chemtotaste

Merry Christmas!

2010-12-20T18:12:00.000-05:00

Chicago Food Planet - Near North Tour

2010-10-12T12:06:00.018-04:00

I think I accidentally let 10 months go by without posting anything. Whoops! Did my one follower think that this blog was dead? We may never know.

Just a quick life update - I graduated from Ohio State in June with some nice honors and some good experience, but regrettably jobless. Thankfully a professor passed on some inside info on a job on a raspberry farm in a small town where my cousin goes to school, of all places. I interviewed quite successfully, but was ultimately turned down. Then that same day I was told that the company didn't want to let me go so easily, so they've created a (for now) seasonal job for me in quality control that may become something more permanent at the end of the year. I started a month ago, and at the moment I'm just using my time there to learn as much as possible. I'm preparing all of the materials for our annual FDA investigation and asking a million questions, and taking home any free stuff that I can. It's been pretty good to me so far.

This past weekend, I took a mini-vacation to Chicago as a reward. I have a friend from OSU who's just started grad school at IIT and she's living the big city life in a Gold Coast apartment, so it seemed like a perfect excuse to get out of town for a few days. It was good catching up, hearing about how she's adjusting to her new surroundings, and, best of all, eating our way through her new neighborhood.

A few years ago I took a food tour with Chicago Food Planet Food Tours through the Gold Coast, Old Town, and Lincoln Park. I loved it, and I haven't stopped thinking (or talking) about it since. ChiFoodPlanet (follow them on Twitter for tweets about discounts and other exciting Chicago food news) offers three tours of Chicago now with the addition of their new Chinatown tour, and they're a wealth of knowledge on not just food, but history and architecture. They've even just been awarded Burnham's Best Chicago Taste. You should definitely check them out.

Even though I'd taken the Near North tour a few years ago, I didn't mind taking it again because I loved it so much, and my friend and I figured it would be a good way for her to learn about her new neighborhood and discover some exciting places to eat. I was pleased to see a few changes on the tour, and a little sad to see the loss of a stop; more on that later. Here's the breakdown of the tour:

The tour started at Ashkenaz Deli, near the corner of Cedar, Rush, and State; Ashkenaz is one of the few remaining Jewish delis in the city. My friend and I found out that's only a couple of blocks east of her new apartment. What a cool place to live. We met our guide Arianna, and then everyone in the group introduced themselves. There was no way we could remember everyone's names, but it was still nice to hear where everyone was from. Both times that I've taken the tour the group has included tourists and locals, yet everyone says that they've learned something new by the end. I think this is a true testament to the knowledge and dedication of the Chicago Food Planet guides. We were all warned that there's no dieting on the tours, and then we were off.

My first time at Ashkenaz we had latkes (which are great at Ashkenaz, by the way). This time we had the reuben. As someone with enough German family to have at least a little bit of sauerkraut flowing through my veins, I'm ashamed to admit I've never actually had a reuben. Sure, growing up in Cincinnati there were plenty of opportunities to order one at some point, but it just never appealed to me. For that reason, I have no basis of comparison for this reuben. Doesn't matter. This reuben was amazing. Maybe the best thing I ate on the whole tour. I've also never dared to try beets before, but the beet dressing they put on their reubens is surprisingly mild. Then again, I wasn't paying much attention to the dressing. The real star of the reuben at Ashkenaz is the corned beef. It's been a week since that tour and if I think hard enough I can still taste the corned beef.

After we cleaned up from our delicious, but messy, sandwiches, we prayed that we didn't have too much of the sandwiches stuck in our teeth, took a quick picture in front of the deli (the only one of us that day), and headed off to Tea Gschwendner (say that ten times fast).

Awkward.

Tea Gschwendner is a dream. It's the most memorable stop on the tour I took a couple of years ago because it opened up my eyes to the world of loose-leaf tea brewing, and I haven't looked back since. I encourage everyone who takes the tour to return to Tea Gschwendner to use the coupon provided in your handout. By buying three different teas you can get a free filter (and if you're friendly, a free measuring spoon) that's perfect for someone new to brewing loose-leaf. Whenever I try to explain Tea Gschwendner to someone who's never been, I describe it like a post office - you're looking at a wall full of P.O. boxes, except instead of mail, each contains a different blend of tea. It could be totally overwhelming, but the staff is incredibly knowledgeable, friendly, and helpful. They can take cues from your likes and dislikes to find the perfect tea for you. Nariman and I geeked out a little over the lecture on tea leaves and brewing, because all of the secrets to brewing a good cup of tea are straight from the leaching section of our chemical engineering textbook. When I took the tour in November, we got hot tea. This trip was on a warm day for October, so they gave us iced tea. Picking up on little details like this, it's really obvious that Chicago Food Planet and all of the stores that you stop at are dedicated to providing a great experience for all.

