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Quark
updated: Jul 15, 2014, 9:15 AM

I have an Austrian house guest and I wonder if the fresh dairy product quark is available in Santa Barbara. Tomorrow is his birthday and I would love to present him with a good breakfast.

 COMMENT 535601P agree helpful negative off topic

2014-07-15 09:18 AM

I've seen it at the Farmers Market and possibly Lazy Acres.

 

 COMMENT 535602 agree helpful negative off topic

2014-07-15 09:19 AM

I think Trader Joes has it! If not try Whole Foods or Lazy Acres.

 

 COMMENT 535606 agree helpful negative off topic

2014-07-15 09:43 AM

Lazy Acres and Whole Foods

 

 COMMENT 535620 agree helpful negative off topic

2014-07-15 10:17 AM

I've bought quark at The Fresh Market on Milpas

 

 COMMENT 535644 agree helpful negative off topic

2014-07-15 11:11 AM

I've never had it. Does it taste very different from cottage cheese?

 

 COMMENT 535652 agree helpful negative off topic

2014-07-15 11:22 AM

Gelson's has it.

 

 COMMENT 535662 agree helpful negative off topic

2014-07-15 11:32 AM

Tonight is the downtown Farmer's Market. Spring Hill Cheese carries wonderful quark.

 

 COMMENT 535689 agree helpful negative off topic

2014-07-15 12:37 PM

On sale at the Large Hadron Collider. I like the top quark.

 

 COMMENT 535777 agree helpful negative off topic

2014-07-15 05:08 PM

The Farmer's market cheese stand has it...the lemon quark is delicious! Very different from cottage cheese...closer to sour cream but much, much more delicious!

 

 COMMENT 535782 agree helpful negative off topic

2014-07-15 05:23 PM

You are a good host.....don't forget the vegemite to go with it!

 

 COMMENT 535802P agree helpful negative off topic

2014-07-15 05:50 PM

Lebne is also quite good and found in groceries. Some of the commercial quark out here is terrible.

 

 COMMENT 535834 agree helpful negative off topic

2014-07-15 06:49 PM

Vegemite is for Australians! Not Austrians.

 

 COMMENT 535857P agree helpful negative off topic

2014-07-15 08:40 PM

Farmer's Market has a dozen varieties of quark: lemon, vanilla, garlic, and many more. It's similar to a soft cream cheese, and is fabulous. Dip an apple slice in the vanilla quark. Mmmmm. Heaven.

 

 COMMENT 535918 agree helpful negative off topic

2014-07-16 07:58 AM

Farmers market downtown on saturdays

 

 COMMENT 535958 agree helpful negative off topic

2014-07-16 09:08 AM

The Livermore nuclear research laboratory has been producing quarks in their cyclotron for years, you may want to give them a call.

 

 COMMENT 535971 agree helpful negative off topic

2014-07-16 09:27 AM

What is it?

 

 COMMENT 535984 agree helpful negative off topic

2014-07-16 09:41 AM

It's very similar to whole milk Greek yogurt, but perhaps a bit fluffier. Glad to know of the local sources, it's not carried by Trader Joe's.

 

 COMMENT 536029 agree helpful negative off topic

2014-07-16 11:28 AM

Gelson's has it...

 

 COMMENT 536098 agree helpful negative off topic

2014-07-16 02:32 PM

Quark?

 

 COMMENT 536186 agree helpful negative off topic

2014-07-16 08:59 PM

Eeek Vegamite has so much MSG it's probably not fit for Australians, in fact I don't know many who actually eat it, but they all have it in the cupboard for just in case.... it lasts forever! icky salty stuff, rofl In fact greek yogurt isn't greek, but Americanized just like Fosters beer. Use your good quark you find from the Farmers and make your own at home, yum!

 

 COMMENT 536197P agree helpful negative off topic

2014-07-16 09:30 PM

Significant levels of free glutamate are found in kombu (kelp), nori (seaweed), Parmigiano-Reggiano, soy sauce, Vegemite, Marmite, fish sauce, monosodium glutamate, oyster sauce, green tea, cured ham, and tomatoes. IMP is plentiful in beef, chicken, dried bonito flakes, pork, sardines, sea urchin, shrimp, snow crab, and tuna. In addition to IMP, beef, sardines, and shrimp also contain glutamate. GMP is abundant in dried shiitake, morel, porcini, and oyster mushrooms, beef, chicken, nori, pork, and snow crab. Drying greatly increases GMP and IMP in shiitake mushrooms and bonito. When raw bonito is dried into katsuobushi (dried bonito flakes), IMP can increase up to 30 times as adenosine triphosphate (ATP) is converted into adenosine monophosphate (AMP).

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Unleashing-the-Power-of-Umami.aspx

Marmite/Vegemite has free glutamate, not MSG.

 

 YIN YANG agree helpful negative off topic

2014-07-17 04:23 PM

IMP is inosine monophosphate. I had to look that one up.

Great post, 197!! Thanks!

http://en.wikipedia.org/wiki/Umami

"In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii.

Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP).

It can be described as a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and other animal tongues. Its effect is to balance taste and round out the overall flavor of a dish. Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the salts of glutamic acid, known as glutamates, can easily ionize and give the characteristic umami taste. GMP and IMP amplify the taste intensity of glutamate."

 

 COMMENT 536814P agree helpful negative off topic

2014-07-18 05:22 PM

Thanks YIN YANG.

Also, about the role of glutamate in body functions:

"Neurotransmitters like glutamate are responsible for nerve signaling—that is, for passing chemical messages from one nerve cell to another. Glutamate, an excitatory neurotransmitter, is believed to be involved in the death of nerve cells of people with HD. At normal concentrations, glutamate is crucial for brain functions such as learning and memory. However, at high concentrations the increased cellular activity caused by glutamate results in over-excitation of nerve cells, which eventually leads to cell death. When glutamate causes cellular damage, it becomes an excitotoxin, and the theory by which glutamate damages cells is called the Excitotoxicity Theory. (For more on glutamate, click here)."

http://web.stanford.edu/group/hopes/cgi-bin/wordpress/2011/06/about-glutamate-toxicity/

 

 

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