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Dinesh club

Posted: 07 Mar 2015

Taken: 07 Mar 2015

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Cashew macron

Cashew macron
www.oneplateplease.com/cashew-macaroons

The mid 80’s and the 90’s, the analog age as I like to call it, when the world wasn’t at our fingertips and certainly no super-markets in every neighbourhood. The Saturday afternoon ritual every fortnight was to accompany mom in our trusty HM Ambassador to the city centre for the grocery shopping at Ganesh Bazaar, pick up the latest issue of Tinkle, followed by a visit to Ideal’s where I would indulge in my love for ice-creams and then stop by to pick up some edible delights from City Bakery for evening tea. Most often than not, that edible delight would be the Cashew Macaroons, fondly known as “Makrum”

The simplest definition of the Mangalorean Cashew Macaroons is, they are cashew-nut loaded meringue cookies. Classic Meringue cookies are made of four-ingredients viz. the egg whites, stabilizing agent, sugar and flavouring (usually vanilla). The Mangalorean Cashew macaroons require two more ingredients. No prizes for guessing them though. As the name suggests, the first ingredient is cashew-nuts and cardamom powder to impart an authentic aromatic Indian undertone to it.
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 Dinesh
Dinesh club
10 years ago.
 Dinesh
Dinesh club
The reason sugar is so suited to this purpose is that we are genetically programmed to enjoy its flavor. We have a particular taste receptor on our tongues that has been selected over millions of years of evolut8ion to be excited but sucrose, fructose, and other sweet molecules. Why? Because when we were living as hunter-gatherers long before the local fast food restaurant existed, one way of telling whether something was good to eat was through its flavor. A bitter taste -- which we also have a specific receptor for -- meant the possibility of poisonous substances in the food. Think cough syrup or for those of you old enough, paregoric; chemically intense substances can kill in large doses, so it pays to have a fail-safe mechanism to detect them and prevent us from eating too much of them. But sweet meant safe -- think of ripe fruit. By adding sugar, the industrial food producers are tricking our tongues into thinking we're stuffing into our mouths something that's good for us. That is why children we universally like sweet food but typically develop a taste for bitter foods only much later in life. When was the last time your five-year-old asked for a piece of aged, smelly cheese or a shot of expresso? It takes time to develop the taste sensations that allow us to appreciate more than the dominant bitter flavor in these foods, and to realize that despite millions of years of evolutionary conditioning, they aren't going to kill us. Sugar, on the other hand, hits us in our evolutionary Achilles' heel, and we can't resist its charms. ~ Page 88
7 years ago. Edited 18 months ago.

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