I throughy enjoyed the culinary interim!
During the last few days we continued to sample cheeses and chocolates. On the last day of class, our daily chocolate tasting was of the mystery chocolates we tasted at the beginning if the course.
#1 : sweet chocolate smell, soft mouth feel, mellow chocolate taste throughout, kinda tart after taste.This could be dove or Hershey's milk chocolate because it is so sweet and tastes like milk chocolate
#2: floral, vanilla chocolate smell, very subtle cinnamon taste, mellow chocolate taste throughout.
#3: nice sweet and chocolate smell, wonderful smooth taste, full and chocolaty, this tastes like a hight cocoa percentage than the other 2.
Next, Dr. Sloan polled the class on which mystery chocolate we liked best. 17 voted for #1, 8 voted for #2 and 5 voted for #3. On the first day of class, 17 voted for #1, 3 voted for #2, and 0 voted for #3. When I looked back at my notes from the first day, I saw that my taste didn't change. From the beginning I preferred the Schaffenberger.
Next Caroline G gave a presentation on liquid smoke
I had no idea that liquid smoke wasn't just chemicals. It's actually condensed smoke mixed with water. I liked how she prepared samples for us using tofu. The different smokes tastes drastically different.
I learned so much from this interim. I will use the knife skills and cheese making techniques in the future. I liked everything we did in class, except for most of the mystery chocolate tastings. My tastes have definitely changed since the beginning of interim. I didn't know how much I loved cheese until the tastings. I also found that I really liked the versitility of an egg. I really liked learning recipes an how to cut up a chicken.
There was nothing that I really didn't like about the structure of the course. I loved it!
Sunday, February 5, 2012
Sunday, January 29, 2012
Friday, January 27th 2012
Today we did our daily chocolate tasting, cheese tasting, and
Our daily chocolate tasting of the best of the Varietals. Amedei Porcelana 70%, Amedei Chuao 70%, Amedei 9 75%.
Amedei Porcelana : subtle chocolate smell, good snap, wonderful bite but coffee/ burnt after taste. Nutty.
Amedei Chuao: strong chocolaty, earthy smell, good snap, very astringent, light and smooth chocolate taste. Very different from the Porcelana.
Amedei 9: Chocolate, earthy smell, good snap, nice initial chocolate taste, kinda reminds me of a better version of Hershey's chocolate.
We were also given chocolate covered coffee beans I don't think I've ever had these before, but they're pretty good. It's like chocolate covered caramels. I like the crunchy consistency, but I can do with out the small grinds getting stuck between my teeth.
The international team talked about their performance yesterday. We all thought they did a great job.
Tom and Callie gave a presentation on British food They did a really good job! I loved Tom's accent. I really didn't know much about British food before this presentation. I'm excited to try British food at a restaurant.
Josh and Gaston did a presentation on wild game. It was really interesting. I was excited to get to taste wild game. The venison had a mild gamey taste. When we compared it to beef, I liked venison a lot better than the beef. The rabbit meat tasted a lot like chicken. It's alright tasting, very flavorful. When we compared the flavor to chicken, it was about the same. The duck meat is very gamey, I really liked that about it. I will definitely order wild game at a restaurant if I ever get
Next, there was a presentation on risotto I didn't know that risotto was such a debated and popular dish. I didn't know it came originally from India, but made it's way to America from Italy. I loved the fact that they prepared risotto for the class. The desert risotto was very interesting sweet with salty, and the Parmesan risotto was good and cheesey.
Next we did our final cheese tasting.
Taleggio:smells like spoiled milk, taste really tangy and like spoiled milk, very soft mouth feel, this would probably be good with wine or fruits.
Morbier Raw Milk: smells musky and buttery, a really tangy like cheddar, creamy mouth feel,
Chimay: nice subtle smell, chemically salty taste, very pungent, tangy.
I really didn't like these cheeses. Gouda was by far my favorite cheese that we tasted.
Our daily chocolate tasting of the best of the Varietals. Amedei Porcelana 70%, Amedei Chuao 70%, Amedei 9 75%.
Amedei Porcelana : subtle chocolate smell, good snap, wonderful bite but coffee/ burnt after taste. Nutty.
Amedei Chuao: strong chocolaty, earthy smell, good snap, very astringent, light and smooth chocolate taste. Very different from the Porcelana.
Amedei 9: Chocolate, earthy smell, good snap, nice initial chocolate taste, kinda reminds me of a better version of Hershey's chocolate.
