[Sca-cooks] Insipid vs subtle

[Robin Carroll-Mann]

On Fri, 20 Sep 2002 08:09:11 -0500 Marilyn Traber
<marilyn.traber.jsfm at statefarm.com> wrote:

> Ya see, She likes vibrant flavors where the
> capsaicin or chocolate or
> whatever hits like a brick, and I favor a
> gentle balance of flavors [like a
> beurre maitre de hotel, or a perfect
> hollandaise in the right setting...]

There are many foods in which I enjoy subtle flavoring, but chocolate isn't
one of them.  IMO, chocolate should be (dare I say it?) an overwhelming,
orgasmic experience.

Brighid