I was recently at a Japanese restaurant with a huge menu of sushi (in Florida, so no use making a recommendation here). They nicely provided a separate translation for the some of the sushi ingredients on the menu. There were several that I’d never seen before written with their Japanese names. So…just in case you ever run into an incomprehensible sushi menu here’s their list.
Tamago – egg
Inari – Sweet fried tofu
Kani – Crab
Saba – Japanese mackerel
Tai – Japanese red snapper
Ikura – Salmon egg
Masago – Smelt egg
Hotate – Scallop
Unagi – Smoked eel
Sake – Salmon
Tako – Octopus
Magura – Tuna
Anago – Smoked sea eel
Tobiko – Japanese caviar
Buri – Young yellowtail tuna
Uni – Sea urchin
Ama Ebi – Sweet shrimp
Ika – Squid
-MHF, guest Blogger

The word of the day is “superfood.” As reported by CBS News, these are foods which are out to make you healthier. According to a survey taken by the Food Marketing Institute, the majority of shoppers choose their food based on health or nutritional claims. But, uh, looking around on the Metro, I’m not entirely convinced.
Can this be the new movement that will turn our society away from our wicked ways of fast food and preservatives? The piece of mistletoe that pierces the heart of the Burger King? Or is this all more smoke and mirrors dreamed up by some shadowy marketing department, miles away from the American heartland, rolling in their bank vaults full of money?

Remember when how food tasted relied mainly on, well, how the food actually tasted? So last century!
The latest bombshell in the flavor-enhancement industry is Senomyx. Today’s New York Times article talks up high hopes for its upcoming salt substitute.
From the official website, Senomyx is “a biotechnology company using proprietary taste receptor-based assays and screening technologies to discover and develop novel flavors and flavor enhancers for the packaged food and beverage industry.”
Well, I don’t care what they say, they just don’t make proprietary taste receptor-based assays like my grandmother used to make.

If antidisestablishmentarianism is opposition to the withdrawal of state support from a church, then surely unantilactaidconsumerism is the purpose of The Milk is Milk Website and Blog.
As children of the eighties we grew up with

	Rigatoni Rigatoni is by far the superior pasta shape for hearty sauces. A meat sauce is great because you can scoop up the sauce into the pasta. Very simple tubular design, so it’s aesthetics are pleasing to the minimalist. Perfect to snack on as well. San Giorgio has many small grooves along the pasta, making its texture much more pleasant than the Barilla brand with the wide grooves. A+
	Rotini Second only to rigatoni, rotini’s spiral shape makes it an ideal sauce conveyor as well. The absence of the scooping factor makes it slightly inferior, but again it is easy and fun to snack on. Rotini is good for cream sauces and pasta salads in a way that rigatoni is not, because it won’t cause the sauce to bubble out unexpectedly. Its design is fun, but a bit too complex to be regarded entirely as food. B+
	Angel Hair One of the weakest pasta choices. The chunky tomato sauces that I prefer don’t stick to it well, and unless cooked precisely right it becomes a sticky mass of ugly noodles. It looks like intestines. C –
	Macaroni The poor white trash of the pasta family. Does it get any more boring than macaroni? Yankee Doodle was the best use of this pasta. Sure the ubiquitous cheese can be served just fine with this pasta, but other than being a college pantry staple, macaroni is a disgrace to the pasta family. D+
	Farfelle Vulgarized as “bow ties” this pasta is the most attractive to the eye. Who can resist a pasta salad made with farfelle? These butterflies are great in a chunky sauce with sausage. B

Reposted by MF, guest Blogger

Following our continued coverage of all things artificially sweet, we bring to you the news that Splenda is counter-suing the Sugar Association for claiming that Splenda isn

‘The Happy Hooker‘ boasted that she could live on five hours of sleep a night. Perhaps I just don

Yes many seasonings taste better fresh, yes it’s great if you plan your meals three days in advance. But who are we kidding- the store is far far away and its cold out.
As part 2 of DCF