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View Diary: * New Day * — How faulty are YOUR tastebuds? Mine don't work so well (264 comments)

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  •  amazing are the reality TV cooking shows that have (16+ / 0-)

    experienced professional chefs doing a fair amount of cigarette smoking

    Warning - some snark may be above‽ (-9.50; -7.03)‽ eState4Column5©2013 "I’m not the strapping young Muslim socialist that I used to be" - Barack Obama 04/27/2013

    by annieli on Wed Sep 11, 2013 at 08:13:32 AM PDT

    •  Maybe that's why they always think stuff isn't (8+ / 0-)

      salty enough. I don't use salt at all, I would never win on a cooking show.

      Tracy B Ann - technically that is my signature. If I had Bill Gates money, I'd buy Detroit.

      by ZenTrainer on Wed Sep 11, 2013 at 08:35:28 AM PDT

      [ Parent ]

      •  Yeah, what's up with that? (2+ / 0-)
        Recommended by:
        LinSea, ZenTrainer

        They say to use a pinch of salt, but that pinch is huge! When I follow a new recipe, I never just add the designated amount of salt, but think about what makes sense.

        I will say, however, that until I started watching cooking shows on TV, I was under-salting pasta cooking water. I use quite a bit more now and use less salt in whatever goes on the pasta.

      •  ha-ha-ha! cooking shows! (0+ / 0-)

        my DH is a super-taster (& very acute sense of smell) -- he can't stand mixtures! no casseroles, gravy, soups, stews, sauces, etc. here! typical dinner is broccoli (steamed, plain), brown rice (plain) and part of a roast chicken breast (plain). He gets plenty of "taste" from quality ingredients, cooked bare-naked.

        HE thinks fancy cooking, stuff full of "hints" and "notes", recipes with 30 ingredients, etc, as someone mentioned above, are how people who REALLY can't taste anything make food interesting enough to eat! Like all the professional chefs and TV cooking shows!!!!

        I kind of agree with him. I have a much wider palate but it's a bummer cooking curries & other ethnics, for example, for just myself (son is another minimalist), but I usually am fine with the tastes and textures of their plain items. (And I can almost never manage to cook-lots-and-freeze-for-later... IF I manage something relatively ornate I almost always am NOT able to put part of it in the freezer! If it's there, it gets 'et. sigh.)

        Myself, I'm a crispy-crunchy-chewy texturist.

        PS - I think a lot of his plain-cookin' fetish has roots in never-diagnosed food sensitivities. AND then there's the tomato thing... He emerged from anesthesia (at age 5) for a mastoid infection operation (almost died!) into a kids' ward where they were serving scrambled eggs with ketchup for breakfast! He ONLY bakes with eggs, and will have NOTHING to do with tomatoes in any form, even 50+ years later!

        "real" work : a job where you wash your hands BEFORE you use the bathroom...

        by chimene on Wed Sep 11, 2013 at 09:26:12 PM PDT

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    •  They do, and I don't understand that at all. (6+ / 0-)

      It's like being a climber and tying one hand beind your back.

      But I guess being a chef is stressful.

      © grover


      So if you get hit by a bus tonight, would you be satisfied with how you spent today, your last day on earth? Live like tomorrow is never guaranteed, because it's not. -- Me.

      by grover on Wed Sep 11, 2013 at 08:59:49 AM PDT

      [ Parent ]

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