We were also given chocolate covered coffee beans I don't think I've ever had these before, but they're pretty good. It's like chocolate covered caramels. I like the crunchy consistency, but I can do with out the small grinds getting stuck between my teeth.
The international team talked about their performance yesterday. We all thought they did a great job.
Tom and Callie gave a presentation on British food They did a really good job! I loved Tom's accent. I really didn't know much about British food before this presentation. I'm excited to try British food at a restaurant.
Josh and Gaston did a presentation on wild game. It was really interesting. I was excited to get to taste wild game. The venison had a mild gamey taste. When we compared it to beef, I liked venison a lot better than the beef. The rabbit meat tasted a lot like chicken. It's alright tasting, very flavorful. When we compared the flavor to chicken, it was about the same. The duck meat is very gamey, I really liked that about it. I will definitely order wild game at a restaurant if I ever get
Next, there was a presentation on risotto I didn't know that risotto was such a debated and popular dish. I didn't know it came originally from India, but made it's way to America from Italy. I loved the fact that they prepared risotto for the class. The desert risotto was very interesting sweet with salty, and the Parmesan risotto was good and cheesey.
Next we did our final cheese tasting.
Taleggio:smells like spoiled milk, taste really tangy and like spoiled milk, very soft mouth feel, this would probably be good with wine or fruits.
Morbier Raw Milk: smells musky and buttery, a really tangy like cheddar, creamy mouth feel,
Chimay: nice subtle smell, chemically salty taste, very pungent, tangy.
I really didn't like these cheeses. Gouda was by far my favorite cheese that we tasted.
Thursday, January 26th 2012
Today we ate an Indian meal
I was very skeptical of the Indian teams menu choice. They decided to make Naan bread, Aloo Gobi, Basamati rice, Mango Lassi, and a chicken dish.
The Naan bread was wonderful. It was very soft and it was wonderful aroma and texture. The Aloo Gobi reminded me the most of authentic Indian food. It had just enough spice and the vegetables mixed very well together. Next, the Basmati rice was delicious with the Aloo Gobi and chicken sauce. I took the sack of rice with me to my apartment and I'm excited to cook it. The chicken dish was a bit watery and not as spices as I would like it to be. I really liked the way the chicken was cooked. The Mango Lassi was a wonderful desert to go along with the heavy foods and sauces of the previous dishes. I loved that it had a very light taste and wasn't too sugary.
Overall I was really impressed with the Indian team and I thought the lunch went really well.
I was very skeptical of the Indian teams menu choice. They decided to make Naan bread, Aloo Gobi, Basamati rice, Mango Lassi, and a chicken dish.
The Naan bread was wonderful. It was very soft and it was wonderful aroma and texture. The Aloo Gobi reminded me the most of authentic Indian food. It had just enough spice and the vegetables mixed very well together. Next, the Basmati rice was delicious with the Aloo Gobi and chicken sauce. I took the sack of rice with me to my apartment and I'm excited to cook it. The chicken dish was a bit watery and not as spices as I would like it to be. I really liked the way the chicken was cooked. The Mango Lassi was a wonderful desert to go along with the heavy foods and sauces of the previous dishes. I loved that it had a very light taste and wasn't too sugary.
Overall I was really impressed with the Indian team and I thought the lunch went really well.
Wednesday, January 25, 2012
Wednesday, January 25th 2012
Today we did our daily chocolate tasting, cheese tasting, and cinnamon tasting,
Our daily chocolate tasting was of El Rey chocolates. The Bucare is 58.5%, Mijao is 61%, and Gran Suman is 70% I'm a big fan of El Rey chocolate so I was excited to taste these.
Bucare: good chocolate smell,good snap, wonderful smooth chocolate taste throughout, no real after taste.this is my favorite!
Mijao: light chocolate smell, harder than the Bucare, nice mouth feel, a bit more chocolate taste than Bucare
Gran Suman: no chocolate smell, fruity and bitter taste, ok mouth feel, sweeter than the other 70% chocolates, more palatable than other 70% chocolates.
I really like El Rey chocolates!!! They are very sweet and smooth.
The international team set there menu today. We found out that Dr. Dunlap will be joining us for lunch. I must say, as I saw them struggling to comprehend the complexities of the Indian dishes they will be making I began to get concerned. I wish them good luck tomorrow.
Dr. Sloan gave us a short lecture on taste complexities and mixings. I thought it was really interesting how there is a science to coupling tastes: sweet with bitter, sour with salty, etc. to bring out flavors.