Iced tea in hand, we made a quick stop at the original Playboy Mansion to talk about Chicago history and architecture, and then we marched on to Old Town. Sports fans (do I have sports fans reading this?), there are bonus points available if you can identify the celebrity who took a (partial) tour with us. He's standing in the lower right hand corner of this picture.

Our first stop in Old Town was at The Spice House. As a die-hard Alton Brown devotée and Good Eats fan, I instantly recognized this place. Not to keep breaking out that knowledgeable word, but the owners really know what they're talking about. I'm not a nutritional anthropologist, so I appreciated the geography and history lesson the origin of pepper and cinnamon. I also loved that cinnamon bark was used as a pointer.

Right next door is Old Town Oil. Nariman's birthday was the next day, so Arianna gave her a shot of vinaigrette. So thoughtful. I know drinking oil and vinegar probably won't sound appetizing to most, but the fun of this place is in mixing the different flavors. Everyone was pressing the blood orange/tangerine combo (which is a good one), but I think my favorite that I mixed was lime/strawberry. This was the one stop where I wished my hands weren't so full with jacket, guidebook, handouts, camera, etc... because mixing the oil and vinegar can be a bit tricky without two hands.

I unfortunately have no pics of our third Old Town stop, The Fudge Pot. We were in tight quarters, caramel was bubbling away in a huge copper vat, and I was busy stuffing my face with toffee bark. The real experience in The Fudge Pot isn't the sights, though; it's the smells. You can't get that through a blog, can you? Taking the tour gives you access behind the counter with unlimited tastings. It might be as close to Wonka as you'll ever get.

I take that back. If you are in the Columbus area, the Anthony Thomas factory gives tours where you can see them making buckeyes and other wonderful things. Definitely a fun way to spend an hour.

We took a bathroom break at Second City. I still haven't seen a show there yet.

Here's my favorite addition to the tour - Delightful Pastries. I come from a long line of bakers, but none of my family is Polish, so I'd never enjoyed a kolaczki before. Heaven. Run, don't walk, to Delightful Pastries. The pierogis are fine, but my sweet tooth craves kolaczkis now. There was also a platter of cheesecake brownies sitting out with a "Free Samples" sign, so I naturally had to try those too. If I lived in the area, I would definitely spend whole afternoons in that bakery with my kolaczkis, coffee, and a good book.

Movie fans, did you feel left out when I threw a sports question out there earlier? Here's your chance to catch up! What movie was filmed in this house?

The answer is not The Wizard of Oz, but you can spot some of your favorite characters hanging out in Oz Park in the Lincoln Park area.

The last stop of the tour was at Bacino's. I've had Bacino's. I've had Gino's. I've had Giordanno's. There's a lot of talk in Chicago about who makes the best pizza. Honestly? I don't really care. I love them all. Bacino's makes a stuffed pizza (I've been served the spinach on both tours). It's very filling. Probably appropriate that this is the last stop of the tour. I can't imagine walking too far with all that cheese slowing me down. Tours at Chicago Food Planet wind down with a group discussion of favorite stops and feedback. It's fun to compare notes with other guests and have any additional questions answered by the guide.

I'm definitely planning on taking another tour with Chicago Food Planet the next time I'm in Chicago - maybe Bucktown/Wicker Park. In the meantime, I'll be taking advantage of all the coupons I got with handout guide. Most are good for delivery and don't expire until the end of the year. If you'd like to see more photos from the tour, check in on my Facebook albums in a few days. This blog post is already going up a week later than I'd hoped because Blogspot has been such a nightmare for uploading photos.

