Are there times when you are more sensitive to particular flavors than at other times>
I found one day that I tasted ginger in a favorite brand of liverwurst. It was a revelation. I then started adding ginger to my liver pate recipe and it was a wonderful addition.
Today, as I was eating a Snickers bar, I tasted cinnamon. Bit after bite, I tasted it in the nougat. I've never tasted it before, but it's there and really is an important component of the flavor profile of Snickers, though not a pronounced flavor.
Anyone else have such experiences?
Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.