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When cooking for others you have to learn which things to avoid and what they like. For people who like spicy food I zone the pizza in regions of sliced red pep
by 6510 7y ago
When cooking for others you have to learn which things to avoid and what they like. For people who like spicy food I zone the pizza in regions of sliced red pepper, cayenne pepper, black pepper, white pepper, wasabi and sambal. One said it was the most interesting meal he ever ate.
- yowlingcat 7y agoWhat are the various dimensions that you categorize flavors into? You just named spicy as one. What would the others be? I remember looking at a list[1] a while back and feeling a little underwhelmed by the dimensions used for categorization, although I did think it was a good start. Perhaps it's intrinsically hard because of how things overlap. For what it's worth they're the following: bitter, cooling, earthy, floral, fruity, herbaceous, hot, nutty, piney, pungent, sour, spicy, sulfury, sweet and woody. [1] https://www.spicesinc.com/p-3743-flavor-characteristics-of-spices.aspx https://www.spicesinc.com/p-3743-flavor-characteristics-of-s...
- 6510 7y agoI don't really know a lot of spices. For a while I put a lot of spices on everything then got bored with all of them. If something needs it I buy a premixed package in stead of the laundry list of separate things. Now I just go by what a person likes and doesn't. Those often end up rather similar to others. "will eat anything" is a fun category. These are people you can serve blue cheese, olives, liver, tongue, slugs, insects, brains, placenta (I'm joking) Interesting article, thanks.