We’re all feeling the heat this summer, and thanks to our friends at Melissa’s Produce, it’s about to get even hotter - in the best way possible.
Melissa’s challenged us to create some of the hottest recipes we can think of using their fresh hatch chiles.
Whether it’s coming out of a sea blue bottle or fresh from a newly cracked coconut, coconut water evokes thoughts of a calming ocean breeze, sun-kissed everything, and tropical vibes. But, winter is here for us Northern Hemisphere folks. With the holiday season’s cloudy days, some coconut water can go a long way towards adding a bit of sunshine into daily life. One way to do that is with this unique recipe for ZICO Sunshine Chia Seed Pudding.
For most of human history, we had no way of identifying what made certain dishes so delicious. We could describe sour, sweet, bitter, and salty sensations, but not savory. That is, until 1908, when Kikunae Ikeda discovered the fifth taste — umami. Umami is the essence of savory, giving life to some of the world’s most delectable ingredients like meat, soy sauce, and fish paste.
That same year, Ikeda identified the molecular happenings that take our taste buds on this journey. In short, he found that an amino acid called glutamate is largely responsible. Scientists have since expanded on Ikeda’s findings, saying there are nucleotides found in many foods that, when combined with amino acids, intensify the umami experience. It’s this interaction that gives alcohol and meat pairings so much depth, as the amino acids in alcohol pair exceptionally well with the nucleotides found in all meat.
We believe in 6 days of hard work and then a day of rest. We hope you enjoy your rest with family and friends. See you in 24 hours!
