Son of Butch
Well-known member
The Wagyu thread got me thinking about flavor.
Genetics determine the number of fully developed taste buds on a person's tongue.
Super-tasters (1 out of 4 people) have a heck of a lot more taste buds than average.
The majority of people have the 'normal' amount of taste buds.
Non-tasters 1 out of 5 people have far fewer taste buds than normal. They like to drench food in hot sauce, (to ruin it for everyone else) or use way too much sugar rendering desserts sickly sweet.
Supertasters find the flavor of some foods too intense and become picky eaters often avoiding...
Anise/licorice, brussel sprouts (I love 'em roasted) cabbage, cilantro, dark chocolate, horseradish,
mushrooms, rutabagas, soy products, strong cheeses, turnips, many green vegetables, sweet candy
and as adults coffee, gin, tequila and hoppy beers.
A neighbor and her son are Super-tasters, I'm not.
They were over the moon about the steaks from my 1/2 wagyu steer, while I just describe them
as good as any steak I've ever had. So maybe flavor quality is in the mouth of the beholder.
I have friends that love subtle flavors in some wines, but when I try them it tastes fine to me,
but I can't pick up all the flavors they describe. I guess I'm just average.
How do you rate your flavor palette?
Genetics determine the number of fully developed taste buds on a person's tongue.
Super-tasters (1 out of 4 people) have a heck of a lot more taste buds than average.
The majority of people have the 'normal' amount of taste buds.
Non-tasters 1 out of 5 people have far fewer taste buds than normal. They like to drench food in hot sauce, (to ruin it for everyone else) or use way too much sugar rendering desserts sickly sweet.
Supertasters find the flavor of some foods too intense and become picky eaters often avoiding...
Anise/licorice, brussel sprouts (I love 'em roasted) cabbage, cilantro, dark chocolate, horseradish,
mushrooms, rutabagas, soy products, strong cheeses, turnips, many green vegetables, sweet candy
and as adults coffee, gin, tequila and hoppy beers.
A neighbor and her son are Super-tasters, I'm not.
They were over the moon about the steaks from my 1/2 wagyu steer, while I just describe them
as good as any steak I've ever had. So maybe flavor quality is in the mouth of the beholder.
I have friends that love subtle flavors in some wines, but when I try them it tastes fine to me,
but I can't pick up all the flavors they describe. I guess I'm just average.
How do you rate your flavor palette?