The line between natural flavor and artificial
flavor can be kind of blurry as well.
A "natural flavor" merely means that it originated from a natural
organic (in the chemical sense of the word) source. It can go
through a number of processes to become isolated and purified from
the other ingredients in the source material. So that covers
That theoretically would allow fake maple syrup to claim
all natural ingredients while employing a witch's brew of
extractives of (say) fenugreek and basil seeds, vanilla
bean, and birch bark.
essential oils, oleoresins, essences, extracts and distillates etc.
derived from a spice, herb, fruit, vegetable, bark, flower, root, leaf
or other plant material as well as meat, seafood, eggs, dairy
foods and fermentation products. Vinegar made from bacterial
action on vodka diluted with water, after the vodka was distilled
from fermented potato mash qualifies despite the number of
intermediate chemical reactions and physical processes applied.
Ah, thank you, chemist. That points out the unnaturalness
of nature as she is spoke.
But vinegar made from diluting glacial ascetic acid manufactured
from methanol and carbon monoxide in the presence of a catalyst (the
usual for reagent grade lab acid) would not.
Though the methanol and carbon monoxide might have had
natural origins.
A better example might be vanilla extract is natural but vanillin
made from petrochemical precursors is not (even though petroleum
comes from the natural decomposition of organic dinosaurs with heat
and pressure subsequently applied).
A more apt example for here and similarly to the
point. I actually like the taste of ethyl vanillin,
as apparently others do - I believe it was the Adams
company that produced a mixture for commercial baking
that included both vanillin and vanilla. And back
before these things became fashionable, A&W's trade
publicity materials listed I believe it was 15 natural
extractives plus vanillin. I inquired of the head office
and was told that consumers actually preferred the formula
with the artificial flavor.
An artificial flavour is manufactured completely or partially from
chemicals that weren't derived from a natural source.
Which requires the questions of what derivation and
source mean.
Having said that a so-called natural flavour can sound very
artificial to a layman (just like you said at the outset.)
Another pink rum drink ....
Title: Bahama Breeze
Tryna poison me, eh.
From the bartender at a hotel on Elbow Cay in the Bahamas years ago.
In a strange vision-generated metonymy I read
"crooked cay."
... Scientists prove moderate drinking is better than being unhappy.
So too would be immoderate drinking, if one can
have the one without the other.
STRUKLJI
categories: Slovenian, pasta
yield: 1 text only
[sound] "Struklji, see character set, pronounce as: shtrooclee
Struklji are a "multi-purpose" dish: they can be served as a side-dish
with game or any dark meat with a heavy sauce, as an independent
course (usually with a salad) or as a dessert (with a sweetened cream
sauce or just dusted with sugar).
General principles
The dough is made either of "soft" (= very fine-grain) white flour or
(this is more popular in Slovenia) with buckwheat flour.
Buckwheat dough:
* 1 litre buckwheat flour
* 0.1 kg wheat ("white") flour
* 1 litre boiling water, slightly salted
Scald the buckwheat flour with boiling water, mixing with a wooden spoon;
allow to cool just enough that you can knead the dough with your hands.
Knead in the wheat flour and roll out the dough about 2-3 mm thick
immediately; cut off any thicker or crooked edges and spread the filling
(see further). Roll the dough and prepare for cooking (see further).
Wheat dough:
* 0.5 kg "soft" wheat flour
* 2 eggs
* 2 Tbp lemon juice
* 2 Tbp vegetable oil
* warm water as needed
* a pinch of salt
Mix the flour, eggs, oil, lemon juice, salt (with your hands!), adding
enough warm water to form a thick, but pliable dough. Knead well until
the dough is smooth. Form one or several "buns", oil the surfaces and
allow the dough to rest for at least one hr on a surface dusted with flour.
Roll out the dough just to make it flat, then continue stretching it
using the backs of your hands; the dough should be stretched to
approximately 1 mm thick or less. Cut of the thick edges, spread with
filling and prepare for cooking.
Some fillings:
Walnut: mix 1/2 litre freshly ground walnuts, 2 eggs, 0.25 l heavy or
whipping cream, 3 Tbp dry bread-crumbs, ground cinnamon, ground
cloves, lemon zest (grate lemon peel) (if intended for dessert only,
add 0.1 kg sugar)
Walnut and honey: mix 1/2 litre freshly ground walnuts, 2 eggs, 6 Tbp
honey, 0.08 kg softened butter, 3 Tbp dry bread-crumbs, ground cinnamon,
ground cloves, lemon zest.
Cottage cheese: mix 1 kg fresh, smooth, unsalted cottage cheese (pot
cheese) with 2 eggs, 4 Tbpwhipping cream, 3 Tbp dry bread-crumbs, 5
dag melted unsalted butter; for dessert only, add one cup rasins or
sultanas, soaked in dark rum and 0.2 kg sugar;
Tarragon: mix 6 Tbp freshly chopped tarragon, 10 dag softened
unsalted butter, 1 egg, 10 dag sugar; or
8 Tbp freshly chopped tarragon, 0.25 kgfresh unsalted cottage
cheese, 2 egg-yolks, 0.25 litre whipping cream, 3 Tbpdry
bread-crumbs; if for dessert only, add 0.15 kgsugar.
After spreading the filling on the dough, roll the dough tightly,
making sure that there are no air pockets in the roll. Uncooked
buckwheat roll should be about 5 cm thick, wheat up to 10 cm. Moisten
a thin linen cloth, wringing out excess water; spread the cloth on a
flat surface and dust lightly with dry bread-crumbs. Wrap the struklji
tightly with the cloth and tie both ends -- the cloth should cover the
struklji roll at least twice.
Bring 1 litre salted water to boil; drop the roll into boiling water
and cook for 1/2 hour. Remove immediately, unwrap and cut into serving
pieces. Brown some bread-crumbs on butter and pour over struklji;
serve hot. If served as a dessert with cream sauce, serve the sauce
separately. Guests should add sugar to taste. (Cream sauce: mix equal
volumes of lightly whipped cream and sour cream, sugar lightly)
If you want to cook several rolls at a time, but wish to re-warm them,
do not unwrap; freeze the struklji in their linen wrap, then re-warm
by cooking in slightly salted water for 5-10 minutes.
http://www.ijs.si/slo/country/food/recipes/struklji.html
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