maria lorraine's Profile

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Supertasters Unite!

If you're defining a supertaster as someone sensitive to bitter tastes (and that is not at all how I would define it), then many of the flavors you've listed I'd define as tart (or acidic) and not bitter.

As Jennifer McLagen, the author of a new cookbook on bitter tastes, called Bitter, says,

"Distinguishing between tart and bitter is often difficult. Tart is only signaled by acids while hundreds of different chemicals elicit a bitter response. Both often viewed as negative so often confused."

But I agree that differentiation of tastes/flavors may be difficult.

More on McLagen's new book here and the "bitter" vocabulary:
http://www.slate.com/articles/life/bo...

Preparing for French Laundry! Napa Winery advice!

I'd get info on avoiding the maddening Sunday afternoon/evening traffic into SF, first. Which prolly means spending the afternoon and early evening in Napa Valley. Aw, too bad.

If you were to stay in Yountville (easy to do), I'd first stretch your legs and explore the quite beautiful French Laundry Gardens right across the street from the restaurant.

Wine-tasting options -- staying in Yountville: For delicious and higher-priced wines, I'd visit Gemstone, Kapscandy and Keever. The Ma(i)sonry on Washington Street has an arty-elegant tasting room that features a lot of prized boutique wines (I love the ones by Aaron Pott), and is open later than most tasting rooms. It's a wonderful setting. I'd probably do Domaine Chandon at the end of the day, right there in Yountville, since it's also open later than most wineries focus the rest of your visit there. You could also visit Dominus Winery, which makes Euro-style swill, and has one of the most amazing buildings in the entire Napa Valley. Or, Cliff Lede on Yountville Cross Road (amazing building with good art and wine). Or, Goosecross Cellars on State Lane, just off Yountville Cross Road, for legendary Chardonnay. Domaine Chandon is next door to the Napa Valley Museum, and could stroll through the secret gate that connects the two properties and do that too. Everything listed here is within 3 miles of one another.

Wherever you are, sober up and avoid the rush-hour traffic before heading back into SF. Have a coffee, hang out.

More here:
http://chowhound.chow.com/topics/9845...

Daytona Beach, Ormond, Ponce, New Smyrna Beach: Bakery, Restaurants, Wine: Please Help!

Thanks. I'll head over there. Seems to be slightly slim pickin's.

Oct 13, 2014
maria lorraine in Florida

Daytona Beach, Ormond, Ponce, New Smyrna Beach: Bakery, Restaurants, Wine: Please Help!

Anything?

Oct 12, 2014
maria lorraine in Florida

sous vide - I dunno, should I take the plunge

I'd be VERY tempted to hack a slow cooker before buying a sous vide cooker:
http://www.chow.com/videos/show/chow-...

Oct 11, 2014
maria lorraine in Home Cooking
1

The Best Smoked Paprika ?

I'll re-check the photos and my contacts. But I assure you that what I heard and saw and photographed was mesquite branches. Perhaps there was a mistranslation, but I have the photos of the mesquite branches. This was a professional ingredient sourcing visit to Jarandilla. It may take a bit, but I will reply back after I've re-checked. If I have it wrong, I will own it.

Oct 08, 2014
maria lorraine in General Topics

The Best Smoked Paprika ?

That's what I saw first-hand and photographed when in Jarandilla.

Oct 08, 2014
maria lorraine in General Topics

Depardieu: ‘I drink 14 bottles of wine a day’

My understanding is that cultural behavior, even a broadstroke cultural personality, does get encoded in the DNA after four or five generations. Nope, no citation, but I have heard it a number of times from scholars/historians who would know.

Which is not to say that GD's drinking is other than a personal decision/addiction/obsession.

Oct 07, 2014
maria lorraine in Wine
1

The Best Smoked Paprika ?

