written by: | In Uncategorized | Comments Off on Chilli Questions and Comments

So if there are two ways to classify chilis which should we pay more attention to and which is more accurate?

*I liked that it showed the HPLC technique. It helped what i read make since.
*After reading the article Einstein I remember a time a had a crazy hot pepper. MY MOUTH WAS ON FIRE! i had water and it didnt help and my mom told me to drink milk. It works so much better. A lot of people don’t know this. it is very important to know.
*I was surprised to find out from one of the articles that things in spices such as ginger are toxic.

If a person can not taste hot things easily in their mouths, is that really bad for the rest of their body? I would think it could make you sick.

p.s. I have a bad feeling we are going to taste different peppers in class :/
*=comments

Comment/Question

February 16, 2010 on 11:00 pm | Written by: | In Uncategorized | 2 Comments

After reading the article by Prinz and taste, i was wondering if people can know the wrong taste. The articel talks about the aroma and nasal passage with taste and if you try a new food and like it while having a cold and you dont like how it taste when you arent sick, is this the wrong taste?

The one by Askwith was kind of confusing for me because of all the short hands and chemistry parts. I kind of understood it. I know it was talking about colld temerature and how is effects cooking,but not fully.
Also is it talking about how some foods (pizza) taste good cold and others dont?

I liked the last article about sugar being sweeter when its warm. It help explain the reason why cookies taste so much sweeter right after coming out of the oven

Question

February 10, 2010 on 10:54 pm | Written by: | In Uncategorized | 1 Comment

Making food is considered to be an art. If so why are people willing to pay big money for paintings and are not so willing to pay big money for food? Just a thought I had while reading Sevice Included by Phoebe Damrosch

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