WHISTLE WHILE YOU WORK: Deconstructed Curry vs. Now Now Every Children

by featured contributor, Troy Farmer

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Some things in life need to be torn down and rebuilt to truly reach their most revered state. Sometimes you have to break something into its most basic parts, examine those parts, and then throw everything you thought you knew before out the window, simplifying and revising the whole’s place in the world. Such is the case with the Minneapolis band, Now Now Every Children. The sounds they produce come from the most conventional of sources—guitar, keyboard, drums, voice—but it’s been stripped of its form and any gaudy pretense and built into something more raw, basic, and beautifully simple that does what music is supposed to do: Make a visceral connection with its listener and move them.

At its core, Now Now Every Children is the duo of singer/guitarist/keyboardist, Cacie Dalanger and drummer/multi-instrumentalist, Brad Hale—two now barely twenty-somethings who started writing songs together after marching band practice in high school. This is one of those handy facts that people writing an article on the band or interviewing absolutely love to bring up, so I won’t pretend to be an exception. That said, listening to their songs with that keen bit of knowledge, you can definitely hear a little bit of the marching band influence in the drumming—less in a beginning of Destiny’s Child’s Lose My Breath kind of way, more in that it seems to have fostered a less traditional way of playing. Indeed, Hale lets his drums take the spotlight that would usually be reserved for guitars or another tonal instrument rather than just providing a backbone for the band’s songs. His syncopation and diversion from the run-of-the-mill, 4/4, gotta-get-the-song-to-the-end rock drumming is a welcome change and gives NNEC’s songs a unique vibrancy and life.

The other facet of the duo’s music that gives it an irresistibly enjoyable quality is Dalanger’s voice. Husky, low, and brooding, it seems completely disconnected from her diminutive body and young age. On top of that, she sings with a slight but strange almost-accent that further separates the songs from the usual. The overall result, when built into structures dressed with some sparse, well-cultivated keyboards and guitars, is an interesting, wholly-enjoyable collection of songs that pull you towards them in an often melancholy manner.

Dalanger and Hale followed up the release of their first two EPs last December with their debut full-length, Cars, on local indie superstar label Afternoon Records (http://www.afternoonrecords.com/news.php). The title track is one of the more upbeat tracks and likely the one that will make you fall in love with the band. Sleep Through Summer keeps the beat up, steadily building on meandering keyboards and chunky, shoe-gazey guitars to a lovely wall of noise finale. Have You Tried roots itself in Dalanger’s voice and a gentle, slow organ line, showcasing the group’s ability to rely on simple, stripped-down sound. First two tracks, courtesy of Afternoon Records, third via Bradley’s Almanac, a great Boston-based music blog (http://www.bradleysalmanac.com/).
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Cars:

Sleep Through Summer

Have You Tried

You can purchase Now Now Every Children’s LP and earlier EP’s via Afternoon Records’ site – http://www.afternoonrecords.com/nownoweverychildren.html

To pair with NNEC and the theme of stripping things down to the most bare part to make something new, we have for you a Deconstructed Curry that’s based on the premise that, in between all these rainy, unseasonably cool days, when it actually does feel like summer outside for a split second and we get to grill out, sometimes we want a little more than your basic veggie burgers, tofu pups, and kabobs. So the idea is to create a dish that makes good use of the grill to keep the heat outdoors and away from the kitchen, bases itself in the taste of traditional Thai curries, but attempts to avoid being overly heavy so we can enjoy it without collapsing in a sweaty heap at the end of the meal. Sorry. You likely don’t want to read ‘sweaty heap’ when considering food and the like.

Most of the work for this will be done in prepping the curry paste, which is based on a Massaman curry, a curry that’s Muslim in origin and features warm, sweet spices and rich coconut milk. It’s actually easy enough to make, but it employs a bevy of somewhat obscure spices and ingredients. Most of them should be easy enough to find at your local Asian market. If you’re in New York, I highly recommend a trip to Kalustyan’s on Lex in Manhattan (http://www.kalustyans.com/). They specialize in Indian and South Asian spices and, really, even if you already have everything to make the curry, it’s worth a visit just to be blown away by the sheer number of spices they have there. That place is amazing. And yes, you could always do this on the quick with a can on vegetarian curry paste (watch out for shrimp paste in some brands).

