Saturday, February 18, 2012

The Science of Food

A blog I subscribe to called Khymos is a food science one that deals with my favorite pasttime in the scientific sense.  While they do not post very often, when they do, it's always something that I find educational and will someday incorporate into my own cooking style.

Today, a post came out about a free food journal available online today.  Entitled International Journal of Gastronomy and Food Science, it is formatted in a way that will remind you of other scientific journals usually reserved for physicians and scientists.  Since my regular job requires me to read such academic journals, this fits very comfortably into my reading style. 

For now, the first issue has been made available as an open source with no news on whether or not it will become a "for pay" site.  While it's up, I would suggest you download it and save it somewhere safe to read later.  I've already downloaded the entire thing and will be reading it on my iPad as soon as I can. 

Thanks for reading

Monday, January 23, 2012

Eating On The Road (Kealakekua)

Happy New Year!  It's been a busy one for me so far and I have missed writing this blog for those of you who have expressed their desire to see me continue my culinary ramblings. 

Last week, I had to go to Kealakekua for work which is on the island of Hawaii.  While there, I did have my usual pork chops from Manago Inn but that's a story for another time.  Not to leave you high and dry, however, here is a pic of my lunch for that day. 

What really got my foodie palate excited was a little fruit stand next to Manago Inn that was selling a fruit I've never seen before.  Tamarillos or "Tree Tomato" is a little fruit from New Zealand that looks like a small oblong tomato.  When I saw these, I found myself fascinated by something new that I've never eaten before and spend a measly $1.50 for four of these little exotic fruits.  I proceeded to take these away in a small brown bag reserving a little time after lunch for a tiny Tamarillo taste test. 

As you can see, the outside had an interesting color with a thick skin that reminded me of persimmons.  The inside flesh tased like tomatoes but what really was interesting were the seeds.  The seeds tasted like. . . . guava!  While it wasn't a strong guava taste, it certainly was the taste of that familiar Hawaiian fruit.  Overall, the primary flavor profile ends up being tomato and that is also what is left on your tongue after the fruit has been eaten (probably a result of the acidic qualities of the flesh).   End of the day, I do believe I would try this again, but I will probably get one that gives to the touch to ensure ripeness and see if the fruit develops more sugars. 

Thanks for reading