More secrets of cheese revealed by science

I last posted on the subject of cheese in April of last year (Three Kinds of Cheese News,). Now there is a new article about scientists trying to divine (not devein) the flavor elements of blue cheese, that lovely, fragrant, salty, and occasionally pungent variety of white cheese that is shot through with blue fungi or bacteria or something. Blue cheese includes what are likely the most well-known varieties: Rocquefort, Stilton, Gorgonzola, and Danish Blue, though there are lot of other varietals.

So, here is the article about scientists unlocking the secrets to the nose and palate of the blue cheeses:

The quest for the ultimate blue cheese

"The scientists hope to find out exactly how the microorganisms in blue cheese work which could lead to better quality, consistency and fewer defects in the manufacturing process. They are working with Stichelton Dairy on the Welbeck Estate in North Nottinghamshire which produces a classic English unpasteurised blue cheese, similar to Stilton."

Now, this is an older article, but scientists have also carved into the secrets of the Gouda (not the Buddha):

Gooda, Gouda! Solving The 800-Year-Old Secret Of A Big Cheese

"... scientists have tried for years to pinpoint the natural molecules responsible for the long-lasting taste and wonderful texture of Gouda cheese. It develops during the aging or ripening stage, with aged Gouda more full and complex, with longer-lasting flavor, than the younger version. Cheese lovers prize this characteristic taste, known as the "kokumi sensation."

If you can't beat 'em, eat 'em

I couldn't have said it better myself. More on the lionfish eradication efforts; no limit and all the filets you can ingest. And supposedly they taste good.

Now I have to find some good lionfish recipes...

If you can't beat ''em, eat 'em

EAT LIONFISH (pdf)



"Eat me! Please! Please! Aaaaah... OH GOD -- don't stop, don't stop, eat me, eat me!"

I'll be impressed if it works

Australian swimming ultra-superstar Ian Thorpe is planning a comeback for the 2012 London Olympics. Having wisely (and somewhat accidentally) missed the supersuit period, it will be interesting to see if Thorpedo can get back even close to his astonishing form at the top of his game, though so far he says he just wants to get on the freestyle relays.

Even Biedermann, wearing a supersuit, only broke Thorpe's 400 meter freestyle record by one-hundredth of a second; and that record is now asterisked or however they're denoting/demoting it. So Thorpe's five fastest 400 meter swims are pretty incredible. What really amazed me is that after the stunning hide-from-the-field 400 at the Sydney Olympics (3:40.58), he actually went faster twice after that.

Ian Thorpe plans Olympic comeback

Thank you for being sensible, Brits

Despite the fact that "Climategate" originated there, most of the British populace seems to have the correct opinion on climate change / global warming:

"Asked if climate change was a current or imminent threat, 83% of Britons agreed, with just 14% saying global warming poses no threat. Compared with August 2009, when the same question was asked, opinion remained steady despite a series of events in the intervening 18 months that might have made people less certain about the perils of climate change."

"The UK also suffered two unusually cold winters in 2009 and 2010. But three times more people said the freezing weather had actually made them worry more about global warming than those who were less worried. The finding runs counter to the idea that people are influenced more by local conditions than by reports of globally rising temperatures. It may also indicate an understanding of how warming is projected to increase extreme weather events and that people distinguish between changes in short-term weather and long-term climate."

"While climate sceptics remain a vocal presence in some parts of the climate change debate, the new poll shows them to represent a fringe position. An analysis of those who think climate change poses no threat reveals them to be predominantly men (70%) and about twice as likely to be over 65 and to have voted Conservative in 2010 than the general population."

Bottom line, on this side or on their side of the Atlantic, Conservatives are Stupid on Climate Change. (And that hasn't changed for a couple of decades.)

Public belief in climate change weathers storm, poll shows

Driving off a cliff with a blindfold on

I really enjoy eating fish and seafood. Salmon, tilapia, shrimp, lobster, scallops, trout, crab, even tuna subs -- all good. The thing is, I am fully aware that we collectively as a whole globally -- meaning US HUMANS -- are eating too much fish. As I have many times on this blog said, we need to do something else. For hopeless Japan, at least TRY to eat more tilapia sushi and less toro (i.e., the noble, highly endangered bluefin tuna).

I don't eat nearly as much seafood as I could or would, because I know that we're eating too much, and I try to eat mostly that which is farm-raised, with the occasional RARE exception of a tuna sub. And I can't even remember the last time I ate one of those now. (Also I don't mind lobster, even though cost-wise it doesn't happen often, because lobster is wisely raised in a sustainable manner).

So knowing all that I do, it is hardly a surprise to read that we collectively as a whole humanity are eating more seafood than ever before. This is madness. Stocks are collapsing, poaching is increasing, fish sizes are way down (subject of one of my early posts on this blog); something has to change. Here's one article about the study that inspired this posting:

Global fish consumption hits record high

Now, it turns out that there are other kinds of fish that can be eaten, and which have stocks that aren't over-exploited. Nuisance fish like Asian carp and lionfish -- eat all you want!

And they are alternatives that still taste really good. Time ran this article about top (I mean TOP chefs) switching from "classic" -- and heavily overfished, generally -- fish species to new and different kinds that are much less exploited. And chefs can influence general seafood consumption patterns. (I posted this once before but it's worth posting again.)

Europe's top chefs push for sustainable seafood

Reading the Monterey Bay Aquarium seafood guides also acquainted me with opah and tilefish, neither of which I've tried. I'll be looking for them.

Tilefish


















Opah (moonfish)

Let's review the birth news

The celeb babies have been poppin' out with regularity. It struck me that part of the phenomena of knowing all these celebs are having babies is the massive increase in available information on the Internet. Not a huge insight, I know, but it used to sometimes be a surprise when you found out that one of your favorite TV or movie stars had a three-year-old kid. Also, it used to be that the out-of-wedlock tots were somewhat underpublicized. Not any more.

So, here's the most recent four that I found:

Doutzen Kroes

Samantha Harris

Penelope Cruz + Javier Bardem

Christina Applegate

The lovely Woz

With Sharapova not returning to Slam-winning form, and now perhaps with other things on her mind than 100% commitment to championship tennis, the torch of top tennis babe should soon be passed to Caroline Wozniacki, who looks luminous and curvaceous, but still athletic, on the court.


















And curvaceous off of it, too. Good fit for the Sport Illustrated swimsuit issue, athlete section.























All she's got to do now is win a couple of majors to really nail the endorsement deals.