Betty Crocker® Irish Cream-Coffee Bars

2009-12-13T22:21:00.004-05:00

It's been a cookie baking marathon at my house this weekend. So far, we've made pecan tassies, lemon cookies, almond rocks, mini-peanut butter cheesecakes, maraschino cherry tea cakes, and Irish cream coffee bars. Most recipes we'd tried before, but the irish cream bars were new. We found the recipe in this year's Betty Crocker® Christmas Cookies magazine. The bars turned out great. Honestly, the cookie's nothing special, but the whipped cream topping is excellent and is going to go great with so many other things - ice cream, coffee, hot cocoa, mixed drinks...

To give credit where credit is due, this recipe was submitted by Jeannie Lewis from Manalapan, New Jersey. It was an honorable mention in the cookie contest. Thanks and congratulations, Jeannie!

Ingredients:

Bars:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup chopped pecans (or hazelnuts would make a good substitution)
1/2 cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (but not evaporated)
2 tablespoons Irish cream liqueur (I used Bailey's)
1 teaspoon instant coffee granules or crystals (espresso powder)

Topping:

1 cup (heavy) whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

Instructions:

1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

Notes: All of the prescribed cooking times proved true for me. Cutting in cold butter with a fork was very difficult, and I don't own a pastry blender, so I would recommend using your fingers (fingers only though, the heat from your hands will melt the butter). Also, cutting the cookies 5x5 is not practical. Aim for 4x4, or if you're really hungry, go 3x3. Finally, unless you're filthy rich, don't waste your money sticking a cinnamon stick in each cookie. Sprinkling the finished product with cinnamon should be enough.

Nutrition Information:

1 Bar: Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 35mg; Sodium 110mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Custard

2009-11-07T11:33:00.005-05:00

The other recipe for the day is my mom's custard. I've made it perfectly up until a couple of weeks ago when I had a friend over and it turned out grainy. Somehow I think the butter separated from the rest of the custard. I'm guessing I either didn't let it soften long enough, mix it well enough (the batter was almost too much for my mixing bowl to handle), or else the oven temperature shot up at some point. I ended up with still edible, sweetened scrambled eggs in butter sauce. Not my proudest baking moment. I'm going to remake it this weekend, and hopefully it all turns out right again.

Ingredients:
4 cups whole milk (if you use milk with less fat, you may need to increase the amount of butter used)
2 Tbsp softened butter
1 cup sugar
4 large eggs
1 tsp vanilla
1/4 tsp nutmeg

1. Preheat oven to 350°F.
2. Butter a 9"x9" casserole dish.
3. Work the butter into the sugar.
4. Beat the eggs.
5. Whisk vanilla, the sugar mixture, and the milk into the eggs.
6. Pour the mixture into the casserole dish.
7. Sprinkle with nutmeg.
8. Bake for 45 minutes or until a knife comes out clean.
9. Allow to cool completely.

This custard makes for a great breakfast or dessert. You can also easily make rice pudding with this recipe by soaking 1 cup of raw white rice in 2 cups of the whole milk in your refrigerator overnight. Add the remaining milk the next day and simmer the rice/milk mixture over low heat for 30 to 40 minutes until the rice becomes tender. You should allow the mixture to cool before proceeding with the rest of the recipe as above. I would also recommend stirring the custard about twenty minutes into the cooking process to prevent all of the rice from sinking to the bottom and then sprinkling a little more nutmeg on top. It may result in a lumpier looking custard, but it beats a rice pudding where a puck of rice falls off of the custard when you try to serve it.

Speaking of serving, you can dress your custard up by serving it in pie crusts or with fruit (it goes great with berries!) Me though, I'm a purist. I just eat mine as is. Enjoy!

Frankencake

2009-11-07T11:15:00.004-05:00

It's been almost a month and a half since I last updated this blog. Does anyone out there even remember me? I'm back, and I've decided to abandon my themed "day of the week" posting format and from now on I'll just update whenever I have something interesting to share related to food and/or science.

I've got two recipes for you today, and neither is exactly seasonal. Deal. The first is a great Halloween idea from a now abandoned blog (Zombirella's Midnight Snack: The Original Horror Blog). The pictures are gone, but it's still filled with lots of great Halloween recipes and ideas. I did manage to recover a picture of this cake though from another blog I discovered today through Chicago Food Planet's twitter feed - Forkable. Be sure to check her out too!

The timing's not ideal, but when I go home this December and I have access to a bigger kitchen, I'll be trying this recipe out and I'll definitely need volunteers to help me eat it.