WHAT YOU’LL NEED:

For the curry.
• 1 tbsp fresh Coriander
• 1/2 tbsp fresh Black Cumin (not ground, regular fresh cumin will work too)
• 1 tbsp White Peppercorns
• 2 stalks Lemongrass with the rough outer layers removed, bottom 1/4 inch cut off, divided and thinly-sliced, employing only the tender, fragrant parts
• 6 cloves Garlic, peeled
• 2 large Vidalia Onions, peeled and sliced (can substitute any large sweet onion or an equal amount of shallots)
• 7 dried Red Chilies, sliced in half and soaked in warm water for at least 15 minutes (remove seeds for a less spicy curry, keep them in for a spicier one)
• 1 tbsp Kelp Granules (finely chopped nori sushi wrappers will work too)
• 1 tsp fresh Cardamom Seeds
• 1/2 tsp freshly-grated Nutmeg (already ground works, but fresh nutmeg, in general, is pretty great stuff, so it’s recommended)
• 1/2 tsp ground fresh Cinnamon (again, recommended but can be substituted with pre-ground)
• 1 Bay Leaf
• 5 Cloves
• 2 Kaffir Lime Leaves or (these can be hard to find, but some markets have them in the frozen section, if you can’t find them and see fresh Ngo Om leaves, these Vietnamese leaves can be substituted with the peel form 1/2 lime)
• possibly 2-4 tbsp Vegetable Broth or Water to help blending
• 1 can (14 oz) Coconut Milk

For the rest of the meal:
• 1 large Vidalia Onion, peeled and quartered
• 2-3 large Yukon Gold Potatoes, unpeeled and cut into chunks that will be small enough to eat but large enough that they don’t fall through your grill
• 3/4 lb Green Beans, trimmed
• 2 blocks of Tofu, cut into large triangles or squares
• 5 leaves Basil
• 1/2 package (8 oz) of linguine-size Rice Noodles (size M)
• 2 cups Vegetable Broth

DIRECTIONS:

1. First, the paste. Begin by soaking the chilies.
2. Next, take the coriander, cumin, and white peppercorns and toasting them in a heavy skillet for about 7 minutes, getting them fragrant and lightly browned, but not at all burnt.
3. While that’s going on, prep the rest of the ingredients as noted above.
4. Once that’s done, add everything to a blender or food processor and blend and mix until you have a smooth, uniform paste. I like to try to rely on as few appliances as possible in the kitchen, so I do this in a blender, which usually means adding all the ingredients except for the onion, which I only add a little bit of so that the whole thing doesn’t overflow. It also means using a little broth and a whole lot of mixing to get a good consistency.
5. Once that’s done, set the paste aside in the fridge to chill. Not that this is really going to make a lot of curry paste, so feel free to either plan other meals around it or halve the recipe.
6. Now use the basil leaves to rub down the pieces of tofu and then plate and cover them with the basil to get that herb’s essence.
7. Next, microwave or steam the potatoes for 4-7 minutes to the point that they’re less raw, a little tender. They’re the ones you’ll need to watch on the grill to make sure they’re completely done. Or you can just put them on the grill way, way earlier. I like to then use an oil pump mister to get a touch of olive oil on the onions, potatoes, green beans, and tofu and then salt them, but that’s totally optional.
8. Now get grilling! I usually start with the potatoes, keeping them over the high heat and turning them often. After about 5 minutes on the grill, the onion quarters should start to fall apart. When they do, gently roll the layers out onto the grill so more of the onion is making contact with it. The tofu can also go over high heat, just watching to make sure they don’t burn and turning the pieces once to crisp. The green beans need the least amount of heat and can go on last, when you’re about 5-10 minutes from plating. I keep them on a sheet of aluminum when I grill them so they don’t just fall into the flames.
9. The coconut milk can be put in a small to medium cast iron skillet and put right on the grill, not over too much heat, so that it begins to boil and condense. I like to keep mine on the warming rack of the grill the whole time, bringing it down to the main grill once I can watch it and want it to start thickening up.
10. While you’ve got everything grilling, you can add anywhere from 4-8 tablespoons of your curry paste to the skillet, depending on how you like your spice to milky ratio, stirring it in and letting it continue to thicken but not burn.
11. Back in the kitchen, while everything’s grilling, you can start to cook the noodles according to the package directions, keeping them just a bit al dente.
12. Drain them and add them to a lightly-oiled heavy skillet on medium heat. Stir the noodles to keep them from sticking and, after 2 minutes, add the 2 cups of broth and 1-2 tablespoons of the curry paste from the fridge, depending on how flavorful you want the noodles on their own. Cook for another minute, stirring constantly, and remove from heat, covering them until you’re ready to serve.
13. Once everything’s ready on the grill, plate the noodles, bring ‘em on outside, and top them with the vegetables and tofu.
14. Now take a serving spoon and dress with as much curry sauce as you like straight from the grill. You’re ready to eat! Feel free to visit your nice, cool kitchen for naps, card games and the like.

