tag:blogger.com,1999:blog-37148773.post804231231782287540..comments2024-03-27T14:50:47.345-04:00Comments on <center>Sandwalk</center>: The Taste of GoudaLarry Moranhttp://www.blogger.com/profile/05756598746605455848noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-37148773.post-85186273774682397142009-03-17T07:43:00.000-04:002009-03-17T07:43:00.000-04:00Basically, what you're proposing is a sort of "che...Basically, what you're proposing is a sort of "cheese surimi". I think it might work...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37148773.post-28650320975660166972009-03-16T08:21:00.000-04:002009-03-16T08:21:00.000-04:00The germans and scottish have a sound similar to t...The germans and scottish have a sound similar to the dutch "G", but it is not found in the english language. It certainly doesn't sound like "H". Unless you don't mind a sore throat, I wouldn't try to pronounce it though :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37148773.post-65657577439665729952009-03-15T17:48:00.000-04:002009-03-15T17:48:00.000-04:00If the actual texture was identical (tofu would no...If the actual texture was identical (tofu would not suffice), then I would have no problem eating the "artificial" Gouda. Assuming of course that there was price parity and variety (not all Goudas taste identical)Radix2https://www.blogger.com/profile/07364349718724488037noreply@blogger.comtag:blogger.com,1999:blog-37148773.post-13322556167946718852009-03-15T10:11:00.000-04:002009-03-15T10:11:00.000-04:00Living 10 minutes from Gouda, I wouldn't say that ...Living 10 minutes from Gouda, I wouldn't say that the Dutch pronounce it as 'HOW-dah', because there's no H, but a hard, throaty 'G', so maybe closer to 'GOW-dah'. Interesting article though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37148773.post-28671583795596815352009-03-15T07:23:00.000-04:002009-03-15T07:23:00.000-04:00I meant "structure of a peptide"I meant "structure of a peptide"zumbhttps://www.blogger.com/profile/16914819552450259142noreply@blogger.comtag:blogger.com,1999:blog-37148773.post-7310307821294810632009-03-15T07:20:00.000-04:002009-03-15T07:20:00.000-04:00Yeah. Biochemistry is indeed wonderful!Now a tough...Yeah. Biochemistry is indeed wonderful!<BR/>Now a tough question:<BR/>Is it possible to predict the taste based on the primary structure of an AA?zumbhttps://www.blogger.com/profile/16914819552450259142noreply@blogger.comtag:blogger.com,1999:blog-37148773.post-81435813514652612472009-03-15T01:11:00.000-04:002009-03-15T01:11:00.000-04:00Why wouldn't one touch synthetic stuff? It's chemi...Why wouldn't one touch synthetic stuff? It's chemically indistinct from the normal stuff and they're just dipeptides. It's just ignorance of chemistry and a little protectionism, I think, that drives these objections-- it reminds me of food purity laws that prevent chemically-synthesized acetic acid from being used in food. The odd thing about objecting to simple dipeptides is that pretty much all our processed food has weird synthetic dyes or preservatives that one could be more legitimately concerned about.Alexhttps://www.blogger.com/profile/02590604089043425452noreply@blogger.comtag:blogger.com,1999:blog-37148773.post-14925340733426089122009-03-14T20:11:00.000-04:002009-03-14T20:11:00.000-04:00Well actually it's not so much what chemicals make...Well actually it's not so much what chemicals make up the Gouda, but in what proportions those chemicals are present. I'll assume you knew this and forgot to include it in the post. In this case, my skeptic frontal lobe would kick in and question the validity of the claim. Unless there would be similar reports in different laboratories and it is approved by Health Canada, I would not touch the synthetic stuff.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37148773.post-6849848724813621952009-03-14T10:50:00.000-04:002009-03-14T10:50:00.000-04:00Is kokumi different from the mouthfeel provided by...Is kokumi different from the mouthfeel provided by tannins in red wine?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37148773.post-56922304273029895932009-03-13T19:15:00.000-04:002009-03-13T19:15:00.000-04:00I'd never eat cheese because of all the chemicals ...I'd never eat cheese because of all the chemicals in it - especially the high levels of hydrogen oxide.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37148773.post-89087049795370570342009-03-13T18:45:00.000-04:002009-03-13T18:45:00.000-04:00The synthetic gouda is going to be VERY expensive!...The synthetic gouda is going to be VERY expensive!Anonymousnoreply@blogger.com