Now here’s one “monster” of a cake! These six tall, green layers will be sure to make an impression. Then, experience the terror, as they realize that you have pieced your monster together from three cakes!

Now, this cake does take quite a bit of work… as all good monsters do… And it will feed an angry, torch wielding mob with ease… making this the perfect cake to make for your very own Frankenstein party… or to celebrate the day of your own creation. (For birthdays top with sparkler candles for that extra electric spark!

xoxo
Dine Deadly,
Zombirella

Frankencake

Suggested Movie Accompaniment:
Frankenstein (1931)

Basic cake recipe / per flavor

Ingredients

Instant pudding mix (4 serving box)
1 1/2 cup sugar
2 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cups milk
2 tsp extract
1/4 cup oil
2/3 cup water
green food coloring

Variations needed per flavor

Cake 1: use pistachio pudding mix, vanilla extract and 1/8 tsp food coloring
Cake 2: use vanilla pudding mix, almond extract and 1/4 tsp food coloring, and an extra 3/4 tsp right before pouring into pans (do not mix entirely, stir it in so that its swirly and marbled looking)
Cake 3: use chocolate pudding mix, vanilla extract, and 1 1/2 Tbs food coloring.

Directions

1. Preheat oven to 350ºF
2. Sift together all dry ingredients, and stir until well mixed.
3. Wisk together wet ingredients until combined and smooth.
4. Combine the liquid mixture into the dry ingredients, and stir until smooth and there are no more dry spots.
5. Pour into 2 greased and floured 8 inch cake pans.
6. Bake for 30 to 35 minutes, or until firm in the center.
7. Remove from oven, let cool slightly and remove from pan, and let cool COMPLETELY.
8. Repeat for other flavors.

To assemble

You will need
2 jars of Nutella or similar chocolate hazelnut spread
1 jar readymade dark chocolate frosting
Roughly chopped pistachios (optional)

1. Take one cake of each flavor and stack on top of each other.
2. Randomly cut into different size pieces, all the way through all three cakes. (see example)
3. Mix up the pieces of each flavor, so that you have three “patchwork” layers. (see example)
4. Take one layer and place onto large serving plate, piece by piece, gluing together the pieces with a thin bit of Nutella. Spread a thin layer of Nutella on top of the cake layer, and repeat with the next cake layers one on top of each other. ( Tip, rotate the pieces so that it appears more random. See example)
5. Repeat with the other three cake layers.
6. Spread all around the sides and top with the remainder of the Nutella, then spread the dark chocolate frosting all over the cake, and smooth out the frosting.
7. Press chopped pistachios into the sides of the cake, or if you don’t like that idea, you can decorate the sides with green sanding sugar instead.

Carl Warner Photography

2009-09-25T16:45:00.003-04:00

It's not a food science Friday moment, but I want you to check out British photographer Carl Warner's prints at carlwarner.com. He makes landscapes out of natural food products and then photographs them.

In the Neighborhood - Bakery Gingham

2009-09-24T18:11:00.004-04:00

Classes have started here at Ohio State, and this quarter is going to be crazy. As president of AIChE I'm organizing all sorts of group events and recruiter information sessions, plus I'm involved with ChemE Car and the Academic Team. Jenna and I have been trying to get into shape, so we're running and doing yoga. I'm trying to find a job this quarter, so I'm gearing up for interviews and I'm more than a little bit nervous. Plus I'm taking four technical classes and trying to devote at least 10 hours per week to curing cancer in my research lab. I'll be glad when things calm down. In the meantime, I'm not sure how often I'll be posting. Still, I've got a bakery to tell you about tonight that I'm dying to check out.

I consider myself a decent baker, and because I've baked a few things in my day, I'm painfully aware of how overpriced quality baked goods are. I just can't justify spending money on a fancy cupcake when I know how cheaply I could make my own. Regardless, I might make an exception for Bakery Gingham because of how beautifully and artistically decorated their cakes are. The cookie monster sounds delicious, and I love the presentation of Grandpa's Coffee. Try as I might, I've never been able to achieve that kind of decoration. Maybe I can take a class someday. Cinnamon Toast sounds great too. Maybe Bakery Gingham's cupcakes can be eaten for breakfast? What's most refreshing is that I don't see any of the dreaded Cupcake Cakes being baked there (CakeWrecks, anyone?) They even make coffee cakes!

