How Would YOU Handle Being Unequally YOLKED?
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If it's a savory instead of a sweet cheesecake, caviar could be good. Doggone expensive cheesecake, but it would taste good.Okay, okay. Let's get back to the topic! How about beluga caviar swirled cheesecake? oooooo
SALTY. Not SWEET. SAVORY.
And if Opie put some of his fish in Aunt Bea's SAVORY cheesecake, it would taste good too.
W
Westward
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If there are people who use 2 glazed donuts as a bun for a hamburger, then why not pancakes and fish? I'd try it!
The donut hamburger sounds like a death wish!
I'm partial to Thai cuisine philosophy of attempting to balance the 5 flavors of salty, sweet, spicy, sour, and creamy, and I suppose the advanced level includes umami, because I'm not sure what "umami" is. So, since your version covered everything except sweet and sour, it'd be perfect garnished it with a slice of candied citrus.
From a general search: Umami, which is also known as monosodium glutamate, is one of the core
fifth tastes including sweet, sour, bitter, and salty. Umami means “essence of deliciousness” in
Japanese, and its taste is often described as the meaty, savoury deliciousness that deepens flavor.
I am somewhat allergic to monosodium glutamate .
. It's possible many are...Because I see restaurants window-advertising the fact they they do not use it.
From another general search:
Several studies revealed that MSG has toxic effect on fetal development/fetus, children's, adolescent, and adults. Physiological complication associated with MSG toxicity are hypertension, obesity, gastrointestinal tract troubles, and impairment of function of brain, nervous system, reproductive, and endocrine system.
From a general search: Umami, which is also known as monosodium glutamate, is one of the core
fifth tastes including sweet, sour, bitter, and salty. Umami means “essence of deliciousness” in
Japanese, and its taste is often described as the meaty, savoury deliciousness that deepens flavor.
I am somewhat allergic to monosodium glutamate .
Because I see restaurants window-advertising the fact they they do not use it.
Ahh so, I stopped using it because of the trending alerts buzzing around msg, something along the thought of brain damage, lol, but my noted that there was something missing. I do wonder if there is actual warrant, especially for that particular concern, or if it was just the market's attempt to divert the Asian cuisine market share.
I timed out...
Anyway..
with that said,
I do remember getting a "funny feeling" after ordering a delicious bowl of I don't know how to spell it. But it's hard to tell exactly what the ingredient was that I might've reacted to so, with caution to the wind, I started using it again, but this time with a little more moderation.
Anyway..
with that said,
I do remember getting a "funny feeling" after ordering a delicious bowl of I don't know how to spell it. But it's hard to tell exactly what the ingredient was that I might've reacted to so, with caution to the wind, I started using it again, but this time with a little more moderation.
Still waiting on that SMH emoji. But rest assured, I'm marking the offending posts so that they get their proper responses.
I know who caviar isn't for: me. I tried some one time and thought it was absolutely ghastly.
Btw, vegans also use flax. If baking something that needs an egg, a combination of flax and some water can be substituted.
If I've tried caviar, it must've been unremarkable because I can't remember if I've had it, but I can't believe that I haven't seeing that I work alongside those preparing hors d'oeurves. I have used passionfruit pearls, which look somewhat like caviar, as a desert garnish. I'm definitely noting the flax egg substitute though. I've been considering vegan recipe menu options that I might offer the otherwise untapped vegan market, and currently there's a dragon fruit cheesecake in the works. I figured it will fit well into both Valentine's, it's practically pink with splashes of purple, and the Chinese New Year of the dragon celebration.
Flax is also very good for you. I add it to my oatmeal just for the extra added health benefits. Ground is even healthier (tmi, but it's said that the whole just passes through).
Dragon fruit cheesecake sounds smashing, as well as very aesthetically appealing!
I got to celebrate Chinese New Year one time as a child. It was one of the best celebrations in my memory.
Nutritional yeast, corn starch, and turmeric have their place in the kitchen, but tofu is just wrong.
I was intrigued by flaxseed's health properties after watching "I'm not Dead Yet," a documovie about Jason Becker's ordeal with ASL which he developed at as a young adult at the prime of his career as one of the best guitarists. His aunt substituted his prescribed nutrition and instead administers a flaxseed slurry for his meal, and I'm convince this is why he is still alive today, the same age as I am.
I'll have to try this at least once. I have all the ingredients in my cupboard and picked up a package of tofu but I'm scared to use it. I'm afraid I'm left with no choice but to deep fry it.
It's also pretty cheap. I find bags of organic flax on iHerb and at Aldi and it's very reasonably priced. Besides adding it to my oatmeal, I've also added it to homemade smoothies and granola bars, and other things like black bean "burgers". I didn't even know about it until several years ago when I seen my dad using it. He told me it keeps him healthy, so I looked into it and ended up buying my own.
That's like saying sweet is also known as sugar cane. Sugar cane is sweet, but so are a LOT of other things.
Umami could be described as "savory" but... savory doesn't quite cover it.
And dumping MSG into something to give it an umami flavor is like dumping sugar into something to give it a sweet flavor. It's cheap and easy, everyone does it, but there are drawbacks and there are SO many better ways to accomplish the desired effect.
Perhaps this 'umami' is the secret ingredient to palatable tofu?
Master Lynx-San, teach me.