I saw mesquite, not oak, being used in Extremadura, when I checked out various producers of Pimenton de la Vera. Rectangular smoke houses are built of concrete (or even cinder blocks). The pimenton peppers are placed on mats on rafters, and a mesquite fire is built below on the floor of the smokehouse. The smoke house is sealed up for the duration of the smoking.

Oct 07, 2014
maria lorraine in General Topics

Bread Machine Loaf Fell

Three things: too much liquid, too little yeast, and under-mixing.

Seems like too much liquid for that quantity of flour. For 1.5 cups liquid, I use 3.5 cups flour.
3 cups WW flour plus 1/2 cup (8 tablespoons) of vital wheat gluten (rather than 3 tsp.) Too much liquid is the #1 reason for the bread falling.

Also, the loaf appears under-mixed, because the loaf is so dense on the bottom and light on the top. Appears the yeast was not evenly distributed/mixed through the dough, and stayed on the top part of the dough.

Did you make sure the dough was not sticking to the bread pan as it mixed and kneaded? And that there was no flour in the corners of the pan? Open the lid and have a rubber spatula handy to help incorporate the flour, if so. The dough should clear the sides of the pan and be in a ball during the last part of mixing and all during kneading.

Finally, it appears like you used too little yeast, again because the lower part of the loaf is so dense. I'd go up to 2 teaspoons yeast, which is what I always use for 3.5 cups WW flour with 1.5 cups liquid. Works perfectly every time. Keep your yeast in the refrigerator and not in the cupboard. Store yeast in bulk in the freezer. Test yours just to make sure it's alive. Might be too old. Good luck!

Oct 06, 2014
maria lorraine in Home Cooking

Carbonara pairing?

What a lovely thank-you post!

Oct 05, 2014
maria lorraine in Wine

Daytona Beach, Ormond, Ponce, New Smyrna Beach: Bakery, Restaurants, Wine: Please Help!

Very special family reunion coming up in early November.
We're celebrating two birthdays, including a big one ending in a zero!

Please help with ideas to make this special. I'm a great Chowhound in my own neck of the woods, but not familiar with where to find great food in the Daytona area.

Looking for a high-quality bakery to bake a lovely cake, and for breakfast goods/pastries.

Also, quality restaurant recommendations, please: seafood, BBQ, Mexican, burgers, whatever is good.

Wine stores also needed, with international selections.

Thank you!

Oct 05, 2014
maria lorraine in Florida

No-Yeast Bread Maker Sourdough Recipe?

So, you must use the special flour if you're a celiac sufferer?

And you can't use regular flour?

I find the anecdotal comments, even the brief unsupported mention (without author research) by the article in the WSJ very misleading, even dangerous, to suggest that celiac sufferers might be OK with sourdough. Not enough evidence to support that.

Here are the latest articles from the National Library of Medicine on celiac disease and sourdough:
http://www.ncbi.nlm.nih.gov/pubmed/?t...

Until there's solid evidence in support of the "pre-digestion" claim, and more studies along the lines of the Clinical Gastroenterology and Hepatology article, I don't think it's safe to say sourdough is OK for celiac sufferers.

Oct 03, 2014
maria lorraine in Home Cooking

Sourdough starter not rising - help!

The point is that commercial yeast means you no longer have a sourdough starter. If you add it to a batch of bread, it will take the upper hand. If you add commercial yeast once to a starter, eventually the wild yeast will dominate. But why would you ever want to do that?

Oct 03, 2014
maria lorraine in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

ChicEats,

I'd like to see some journal studies that confirm sourdough bacteria and yeast reduced the amount of gliadins and glutenins (the two components of gluten) in the resulting bread. The amounts of gliadins and glutenins would need to be quantified in both sourdough and non-sourdough bread.

And going further, I'd like to see some studies on humans that tested if the reduction of gliadins was of a sufficient amount to not trigger an IgE response in a celiac sufferers who ate sourdough.

The journal articles I've read say that sourdough bacteria reduced but did not eliminate gliadins. So the celiac sufferer may still not be able to eat sourdough bread.