I don't have the skills, but I've always dreamed of running a patisserie or chocolaterie (or both). Any place with a thoroughly snobbish French name would work. And I could certainly appreciate some of the whimsy of Bakery Gingham. Owner and cake designer Amanda Ellis only started Bakery Gingham after leaving the corporate world. Maybe I can put in my dues and then follow her there.

Recipe Monday - Razz-ma-tazz Bars

2009-09-22T00:32:00.005-04:00

Who doesn't love bars? They're cookies that you can bake all at once - no balling, no dropping, no swapping baking sheets. Just bake and cut. Tonight's recipe (brought to you by Nestlé) is a sort of blondie/cookie hybrid made with white chocolate, raspberry jam, and almonds.

Ingredients

1/2 cup (1 stick) butter or margarine
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Nestlé would like you to know that you must follow the baking directions before consuming. You can't just mix things together and eat it (though really, from licking my fingers, I know that you can). If you're super worried about consuming raw eggs, you can buy pasteurized. Other swaps that can jazz up your Razz-ma-tazz Bars (yes, I went there) are other toasted nuts for the topping (I'm sure macadamia nuts would be good) and other jams. I've made these bars with blackberry jam when I couldn't find raspberry at the store and it was still delicious. A word of warning, though, you cannot make these cookies with jelly instead of jam. The jelly just melts through the cookie and makes a sticky, bitter mess. Also, if you follow the link, you can get nutrition information.

Fun Food Fact Tuesday - Guacamole

2009-09-16T19:26:00.002-04:00

I finally found the internet hookup in my apartment last week (it was hidden behind a dresser.) Incidentally, yesterday was National Guacamole Day. Did any of you celebrate?

Food Science - Cheesemaking

2009-09-11T21:57:00.002-04:00

Here's an interesting article on the science of cheesemaking. Fingers crossed, I'll be taking this course before I graduate.

In the Neighborhood - Katzinger's Delicatessen

2009-09-11T17:25:00.002-04:00

I've been busy packing lately, and missed yesterday's "In the Neighborhood" installment. Today's feature is Katzinger's Delicatessen. Katzinger's sells some pretty wonderful sounding sandwiches, salads (grilled chicken and artichoke, anyone?) vegetarian/vegan options, homemade potato salad, Jewish specialties, and even desserts! The prices are on the higher end, but Katzinger's has recession specials - discounted corned beef on Mondays and discounted turkey on Tuesdays. This October, Katzinger's will be celebrating their 25th anniversary. Special events include a food and wine tasting from 6:00 to 9:00 on October 1 for just $5, and all of the proceeds go to the Columbus Cancer Clinic. October 18 is free homemade birthday cake with every purchase day as well. The deli has a huge selection, including free samples, and a fun, festive atmosphere. Be sure to check them out!

Fun Food Fact Tuesday - Corn

2009-09-09T22:15:00.002-04:00

I just finished a bowl of popcorn and learned this fact - an ear of corn never has an odd number of rows. I don't know why. Maybe it's something about the way they divide.

On a non-food related note, Ellen Degeneres will replace Paula Abdul as the fourth judge on American Idol. I tweeted this fact a whole seven minutes before a popular gossip blogger. Maybe people should be getting their entertainment news from me.

Recipe Monday - Caramel Cake

2009-09-07T22:45:00.004-04:00

I saw this recipe on the caramel themed episode of Paula's Party this weekend, and I'm thinking of trying it tomorrow. The recipe's available on FoodNetwork.com.

Ingredients

Cake:

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract

Filling:

1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

Frosting:

1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional

Cake:

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

Filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.

Frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

In the Neighborhood - Thurman Café

2009-09-04T00:27:00.002-04:00

This week's feature German Village "In the Neighborhood" eatery is Thurman's Café at 183 Thurman Avenue. I've never been, but I first learned about it on The Travel Channel's Man v. Food. The Thurman Café has been a German Village landmark since 1942, and it's famous for its giant burgers (some so large that they're not even on the regular menu!) Here's the signature Thurman Burger with ham, mozzarella, american cheese, lettuce, tomato, mushrooms, sauteed onions, pickle, peppers, and mayonnaise.

Fun Food Fact Tuesday - Cashew

2009-09-01T23:12:00.001-04:00

Just one fact tonight - the cashew is a cousin of the mango.

