This Is What You Just Put In Your Mouth?: From Eggnog To Beef Jerky, The Surprising Secrets

$999.00 New Out of stock Publisher: Three Rivers Press
SKU: SONG804139881
ISBN : 8601423573359
Condition : Used
Condition :

Shipping & Tax will be calculated at Checkout.
US Delivery Time: 3-5 Business Days.
Outside US Delivery Time: 8-12 Business Days.

This Is What You Just Put In Your Mouth?: From Eggnog To Beef Jerky, The Surprising Secrets

This Is What You Just Put In Your Mouth?: From Eggnog To Beef Jerky, The Surprising Secrets

Product Description Based on his popular?Wired?magazine column Whats Inside, Patrick Di Justo takes a hard and incredibly funny look at the shocking, disgusting, and often dumbfounding ingredients found in everyday products, from Cool Whip and Tide Pods to Spam and Play-Doh. What do a cup of coffee and cockroach pheromone have in common? How is Fix-A-Flat like sugarless gum? Is a Slim Jim meat stick really alive? If I Cant Believe Its Not Butter isnt butter, what is it? All of these pressing questions and more are answered in This Is What You Just Put In Your Mouth??Patrick shares the madcap stories of his extensive research, including tracking down a reclusive condiment heir, partnering with a cop to get his hands on heroin, and getting tight-lipped snack-food execs to talk. Along the way, he schools us on product histories, label decoding, and the highfalutin chemistry concepts behind everything from Midol to Hostess fruit pies. Packed with facts youre going to want to share immediately, this is infotainment at its best?nd most fun!?t will leave you giving your shampoo the side-eye and Doritos a double take, and make you the know-it-all in line at the grocery store. About the Author PATRICK DI JUSTO wrote the popular? Wired?magazine column?Whats Inside and is an editor at Make: magazine. A contributor to? The New Yorker? science blog, Elements, he also writes for? The Atlantic,? Popular Science, and? Dwell, among others. Excerpt. ? Reprinted by permission. All rights reserved. Part One This Is What You Put in Your Mouth This Is What You Put on Your Meat A.1. Steak Sauce A sauce of ?sulfur-?based compounds, a saliva prompter, and thick gooey bacterial excretions. NOTE: For this story I was privileged to interview noted chef Alton Brown, who was generous enough to share with me some of his thoughts on the ingredients. Tomatoes Pureed berries from the famously toxic nightshade family. The leaves and stems are poisonous, but the fruit is eminently edible. All ?tomatoes?not just varieties called ??eefsteak??contain about 0.25 percent glutamic acid, one of the savory chemicals that give beef its meatiness. Concentrated tomato fiber also imparts thickness. Alton Brown: Tomatoes, like mushrooms, aged cheeses, red wine, and beef, contain amino acids that deliver meaty flavors that have become known as ?mami.Adding them to a steak can help to turn the flavor up to eleven. Raisin Paste A key ingredient since chef H. W. Brand added it to King George IV? steak sauce in the 1820s. Raisins contain antioxidants, which may have helped mask the rancid flavor of spoiling meat in the days before refrigeration. Alton Brown: The inclusion of raisin paste is genius. The ultimate accompaniment to a steak is a glass of red wine, again due to the complex ?mamieffect. Wine is made from grapes, raisins are grapes, so it? a natural. Raisin paste also serves as a binder and in this case a replacement for fats such as olive oil. Distilled Vinegar One of the oldest meat tenderizers. Earlier versions of A.1. used tastier (but more expensive) malt vinegar, which is made from unhopped beer. The distilled variety is made from industrial vats of pure ethanol, fermented by ?rod-?shaped Acetobacter bacteria. Alton Brown: Vinegar contains acetic acid, and in the mouth acids prompt the release of the ultimate meat tenderizer: saliva. Acidity also helps to balance sweetness and enhance aromatic qualities. Once upon a time A.1. was formulated with malt vinegar, which is full of complex flavors created during the malting process of barley. These days they use cheap distilled vinegar. So much for complexity. Corn Syrup Here, as in so many other American foods, corn syrup is used as a sweetener and thickener. Early advertisements described this stuff as ??re-?digestedand ready for use by the blood, like ?that? a good thing. Well, during World War II, it was a good thing: donated red blood cells were concentrat

Specification of This Is What You Just Put In Your Mouth?: From Eggnog To Beef Jerky, The Surprising Secrets

PublisherThree Rivers Press
Publication Year

Write a review

Your Name:

Your Email:

Your Review:

Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: