Things taste less salty when they're cool.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Well my favorite is really really sharp, extra sharp, aged cheddar cheese.
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy - basically any dish you know and love, jacked up to a bordering-on-socially-unacceptable amount of flavor.
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
I could eat bloody Elvis - if you put enough vinegar on him.
Who pepper'd the highest was surest to please.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