Recipe Monday - Blissini

2009-08-31T21:02:00.006-04:00

I'm back on schedule, but I'm feeling lazy while on vacation, so tonight's recipe is going to be an easy drink recipe, completely inappropriate for this time of year unless you're celebrating something. Sue me.

Tonight's recipe comes from Giada De Laurentiis at the Food Network. I made this drink for the past New Year's Eve, and it was a huge hit. I waited to shop until the afternoon of, so I couldn't find Prosecco. I substituted a demi-sec champenoise, and it still worked fine. The mint might've been a nice addition, but I wouldn't know because Kroger wasn't stocking fresh mint (or half of the things I was shopping for that day.) It still works without it.

Ingredients:

Prosecco, chilled
orange juice, chilled
pomegranate juice, chilled
mint leaves, for garnish

Directions:

Combine equal parts Prosecco, orange juice, and pomegranate juice and pour into 4 Champagne glasses. Garnish with mint leaves and serve.

Food Science - Artificial Tongue

2009-08-30T22:55:00.003-04:00

Five years ago, I visited Procter & Gamble in Ivorydale for an AP Chemistry field trip. My teacher's wife worked there as a researcher, and she and her coworkers gave us a tour. As a future chemical engineer, I guess I should've been excited about the electromagnetic simulated coldest place on earth, or the plasma spectroscopy, but my favorite sight by far was their synthetic nose - a machine that could identify some scents chemically, like a human nose. Now researchers are hoping that a new sweetener-detecting technology can develop into an artificial tongue. The hope is to use the tongue as a quality control device in lieu of costly human taste testing. It would be interesting to see if it only detects analytes, or actually functions to "taste." So much of tasting is olfactory detection of volatile aromas, so I think it would have to do more than just determine sweet, salty, sour, bitter, and umami to replace a taste tester.

In the Neighborhood - Schmidt's Sausage Haus

2009-08-28T17:02:00.002-04:00

It was foolish of me to promise this post yesterday. I'd waited until the last minute to do my history final, and I still hadn't packed to move home yet. I'm finally situated now, though not organized yet, so here it is a little late...

Our next stop in German Village is perhaps the most iconic German Village eatery - Schmidt's Sausage Haus. I thought everyone already knew about Schmidt's, but several of my friends mentioned just the other week that they were going for the first time, so I decided that I need to spread the word about it. Schmidt's is located on the east side of German Village at 240 East Kossuth Street a few blocks away from South 3rd Street. The restaurant began in 1886 as a meatpacking house, and the transition to the restaurant actually began as a food stand at the Ohio State Fair (one of my other favorite Columbus institutions). For any trivia buffs reading this blog, Schmidt's food stand is the second oldest at the fair. The restaurant itself opened in 1967, and has been family operated since.

I'm guilty of falling into a rut with the places and things that I eat. If I ever have a guest in from out of town, I always try to take them to Schmidt's and the German Village. The atmosphere is unbeatable. Four nights a week, live polka bands play. The waitstaff dresses in costume. A brick livery stable is attached. When you visit, you should tell them it's your birthday, just to see the fun photo op that ensues!

The menu features many German and American dinners and sandwiches. I highly recommend the hot pretzel bites with honey mustard appetizer. My favorite sausage of all time is their spicy signature sausage, the Bahama Mama. It's huge! If you can't decide, there's always the buffet. It features all of their sausages as well as a number of other dishes. Portion sizes are large, but you have to save room for dessert. In addition to making great food, Schmidt's also makes great cream puffs - half pound cream puffs! They even come in a variety of flavors.

While you're there, don't forget to check out Schmidt's Fudge Haus for homemade fudge and hard to find old-fashioned candy. Also, I'd be remiss in my duties as German Village tour guide if I didn't urge you to visit the Book Loft when you're done, just like I do every time I eat at Schmidt's.

Free Music!

2009-08-27T05:38:00.004-04:00

There are currently 100 Bessie Smith songs in the public domain. Download them and check her out here.

Tune in later tonight for the next installment of In the Neighborhood.

Fun Food Fact Tuesday - Avocado

2009-08-25T15:51:00.005-04:00

The avocado (derived from the Aztec word for testicle) is a very interesting fruit. Scholars believe they originated in southern Mexico, but they were being cultivated throughout Latin America and northern South America (as far south as Peru) before the Spanish arrived. Avocados mature on evergreen trees, but will not ripen until picked, allowing them to be sold year-round.

