"Smart salt distribution can cut salt without extra additives"

happy_stomach wrote:"Smart salt distribution can cut salt without extra additives"

This makes complete sense to me: I've always thought that the reason canned foods contain so much sodium is that our tastebuds can't detect that salt in the same way as it can when it's sprinkled on top, or when it's added closer to the finished product.

I had always guessed that this was because the salt is detectable when our tastebuds can find a pocket of it in suspension, where in canned foods it's not only evenly distributed, it's very finely dispersed. Two possibilities: one, that our tastebuds can only detect molecules of a certain size, two, as the article mentioned, that our tastebuds are more inclined to detect variations in flavor than actual flavors.

Very interesting, thanks for the link!

At last, I'm not alone! Well, perhaps in England...

Black Friday Deals (including small kitchen appliances, etc.)

Jamie Oliver will find you a date...

T-shirt homage to the Tamale Guy

15 year old Wisconsin cheddar now available in Brown Deer, Madison, and Beverly Hills.

Argentine president says pork is better than Viagra. Apparently a li'l botox doesn't hurt, either.

I'm not the type of girl to preplan my wedding before I actually have one to plan for, but I have found my dress: Wear that cake and eat it too. It does happen to go nicely with the only other part I've planned out already: walking down the aisle to Queens "Fat-Bottomed Girls".

For the rest of you who have 7-12 year-old boys: Legos in the kitchen (WANTZ the cookie roller)

Mhays wrote:For the rest of you who have 7-12 year-old boys: Legos in the kitchen (WANTZ the cookie roller)

Too bad my days of baking themed birthday cakes for my son are over --love the lego person cake mold.

Is pie Obama's Achilles Heel (and if it is, can you blame him?)

Potato Pete at the Imperial War Museum

Diannie wrote:Potato Pete at the Imperial War Museum

Gotta love "Here's Spud in your eye!"

[url=
http://blog.maxaller.name/2010/01/beet- ... bean-soup/]Code-Geek recipe[/url]

25 Most common cooking mistakes per Cooking Light.

I was surprised at what a thorough list this was, considering the source is a health magazine and not a cooking magazine. Can't tell you how many times I've burned nuts...

Obviously, many readers of the Tribune must be weenies.

I didn't even realize WCIU had a locally-produced morning show. It even has a food segment. Too bad this guy can't generate any enthusiasm for what he's covering.

Kelis cooks

Truffle's savoury secret revealed NatureNews
doi:10.1038/news.2010.156
I'm not certain if this is freely available
"The Périgord black truffle's flavour depends on its own enzymes rather than on where it grows."

Couple of things I came across recently:

Fisticuffs over provenance of pork in Portland

The Pentagon's brownies specs.

Sausages and Death: the numbers explained.

Restaurateur says, 'Eat everything on your plate or don't come back'

Upscale Chicago eateries serving prisoners' produce

Airline food horror: roaches, flies, bacteria found in catering kitchens that make most plane meals

Cook without a food processor: apparently this requires a larger kitchen than I expected.

U.S. Food Posters from WWI & WWII [Smithsonian.com]

Disney Channel's fairly sad attempt to jump on the veggie bandwagon.

eatchicago wrote:U.S. Food Posters from WWI & WWII [Smithsonian.com]

Love "Let the Hen Lick the Kaiser" poster picturing a fierce "Texas Hen" chasing a frightened Kaiser.

Nice NYT review of new book, 97 ORCHARD: An Edible History of Five Immigrant Families in One New York Tenement, by food historian Jane Ziegelman.

The "Cherpumple": The turducken of desserts

HT bake inside your car...of course this posts after the heat wave!