Next we did a cinnamon tasting. Obviously we didn't want this to turn into the cinnamon challenge with people throwing up and choking, so we combined the cinnamon with sugar and put the mixture on croutons in order to do the taste test.
Ceylon not an extremely fragrant, kinda flowery, very mellow bite, nice pleasantly cinnamon taste that mixes well with the other flavors.
Chinese Cassia kinda earthy smelling, tastes like big red, good strong cinnamon taste. Bit of an after taste.
Saigon Cassia this smells a lot like big red, very subtle cinnamon taste, no bite or after taste at all
Korintje Cassiathis smells like potpourri, very deep cinnamon flavor more so then the previous, kinda spicy,.
We learned that ceylon is the only "real cinnamon" while the cassia's aren't true cinnamon because they don't come from a cinnamon plant.
Next we watched a video on how blue cheese is made while we did a blue cheese tasting
Valdeon:very chemically smell, strong bite, nice flavor profile and long after taste , very musty.
Stilton: strong and chemical smell, salty, very mellow blue cheese taste compared to the Valdeon.
American: nice subtle smell, Spicy, tangy, kinda thick, my favorite by far.
Cambozola: it smells earthy/ moldy smell, creamy, very much like the soft cheese/ brie, taste like what I would assume garbage tastes like.
I'm super excited to eat Indian food with Dr. Dunlap! Hopefully the food turns out great...
Our daily chocolate tasting was of El Rey chocolates. The Bucare is 58.5%, Mijao is 61%, and Gran Suman is 70% I'm a big fan of El Rey chocolate so I was excited to taste these.
Bucare: good chocolate smell,good snap, wonderful smooth chocolate taste throughout, no real after taste.this is my favorite!
Mijao: light chocolate smell, harder than the Bucare, nice mouth feel, a bit more chocolate taste than Bucare
Gran Suman: no chocolate smell, fruity and bitter taste, ok mouth feel, sweeter than the other 70% chocolates, more palatable than other 70% chocolates.
I really like El Rey chocolates!!! They are very sweet and smooth.
The international team set there menu today. We found out that Dr. Dunlap will be joining us for lunch. I must say, as I saw them struggling to comprehend the complexities of the Indian dishes they will be making I began to get concerned. I wish them good luck tomorrow.
Dr. Sloan gave us a short lecture on taste complexities and mixings. I thought it was really interesting how there is a science to coupling tastes: sweet with bitter, sour with salty, etc. to bring out flavors.
Next we did a cinnamon tasting. Obviously we didn't want this to turn into the cinnamon challenge with people throwing up and choking, so we combined the cinnamon with sugar and put the mixture on croutons in order to do the taste test.
Ceylon not an extremely fragrant, kinda flowery, very mellow bite, nice pleasantly cinnamon taste that mixes well with the other flavors.
Chinese Cassia kinda earthy smelling, tastes like big red, good strong cinnamon taste. Bit of an after taste.
Saigon Cassia this smells a lot like big red, very subtle cinnamon taste, no bite or after taste at all
Korintje Cassiathis smells like potpourri, very deep cinnamon flavor more so then the previous, kinda spicy,.
We learned that ceylon is the only "real cinnamon" while the cassia's aren't true cinnamon because they don't come from a cinnamon plant.
Next we watched a video on how blue cheese is made while we did a blue cheese tasting
Valdeon:very chemically smell, strong bite, nice flavor profile and long after taste , very musty.
Stilton: strong and chemical smell, salty, very mellow blue cheese taste compared to the Valdeon.
American: nice subtle smell, Spicy, tangy, kinda thick, my favorite by far.
Cambozola: it smells earthy/ moldy smell, creamy, very much like the soft cheese/ brie, taste like what I would assume garbage tastes like.
I'm super excited to eat Indian food with Dr. Dunlap! Hopefully the food turns out great...
Tuesday, January 24, 2012
Monday, January 23rd 2012
Today we did our daily chocolate tasting, we watched a video on cheese, cheddar cheese tasting, olive and olive oil tasting.
We sampled 4 chocolates made by the same company using cocoa from different locations. They're all 75% chocolate. We're comparing: Caracas Trinitario, Madagascar Criollo, Venezuela Trinitario, Indonesie Criollo. Here's what I thought about the chocolate
Caracas Trinitario has a very chocolate/ earthy smell, hard to break, wonderful initial chocolate taste and full chocolate flavor throughout, bit of a sharp after taste.
