Re: [CH] Pairing wine & food....
Charles P Demas (cpd@world.std.com)
Thu, 22 Jun 2000 13:17:20 -0400 (EDT)
On Thu, 22 Jun 2000, Sojourner wrote:
> > Chile-Heads? What taste would you call hot peppers?
> >
> > Think of some of the spices used in food, like cumin. I'd call it bitter,
> > however I like it, and use it. YMMV
> >
> > There are others that come to mind, like horseradish.
>
> None of those spring to mind when I think of "bitter". With the
> exception of cumin, which I use all the time and have never thought of
> as giving food a bitter flavor, those are all hot/spicy. Hot/spicy is
> probably a mixture of other tastes. Maybe "bitter" is a component, but
> its not one that springs to the forefront of my mind.
>
> Bitter turns your oral region into a vacuum. Bitter is as far beyond
> sour as pluto is beyond mercury. I can't think of a single food item I
> would categorize as truly bitter. Bitter is an alternate taste
> universe. It's just ... bitter.
Angustura bitters???
Chuck Demas
Needham, Mass.
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