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Your Go-To Flavor Profile...

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I'm one of those people who'll eat just about anything and, if it's prepared well, find a way to enjoy it. But I definitely have a preferred flavor profile, which is the salty/sweet/sour/spicy of Thai or Vietnamese with some added chilis.

I find that I strive to strike this balance in most of my savory cooking and will often tweak recipes from other cuisines so they'll hit all those notes too.

What's your favorite flavor profile and what are some of the ways you tweak your food to satisfy your palate?

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  1. In a word, pungent.

    The ultimate example, for me: a dish of fried oysters with pickled beef tongue, melted Gruyere, sauerkraut, and Russian dressing. Do not knock that combo til you've tried it, believe you me.

    http://www.ruthtobias.com/blog

    1 Reply
    1. re: tatamagouche

      I would not knock that at all! Sounds rich, but offset.

      Very cool setup on the website, btw... Will be delving deeper.