I like pineapple. It's delightful.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
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.
A splash of red wine vinegar can pull things together like a pinch of salt.
I don't like Grey Poupon - I like French's.
I know how to be sour. I know that taste.
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.
Chutney is marvelous. I'm mad about it. To me, it's very imperial.
