Bird’s nest soup
Bird’s nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup. The edible bird’s nests are among the most expensive animal products consumed by humans. The nests have been traditionally used in Chinese cooking for over 400 years, most often as bird’s nest soup.
algorithms computer-science food graph theory machine learning science
by Layne
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Ant Colony Optimization
The ant colony optimization algorithm (ACO), is a probabilistic technique for solving computational problems which can be reduced to finding good paths through graphs.
In the real world, ants initially wander randomly, and upon finding food return to their colony while laying down pheromone trails. If other ants find such a path, they are likely not to keep traveling at random, but to instead follow the trail, returning and reinforcing it if they eventually find food. Over time, however, the pheromone trail starts to evaporate, thus reducing its attractive strength. The more time it takes for an ant to travel down the path and back again, the more time the pheromones have to evaporate. A short path, by comparison, gets marched over faster, and thus the pheromone density remains high as it is laid on the path as fast as it can evaporate. Pheromone evaporation has also the advantage of avoiding the convergence to a locally optimal solution. If there were no evaporation at all, the paths chosen by the first ants would tend to be excessively attractive to the following ones. In that case, the exploration of the solution space would be constrained.Thus, when one ant finds a good i.e., short path from the colony to a food source, other ants are more likely to follow that path, and positive feedback eventually leads all the ants following a single path. The idea of the ant colony algorithm is to mimic this behavior with “simulated ants” walking around the graph representing the problem to solve.
via Ant colony optimization – Wikipedia, the free encyclopedia.
White Castle Building No. 8
White Castle Building Number 8 is a White Castle restaurant building in Minneapolis, Minnesota. It was one of the few prefabricated, portable buildings built by the chain, and is presently operated as a jewelry store.
The building, measuring only 28 feet by 28 feet, has had three different locations in Minneapolis. The restaurant was originally located at 616 Washington Avenue Southeast near the University of Minnesota campus in the Stadium Village neighborhood in 1936. In 1950, the building was moved to 329 Central Avenue Southeast when the owner of the Washington Avenue property refused to renew the lease. In 1983, White Castle officials opened a new, larger restaurant a few blocks away from the Central Avenue location.
In order to save a piece of the city's architectural history, the Minneapolis Heritage Preservation Commission found a buyer willing to relocate the structure and save it from demolition. The building is now located at 3252 Lyndale Avenue South, and was added to the National Register of Historic Places in 1986.
via White Castle Building No. 8 – Wikipedia, the free encyclopedia.
Century egg
A Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
Tryptophan, Bringer of Sleep
Now that you’ve consumed your immense thanksgiving dinner, sit back and have a nap, thanks to your friendly amino acid Tryptophan:
Tryptophan (abbreviated as Trp or W) is one of the 20 standard amino acids, as well as an essential amino acid in the human diet. It is encoded in genetic code as the codon UGG. Only the L-stereoisomer of tryptophan is used in structural or enzyme proteins, but the D-stereoisomer is occasionally found in naturally produced peptides (for example, the marine venom peptide contryphan). The distinguishing structural characteristic of tryptophan is that it contains an indole functional group.
One widely-held belief is that heavy consumption of turkey meat (as for example in a Thanksgiving or Christmas feast) results in drowsiness, which has been attributed to high levels of tryptophan contained in turkey. While turkey does contain high levels of tryptophan, the amount is comparable to that contained in most other meats. Furthermore, postprandial Thanksgiving sedation may have more to do with what is consumed along with the turkey, in particular carbohydrates and alcohol, rather than the turkey itself. This is demonstrated in a popular episode of the sitcom “Seinfeld” when characters of the show drug a woman using turkey and alcohol in order to play with her toy collection.
It has been demonstrated in both animal models and in humans that ingestion of a meal rich in carbohydrates triggers release of insulin. Insulin in turn stimulates the uptake of large neutral branched-chain amino acids (LNAA) but not tryptophan (trp) into muscle, increasing the ratio of trp to LNAA in the blood stream. The resulting increased ratio of tryptophan to large neutral amino acids in the blood reduces competition at the large neutral amino acid transporter resulting in the uptake of tryptophan across the blood-brain barrier into the central nervous system (CNS). Once inside the CNS, tryptophan is converted into serotonin in the raphe nuclei by the normal enzymatic pathway. The resultant serotonin is further metabolised into melatonin by the pineal gland. Hence, these data suggest that “feast-induced drowsiness,” and in particular, the common post-Christmas and American post-Thanksgiving dinner drowsiness, may be the result of a heavy meal rich in carbohydrates which, via an indirect mechanism, increases the production of sleep-promoting melatonin in the brain.
