What’s for Dinner?

Home-cooked one soup and three dishes Chinese dinner of a family in Tokyo, Japan


Chicken Soup with Seaweed and Onion

Cold Dish of Shredded Daikon, Carrot, Cucumber and Jelly Fish Mixed with Sesame Sauce

Stir-fried Pork Meatballs with Lotus Root

Fried Rice with Egg and Chive

Hello Kitty Cards at McDonald Hong Kong

Customers of McDonald in Hong Kong can purchase any of the four Hello Kitty Tasty Cards to enjoy savings for their treats.

When they buy one treat from Zone A, they can get one free treat from Zone B. Each card has unlimited use. Great saving indeed!

These cards are being promoted with the Hello Kitty Dolls.

If you have a sweet tooth, you may have a sweeter personality

That’s the finding of U.S. researchers who conducted a series of experiments that compared people’s tastes for sweets with their behavior.

One test found that people who ate chocolate were more likely to volunteer to help another person in need, compared to those who ate a cracker or no food. Another test found that people tend to believe that people who like sweet foods are also more agreeable or helpful, but not more extroverted or neurotic.

“Our results suggest there is a real link between sweet tastes and pro-social behavior. Such findings reveal that metaphors can lead to unique and provocative predictions about people’s behaviors and personality traits,” Michael D. Robinson, a psychology professor at North Dakota State University in Fargo, said in a university news release.

The study was recently published in the Journal of Personality and Social Psychology.


‘Magnetic Tongue’ Ready to Help Produce Tastier Processed Foods

The “electronic nose,” which detects odors, has a companion among emerging futuristic “e-sensing” devices intended to replace abilities that once were strictly human-and-animal-only. It is a “magnetic tongue” — a method used to “taste” food and identify ingredients that people describe as sweet, bitter, sour, etc. A report on use of the method to taste canned tomatoes appears in ACS’ Journal of Agricultural and Food Chemistry.

Antonio Randazzo, Anders Malmendal, Ettore Novellino and colleagues explain that sensing the odor and flavor of food is a very complex process. It depends not only on the combination of ingredients in the food, but also on the taster’s emotional state. Trained taste testers eliminate some of the variation, but food processors need more objective ways to measure the sensory descriptor of their products. That’s where electronic sensing technologies, like E-noses, come into play. However, current instruments can only analyze certain food components and require very specific sample preparation. To overcome these shortcomings, Randazzo and Malmendal’s team turned to nuclear magnetic resonance spectroscopy (NMR) to test its abilities as “a magnetic tongue.”

The researchers analyzed 18 canned tomato products from various markets with NMR and found that the instrument could estimate most of the tastes assessed by the human taste testers. But the NMR instrument went even farther. By determining the chemical composition, it showed which compound is related to which sensory descriptor. The researchers say that the “magnetic tongue” has good potential as a rapid, sensitive and relatively inexpensive approach for food processing companies to use.

Source: EurekAlert

A Chinese Tofu and Chicken Meatballs Recipe


1 piece medium-firm tofu (about 8 oz)
8 oz ground chicken
2 tbsp flour
2 slices ginger
4 stalks green onion (2 chopped and 2 cut into sections)
1 tbsp light soy sauce
2 tbsp white sesame seed
4 cups low-sodium chicken broth


  1. Press out water from tofu. Mix well with chicken, flour, sesame seed, soy sauce and chopped green onion. Shape into meatballs.
  2. Sauté the green onion sections and ginger in a wok with some oil. Add broth and bring to a boil.
  3. Place the meatball carefully into the broth. Bring to a boil. Turn down heat and continue to cook until the meatballs are done. Serve hot.

Source: Hong Kong magazine