Living the Good Life…

My food blog & cookbook in progress

Sensory peeves

Being a regular watcher of food shows and a reader of the New York Times cooking pages among, I’ve found myself irritated on several occasions when I hear food and tastes described in ways that are, well, just plain WRONG! Tamarind for instance was described by one woman (who as a subcontinental should have known better) as sweet-bitter with nary a mention of its tang or sourness, which is after all it’s predominant taste–though I’ll admit to a certain fruity sweetness in most batches. Elsewhere, in a diametrically opposite note, someone kept describing a honey as imparting a tang, as though that rather than sweetness was the predominant taste.  Okay I get it.. you want to highlight something unusual about an ingredient. But when the ingredient itself is unusual, one should say something about its main properties.?

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