Ok, no more of this “weekly links” nonsense. From now on, we’ll post links when we deem them sufficiently awesome. Oh look! they’re awesome!
We have a new favorite blog to feature: Practically every post we’ve read Nordic Food Lab inspires us to try something new or offers a better understanding of an existing phenomenon. If you haven’t already, we highly recommend you start following them! Here are a few samples:
- Ben Reade explains that taste involves five different distinct dimensions of perception. We’ve seen a lot of material on flavor pairing and neurogastronomy lately- this article is as good a place to start as any.
- And here’s Ben on the purpose of bitterness in foods and the science of smoking
- This article offers up some practical advice on capturing aromas. Steam-distilled chicken, anyone?
- “Pink slime” describes unwanted scraps of meat treated with ammonia to make it safe. Oh, and it’s used in about 70% of supermarket meat products.
- Vegetarian or omnivore, the idea of a vegetarian cutlet of faux-meat that actually tastes like meat should intrigue anyone.