Damning evidence of how we’ve been held out on at every sbcon
these flavours are misleading, Apple is clearly melon
I got some ham flavored chips a little while ago. They are remarkably hammy. Maybe a little too hammy. You can’t really sit down and eat a bowl of them. They are a tasting chip, they are thick and in the general kettle cooked style, but not extra shattery, they have some give. You could put one or two on the side of a fancy dinner you made.
These, though, these are more eatable: a very eatable chip. Fragrant, with a nice low tang in the background. You can really taste the $5 flavor technology in comparison to the $2 store bags.
Back at the factory, Dr. Agarwal spent 12 months drawing up a detailed training and selection program to establish a team of specialist ‘tasters’. Drawing on her training in sensory science, she looked for staff with untapped expertise in all five senses — hearing to define texture, taste, smell, touch and sight.
This team — drawn from across the company from the boardroom to the factory floor — will continue to use their new-found tools to support product development and support day to day quality control.
When the company started looking for a new flavor, they turned to Dr. Agarwal to carry out market research, test and develop the flavor formulation provided by existing suppliers.
Working with the flavor house, the result was the successful introduction of a new vegetarian flavored crisp — wild thyme and rosemary.
She said: “I tested it out with the sensory trained panel. They assessed the flavor formulation. We also tested the shelf life of the product — sensory analysis from age zero to fully-aged samples. Sensory testing with the trained panel helped us to explain the changes in taste using the technical analysis from the lab. For instance, for the recently launched slightly salted sweet potato crisps, the results influenced the cooking process to achieve a great tasting new product and firmly established the importance of the role of the new tasting team.”
The results generated by Dr. Agarwal during this project offered a fundamental understanding on flavor instability over shelf life. She was able to suggest changes to the production process to increase shelf life from 28 weeks to 40 weeks. This opened doors to new export markets, such as South East Asia and the US.
Thank you Dr. Agarwal.
they don’t fuck with any of that boring, domesticated, tame thyme. that’s your grandma’s thyme. wild thyme is the thyme for the times
Food branders happened upon a dark and incontrovertible truth, about seven years ago, that if you print the label with matte finish paper and add absolutely any adjective in front of the flavor name you can charge $1 extra.
i thought about posting this in response to the kid cuisine brownie post, and then again in response to the fast food convo currently happening in the video game news thread (?) but thought better of it and decided to post here
anyway, a few weeks ago we finished a marathon run of the entire Midnight Diner series, and then found this foodblog that has recipes from some of the episodes: https://www.justonecookbook.com/netflix-midnight-diner-tokyo-stories-season-1-recipes/
I made the “Tonteki” recipe the other day, thinking it seemed like a less labor intensive and marginally healthier version of tonkatsu (which i love) but it turned out scratching a different itch entirely?
weirdly, the combination of the sour-sweet sauce with lightly sauteed grated onions, the meat, and the shredded cabbage gave me a Food Sensation that was like the absolute best aspects of eating a Burger And Fries, even though none of the ingredients is even close to anything you would actually have in a B.A.F. based meal. It was really strange!
But I loved it. Would do it again. I haven’t had a real burg in years, and don’t really want to, but this meal somehow captures everything that is good about it. What a fun discovery.
I discovered Just One Cookbook through Tulpa/Tulpa’s Wife’s recommendation and made a super basic version of their New Year’s Eve Noodles for the start of 2020:
It was a nice nourishing-feeling slurpy noodle deal and the Korean market only had like, 3kg packages of soba so I am still finishing up the noodles now (we are getting close).
I am also still making my way through the various cherry blossom products I got with the extremely lofty goal of making these:
And in repeated idle browsings I discovered Hayashi Rice, which just sounds like my favorite thing in the world (I say while making a braised brisket stewy thing with an expected completion/dinner time of 9 PM):
shouts out to Nami, luv your shit (food shit)
First against the wall when the revolution comes, Felix
i ate a Popeye’s chicken sandwich yesterday.
turns out everyone was right, they are good.
look is it better than chick fil a? i mean, sure, in some ways, but it is different. it is bigger, that is simply a fact, not up for debate. but the real question that we asked our selves is is it better than the shake shack chick.sand and now that i have had some time to sleep on it and think i don’t think that it is. but the shake shack is either two or three more dollars. how highly do you value bigness and how many dollars do you have to spare on chicken i think are questions that have to be answered.
Also, how available is Shake Shack? The only one in my area is 45 minutes of driving to the rich suburban outdoor mall shopping hell experince. Whereas Popeyes is walking distance on a nice day.
v.tru
we’ve got a shake shack within walking distance but the closest popeye’s is like across from the football stadium.
Everyone must assess their chicken geography to come to their own personal chicken truths.
We ain’t got no Shake Shacks 'round here and we didn’t have any Popeye’s until maybe the last 10-15 years? And even now I think it’s just one.
sohla is back everyone
i made the alt version of this recipe (the one w garam masala instead of paprika) and it was very good
burned a ton of rice into the pan though i’m not sure how i feel about this cooking the rice with the lid off method. it does keep the chicken from getting too soggy though.
I did it again, this time with (over-ripe) sudachi and (under-ripe) yuzu instead of lemon. I will store the sugar + peel paste and spoon it out into a cup as desired probably mostly for Korean yuja cha-esque hot bevs instead of strictly cold lemonade, but i will probably carbonate some of it as well.
Popcorn & hot sauce is what I have rn.
Hopefully soon I’ll be having salmon with roasted tomato sauce
my grandmother used to always have these. i’m always tempted to buy them, but $12 for a pack of stuff that’s probably waaay too sweet for me to be able to finish. But seeing “Raisin-ette” (the worst one!) always brings me back to my childhood. of drinking cinnamon coffee and wasting fruit horns.
the design for the wrapper has changed for these and i cannot for the life of me find a single goddamn photograph on the internet of them, but these were the shit when i was a kid. they were waaaaay better than fruit roll-ups, which always made my mouth tired with how much chewing was involved and i thought they wasted strange (fruit by the foots were cool because you almost just swallow them down very little chewing and i liked that the strawberry ones had “seeds” (technically what we think of as the seeds are actually the fruit of the strawberry and what we eat is a swollen receptacle tissue that grows when a strawberry is pollinated (strawberries are weird!)). but these and fruit leather were the absolute shit. apricot, especially! apricots really shine in these fruit rolls as well as in leather. if these things get old, they just get hard, so you can just sort of suck and chew on them like a cigar.
Tamarind Jarritos are my go to soda. I also like Dandelion & Burdock, but it’s way too expensive.
For buying 2 frozen pizzas, I got a free pizza cutter, some ice cream and a bottle of Canada Dry’s new? “Bold” ginger ale variant, I am tasting it here now in this very thread for the very first time, and for free HFC-syrup dollar soda it tastes pretty good.