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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