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* Home * CHEF SAYS * #LEARNABOUT * ABOUT US * Home * CHEF SAYS * #LEARNABOUT * ABOUT US HI, WELCOME TO MIDNIGHT ROSEWATER / WE TEACH YOU ABOUT INTERESTING FOOD ITEMS (AND SOMETIMES EXPLORE THE COOLEST PLACES TO EAT IN THE TWIN CITIES AREA) CHEFSAYS CHEF SAYS: ZAW'S ONE-POT BURMESE SHRIMP CURRY #LEARNABOUT #LEARNABOUT: VOL 8.2. FOUR THINGS YOU SHOULD KNOW ABOUT SMELL CHEFSAYS CHEF SAYS: BURMESE 101 #LEARNABOUT #LEARNABOUT: VOL 8.1. THE SCIENCE OF TASTE & SMELL news 2015 WITH MIDNIGHT ROSEWATER Urban Foraged #LEARNABOUT: VOL 7. GINKGO ALL THE WAY 4/30/2016 CHEF SAYS: ZAW'S ONE-POT BURMESE SHRIMP CURRY 4/30/2016 We gave you an "appetizer" of Burmese curry in our last issue of Chef Says. So without further adieu, here's how to make our... We gave you an "appetizer" of Burmese curry in our last issue of Chef Says. So without further adieu, here's how to make our own member Zaw's famous one-pot Burmese shrimp curry. Also, after this article, Midnight Rosewater will be on break for a while, as two of the members will be working hard to try to get their PhDs. We will keep you updated on when we will be coming back! Recap: What is Burmese Curry? When you think of curry, you probably think of Indian or Thai, and that's absolutely okay. Indian curry gets its taste... Read More 3/28/2016 #LEARNABOUT: VOL 8.2. FOUR THINGS YOU SHOULD KNOW ABOUT SMELL 3/28/2016 Smell is one of the earliest-evolved senses, directly linked to our memories and emotions, and crucial to our perception of flavor. Smell, ... Smell is one of the earliest-evolved senses, directly linked to our memories and emotions, and crucial to our perception of flavor. Smell, or olfaction, is often given less than deserved attention when it comes to food. In this issue of #LEARNABOUT, we will continue the topic of smell+taste from last issue, and offer you some additional scientific information on why smell is so important to us. Olfaction and Emotion/Memory The thalamus in the brain is often viewed as a “relay center”-- every other sense must first go to the thalamus, where it must be filtered, and then is... Read More 2/27/2016 CHEF SAYS: BURMESE 101 2/27/2016 Hi all, it's been a while! The reason that we didn't publish as often as we would like to is because (insert excuses here). Haha, r... Hi all, it's been a while! The reason that we didn't publish as often as we would like to is because (insert excuses here). Haha, really, we are all a bunch of grad students/young workers here, so gotta work hard to impress the boss sometimes, and sometimes real life also gets in the way. But here we are, bringing you another issue of Chef Says. In this issue, we will discover a very special kind of food (that is not well known but has a huge potential to become popular world wide) -- Burmese food. In the subsequent... Read More 1/15/2016 #LEARNABOUT: VOL 8.1. THE SCIENCE OF TASTE & SMELL 1/15/2016 Happy 2016 everyone! To start off another year of food, culture and learning at Midnight Rosewater, we decided to teach you something very ... Happy 2016 everyone! To start off another year of food, culture and learning at Midnight Rosewater, we decided to teach you something very different today: SCIENCE! To be more specific, we want to explain how our bodies sense, perceive and process taste and smell. Hopefully we can offer you a glimpse into your perception world, and show you what makes the things you eat and drink so diverse and great, and explain the mechanism behind your ever changing experience of food. We will hopefully all learn to appreciate the food we eat more! Before we start, I like... Read More 12/30/2015 2015 WITH MIDNIGHT ROSEWATER 12/30/2015 It's the end of 2015! Midnight Rosewater is half a year old! In this last post of the year, I would like to take a moment to summari... It's the end of 2015! Midnight Rosewater is half a year old! In this last post of the year, I would like to take a moment to summarize what we have talked about this year and give you a sneak peak of what's to come in 2016. As you probably already know, Midnight Rosewater is divided into 2 major sections: #LEARNABOUT and Chef Says. The #LEARNABOUT sections are like the chapters in a textbook, focused mainly on offering accurate and interesting information, and it contains a broader range of topics: anywhere from food to science to art. Vol... Read More Older Posts POPULAR POSTS * #LEARNABOUT: VOL 8.1. The Science of Taste & Smell Happy 2016 everyone! To start off another year of food, culture and learning at Midnight Rosewater, we decided to teach you something very ... * #LEARNABOUT: Vol.4. Mulberry This berrylicious issue of #LEARNABOUT features another berry that ripens throughout summer. Mulberries grow around most US cities, and jus... * #LEARNABOUT: Vol 5.1. Roselle Leaves This issue of #LEARNABOUT will be the first part of a two-part series featuring a plant called Roselle. In this issue, we will learn about ... * #LEARNABOUT: Vol 6.2. Gifts of the Nightshades This issue of #LEARNABOUT is the second part of a three-part series featuring various plants from the nightshade family Solanaceae . In Vol... * #LEARNABOUT: Vol 5.2. Roselle Calyces This issue of #LEARNABOUT is the second part of a two-part series featuring the roselle plant. In this issue, we will learn about the fruit... * Chef Says: Hydrosols -- Water Is the Solution You might remember them from our first ever #LEARNABOUT article, or you can be reminded by what this blog is actually named after (rosewa... * Chef Says: Kombucha is served! If you ask your friends from Eastern Asia or your fellow Asian food lovers about Asian markets, it is no secret that they will probably tel... * #LEARNABOUT: Vol 6.3. Curses (and Gifts) of the Nightshades In the previous two issues of #LEARNABOUT, we told you all about the edible species of the Solanaceae family. Now it's time to turn to... * #LEARNABOUT: Vol 7. Ginkgo All the Way You probably know the ginkgo. Maybe you’ve seen its fan-like leaves on streets of North American cities, smelled its pungent odor in the fa... * Chef Says: Jiaozi = dumplings In this issue of Chef Says, our friend and former sushi chef Daniel Lu ( @tastyfoodwithdaniellu ) teaches us how to make one of the most co... Facebook RSS MIDNIGHT ROSEWATER Eat. Share. Learn Copyright © 2023 Midnight Rosewater Back to top Diese Website verwendet Cookies von Google, um Dienste anzubieten und Zugriffe zu analysieren. Deine IP-Adresse und dein User-Agent werden zusammen mit Messwerten zur Leistung und Sicherheit für Google freigegeben. So können Nutzungsstatistiken generiert, Missbrauchsfälle erkannt und behoben und die Qualität des Dienstes gewährleistet werden.Weitere InformationenOk