Venezuela Trinitario has a very chocolate/ earthy smell. Hard to break, very astringent.
Madagascar Criollo No real smell, lighter brown than all the rest. Taste like mayonnaise! Very long on the palate. I really, really don't like this!
Indonesie Criollo no smell, very full flavor like coffee/ and very smokey. I imagine this might be what weed smells like.
next we did a mystery chocolate tasting he slipped us a 100% chocolate! It was as horrible as ever. It had a very nutty taste and was really dry and has a weird mouth feel.
The team cooking Indian food made their menu and it looks great! I'm really excited to eat on Thursday.
Next, Dr. Sloan talked to us about the incredible, edible, egg. he made a really interesting flow chart on all the ways eggs can be manipulated and varied to create new dishes. It only take a few small adjustments to go from a cream anglaise to a clustered to ice cream.
Olive oil tasting:
Bertoli: light olive oil taste, buttery.
L'Estornell: stronger olive taste than the previous.
Masserie di Santeramo: very leafy tasting.
Bandia a Coltibuono: fruity, kinda apple tasting with a bit of spice.
We played a matching game to try to assign the olive oils to the category they are said to be in.The class was all over the place in voting. I think I matched every olive oil incorrectly.
Olive tasting
Kalamada: kinda scribbled looking black olive, very salty, good full flavor and flavor profile.
Queen: very big and green olive, very vegitabley tasting, nice and fresh.
Nicoise:small grayish black olive, very nutty/ boiled peanut taste, wonderful. this is my favorite.
Manzavilla: small light green with pimiento in the middle, soooooo salty, light peanut taste, tangy.
Ripe Black: small greenish grey olive, nice earthy taste.
The crowd favorite was the Nicoise :)
Next we learned about the Umami taste receptor. Before Dr. Sloan's lecture, I didn't know how to describe or characterize the taste. I learned that MSG is the chemical equivalent of natural umami. Then we learned the MSG in Chinese food is not really harmful and it's found in every day foods.
The video on farmhouse cheddar was wonderful: I felt my mouth watering from the very first images of the cheese. I never realized how much I loved cheese until I took this course.
Cheese taste test on various aged cheddars:
Kerrygold: good, full cheese smell, nice and dense, sharp and tangy, nice after taste.
Cabot: full cheese smell, very sharp, very tangy, a bit crunchy, nice after taste.
Bour's Head: no real smell, nice light taste, kinda meaty/ savory/ smoked taste, no real after taste.
Vermont Farmstead: very nice fruity and cheese smell, Great wine
Ike flavor, a bit of spice, nice flavor profile, good fruity after taste.
I think the oldest cheese is kerrygold, the second oldest is Cabot, the youngest is Bour's head and second youngest is Vermont. It turns out that I guessed correctly for the youngest cheeses and flip flopped the older cheeses.
OMG I LOVE CHEESE!
We sampled 4 chocolates made by the same company using cocoa from different locations. They're all 75% chocolate. We're comparing: Caracas Trinitario, Madagascar Criollo, Venezuela Trinitario, Indonesie Criollo. Here's what I thought about the chocolate
Caracas Trinitario has a very chocolate/ earthy smell, hard to break, wonderful initial chocolate taste and full chocolate flavor throughout, bit of a sharp after taste.
Venezuela Trinitario has a very chocolate/ earthy smell. Hard to break, very astringent.
Madagascar Criollo No real smell, lighter brown than all the rest. Taste like mayonnaise! Very long on the palate. I really, really don't like this!
Indonesie Criollo no smell, very full flavor like coffee/ and very smokey. I imagine this might be what weed smells like.
next we did a mystery chocolate tasting he slipped us a 100% chocolate! It was as horrible as ever. It had a very nutty taste and was really dry and has a weird mouth feel.
The team cooking Indian food made their menu and it looks great! I'm really excited to eat on Thursday.
Next, Dr. Sloan talked to us about the incredible, edible, egg. he made a really interesting flow chart on all the ways eggs can be manipulated and varied to create new dishes. It only take a few small adjustments to go from a cream anglaise to a clustered to ice cream.
Olive oil tasting:
Bertoli: light olive oil taste, buttery.
L'Estornell: stronger olive taste than the previous.
Masserie di Santeramo: very leafy tasting.
Bandia a Coltibuono: fruity, kinda apple tasting with a bit of spice.
