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Calcium = The Sixth Taste?

partysugar — Mon, 25 Aug 2008 09:00:46 -0700

Scientists in Philadelphia have discovered that mice can taste calcium. Since humans and rodents share many of the same genes, the human tongue should taste calcium as well. For centuries the four basic tastes were sweet, sour, bitter, and salty. However when umami, the fifth "savory" taste, was recognized 100 years ago, the door opened to research other tastes. According to Michael Tordoff, a geneticist who participated in the mice study, a human's palate can detect the mineral. It tastes:

Calcium tastes calcium-y, there isn't a better word for it. It is bitter, perhaps even a little sour. But it's much more because there are actual receptors for calcium, not just bitter or sour compounds.

Tordoff claims that the bitterness of certain vegetables, like bok choy or dark greens, is due to high levels of calcium. Although milk is full of calcium, the fats prevent us from tasting it.

Since I've always thought it was crazy that only four basic tastes exist, the discovery is incredibly interesting, and I think that maybe I've tasted calcium. What do you make of the findings? Have you ever tasted calcium?

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Food & Wine's Top Tastes to Try in 2008

YumSugar — Tue, 08 Jan 2008 16:22:11 -0800

In their recent January issue, Food & Wine magazine released their annual 100 Tastes to Try. This year the tastes have been broken down into 15 categories ranging from food trips to new ingredients. I took a look through the list and here are some of the ones that are topping my personal list of tastes to try in 2008. I don't know how feasible some of them are, but I know I can cross a few of these off my list.

A meal at Elizabeth Falkner's new restaurant Orson
Rare, edible plants like Sechuan button-flower bud
Honeydew-scented sake
Chocolate bars with popcorn
Saffron-flavored popsicles from Koolfreeze
Tom Douglas's Culinary Summer Camp

For the rest of my picks, read more.

More Sweetbreads - this one's easy, I already love that stuff!
A refreshing Amberjack
Faux Gras. I like the real deal, but am really curious about this one.
Barrel-aged American beers
Hungarian table wine
Exploring Instanbul's bazaars and Anatolia's clay-pot cooking with Nancy Harmon Jenkins
Something off the Treats Truck in New York

How about you? Why don't you look through the full list and tell me which ones you are hoping to try!

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Taste Test: Philadelphia's New Cream Cheese Flavors

partysugar — Mon, 27 Apr 2009 11:45:07 -0700

Recently I got my hands on Philadelphia Cream Cheese's new flavors: sundried tomato and basil, and spinach and artichoke. Cream cheese on crackers has always been one of my secret single-girl snack foods, so I was delighted to sample the savory spreads. To find out what I thought of them, read more.

The cream cheese comes in the standard 8-ounce circular tub packaging. They're both smooth, creamy, and ideal for snacking. Selecting the correct cracker is key; a seasoned or seeded cracker will overpower the flavor of the spreads.

Sun-dried Tomato and Basil: With tiny flecks of sundried tomatoes and a pale orange color, this spread is slightly sweet. The taste of basil comes after the sundried tomato, while the regular flavor of cream cheese is apparent. This would be great for making a savory cheesecake.

Spinach and Artichoke: This spread has actual small chunks of spinach and artichoke with a strong flavor of artichoke. It's salty but not overly so. The classic flavor of cream cheese is missing, but it doesn't matter, because it tastes like a classic spinach artichoke dip.

Overall, Yum and I greatly enjoyed these cream cheese flavors. While we could not decide on a favorite, the spinach-artichoke was finished before the sundried tomato. I always have cream cheese on hand, so I may add one of these flavors to the rotation. I imagine they would be delicious in dishes like scrambled eggs, mashed potatoes, or cheesy dip.

Has anyone else tried these cream cheeses? What did you think of them?

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A Conversation With P. Diddy

partysugar — Mon, 23 Nov 2009 04:00:03 -0800

Rapper and mogul P. Diddy was in San Francisco last week promoting Cîroc, his vodka brand. I was lucky enough to sit down with the musician, and we chatted about entertaining. Not surprisingly, he consumes a lot of Cîroc and his signature drink is a Cîroc and lemonade - say it fast and it sounds like a lyric in one of his songs, "ci-rocking lemonade." To find out what the artist formerly known as Puff Daddy had to say, read more.

PartySugar: What’s new with Cîroc?
P.Diddy: The newest thing with Cîroc is our success. Our success and our appeal. The sales went up 1,000% and just the appeal is becoming more recognizable to the consumer.

