Sent: Monday, March 19, 2012 5:31 PM
Subject: Why do things taste differently?
When I was a kid circa 1960's I remember Polish Sausage having more of a 'bite' to it.
Today's sausage tastes kind of bland in comparison. Why?
Thanks in advance,
It may be the sausage thatís changed or it may be you thatís changed.
On the sausage side, are you tasting the same brand of sausage now as you did back then?
It may be as simple as the fact that when you were a kid, a particular brand of sausage
was prominent and the taste of that one is the one you remember. If youíre comparing the
same brands and notice a different taste, then it could be that some of the ingredients
have changed. The sausage makers may be using leaner meat now. Itís also possible that
they have changed their process slightly or that they are using spices from different sources now.
On the other hand, it may be you thatís changed. As we age, nearly everyone complains that some foods taste different
than they did when we were young. There appears to be some disagreement as to exactly why this is. Some authorities
say we actually "lose" taste buds as we age, but this study says that we do not:
University of Michigan
If we donít actually lose taste buds, it remains a fact that the taste buds that we have do become desensitized with age.
They just donít work as well, so things donít taste the same as we get older. In addition to age desensitizing our taste buds,
we may have contributed to this ourselves by eating food that was too hot over the years Ė hot coffee that scalds our tongue,
pizza with hot, hot molten cheese, scalding hot soups , etc. Things like this may damage the taste buds on our tongues,
making them less sensitive.
The sausage may be the same, but you just canít taste that ďbiteĒ any more. There is a scientific article about the phenomenon here:
Sent: Tuesday, March 27, 2012 4:54 PM
Subject: recipe request
I used to make a wonderful cooked icing from recipe on hershey cocoa can.
this recipe did not use powdered sugar. can you help me find it??
See below. This is the only recipe that I can find that is from the can, is cooked, and does not contain powdered sugar.
Chocolate Fudge Frosting
2 cups sugar
1/2 cup cocoa
1/2 cup butter (1 stick)
1/4 teaspoon salt
2/3 cup milk, preferably whole milk
1 teaspoon vanilla extract
Combine all ingredients in a large, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved.
Then, without stirring, allow mixture to come to a full, rolling boil.
Let it boil for 1 minute and remove from heat.
Without stirring, allow mixture to cool until the bottom of the pan is just barely warm.
This may take some time, and no fair putting it in the refrigerator.
When mixture has cooled, begin beating. You may use a portable electric mixer or beat by hand.
Mixture will gradually begin to thicken over the course of 10 to 15 minutes.
When mixture is noticeably thicker and just begins to lose its gloss, it's ready to spread.
If it becomes too thick to spread, thin with a teaspoon of milk and mix well.
Makes enough to fill and frost a two-layer cake.
OMG, that's it---thank you so much
Here is another very old Hershey recipe for Patty.
Timm in Oregon
Hershey Chocolate Icing
4 sticks Blue Bonnet margarine
3/4 cup white Karo syrup
1 can Carnation milk, undiluted
5 tablespoon Hershey's cocoa
6 cups Dixie Crystal sugar
2 teaspoon vanilla extract
Melt the margarine in large boiler on medium heat. Add the Karo syrup, Carnation milk and Hershey's cocoa;
mix well then add the sugar. With unit on High heat, bring to a full rolling boil, one you can not stir down.
Reduce the heat to medium-high and boil for 4 minutes by the clock. Remove from the heat and beat with mixer
on high until thick and creamy. Add the vanilla and beat for a few seconds.
Spread between layers of cake and on top layer and sides.
Sent: Saturday, March 17, 2012 1:25 PM
Subject: Princess Diana's Wedding Cake Recipe
I am looking to replace a recipe that my mom once made. It was printed in a magazine when Lady Diana got married.
She never copied the recipe, but it is amazing and she wants to make it again. It is kind of unique because it's
like a fruit cake, but there was no alcohol in it. This is important because my parents don't drink. I do believe
it contained maple syrup. I know the creator of the cake for her wedding was Canadian. I can't remember the magazine
that the recipe appeared in. My mom is not computer savvy, so I don't think that she has tried any google searches
and I don't know the recipe to help her. If you could help me find the recipe, I would really appreciate it.
This recipe is in multiple locations on the web, and all of them are basically the same.
It doesnít have alcohol, but neither does it have maple syrup. See below.
Princess Diana's Wedding Cake recipe
1 1/4 cups oil
3 eggs, beaten with mixer
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
8 ounces crushed pineapple, with juice
1 1/2 cups chopped bananas
1 cup chopped apples
3/4 cup coconut
3/4 cup chopped nuts
Grease and flour the bottom of a 9 x 13-inch pan.
Mix together the oil, eggs, sugar and vanilla extract. Sift the dry ingredients; add to mixture.
Add remaining ingredients. Bake at 350 degrees for 48 minutes.
Princess Diana's Wedding Cake Frosting:
8 ounces cream cheese
1/4 cup oil
1 teaspoon vanilla extract
3 cups powdered sugar
Mix oil and vanilla extract into cream cheese. Add powdered sugar. Mix well.
Continuing with the meals on the Titanic, here are the Dinner menus for the day preceding the disaster.
First Class - April 14, 1912
Oysters - Probably served on the half-shell.
Consomme Olga - Consomme Olga 1 & Consomme Olga 2
Cream of Barley - Soup recipe here: Cream of Barley Soup 1 & Cream of Barley Soup 1
Salmon, Mousseline Sauce, Cucumber - Salmon with Moussoline Sauce
Filet Mignons Lili -
Saute' of Chicken, Lyonnaise - Chicken Lyonnaise 1 & Chicken Lyonnaise 2
Vegetable Marrow Farcie - "Vegetable marrow" is a kind of squash. Vegetable Marrow Farcie & Vegetable Marrow Farcie
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes - Chateau Potatoes
Green Peas - - Creamed Carrots
Parmentier & Boiled New Potatoes - Parmentier potatoes are just potatoes cooked in butter with parsley. Parmentier and New Boiled Potatoes
Punch Romaine- Punch Romaine
Roast Squab & Cress - A "squab", for those who don't know, is a young pigeon that has not yet flown. "Cress" is water cress and its relatives. Simple Roast Squab & Roast Squab 2
Cold Asparagus Vinaigrette - Cold Asparagus Vinaigrette
Pate De Foie Gras
Waldorf Pudding - This a a mystery, but records from the menus of other liners at the time suggest it was a creamy vanilla pudding with diced apples and nutmeg. Try this one: Waldorf Pudding
Peaches in Chartreuse Jelly - There is a recipe here: Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream - French style ice cream is made by cooking and egg and cream mixture to a light custard before freezing.
2nd Class Dinner
Consomme' - - Tapioca
Sharp Sauce - Sharp Sauce
Curried Chicken & Rice
Spring Lamb, Mint Sauce
Roast Turkey, Cranberry Sauce
Puree' of Turnips
Boiled & Roast Potatoes
Coconut Sandwich - There is some mystery as to what this was, but layer cakes were apparently referred to as "sandwiches" in the UK, so perhaps this is a coconut layer cake.
American Ice Cream - American style ice cream is not cooked and usually does not contain eggs.
Cheese - - - Biscuits
3rd class Tea/Dinner
Fresh Bread & Butter
Stewed Figs & rice