Community Center Class: Flavors, Food Choices, and Menu Planning
"Today," Hannibal told the students when they'd arrived, "we'll be going over sweet foods. Sweetness complements bitterness very well; as I touched on last week," he said to Lucille assuming she's there, "sugar in chocolate is quite common. As is sugar in chocolate. The two types of flavors work well together.
"Sweetness is generally regarded as a pleasant taste by most, but too much is still something to watch for. A light, sweet glaze on meat can bring out its flavor, but too heavy a sweetness can entirely obliterate everything else."
He set out the dishes for today and explained them as he did so. "Unagi - freshwater eel - caramelized in a sweet glaze over rice. There is also a bit of salt to it. Sweet potato bisque, with pear, lime, and avocado. This has a little bit of every flavor, but the sweet is quite notable. Brown sugar meringue shards, roasted plums, and white chocolate sauce. This one has a bit of sourness to it to offset the sweet. And finally, organic rock candy." He smiled. "there is nothing in that but sweet."
He waved them toward the foods, glad that at least this time there had been no disembodied voices to interrupt the lecture. "Eat them, become familiar with them, and make something of your own. Please ask any questions you might have."
"Sweetness is generally regarded as a pleasant taste by most, but too much is still something to watch for. A light, sweet glaze on meat can bring out its flavor, but too heavy a sweetness can entirely obliterate everything else."
He set out the dishes for today and explained them as he did so. "Unagi - freshwater eel - caramelized in a sweet glaze over rice. There is also a bit of salt to it. Sweet potato bisque, with pear, lime, and avocado. This has a little bit of every flavor, but the sweet is quite notable. Brown sugar meringue shards, roasted plums, and white chocolate sauce. This one has a bit of sourness to it to offset the sweet. And finally, organic rock candy." He smiled. "there is nothing in that but sweet."
He waved them toward the foods, glad that at least this time there had been no disembodied voices to interrupt the lecture. "Eat them, become familiar with them, and make something of your own. Please ask any questions you might have."