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maj. tom wrote:Tastebuds and cooking food science.
There are 4 keys that have to be combined correctly for good tasting food: salt, acidity, fat and heat. You have to adjust until it hits the right spot. If you know it has enough salt or maybe a bit much salt, then it needs either of the other two fat or acid for balance. Try some freshly squeezed lemon or lime juice in your pot at the end after turning off the stove. Works amazingly well for curries and stews. Even Pelau. Gives the food an extra kind of pop. Some people add tomatoes to balance salt since it has the citric acid. Or a salad with some acid base. Or pepper sauce.
Or the other direction add some butter or cooked with coconut oil to get the right sweet spot for your tongue with that 16 carbon length of fatty acid chains.
Heat is for savoury foods, ie. not a sweet snack. Well everybody knows what pepper is about. Humans evolved with heat sensitive receptors all over that are triggered by capsaicin and we're perverted for that stuff.
So what goes well together? That combo and sugar. Always sugar.
shake d livin wake d dead wrote:This man username is "lickmyballs" yes
david12 wrote:That's a poor man's dirty martini lolsnatman wrote:White rum and olive juice, with some olives added!
err the olive brine i mean, the green olives. not black.
screwbash wrote:maj. tom wrote:Tastebuds and cooking food science.
There are 4 keys that have to be combined correctly for good tasting food: salt, acidity, fat and heat. You have to adjust until it hits the right spot. If you know it has enough salt or maybe a bit much salt, then it needs either of the other two fat or acid for balance. Try some freshly squeezed lemon or lime juice in your pot at the end after turning off the stove. Works amazingly well for curries and stews. Even Pelau. Gives the food an extra kind of pop. Some people add tomatoes to balance salt since it has the citric acid. Or a salad with some acid base. Or pepper sauce.
Or the other direction add some butter or cooked with coconut oil to get the right sweet spot for your tongue with that 16 carbon length of fatty acid chains.
Heat is for savoury foods, ie. not a sweet snack. Well everybody knows what pepper is about. Humans evolved with heat sensitive receptors all over that are triggered by capsaicin and we're perverted for that stuff.
So what goes well together? That combo and sugar. Always sugar.
only an idiot like you would google to sound intelligent. d topis say 2 things not one seta dotishness.
screwbash wrote:maj. tom wrote:Tastebuds and cooking food science.
There are 4 keys that have to be combined correctly for good tasting food: salt, acidity, fat and heat. You have to adjust until it hits the right spot. If you know it has enough salt or maybe a bit much salt, then it needs either of the other two fat or acid for balance. Try some freshly squeezed lemon or lime juice in your pot at the end after turning off the stove. Works amazingly well for curries and stews. Even Pelau. Gives the food an extra kind of pop. Some people add tomatoes to balance salt since it has the citric acid. Or a salad with some acid base. Or pepper sauce.
Or the other direction add some butter or cooked with coconut oil to get the right sweet spot for your tongue with that 16 carbon length of fatty acid chains.
Heat is for savoury foods, ie. not a sweet snack. Well everybody knows what pepper is about. Humans evolved with heat sensitive receptors all over that are triggered by capsaicin and we're perverted for that stuff.
So what goes well together? That combo and sugar. Always sugar.
only an idiot like you would google to sound intelligent. d topis say 2 things not one seta dotishness.
j.o.e wrote:KFC coleslaw mixed with chunk tuna
MaxPower wrote:Trinis and visceral fat
screwbash wrote:maj. tom wrote:Tastebuds and cooking food science.
There are 4 keys that have to be combined correctly for good tasting food: salt, acidity, fat and heat. You have to adjust until it hits the right spot. If you know it has enough salt or maybe a bit much salt, then it needs either of the other two fat or acid for balance. Try some freshly squeezed lemon or lime juice in your pot at the end after turning off the stove. Works amazingly well for curries and stews. Even Pelau. Gives the food an extra kind of pop. Some people add tomatoes to balance salt since it has the citric acid. Or a salad with some acid base. Or pepper sauce.
Or the other direction add some butter or cooked with coconut oil to get the right sweet spot for your tongue with that 16 carbon length of fatty acid chains.
Heat is for savoury foods, ie. not a sweet snack. Well everybody knows what pepper is about. Humans evolved with heat sensitive receptors all over that are triggered by capsaicin and we're perverted for that stuff.
So what goes well together? That combo and sugar. Always sugar.
only an idiot like you would google to sound intelligent. d topis say 2 things not one seta dotishness.
DMan7 wrote:Doubles and Ice Cream anyone?
maj. tom wrote:how much of the munchies you need to have to try that?
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