Until next time, here’s wishing you a delightfully deconstructed summer!

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Learn more about contriuter, Troy Farmer!

WHISTLE WHILE YOU WORK: Mango Jicama Salad vs. Passion Pit

by featured contributor, Troy Farmer

There’s something about living in New York that really makes you hunger for warm weather. Maybe it’s the massively long, brutal winters that, while technically more forgiving than other cities’ winters, seem just that much more confining as most of us are car-less and forced to trudge through terribleness and weather the storm for months, so to speak. Regardless though, New York at the end of winter—or, in this case, in the midst of a unseasonably cool, rainy, craphats spring—starts to burst at the seams in anticipation of those fabled sunny, jacket-less times. We all start to come out of this wake-work-home-sleep hibernation and begin to remember that, hey, being outside used to not suck.

I, for one, am beyond psyched that those times are nearly upon us, and, with them, all the light summer fare that graces fresh meals and food-centric get-togethers. One dish that’s great for most any warm-weather occasion is Mango Jicama Salad. Super-easy to make, yet still intensely tasty and fresh, this is an especially great addition to any park-side or backyard soirée. Mango most everyone knows and likely loves by now. But the key to this salad is the addition of the lesser known jicama, a sweet-tasting Mexican root vegetable with the texture of a water chestnut. Mix in some lime and a little cayenne for that surprising twist of spice, and you’re about ready to impress your friends and put all those humus and cracker platters to shame (sorry, Sabra).

Of course, with warm weather and outdoor parties also comes fun, dance your ass off party music. No more boarding yourself up and listening to the Cure all day long. No, no. It’s time to get out there and dance. And I can think of no one better band to shake your booty to right now than Cambridge, Massachusetts’ Passion Pit. I know I get on stuck on these bouts of musical fixations, but I’ve been obsessed with their music since I first heard it last summer. http://www.myspace.com/passionpitjams

Passion Pit started in 2007 when mastermind and vocalist, Michael Angelakos, recorded a six-song EP to give to his girlfriend on Valentine’s Day (thanks for upping the ante there, Mike). The EP, titled Chunk of Change, then started making the rounds at Emerson College, where Angelakos went to school at the time. Now, as a full-on group with reportedly wildly fun live shows, the band is set to release their first full-length, Manners, May 19^th on NYC-based French Kiss Records (also home of faves Cut Off Your Hands and The Dodos). Based on the little bit I’ve heard so far, I wouldn’t be surprised if this ends up being one of the best records of the year.

In short, simplistic terms, the music is great and you must obtain as much as you can right now. I’ve waited long past my required month to make sure I’m not just caught up in an auditory fad, and I love these guys. Angelakos’ voice is high-pitched, strained with positive emotion and far from perfection in the most perfect of ways. Webbed under his singing is a glitchy, mess of electronics and percussion that’s skillfully molded into poppy, beautifully written and wholly original pieces that make you feel like skipping down the sidewalk as you listen to them. Think emotive, post-modern disco. Fruity, exciting, and enticing, their a perfect match for Mango Jicama Salad, I have to say.

Two of my favorite tracks from Chunk of Change:
Smile Upon Me

I’ve Got Your Number

Along with a few tracks form the forthcoming full-length, Manners:

The Reeling

Little Secrets

and the not as upbeat but quite beautiful Moth’s Wings

Yes, that is a man singing. Really.

Also, a bizarrely awesome remix/cover of Sleepyhead (from Chunk of Change) by the Murmurs (remember them?) via Palms Out Sounds –

Alright, on to the food!

