Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

General Discussion

Are we Becoming Flavor Coke-heads


General Discussion 30

Are we Becoming Flavor Coke-heads

jfood | Jan 31, 2009 03:51 AM

Jfood was sitting at dinner the other night in a new restaurant and a great dish of sausage stuffed squid over lentils arrived. The flavors were unbelievbably deep and rich. It was a great dish. Jfood finished and wondered what would come next.

He looked at Mrs jfood and remembered one of their first dates when they saw a play "Modigliani" where he and other painters grabbed towels from butchers because the color were something they wanted to include in their next paintings. They chatted about finding the next new flavor like Modigliani was looking for the next depth of color.

It seems many of us are looking for that next level of flavor, that next texture combo and the dish we might have enjoyed two months ago may take a second seat to the one last night.

Are we almost becoming coke-heads on flavor where we cook longer, puree combinations for depth of flavor? Jfood now loves caramelizing his onions for the onion soup for a minimum of 2 hours. Are we insane or are we just becoming flavor coke-heads, needing more to get the same high?

PS - this is written before the first cup of coffee.

Want to stay up to date with this post?

Recommended From Chowhound