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How-To

How to make menthol candy cigarettes (or cloves!)

At last month's MSG I shared the result of my quest for a cold, cold confection: candy menthol cigarettes. The peppermint and menthol flavors trick you mouth into thinking it's colder, while they also use xylitol instead of sugar so it's actually lowering the temperature in your mouth.

First we need to make gum paste. It's basically play doh made out of sugar you can use to make chalky candy (think Altoids or Necco wafers). You...

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Class Recap

Artificial vs. Natural: When Flavors Collide (An MSG Recap!)

Tuesday night was Masters of Social Gastronomy: The Flavor Battles. Vanilla extract and Ceylon cinnamon squared off against artificial vanilla and ersatz cinnamon (née cassia) in snickerdoodle form: but which cookie took the cake?

First, a bit of history.

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VANILLA

Vanilla is an orchid and, in the tradition of orchids, is quite tempermental. It refused to grow anywhere but its native Mexican soil thanks to the presence of a specific...

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Event

Drugs + the Government = April's S.A.S.S. Meeting

Each month, the Society for the Advancement of Social Studies brings you three short lectures on a different historical topic. It's like history class but with lots of drink specials and much prettier powerpoints. 

This month's all about the government's long and tumultuous history with illicit substances, and it promises to be quite the evening. You'll get glimpses into "the history of marijuana in the States, the era of prohibition, and...

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Blog Post

Strawberry Secrets: Artificial vs. Natural Flavor Smackdown

If you haven't read Fast Food Nation, I'll go ahead and recommend it. You probably know what it's about, so I won't waste your time explaining!

In doing some research for the artificial vs. natural flavoring Masters of Social Gastronomy, I came across a pretty fun excerpt about what makes fast food so tasty:

A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients:...

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