• 1 Ripe Medium to Large Mango
• 1 Medium Jicama (about 1 lb. In weight)
• Juice from 2 Squeezed Limes
• 1/2 Cup Chopped Cilantro
• 1/4 Cup Chopped Mint (any variety)
• 1 Tsp Salt
• 1/2 Tsp Ground Cayenne

1. First off, when you use the mango, make sure it’s solid, not squishy, but gives a bit to the touch. Usually, the more red it is, the more ripe it is. Score the skin of the mango with a knife in quarters and then carefully peel it from the meat of the fruit. If the mango is too ripe, the fruit may be a little harder to separate from the skin, so just go back and cut the excess from the pieces of peel.
2. Carefully (it can be slippery) slice the mango into thin rods, about 1/2 of an inch square and two or three inches long.
3. Throw it all in a large mixing bowl.
4. Next, carefully cut the brown rind from the jicama. I usually use an actual knife rather than a peeler, as the rind can be a bit tough for most peelers. At this point it’ll look pretty much like a giant macadamia nut.
5. Quarter the jicama and then slice it into 1/2 inch slices. Now cut the slices into rods that approximately match the mango pieces in size and shape.
6. Add the jicama to the bowl.
7. Next, chop your herbs, add them to them bowl along with the lime juice, salt, and cayenne, and mix thoroughly but gently, to avoid breaking up too many pieces of jicama or pulverizing the mango.
8. Chill for half an hour or more, and you’re good to go. Get out there and enjoy that weather!

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Learn more about contriuter, Troy Farmer!

WHISTLE WHILE YOU WORK: Vegan Buttermilk Biscuits vs. Deer Tick

by featured contributor, Troy Farmer

Being from the south originally, there are a number of things I miss, now living in the big Yankee city. There’s the random, and now sometimes unsettling friendliness of strangers (seriously—on a trip last summer, this woman passing by said ‘hi’ to us in the friendliest manner and, I’m sad to say, it freaked us out.) There’s the slow, easy, nearly-foreign-now calm to almost everything. And then there are the impromptu, unassuming means of entertaining—swimming holes, house parties, garage shows… Obviously I need a vacation. But, point being, the thing I miss most of all is the food. Being vegan, a lot of that food’s totally out of reach. But, having grown up around it and having those tastes imbedded into my gustatory memory, they’re foods I’m constantly trying to replicate and improve upon, vegan-style, yo.

One of those foods is buttermilk biscuits. These warm, savory, buttery blocks of awesomeness were a mainstay of my extended family from Virginia and something that could be found on the table every Sunday and holiday. Being the transplant that I am, though, this particular recipe is an adaptation of a recipe from the Waverly Inn + Garden in the West Village.

These biscuits bring to mind slow, winding mornings with strong coffee, sleepy cats, and folksy southern tunes. I’ve never been much for a lot of the actual southern-rock-alt-country-whathaveyou, but, thankfully, much like the northerner’s take on biscuits, there are a bevy of excellent northerner bands right now who seem to be yearning for this same, rootsy, easy sound that traditionally came from the south. Call them phony hipsters-turned-hayseeds if you like, but I love their take on the genre and how it’s now been pulled into it’s own world. Bands like Seattle’s The Cave Singers (ex-Pretty Girls Make Graves, and Cobra High) and NYC’s O’Death bring their new world talents and takes on traditional music and transform it into something else altogether. And it’s excellent.

One of the more recent finds for me in this category is Providence, Rhode Island’s John McCauley, who plays under the moniker, Deer Tick. McCauley started out at the age of 18 making home recordings on his nylon string guitar and giving them out at shows. Five years later, he’s toured extensively, firmed up a once rotating cast of supporting band members, worked up a pretty devoted following, and released his first “official” album, “War Elephant,” on Partisan Records. With McCauley’s cool, rough, howl of a voice and the rolling push of the music, there’s a definite feeling of looking back at what’s come before these songs, be it the southern rock of Creedence<!–, or the high hills music of Appalachia, but, again, with the cast of it being played by people almost foreign to the original thought that gave birth to that sort of music. It almost feels like Deer Tick and these other bands are reaching back to the nostalgic, romanticized world of our parents and childhood—for many of us, the simplified and sadly beautiful 70s, mustaches and all. Whatever the reason, the resulting music is excellent. And goes superbly with south-by-north biscuits on slow, warm mornings. Check them out –

