Summary
Orgasmic Appetizers, like all good manuals, explains both the biology of the experience and some creative ideas on the best way to explore it. The first part of [Shari Darling]'s book covers the physiology of taste and its practical application. The second part offers recipes and wine pairings that let you put the application into practice. For the diner and/or cook who wants to understand the actual process of how to match foods and wines, it's a good science lesson that facilitates vigorous independent study. Basically, you'll understand the nuts and bolts of why certain foods go with certain wines and how it works on the palate. It makes it easier to know what you're looking for and to have a more meaningful conversation about which wine you'd like to purchase.
You've probably heard of a newly recognized taste category called "umami," which Darling describes as "the Japanese word for savoriness." (The other four tastes are sweet, sour, bitter and salty.) In a nutshell, umami is a taste sensation that's triggered by a chemical called gluatamate. Breast milk is high in gluatamate. This would reinforce an association with survival in infants, and remain in children and adults as a way of identifying what is good to eat.Glutamate is what makes foods like ripe tomatoes, and cured meats and cheeses have the umami sensation. By processing foods that naturally trigger the umami sensation, by cooking or curing, for example, the strength of the umami is increased. This has an impact on the other flavours, which heighten the overall experience of taste and the satisfaction that comes with it. It is the key to what Darling calls the "culinary orgasm," her copyrighted "MOAN FACTOR" that is the inspiration for her recipes. The recipes that follow take advantage of this science to get the most flavour from the food and wine combinations.See the full content of this document
Extract
Titillating Tastes
Supremely satisfying meal and wine pairings will put the 'oooh' in food
A little romance over the holidays is good thing. After all, a combination of short days, cold weather and long, glittery nights do lend themselves to an inclination to stay indoors. And if you're inside anyway, plan to make the best of it. Why sit around with a bag of potato chips when you can cook up one thing that leads to another? Espe...See the full content of this document
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