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What's your flavor profile?

What's your "flavour profile"? According to British Airways, I'm an "acerbic adventurer" ...

http://www.facebook.com/britishairway...

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  1. Chocolate OR bacon is NOT a fair choice to have to make!

    2 Replies
    1. re: babette feasts

      Coffee OR Wine is NOT a fair choice to make either!

      1. re: babette feasts

        I was JUST going to write that, babette! But I made a choice.

        Looks like I'm a "Sugar 'n' Spice". "Nice with a side of naughty, that’s your style. The frisson of the sweet jostled against the bold. Pretty please with a cherry and a chilli on top. We craft our dishes to please this discerning palate of yours, taking you on a culinary Odyssey through the spiced and iced, the sweet with the street, the truffle to the trifle, and everything nice."

      2. Gastronaut here, whatever that means.

        According to British Airways, "At 30,000 feet you lose 30% of your tastebuds." And here I thought it was the airline food.

        1 Reply
        1. re: John Francis

          It does seem like a convenient excuse.

          It seems the 30% number actually came from a study done by Lufthansa -- see this article in Wall Street Journal from 2010: http://online.wsj.com/article/SB10001...

        2. My results:

          Briny BonBon Vivant

          Not for you the treacly and the saccharine. You’re not against romance, you just don’t wear your heart on your sleeve. Your mouth waters for all things zesty, for anything that gives food a kick. Like you, we bow to the power of sour…with a dash of salt. We artfully incorporate flavoured vinegars in many of our dishes. Because as every savvy chef knows, it’s a touch of acid that brings food to life.

           
          1. I, too, am an acerbic adventurer.

            They kind of lost me in the end notes under "Bitter", when the text read "Oh yeah, broccoli rabe is too bitter, so we add sugar to it."

            Wha-wha-what?

            4 Replies
            1. re: pinehurst

              How about the concept of using Parmesan (as "umami"... GOD, I'm soooo sick of that word) "to boost flavour without salt" !?!?!?!?!! LOL! Pamesan basically IS salt, with a little aged mucus thrown in.

              I'm an Epicurean Explorer. I knew I would one day get slapped with a label like that when I started asking my Mom for Campbell's Scotch Broth instead of Spaghetti-O's....

              1. re: staughton

                Very high glutamate levels in Parmesan - hence the umami.

                Following page is from a site called the "Umami Information Center" -- which I gather won't be in your list of "Favorites"!
                http://www.umamiinfo.com/2011/03/umam...

                1. re: drongo

                  Thanks. Actually, I have no objection to the "umami" part of the taste spectrum; in fact, I like most all foods that qualify as "umami". It's just a currently overused buzz-word. I can see tomatoes and mushrooms or even green tea and other umami foods used in lieu of salt, but to name something as loaded with actual SALT as Parmesan cheese "to boost flavour without salt" is a little silly.

                  1. re: staughton

                    True.. though the real Parmigiano-Reggiano has a lot less salt than the ersatz stuff.

            2. According to them, I am a Savoury Character

              "Your mantra is the hotter, the spicier, the better. You prefer your beef skewered, your cod glazed with miso, your penne nestled in a bed of earthy portobellos. You’ve got a million fragrant flier miles. You stared down the ghost chili and survived. For that, you deserve a supremely palatable pork pie and other delectable Height Cuisine delicacies."

              Funny, I do not like skewered beef and I am not a huge fan of Miso glazed Cod. Nor am I some sort of Chili head, though, I do like Chilis.