These Old Shoes

Long Time

Dirty Dishes

Art Isn’t Real

Still Crazy After All These Years (Paul Simon Cover)

The biscuits are best right out of the oven, with maybe a little vegan margarine on them and some preserves. They’re also excellent with a vegan sausage gravy. Or, if you want to get fancy, mix some maple syrup with cold margarine to make a vegan maple butter. The trick with cooking these is to keep them as cold as possible when missing them and to touch them (warm hands) as little as possible too, so the pieces of margarine—which make them flakey—don’t melt. Make the whole batch and them freeze what you won’t eat for later. They make for great Tofurkey sandwiches and BBQ pulled seitan sandwiches (still refining that recipe….) And this recipe can be doubled if you’re cooking for some sort of vegan army.

• 2 Cups All-Purpose Flour (we like King Arthur brand)
• 1/2 Tbsp Sea Salt
• 1/8 Tsp Baking Soda
• 1 1/2 Tbsp Baking Powder
• 1/2 Tsp Sugar
• 1/4 Lb. (about 1/2 Cup) Cold Vegan Margarine (non-hydrogenated)
• 3/4 Cup Oat Milk (you can use Soy Milk if you prefer)
• 1/3 Cup Apple Cider Vinegar
• Egg Replacer equal to One Egg (we like Bob’s Red Mill brand)

Like most things, I like to make these biscuits completely by hand, though many prefer to use a heavy-duty mixer. I like to try to keep them as old-world as possible. You know, without the lard and dairy-based butter.

1. First, combine the dry ingredients in a large, preferably metal bowl.
2. On a cutting board, dice the margarine into small cubes, about one inch square. Really try to touch them as little as possible, using a utensil to slide the cubes off the knife, and toss a little flour onto the pieces as you add them to the bowl of dry ingredients so they don’t stick together.
3. Take a stiff rubber spatula and mix the dry ingredients into the margarine, using the spatula to firmly break the cubes into smaller, pea-sized pieces, cutting the margarine into the flour mix. Be very thorough with this part, making sure you break up all the cubes into tiny pieces. This is what makes the biscuits flakey.
4. In a measuring cup, mix the oat milk and vinegar together to simulate a buttermilk. If you’re not a huge buttermilk fan, use less or no vinegar, compensating with the oat milk so the total mixture equals one cup. Slowly add this to the flour-margarine mixture as you stir with the spatula. Once it’s mixed together, the dough will look pretty wet, which is a good thing with this recipe.
5. Now, flour a clean counter-top and turn the dough out onto it. Sprinkle some flour on top of the dough and, using your hands, gently fold the dough over itself three or four times, evening it out and flattening it down a bit each time.
6. Using a rolling pin, gently roll the dough out so it’s about 3/4 to 1 inch thick. You can form an oval or keep the edges rough, for an old-world, uneven look.
7. Using a knife, cut the biscuits into rough squares a little smaller than the size of the desired finished biscuits. I usually make mine a little big—about 4 inches square.
8. Put these on a cookie sheet and refrigerate them until you’re ready to bake at 375 degrees. They should only take 7-10 minutes, so watch them carefully, waiting until they get a golden brown look.
9. Take ‘em out and eat ‘em up. Have a warm and flakey weekend!

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learn more about Troy Farmer

WHISTLE WHILE YOU WORK: Dill Pesto Roasted Potatoes vs. Micachu and the Shapes

by Troy Farmer

I’m a huge fan of dill and am always trying to find new ways to incorporate it into foods. I feel like it’s totally the kid on the ball field who gets chosen last. Meanwhile, basil and cilantro and sage are all running around, showing off, sliding into home base…those jerks. Anyway, I’ve been hankerin’ to find a new use for dill lately and think this recipe fits the bill pretty well. It’s an accumulation of some familiar ingredients in a little less conventional packaging. “Pesto without basil!” you say? “Pesto without basil,” I say.

The musical group we’re pairing with the food is much the same: an unconventional packaging of a somewhat familiar and wholly delightful sound. Mica Levi, who tours and records with two other musicians (Raisa Khan + Marc Pell) as Micachu and the Shapes, is one of those talented souls who has the ability to create beautiful, catchy, easily accessible songs that somehow sound completely fresh and original. Her songs are unpredictable, bouncing along from verse to chorus to maybe another verse to some strange sound that may have been someone dropping a tray of dishes and back to the chorus. Really, one of the best things about the songs is that they’re never, ever boring. And, despite how odd and unlistenable that may make the music sound, it’s really not.

