Science lesson

Gebus. The soup today is really good man, been munching it without thinking about my blog, it's almost gone and i now have to try and remember what it tasted like initially, because first impressions always matter. I think it was very hot...

Either way, 3/4 in, and I've experienced the second wave of peppery loveliness you only really get with matured soup. Because I'm now analysing it everyday, I've started to see a pattern emerging with the days of the week/quality of the soup. Thursday's soup is generally going to be excellent and Fridays soup might be watery. It's only a idea.

Dipping choice for today: Tangy Cheese by Doritos.



Went together quite well actually...

Last sip + Massive piece of beef = excellent. That's not the science lesson though, that would be math, i think.

To my surprise i saw that the Ribonucleotide was banging on about in my other posts is present in the tangy cheese Doritos as well.
Here is some scientific mumbo-jumbo about it.

• 5'-Ribonucleotide products, Disodium Inosine-5'-monophosphate (IMP), Disodium-5'-guanosine monophosphate (GMP) and their mixture (I+G), are white crystals or crystalline powder. They are soluble in water and sparingly in alcohols but not in ethers. They are prepared by sugar fermentation following purification process. They have very strong flavour enhancing activity. The greater benefit of them is the synergistic effect on improving the own natural tastes and flavours of almost processed foods when they are used in combination with MSG (Mono Sodium Glutamate). The synergistic effect can be recognized by cost savings. For example, 500gr of nucleotide (2%) + MSG (98%) have same flavor enhancing quality of 2,000gr MSG alone. The use of 5'-Ribonucleotide products in food is approved by FDA. (taken from http://www.chemicalland21.com/lifescience/foco/5%27-RIBONUCLEOTIDES.htm)

Personally, I'm glad these kind of additives exist...