Importantly, nothing I've read has anything on the reduction of glutenins, the other component of gluten. So, sourdough bread may still trigger a reaction because of the glutenins, even if the gliadins are reduced.

Looking forward to reading any journal links on these topics you may have.

Oct 03, 2014
maria lorraine in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

Aren't the lactobacilli consuming lactose, or its components galactose and glucose, and emitting CO2 and lactic/acetic acid?

I need to read more, but I don't understand yet how this results in "pre-digestion."

From my reading so far, I believe the "pre-digestion" claim has been over-sold.

Oct 03, 2014
maria lorraine in Home Cooking

Sourdough starter not rising - help!

How much commercial yeast you add is key. It will definitely take the upper hand in bread baking if you add enough.

Oct 03, 2014
maria lorraine in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

Just read this story in the Washington Post today, which mentions that "pre-digestion" by the lactobacilli.

http://online.wsj.com/articles/sourdo...

Oct 03, 2014
maria lorraine in Home Cooking

Sourdough starter not rising - help!

When I said few yeasts can survive in the acidic environment of a starter, and that it's miraculous that c. milleri can, I was referring to naturally occurring yeasts, not commercial yeasts.

Commercial yeast is extremely powerful yeast, and it will assume the upper hand when added to a starter. But then the result is no longer sourdough.

The problem with using commercial yeast, with or without a starter, is that it rushes fermentation.
That results in a huge loss in flavor, in comparison to the flavor from s long, cool fermentation with sourdough.

Oct 03, 2014
maria lorraine in Home Cooking

Substitute for Rosso Conero wine for recipe?

Agreed. Rosso Conero is a non-serious very enjoyable red wine of medium weight. Another inexpensive fruity red wine will work fine as a substitution.

Oct 02, 2014
maria lorraine in Wine

Critique my Sonoma wine itinerary please

Second this,

Bear in mind that the 2010 and 2011 are very disappointing,
and that might be all that are being poured.

Critique my Sonoma wine itinerary please

Yes, the wines aren't good, and lots of places do tours.

Extra-Virgin Olive Oil Fraud: Whole Foods, Rachel Ray, Safeway, Newman's Own, Colavita, Bertolli

Spain has exported olive oil to Italy for many, many years. It is then packaged in Italy, and labeled as "Product of Italy." The new packaging laws are supposed to prevent this sort of deception, but it's Italy, after all, where laws are often mere suggestions, and it's likely the deception to some degree will probably continue.

Alert: artificial sweeteners

<<you can't just generally say one number of mice is too small >>

Sure I can.

In fact, it's IMPORTANT to say that.

A large patient sample is critical to rule out a pattern being an anomaly or observational bias (seeing what you are looking for).

I can also say with confidence: Mice aren't humans.

They don't have human endocrine systems.

Alert: artificial sweeteners

Don't put words in my mouth. I don't agree with the conclusions drawn by the study, or the incredibly misleading hype it's receiving.

Alert: artificial sweeteners

Well, they're not poorly constructed facts, but poorly drawn conclusions based on the paucity of the data.

And the PR noise seems more the point than the study.

Alert: artificial sweeteners

Respectfully, I'll tell you why I say that. I hang out with a bunch of scientists, and **regularly** Nature is described as the "People Magazine" of journals, with little/no review before publication. It's frequently the punchline of jokes, like, "Wiggins is so dense he publishes in 'Nature'." Nature regularly gets into trouble on unverifed/un-reviewed articles.

Alert: artificial sweeteners

I think you are overestimating the quality of overview by Nature.

Alert: artificial sweeteners

It's not enough to be statistically significant. And with that small n, scientists can often "find" what they're looking for.

Alert: artificial sweeteners

So, how many mice were there -- ten? And about seven humans?? That's not statistically significant enough to support the findings.

I agree there's a lot we don't know about microbiome interactions, and that studying them in scientific context is good, but the huge, broadstroke conclusions aired in the media about NAS based on ten mice and seven humans is absurd.