Levi, who was raised by musicians and started playing music at age 4, performed in the 90s as a DJ in London’s UK Garage scene, which seems to have found a place in the roots of Micachu’s glitchy, electronic beats and blips. On top of all that and interspersed throughout are myriad unique sounds that make it seem like the band is giving impromptu performances from a junk yard: vacuum cleaners, glass bottles, a homemade hammer action guitar, and a bowed instrument made from a CD rack. But grounding all of that potentially off-putting weirdness is the fact that strong, catchy songs are at the base of the music and, to top it all off, Mica and the rest of the band seem friendly and down-to-earth.

We highly encourage that anyone in NYC this week check them out at some of their post-SXSW city shows before they’re back in the UK by the weekend. (http://www.ohmyrockness.com/ShowList.cfm?ShowID=32057 – http://www.ohmyrockness.com/ShowList.cfm?ShowID=32999 – http://www.ohmyrockness.com/ShowList.cfm?ShowID=32710). And below are some tracks from the band’s new album, Jewellery, out now on Rough Trade Records (http://www.roughtraderecords.com/micachu/).

Whistle While You Work:
Golden Phone http://audio.sxsw.com/2009/mp3/Micachu-Golden_Phone.mp3
Just In Case http://mineorecords.com/mp3/mica-jus.mp3
Eat Your Heart Out http://mineorecords.com/mp3/mica-eat.mp3

Now to the food.

• 5 Cloves of Garlic, pressed, chopped into large chunks
• 2 Shallots, chopped into large chunks
• 4 Walnut Halves
• 6 Yukon Gold Potatoes, small to medium, quartered with skin
• 1 Cup of Fresh Dill, packed to measure
• 1 Tbsp Nutritional Yeast
• 1/2 Lemon, squeezed
• Extra Virgin Olive Oil
• Sea Salt

I like to lightly cook the garlic in pestos to give them a more rounded, savory taste that’s a little less biting and much easier on the breath over the following 24 hours. So, first:

1. Roast the garlic, shallots, and walnuts in 1 teaspoon of quality olive oil on medium-low in a skillet, preferably cast iron, for about 5 minutes, stirring often.
2. Lightly salt the contents to draw out some of the flavor and moisture. Allow the garlic to brown a little, but not too much and definitely don’t let it crisp up. Once that’s done, transfer the contents to a small bowl and refrigerate for about 20 minutes.
3. In the meantime, quarter your potatoes and roast them covered in a skillet in about 1 teaspoon of olive oil, turning them every now and then so they brown evenly. Do this for about 2-3 minutes, again, not letting them get too brown or crisp up too much, and then add about 1/2 cup of water to the pan. From here on out, you basically just need to keep checking the potatoes to see how tender they are. If they’ve absorbed all the water and are still too firm, add a little more water, cover, and check them again in a few minutes. It should take about 5-10 minutes though, all told. If you like things smokey, like I do, you can also feel free to add a touch of Hickory Smoke Flavoring while cooking the potatoes. Though I tend to add that to just about everything. It’s a problem.
4. While the potatoes are cooking, still keeping an eye on them to make sure they don’t overcook, get the garlic mixture out of the fridge and add it to a blender or food processor along with the dill, 1/2 cup of olive oil, lemon juice, 1 teaspoon of salt, and the nutritional yeast. Bend well, stirring from the bottom when necessary to make sure the mixture blends evenly. It should start looking like a bright green paste, similar to, say, pesto.
5. Once that’s good and evenly blended, you’re ready to transfer the potatoes to a bowl along with the dill pesto, where you’ll mix and coat the potatoes just before serving, so as to keep that bright, spring-like green. And that’s about it.

From all of us at the Discerning Brute, we hope you enjoy a pleasantly mixed up week.

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Whistle While You Work is written by featured contributor Troy Farmer. Click here for his full bio.

Troy Farmer

With ‘Whistle While You Work,’ we hope to bring you innovations in both vegan cooking and music, posting a new recipe and complimentary music review once every two weeks. Sometimes the music will inspire the food, sometimes the food will inspire the music, but, with every entry, we’ll give you new finds for your ears and your taste buds.