The avocado actually has a chemical makeup similar to eggs. Like eggs, avocados are rich in fat and protein. Olives are the only fruit with more oil in them than avocados. Because of avocados' egg-like qualities, they're a perfect substitute in ice cream. Check out the recipe, courtesy of my hero, Alton Brown. Better for your heart too!

WARNING: Avocados oxidize quickly! Use an acid to denature phenyloxidase or limit the amount of oxygen it can contact!

Featured Lifestyle Blog

2009-08-24T18:40:00.002-04:00

Be sure to check out Sarah's blog at http://www.pinkofperfection.com/ She gave away a free book to me this morning!

Recipe Monday - Chicken Piccata

2009-08-24T18:29:00.002-04:00

Monday is tried and true recipe day! Today’s recipe is my chicken piccata (an Italian word from the French piqué, which means “larded” – today it typically means sliced thin, sautéed, and served with a sauce) with lemon, capers, and artichoke hearts. Summer’s starting to wind down, but there’s still time for this perfect summery dish. It’s light, lemony, and super quick to make so you don’t have to spend too much time standing over a hot stove!

Ingredients:
* 4 (4-ounce) boneless, skinless chicken breast halves
* Salt and ground black pepper
* 1/3 cup all-purpose flour
* 1/2 teaspoon finely grated lemon zest
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1 tablespoon olive oil
* 1/4 cup fresh lemon juice
* 1/2 cup dry white wine
* 1/2 cup reduced-sodium chicken broth
* 1 (14-ounce) can artichoke hearts, quartered
* 1/4 cup drained capers
* 1 cup uncooked angel hair pasta (enough for 4 people)

Directions:
1. Boil the pasta.
2. Place each chicken breast in a large ziploc bag or between two sheets of plastic wrap. Use a heavy bottomed pan, a heavy rolling pin, or a meat mallet to pound the breasts out into 1/4″ thick paillards. Sprinkle each paillard with salt and pepper.
3. Dredge the paillards in a combination of the flour, lemon zest, paprika, and garlic powder. Shake off excess flour.
4. Heat the oil in a large skillet over medium-high heat. Sauté the chicken on each side for about two minutes or until they start to turn golden brown.
5. Add the lemon juice, white wine, and chicken broth, and bring the mixture to a simmer. Simmer for five minutes.
6. Add the artichoke hearts and the capers. Simmer for an additional minute.
7. Serve over the drained pasta. Enjoy!

Food Science - The Miracle Berry

2009-08-24T18:29:00.001-04:00

Tonight I went to a dinner party of sorts at COSI in downtown Columbus. For an hour or so I feasted on unsweetened bakers chocolate, lemon wedges, lime wedges, salt & vinegar potato chips, and jalapeños. What did I drink to wash it all down? I had Guinness, cheap tequila, dark coffee, and white vinegar. Doesn’t sound like much of a dinner party? That’s because I haven’t told you about the main ingredient. Before having any of these things, I mashed a miracle berry around my tongue for a minute.

The miracle berry is a small, virtually tasteless berry from West Africa. It’s not likely to become to become the next “it” berry popping up in your lemonade. It’s nutritional value is irrelevant. The true beauty of the miracle berry lies in the miraculous glycoprotein found in its pulp – miraculin. Miraculin itself is tasteless, but possesses the ability to make sour and bitter foods taste sweet. One berry is enough for effects lasting up to an hour. Miraculin was first isolated over forty years ago in Japan, but has since been denied approval by the FDA as an artificial sweetener.

Its exact mechanism isn’t fully understood yet. Taste buds and flavor molecules interact like a lock and key system. Only certain flavor molecules can bond to certain to taste buds. Once a molecule binds to a taste bud, that bud sends an electrical signal to the brain indicating the sense of whichever taste it corresponds to. There are known unique exceptions to this rule, though. Capsaicin, the protein found in members of the capsicum family (chili peppers), can bond to multiple types of taste buds and activates ion channel depolarization similar to the response to extreme heat. The taste buds aren’t actually burned, but the indiscriminate, rapid signals sent to the brain confuse it into thinking the tongue is actually being burned, hence the sensation. Some scientists think that miraculin may operate by modifying the conformation of the sweet taste buds themselves, so that they can bind to acids, which are commonly associated with sour and bitter flavors. If this is indeed the actual mechanism, then the coffee may not have been a wise choice. The temperature of the coffee could have denatured the miraculin, or at least changed its solubility making it release its bonds to the tongue.

