IT’S THE TASTE THAT MATTERS IN THE END

its-taste-that-matters-in-end

The latest episode of the Hell’s Kitchen, actually made me realize what I have been sensing in past few months , Yes you bet , I‘ve been discussing this with a friend few weeks before that- “till I will not start tasting everything , how will I know what’s the ingredients that’s adding the flavor and how much , more of, how will I know what’s missing to make the dish complete?”, till now I am dependent on smell senses & on my Not so official tasters -  that is my family members, but their also every taste varies .

Most of you, my readers might remember the scene from the movie Chocolate, where

A girl discuss about the flavor of chocolate, and the guy in the shop replies “how can you define its bad until you actually taste it “and the girl replies … why don’t you eat worms? How do you know they don’t taste good?”  And the guy actually crunch one worm - nice tricks, but the way he explains the taste:-o … hummmm …. So the outcome???

Ladies and Gentlemen, the outcome is one actually need to taste everything to know its taste, imaging if the first fruit that appealed to a humankind was never tasted, the coffee, cocoa, or for instance mango was never once tasted, The called passion fruit “wild, and poisonous till 1900, and someone actually tasted, and here you are ending up with passion fruit dessert that is more then 500 in my known list. The best example is yet to come the cocoa bean that is so ugly looking, and when converted in chocolate its Bitter and dark and very guaee  , Yet In 2006 more than 6.5 million tons of chocolate was sold worldwide.

Till now I am totally dependent on my smell senses to add the ingredients, But the secrete to be a grate chef is to know your ingredient too well I was actually amazed to see ,How the lady actually describe “it’s a back stem of Bok Choy “ wow!!!! Thrilling,-but that turn even more beautiful when a male chef described “seared pear piece as “a piece of mango” , But the real Hell at the Hell’s Kitchen was when the defeated group of male chefs had few weird things to taste “that too – R A W “ e.g. Pig Liver , Chicken Brest , Beef etc. sounds yuckiest? But that is what actually matters, it’s like reality shows displays too much way too much from the reality? Uhhhh ?? I don’t think so, cos at the very end.

its-taste-that-matters-in-end.html

IT’S THE TASTE THAT ACTUALLY MATTERS – TO KILL THE SENSE TO ALIVE ONE’S SENSE OR TO KILL THE WHOLE ENVIRONMENT OF COSY DINING, the secrete of grate cooking is keep tasting what ever you are making , even during its process .

P..S. I AM YET TO DISCOVER TASTE . 

And as always this post is dedicated to Gordon Ramsay.

Edible flowers tips and hints

Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds:

• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.

• Sprinkle edible flowers in your green salads for a splash of color and taste.

• Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.

• Use in flavored oils, vinaigrette, jellies, and marinades.

• One of the most popular uses is candied or crystallized flowers, used to decorate cakes and fine candies.

• Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

• Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible.

• Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems.

• If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Some have a much more pronounced flavor than others, so you'll need to judge accordingly.

• The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference source before experimenting. This helpful edible flowers chart links to full color photos, plus includes info on scientific name, pertinent warnings, and flavor comparisons.

• Peruse this plant toxicity list for further reference.