We played a matching game to try to assign the olive oils to the category they are said to be in.The class was all over the place in voting. I think I matched every olive oil incorrectly.
Olive tasting
Kalamada: kinda scribbled looking black olive, very salty, good full flavor and flavor profile.
Queen: very big and green olive, very vegitabley tasting, nice and fresh.
Nicoise:small grayish black olive, very nutty/ boiled peanut taste, wonderful. this is my favorite.
Manzavilla: small light green with pimiento in the middle, soooooo salty, light peanut taste, tangy.
Ripe Black: small greenish grey olive, nice earthy taste.
The crowd favorite was the Nicoise :)
Next we learned about the Umami taste receptor. Before Dr. Sloan's lecture, I didn't know how to describe or characterize the taste. I learned that MSG is the chemical equivalent of natural umami. Then we learned the MSG in Chinese food is not really harmful and it's found in every day foods.
The video on farmhouse cheddar was wonderful: I felt my mouth watering from the very first images of the cheese. I never realized how much I loved cheese until I took this course.
Cheese taste test on various aged cheddars:
Kerrygold: good, full cheese smell, nice and dense, sharp and tangy, nice after taste.
Cabot: full cheese smell, very sharp, very tangy, a bit crunchy, nice after taste.
Bour's Head: no real smell, nice light taste, kinda meaty/ savory/ smoked taste, no real after taste.
Vermont Farmstead: very nice fruity and cheese smell, Great wine
Ike flavor, a bit of spice, nice flavor profile, good fruity after taste.
I think the oldest cheese is kerrygold, the second oldest is Cabot, the youngest is Bour's head and second youngest is Vermont. It turns out that I guessed correctly for the youngest cheeses and flip flopped the older cheeses.
OMG I LOVE CHEESE!
Saturday, January 21, 2012
Friday, January 20th 2012
Today we did our daily chocolate tasting, cheese tasting, vinegar tasting, and experimented with miracle berries tabs to suppress the sour taste
We sampled 3 chocolates from Santander: 53%, 65%, 70%. Here's what I thought about the chocolate
53% chocolate has a very chocolate smell, good snap, and full chocolate flavor throughout. A lot sweeter than the other two
65% I like this less than the 53%, it still had the same characteristics of the 53% but it had a weird initial taste. Chocolate taste and the after taste wasn't too bad.
70% is really smooth. It still has the smell and snap of the others but the after taste is very full and the after taste wasn't too bad.
Caroline B. and Allie presented a power point on food blogs I was really surprised to know that the popularity of food blogs started with a woman named Julie cooking through Julia Child's cook book. I did notice with the popularity of food blogs the popularity of cooking shows has increased as well.
What makes a good food blog? Good photography, good writing, good recipes!
The "every man attitude". Make it accessible to everyone.
I was surprised to learn that people can make blogs their jobs!
They had a really good presentation.
Michael and Kevin presented a power point on Whiskey
This presentation gave me a sence of appreciation for the time and artistry needed to make a good whiskey. The production process is really complicated and complex. Each step is paramount to the taste and quality of the product.
I learned that bourbon is whiskey.
I really liked that they had us do a smell test. I think they all smell the same for the most part. #2 smelled really sweet, and #1 smelled like sharpie marker. I really enjoyed their presentation.
Caroline G. and William presented a power point on Carolina BBQ
I feel like this "issue" or "debate" has been done. It's like beating a dead horse. I was born and raised in SC but I think all types of BBQ are good in their own way. It was really cool to learn about Maurice's BBQ sauce is the "Mustard base BBQ sauce" standard. You can almost taste the racism in each bite... I'm not kidding.
Chris and James presented a power point on beef cuts
I liked their visual aid to help show us the different regions of a cow. I didn't know that marbleing is how the USDa grades meat. I'm really glad I learned the grading scale so that I can try to get the better stuff. The scale is: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner.
Aften and Jenna presented a power point on tea
It was really cool to see how tea was made. I've always wondered if it was the same process of coffee, but the process is pretty different. I learned that tea is the second most consumed beverage in the world after water. I didn't know there was just one 'tea plant' and it's the climate and processing that creates the variety. I really like the way that teas smell! I kinda felt bad for Tom because he was put on the spot to be the authority on British tea drinking because he's from England.
Vinegar tasting
Red wine vinegar: it's soooo sour and tart! It's a lot like taking a shot of alcohol and I feel it burning all the way down the throat.