A number of other flavor-changing glycoproteins are known, and interestingly, most of them come from West Africa as well. Curculin is a sweet-tasting glycoprotein that makes water and sour things taste sweet.

Also interesting is the degree to which it affects individual tasters. I was quite concerned tonight when I could still taste sour foods. I was afraid the berry hadn’t worked and my money was wasted (one berry costs between $2 and $3, and the event at COSI cost $22.20). I was reassured when bitter foods tasted sweet to me. I heard from others I wasn’t the only one with this experience. I’m not quite sure what causes it. In the end, if I can only change the way I perceive one flavor, I’m glad it was bitter. I would rather taste sweet and sour for an evening, than sweet and bitter. It just meant that I ended up hanging out around the chocolate/coffee table for 45 minutes of my hour of experimentation. Unfortunately, the shot of white vinegar that everyone else was enjoying as Kool-Aid tasted like a shot of white vinegar to me. :-/ They say the only known risk of the berry comes from such tasting parties. Foods may not taste sour, but they’re still acidic, and oral ulcers can develop if you overdo it on the acid.

It seems at this point the FDA isn’t interested in lifting its ban on miraculin as an artificial sweetener anytime soon. I wonder if anyone has considered it for other applications though. About 50% of chemotherapy patients complain of taste changes while on medication. The most common changes are a decrease in the threshold for bitter flavors and an increase in the threshold for sweet flavors. This often results in a disinterest in food at a time when healthy eating is essential. Miraculin could help those patients stomach their meals better. Can you think of other applications for this miracle fruit?

In the Neighborhood - The Brown Bag Delicatessen

2009-08-24T18:27:00.002-04:00

I’m toying around with the idea of themed posts for each day of the week. Today will be the start of my “In the Neighborhood” series where I’ll highlight local neighborhood eateries. Because it’s a Columbus neighborhood I’m fairly familiar with, the first part of the series will focus on the German Village. Today’s German Village spot is The Brown Bag Delicatessen.

The Brown Bag, a staple of the German Village, specializes in panini-style sandwiches. I think the Mohawk Stroller sounds amazing – smoked turkey, roasted red pepper, basil pesto, and sprouts on a cheddar herb roll!

For a quick lunch, you can bypass the line and pick up ready-made sandwiches or microwaveable dinners. The Brown Bag also offers a full bar and al fresco seating. The shop recently expanded, and they’re now serving locally made Johnson’s Ice Cream. Be sure to check it out!

Hello World!

2009-08-24T18:27:00.001-04:00

Welcome to my latest blog, “chemtotaste”. My only blogging experience in the past has been dumping emotional drivel into irregular posts. No more, I say! From now on, I’m blogging with purpose and with regularity. The name of this blog is a reference to two of my passions that I hope to marry in a career someday.

For the longest time I have been fascinated by food and chemistry. Part of the appeal of each is their universality. Everyone can relate to food. Everyone eats. Likewise, chemistry is everywhere. Chemicals are everywhere. Ingredients and cooking techniques (chemical reactions) vary around the world, but the concept of food is something that transcends borders.

My goal in life, after earning my degree in chemical engineering and food processing, is to apply my studies and my passion to creating new foods, both at work and at home. In the meantime, I’d like to use this blog to share some of my interests with you. Readers of chemtotaste can expect to find recipes, interesting food facts, novel applications of food technology, updates on my studies, and much, much more. Please subscribe so that you don’t miss a thing, and be sure to let me know what kind of content you want to see here. Cheers!

New Station, Same Great Chemtotaste!

2009-08-24T18:10:00.000-04:00

I've joined blogspot today. I'm hoping the interface is more user-friendly. Don't worry about any major changes to the style of my blogging (can I have a style yet after only a handful of posts? are there even any loyal readers to worry about it?) Everything should remain the same except for the graphics. I hope to be able to include pictures more easily on blogspot. That was the main motivation for the transition. Sorry to anyone who has to change the address in their Google Readers. :-/