Have you ever wondered why store brought and frozen fish have a pungent fishy odour?
Water in the ocean is about 3% salt by weight. The amount of dissolved mineral including sodium chloride in the fish cells is less than 1%. In order to balance the saltiness in the seawater, ocean creatures fills their cells with amino acids and amines. There are 20 amino acids that make up proteins. The shellfish are filled with amino acid glycine, which is sweet and glutamic acid in the form monosodium glutamate, which is savory and filling. Whereas, the fish has some amino acid but it is mostly dominated with trimethylamine oxide. Now, when fish gets killed the bacteria and enzyme in the fish triggers an oxidation-reduction reaction. This results in trimethylamine and later in to ammonia causing the fish to have strong odour, as it gets older.
Iniya Tamizh Puthaandu Nalvaazhthukkal Happy Tamil New Year. Sorry I have no idea about the significance and rituals, but it is all about new beginning! Next time I visit India shalll try to dig into in elders brain to get into the roots, as of now all I remember is dad doing long pooja (prayer) and mum cooking all good food! As kids my sis being responsible helped mum in cooking and I was forced to help dad for prayer preparation and dad is a perfectionist, I will be assigned to do all the annoying work (you know 2nd assistant work). While all going on in full swing I usually sneak out to play with doggie, my mum not being happy used to say “stop playing and concentrate on God so that you could study well” Dang! I will be left speechless do the necessary.
Warning Post is heavily loaded with pictures
How are you guys managing with cold and darkness? Are you missing colours? Very strangely this year’s darkness is having a huge impact on me. People living on bright side of the world, I’m plain jealous. After one of the most freakish week, I was completely torn off, wanted to be in two place with contradictory situation…this made me go all heebie-jeebies. Basically was giving myself a hard time. Now I have weighted my new priorities, understood the existence of tricky question, tried not to pervert and in a way balancing my inner book! Exuded some repulsive force to be less bothersome and slowly generating few small packets of positive ripples on the surface which is taking me to otherwise happy pond. During all this process, though I have quieten for a while, Autumn colours was helping me out (was editing and clearing my hard drive which has been piling up from 2005 :O) since I was missing the colours. Here it is some fall pictures with pumpkin scone.
A Week before Spring was finally in Finland. I enjoyed the day, walking in woods and around my apartment. It was great fun, few flowers smelled good, some didn’t, the closer I went to take few shots the faster I started to sneeze Ended the day eating a gorgeous, strawberry and chocolate ice cream. Here are few pictures I clicked. For more check my fickr account Ananda Rajashekar-A pinch of love.
Am excited to express that Google has started to recognize my blog “happy dance”. I celebrated by doing some shopping (ofcourse, indeed) at an antique shop (to be honest it was more or less an old market). I managed to pick those cutie little stuffs
Have decided to introduce names of my friends or people I encounter in my day to day life instead of me saying, my “this” and “that” friend. As a bond between me and novel world has started to form through my blog. So why not?
Today’s recipe, yes the color says it all, it’s basically Easter bread. I relished this extra soft “moist” pulla at Marjut (my department’s office secretary, very warm and friendly person) house during Easter. Fell in love with white chocolate apricot combination. Immediately got the recipe from her, but it took more than a year for me to bake. Soon you will see many white chocolate based desserts, yes lately am drifting towards white chocolates.
Pulla is basically a sweet/dessert bread/bun. There are many different varieties of pulla. One that anyone would drool on is cinnamon pulla. I do have the recipe, hopefully it doesn’t take another one year for me to bake
I binged on couple of slices soon after photo session, when it was still warm. It tastes great with milk. Tea and coffee can be other options. Hope you all will enjoy the wonderful combination of apricot and white chocolate, don’t forget to mix a pinch of love.
These are the one I picked from so called antique shop