Apple sider vinegar: I can definitely taste the apple, a lot more palatable
Balsamic Vinegar: a lot sweeter than the rest. Lingering after taste. I feel like I'm about to have heart burn or something.
Cheese taste test on hard cheeses:
Parmesan: pungent kind of chemically cheese smell, very course, grainy, pleasant taste very much like the canned Parmesan cheese I put on spaghetti.
Pecorino: smells like very pungent cheese, very chalky, very salty, kind of a spice to it, it has a goat milk taste. We found out it's made from sheep's milk. this solidify's my dislike for all things that come from Goats or Sheep.
Myzithra: looks like chalk, doesn't really smell like anything, very dry and grainy, it has an earthy taste kinda like alphalpha sprouts, not very cheese like.
miracle berry tabletsthey looked like smarties, and tasted like berries. They gave us a lemon and a lime to taste after we ate the tablets. The lemon and limes tasted sooooo good! They tasted like candy. Balsamic vinegar is really sweet and good! The red wine vinegar is palatable! This is really weird!
We sampled 3 chocolates from Santander: 53%, 65%, 70%. Here's what I thought about the chocolate
53% chocolate has a very chocolate smell, good snap, and full chocolate flavor throughout. A lot sweeter than the other two
65% I like this less than the 53%, it still had the same characteristics of the 53% but it had a weird initial taste. Chocolate taste and the after taste wasn't too bad.
70% is really smooth. It still has the smell and snap of the others but the after taste is very full and the after taste wasn't too bad.
Caroline B. and Allie presented a power point on food blogs I was really surprised to know that the popularity of food blogs started with a woman named Julie cooking through Julia Child's cook book. I did notice with the popularity of food blogs the popularity of cooking shows has increased as well.
What makes a good food blog? Good photography, good writing, good recipes!
The "every man attitude". Make it accessible to everyone.
I was surprised to learn that people can make blogs their jobs!
They had a really good presentation.
Michael and Kevin presented a power point on Whiskey
This presentation gave me a sence of appreciation for the time and artistry needed to make a good whiskey. The production process is really complicated and complex. Each step is paramount to the taste and quality of the product.
I learned that bourbon is whiskey.
I really liked that they had us do a smell test. I think they all smell the same for the most part. #2 smelled really sweet, and #1 smelled like sharpie marker. I really enjoyed their presentation.
Caroline G. and William presented a power point on Carolina BBQ
I feel like this "issue" or "debate" has been done. It's like beating a dead horse. I was born and raised in SC but I think all types of BBQ are good in their own way. It was really cool to learn about Maurice's BBQ sauce is the "Mustard base BBQ sauce" standard. You can almost taste the racism in each bite... I'm not kidding.
Chris and James presented a power point on beef cuts
I liked their visual aid to help show us the different regions of a cow. I didn't know that marbleing is how the USDa grades meat. I'm really glad I learned the grading scale so that I can try to get the better stuff. The scale is: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner.
Aften and Jenna presented a power point on tea
It was really cool to see how tea was made. I've always wondered if it was the same process of coffee, but the process is pretty different. I learned that tea is the second most consumed beverage in the world after water. I didn't know there was just one 'tea plant' and it's the climate and processing that creates the variety. I really like the way that teas smell! I kinda felt bad for Tom because he was put on the spot to be the authority on British tea drinking because he's from England.
Vinegar tasting
Red wine vinegar: it's soooo sour and tart! It's a lot like taking a shot of alcohol and I feel it burning all the way down the throat.
Apple sider vinegar: I can definitely taste the apple, a lot more palatable
Balsamic Vinegar: a lot sweeter than the rest. Lingering after taste. I feel like I'm about to have heart burn or something.
Cheese taste test on hard cheeses:
Parmesan: pungent kind of chemically cheese smell, very course, grainy, pleasant taste very much like the canned Parmesan cheese I put on spaghetti.
Pecorino: smells like very pungent cheese, very chalky, very salty, kind of a spice to it, it has a goat milk taste. We found out it's made from sheep's milk. this solidify's my dislike for all things that come from Goats or Sheep.
Myzithra: looks like chalk, doesn't really smell like anything, very dry and grainy, it has an earthy taste kinda like alphalpha sprouts, not very cheese like.
miracle berry tabletsthey looked like smarties, and tasted like berries. They gave us a lemon and a lime to taste after we ate the tablets. The lemon and limes tasted sooooo good! They tasted like candy. Balsamic vinegar is really sweet and good! The red wine vinegar is palatable! This is really weird!
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