food-tasting

Next on trial:

I think it’s supposed to look like a pumpkin. Well. Kinda. If you squint your eyes.

It smells good, like snickers (weird i know since they both have peanuts in them).

It’s soft, i thought it would be harder to bite like snickers but no, you chew through without noticing.

Also, it’s good. Not at snickers’ level good but pretty damn good. I don’t think i could eat two in a row because there’s still lots of sugar in it but it’s good. Tastes like peanut (oh really?) and chocolate and another taste i can’t find but not a bad one. It’s a little salty too which i like. So good job Reese’s.

Top 5:

  1. Reese’s Peanut Butter Pumpkin
  2. Bubblicious Grape (second because your smell is a little too much, sorry buddy)
  3. Angry Birds Star Wars explosive candy
  4. Dr.Pepper
  5. Spider-Man Candy Sticks

A recent study tried to explain the divide in Eastern and Western culinary philosophy though some nifty data crunching. Researchers from the Indian Institute for Technology in Jodhpur looked up the ingredient lists for more than 2,000 Indian recipes. They then analyzed the chemical components of these ingredients, looking at the compounds that, when combined, give foods their taste.

They concluded that what makes Indian cuisine so exquisite is its tendency to bring together lots of different ingredients with flavor molecules that don’t overlap.

That’s quite different from how Western cuisine works — previous research has shown that it relies on pairing ingredients that, at the molecular level, share lots of similar flavor compounds.

Why the difference? The answer, it turns out, has just as much to do with economics, politics and religion as it does taste.

How Snobbery Helped Take The Spice Out Of European Cooking

Photo Credit: Sara Marlowe/Flickr

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I got really excited about old man Corvo today