Turducken
A 30 lb Turducken. ‘Merica!
A Turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The thoracic cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep frying Cajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).
Some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish as part of the festival Duvall Days in Duvall, Wa in 1983. However, no one has ever verified this claim. The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of the dish to Maurice, Louisiana, and “Hebert’s Specialty Meats”, which has been commercially producing turduckens since 1985, when a local farmer whose name is unknown, brought in his own birds and asked Hebert’s to prepare them in the now-familiar style. The company prepares around 5,000 turduckens per week around Thanksgiving time. They share a friendly rivalry with Paul Prudhomme.
Turducken is often associated with the “do-it-yourself” outdoor food culture also associated with barbecueing and shrimp boils, although some people now serve it in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.
While popular in the United States, they are rarely seen anywhere else in the world.
The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the early 19th century (originally called a Rôti Sans Pareil, or “Roast without equal”) – a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an Ortolan Bunting and a Garden Warbler. The final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. This dish probably could not be legally recreated in the modern era as many of the listed birds are now protected species.
Pittsburgh Rare
Funny story: The second time I was in Pittsburgh, I went to a real hamburger restaurant. Thinking I was in Applebees (or similar), and they would always overcook my hamburgers, I decided to order medium-rare. It was, how do you say, most definitely medium-rare. Apparently, ‘Burghers like their meat fairly uncooked:
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. This has the effect of intensifying the meat’s flavor by cooking, without destroying the flavor of the uncooked meat. It can also produce a slightly crunchy layer on the outside that will complement the soft interior. The degree of rareness and the amount of charring on the outside may vary according to taste. The term ‘Pittsburgh rare’ is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.
Kind of looks like an oblong Dyson sphere.
Pittsburgh rare – Wikipedia, the free encyclopedia
P.S. Inkscape is totally awesome.
Graham cracker
The graham cracker was developed in 1822 in Bound Brook, New Jersey, by Presbyterian minister Rev. Sylvester Graham. Though called a cracker, it is sweet rather than salty and so bears some resemblance to a cookie (American English) / biscuit (British English) (although the term is unheard of in the United Kingdom/Republic of Ireland – a digestive biscuit is the closest approximation). The true graham cracker is made with graham flour, which is unsifted and coarsely ground wheat flour.
It was originally conceived of as a health food as part of the Graham Diet, a regimen to suppress what he considered unhealthy carnal urges, the source of many maladies according to Graham. Reverend Graham would often lecture about the adverse effects of masturbation or “self-abuse” as he called it. One of his many theories was that one could curb their sexual appetite by eating bland foods. Another man who held this belief was Dr. John Harvey Kellogg, the inventor of the corn flakes cereal.
Enriched flour
Enriched flour is flour with specific nutrients returned to it that have been lost while it was prepared. According to the FDA, a pound of enriched flour must have the following quantities of nutrients to qualify: 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. The first four nutrients are B vitamins. Calcium also may be added at a minimum of 960 milligrams per pound.
Enriching is necessary because the processing used to make white flour destroys some of these nutrients that originally were present in the whole grain. White flour became adopted in many cultures because it was recognized as being healthier than dark flours during the late Middle Ages. The unknown factor for its benefit at that time was that mold and fungus in the grains, which led to several diseases, were eliminated in the processing that resulted in white flour.
In the 1920s, Benjamin R. Jacobs began to document the loss of essential nutrients, however, through this processing of cereals and grains and to demonstrate a method by which the end products could be enriched with the lost nutrients. These nutrients promote good health and help to prevent some diseases. It is because of these benefits that enriched flour is so prevalent today,[original research?] despite there being no Food and Drug Administration FDA regulations requiring their use.
The international effort to start enriching flour was launched during the 1940s as a means to improve the health of the wartime populations of the British and United States while food was being rationed and alternative sources of the nutrients were scarce. The decision to choose flour for enrichment was based on its commonality in the diets of those wartime populations, ranging from the rich to the poor. A major factor in the switch to enriched flour in the United States was the U.S. Army’s restriction in 1942, that it would purchase only enriched flour.
The reason that enriched flour is “enriched” as opposed to “fortified” is because the nutrients are added for the purpose of replacing those lost in the flour processing, not introducing nutrients that were never in the food originally.
U.S. Army studies have shown that vitamin enriched flour has added 4 inches to the height of the average American. An identical effect has been noted in every nation which has adopted food enrichment.
Mouthfeel
Mouthfeel is a product’s physical and chemical interaction in the mouth. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Some people, however, still use the traditional term, “texture.”