SC - Quality of ingredients

[Uduido at aol.com]

In a message dated 97-09-29 14:03:36 EDT, you write:

<< Did you find that key limes made a detectable difference?  I have not
found
 it to be so.   >>


I suspect that Tibor is not saying he has a jaded palete? :-0 Forbid the
tho't! 

I must point out tho' that sunbtle differences in flavor not easily detected
by an untrained palette can oftentimes mean the difference between a truly
great dish and just a great dish. Examples would be: key limes vs. Persian
limes; True cinnamobn vs. cassia; citron vs. watermelon rind; range beef vs.
pen raised beef; wild salmon, oysters, seafood vs. farm-raised seafood; fresh
herbs vs. dry; well-aged wine vs. the current release; etc.

This can carry over into other more common areas such as coffee. Try adding
your cream (or milk) to the coffee cup BEFORE pouring ithe coffee in to
experiece an amazing taste difference. The next time you make a Beef Burgundy
divide it in half and use generic burgundy in one part and the same French
red you will be serving in the other. Compare the two and I think you will
notice a very real difference in flavor.

The serious cook should make every effort to develope their sense of taste to
a high degree. Such a course of action can only improve your enjoyment of
food and provide you with a useful tool in producing foods which when put in
the mouth causes one to experience a special rapture that can best be
described as an "oral orgasm". :-)

Yours in service to the Dream,

Lord Ras


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