PS: Aren't you coming out with some new flavors?
PD: Yeah. In the world of Cîroc, one of the biggest differences is the flavors. Red Berry and coconut. Now most flavors, to be honest, in the vodka industry, most flavors just haven’t been done right. They taste like cough syrup. I went down with the innovation team, and I was like, whatever we do I want to make sure that this doesn’t taste like cough syrup.
And then also make something that really tastes like what it says. If it says coconut, let’s make sure it tastes like coconut. If it says red berry, let’s make sure it tastes like red berry.

PS: Do you ever cook?
PD: I cook breakfast.

PS: What music do you recommend for cooking?
PD: Music for cooking? Marvin Gaye’s always good for cooking.

PS: What are your guilty pleasure foods?
PD: I would probably say jello. Strawberry jello.

PS: If you had to drink one type of alcohol for the rest of your life what would it be?
PD: Vodka. Cîroc.

PS: Besides yourself, who are some celebrities that know how to entertain/host a good party?
PD: I never seen anybody do it how I do.

PS: What was the first alcoholic drink you ever drank?
PD: Peach schnapps and orange juice, before I was enabled.

PS: What do you think will be the next big thing in cocktails?
PD: Jello shots.

Stay tuned for Diddy's tips for hosting the ultimate party!

Savory Sight: Gorgonzola, Apple, and Bacon Mac-n-Cheese

Yum Community — Fri, 20 Nov 2009 10:30:15 -0800

This story was written by member jadenirvana and comes from the Savory Sights group in the YumSugar Community. I made Yum's insanely good mac 'n' cheese recipe in some ramekins my mother in law gave me for creme brulee. The little tart-size dishes made the meal extra cute, and I substituted bacon for walnuts for extra yumminess. The combo of sharp gorgonzola, crisp apples and rich bacon was so good, literally one of the most delish things I've ever tasted, and I never would have thought of it on my own. How do you do it Yum?

Have you eaten an awesome meal? Join the Savory Sights group, upload your photos and a description of the experience, and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.

Taste Test: Jalapeño Kettle Chips

partysugar — Mon, 18 May 2009 12:50:30 -0700

The other day when I went to purchase chips for a barbecue, I was surprised to see a new flavor on the supermarket shelves. Dubbed "a fiesta in a bag," jalapeño is the latest addition to the Kettle Brand family. Since I'm a huge fan of Kettle Chips, I grabbed one of the green bags - the fiery red jalapeño looked so enticing! To find out how these chips taste, read more.

With a thick crispness and satisfying crunch, the texture of the chips is signature Kettle. A slightly sweet onion flavor hits the tongue first, and it's followed by the unmistakable punch of fresh green jalapeño. In each bite there is a nice heat that's not too spicy or overpowering. There's nothing artificial about these all-natural chips, and they're incredibly addictive. While the chips are delicious on their own and a nice accompaniment to a sandwich, I wasn't too crazy about them with dip. When I dipped a chip into pico de gallo, the flavors clashed and did not complement each other. Still these chips are good; if you enjoy jalapeños, give them a chance.

Have you tried jalapeño Kettle Chips? What did you think of them?

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Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

Happy Hour: 2005 Bad Boy Bordeaux

YumSugar — Wed, 11 Nov 2009 16:15:02 -0800

When I first received this bottle of Bordeaux in the mail, its Bad Boy name and whimsical label, which features a black sheep and an arrow labeled "garage," meant little to me. But after doing some research, I discovered the whole thing makes quite a bit of sense.

The inky red wine, which is 95 percent Merlot and 5 percent Cabernet Franc, hails from the famous French region of Bordeaux, which is known for its style of highly tannic, collectible wines. But this bottle is different: It's the venture of Jean-Luc Thunevin, a leader in what's known as the garage wine movement, an effort that's focused on developing bolder, fruitier Bordeaux wines that can be enjoyed right away.

Wine critic Robert Parker deemed Bordeaux's black sheep, Thunevin, a "bad boy," which explains how the wine's name came to be. It may be a silly name, but the wine is satiny, with earthy plum notes, and the subtlest hint of smoke. And, at $17.50, it's priced rather affordably. Are you familiar with this wine and Bordeaux's garage wine movement?

Care to share a recent wine experience with the rest of us? Post your tasting notes in our Wine Cellar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.

Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Halloween Sake Tasting

Yum Community — Thu, 05 Nov 2009 11:02:46 -0800

This story was written by member lauren and comes from the Savory Sights group in the YumSugar Community.For Halloween, my husband and I opted for a quiet and delicious sake dinner at Hanazen rather than a crazy party! We tasted 5 different sakes, all of which were completely different. Some with the traditional earthy flavor and others with a light, fruit and flower flavor. All very different and uniquely delicious. Each sake was accompanied by a traditional Japanese dish. In my opinion, the perfect dinner! The pictures were taken with my iPhone!

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Have you eaten an awesome meal? Join the Savory Sights group, upload your photos and a description of the experience and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups .