Antioxidant Assignment

April 8, 2010 on 10:58 pm | Written by: | In Uncategorized | Comments Off on Antioxidant Assignment

My favorite fruit in the entire world is strawberries, so I was excited to find them on the list! They were in the middle of the list with an antioxidant capacity of 5938 per cup. I eat about a cup of strawberries when I eat them, which is a few times a week. The second food I liked on the lists were cranberries. I like eating dried cranberries, but I don’t actually eat them that often. They were high on the list with an antioxidant concentration of 8983 per cup. The last food on the list I liked was Granny Smith apples, which are the only kind of apples I will eat. They had an antioxidant concentration of 5381 per apple, which is about the same as a serving of strawberries. I used to eat at least one apple a day, but I don’t eat them that often anymore.

Space Food Video

April 5, 2010 on 12:15 am | Written by: | In Uncategorized | 1 Comment

To me, space food looks disgusting, but these people did a very convincing job of making freeze dried food look appetizing!

Easy Bake Oven

March 16, 2010 on 7:56 pm | Written by: | In Uncategorized | 3 Comments

For some reason watching the videos in class made me wonder how an Easy Bake Oven works, so I looked it up! It’s actually very simple how it works. The small dishes are cooked using the heat from a 100 watt light bulb. That’s all there is to it!

Top 10 Flavor Pairings of 2010

March 12, 2010 on 11:07 am | Written by: | In Uncategorized | Comments Off on Top 10 Flavor Pairings of 2010

These sounds pretty gross to me, but apparently they’re supposed to be delicious and really popular…

McCormick® Flavor Forecast™ 2010 Top 10 Flavor Pairings:
1. Roasted Ginger and Rhubarb: Exciting layers of spicy and sour, with warming notes and a powerful tang.
2. Thai Basil and Watermelon: A colorful study in contrasts offers a sweet, refreshing balance.
3. Caraway and Bitter Greens: An unmistakable spice tames the bitter bite of bold greens.
4. Bay Leaves and Preserved Lemons: Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright.
5. Almond and Ale: The bittersweet character of both ingredients makes a congenial, cozy and hearty match.
6. Turmeric and Vine Ripened Tomatoes: Earthy and naturally sweet, this colorful, healthful blend is always in season.
7. Pumpkin Pie Spice and Coconut Milk: This lush, warm pairing reconnects with its tropical roots.
8. Roasted Cumin and Chickpeas: This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies.
9. Creole Mustard and Shellfish: A vibrant pair that brings Gulf Coast gusto to any part of the country.
10. Chives and Fish Sauce: Savory fusion of French and Asian cuisines.

Food Pairing

March 12, 2010 on 10:52 am | Written by: | In Uncategorized | Comments Off on Food Pairing

I just found on the same website a different link where you can see what foods pair well with other foods. There’s hundreds of options to choose from!

Food Substitution

March 12, 2010 on 10:50 am | Written by: | In Uncategorized | Comments Off on Food Substitution

I found this really cool website that gives you a ton of options for substituting different foods. I played with the different options forever! I found this information incredibly interesting!

Chili Recipe

March 11, 2010 on 9:40 pm | Written by: | In Uncategorized | 2 Comments

Chicken and Corn Chili
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) jar salsa
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt to taste
• ground black pepper to taste
• 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can pinto beans
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.


February 17, 2010 on 12:03 am | Written by: | In Uncategorized | 2 Comments

In “A Matter of Taste,” the author talks about how texture is associated with flavor, but I have a hard time believing this. Does texture really affect what you’re tasting?

I would like to talk about the DEG/ENaL ion channel article in class because I do not quite understand what it is talking about.

In the article about heat activation, it says that TEPM5 perceives sweet, bitter, and umami flavors and that the currents increase between 15 and 35 degrees celsius (59-95 degrees fahrenheit). So does that mean that foods that are bitter, sweet, or umami taste better when they are warm or hot?

Cake Mixes and Toxins

January 31, 2010 on 3:48 pm | Written by: | In Uncategorized | 1 Comment

I received an email from my lacrosse coach a while ago and I thought the information was both important and interesting to share!  Especially since cake mixes and things are used so commonly among people our age.

A  student at HBHS (high school) had pancakes this week and  it almost became fatal. His Mom (registered nurse) made  him pancakes, dropped him off at school and headed to  play tennis. She never takes her cell phone on the court  but did this time and her son called to say he was  having trouble breathing. She told him to go to the  nurse immediately and proceeded to call school and alert  the nurse. The nurse called the paramedics and they were  there in 3 minutes and worked on the boy all the way to  the hospital. He came so close to dying. Evidently this  is more common then I ever knew. Check the expiration  dates on packages like pancakes and cake mixes that have  yeast which over time develop spores. Apparently, the  mold that forms in old mixes can be toxic! Throw away  ALL OUTDATED pancake mix, brownie mixes, Bisquick, cake  & cookie mixes, etc., you have in your  home.

P.S. Tell  this to your children, grandchildren, nephews, nieces  and anyone else who keeps these types of mixes in the  cupboard.

2 Questions

January 21, 2010 on 11:09 pm | Written by: | In Uncategorized | Comments Off on 2 Questions

1.  What are the benefits of antioxidants and phytoestrogens?  And more precisely, what are the phytoestrogens?

Phytoestrogens are also called dietary estrogens.  They are plant compounds and are found in high levels in nuts, oilseeds, and soy products.  Phytoestrogens are not a necessary to sustain life.  They do not produce any deficiency symptoms, nor do they take part in any biological functions.  Phytoestrogens may possibly prevent against certain types of cancer.  They also may benefit diabetes and coronary heart disease.  Phytoestrogens have also been found to possibly have negative health effects.  Antioxidants can be used to treat brain damage and brain diseases.  They also protect against heart disease and cancer.

2.  What other foods make you cry?  Is ‘lachrymator’ a term used for other foods, or just onions?

The term ‘lachrymator’ refers to everything that contains a chemical compound that causes tearing, pain, and even temporary blindness.  The same compound is found in pepper spray.

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