Food Connoisseurship

13 May

I am one with the yogurt.

 

 

The Chef doesn't really seem to appreciate that to really get the most out of your food, you really need to experience it fully

I understand that wine-tasters are encouraged to roll the wine around on their tongue to get the full impact of the flavor. The same is true with, say, yogurt. By why limit the spread to just the tongue? 

To really get the most out of your food, it helps to feel it with both hands. Sure, I now have the manual dexterity to daintily dip into my yogurt with a spoon. But why would I when I can GRAB the yogurt with both hands? This approach to food creates a sensory experience that enhances the flavor of the food. Plus, it is fun.