The value of ingredients in cooking

[pap64]

No, I am not a cook. I barely cook. However, I really respect and admire the culinary arts and love to eat anything that looks delicious and well made.

The movie "Ratatouille" made me realize that flavor and ingredients, no matter how big or small, can really make a difference, even if its the same dish that's been made a million times.

For example, today my mom made yellow rice and sausage. I absolutely love how she does it and I end up eating up to three bowls if done right. However, there are times in which mom changes the sausage brand and the ingredients and it feels very different. Today was one of those days.

I took a bite and for a second, I stood there and I felt weird. The taste was completely different from the other times mom made yellow rice and sausage. It has very little flavor and was greasy. So much so that I had to return to mom because I didn't want to eat it.

Now, I hate throwing food away, especially one that people worked hard on. But whenever a dish tastes funny in my mood I refuse to take another bite. Some would say that I am being a picky eater, and that my mouth has gotten used to a certain type of flavor. But I believe it all depends on how the dish is made and the ingredients being used. Like I said, my mom has made yellow rice and sausage for years now, yet the experience is always different because the ingredients slightly change from time to time.

Why do I bring this up all of a sudden? I love the culinary arts, and one thing very few people realize is that the brand and quality of an ingredient really does make a world of different, even if its just a few spice leaves.

One example is sliced cheese. There are some generic brands that taste awful, its like eating a piece of plastic, even when melted. But some brands add a lot of flavor to a sandwhich.

Its fascinating knowing how you could have the same three dishes, but may vary in flavor.

So, what do you guys think? Have you ever tasted a dish that you have tasted many times before, but noticed the difference in quality and flavor? Do you sometimes eat more than usual or stop eating depending on the quality of the food?

[Kram Nebuer]

Its fascinating knowing how you could have the same three dishes, but may vary in flavor.

So, what do you guys think? Have you ever tasted a dish that you have tasted many times before, but noticed the difference in quality and flavor? Do you sometimes eat more than usual or stop eating depending on the quality of the food?

Thanks for sharing your interesting story! I was especially intrigued because I'm actually assisting research in taste genetics at my university's food sensory lab. It's nothing groundbreaking yet, but really fascinating. It sounds like you're genetically a SUPER taster (there are three types: non, medium, and super) since you seem to distinctly notice differences in taste. If you are sensitive to bitter foods especially, than you're definitely a super taster. I myself am a super taster, which is why I was a picky eater as a child (I still sort of am...) and why I don't like coffee (smells great though!). It is thought that non-tasters tend to eat more than super tasters, but there's no definitive research to confirm that...yet.

[pap64]

Its fascinating knowing how you could have the same three dishes, but may vary in flavor.

So, what do you guys think? Have you ever tasted a dish that you have tasted many times before, but noticed the difference in quality and flavor? Do you sometimes eat more than usual or stop eating depending on the quality of the food?

Thanks for sharing your interesting story! I was especially intrigued because I'm actually assisting research in taste genetics at my university's food sensory lab. It's nothing groundbreaking yet, but really fascinating. It sounds like you're genetically a SUPER taster (there are three types: non, medium, and super) since you seem to distinctly notice differences in taste. If you are sensitive to bitter foods especially, than you're definitely a super taster. I myself am a super taster, which is why I was a picky eater as a child (I still sort of am...) and why I don't like coffee (smells great though!). It is thought that non-tasters tend to eat more than super tasters, but there's no definitive research to confirm that...yet.

I personally LOVE coffee, but it has to be loaded with milk, cream and sugar. I can't drink it straight up black. I simply can't stomach it.

Since we are talking about taste buds I have a question. I can't stand very spicy foods. To me, I focus on the sting and not enough on the taste. This is why I love sushi, but if I detect wasabi I go nuts. My friends make fun of me because me being a latin guy I can't stand very hot and spicy foods. But the sting really gets to me.

Is this a product of super taste or I am simply a wimp?

Here's another funny story: One time we were having toast with Cheese Whiz on top. While I am eating I notice a strange flavor. I look closer and realize there were ants in the bread. I was the only one who noticed this and brought it up. It was a clear nasty taste (almost like wasabi).

[The_Iceflash]

Thanks for sharing your interesting story! I was especially intrigued because I'm actually assisting research in taste genetics at my university's food sensory lab. It's nothing groundbreaking yet, but really fascinating. It sounds like you're genetically a SUPER taster (there are three types: non, medium, and super) since you seem to distinctly notice differences in taste. If you are sensitive to bitter foods especially, than you're definitely a super taster. I myself am a super taster, which is why I was a picky eater as a child (I still sort of am...) and why I don't like coffee (smells great though!). It is thought that non-tasters tend to eat more than super tasters, but there's no definitive research to confirm that...yet.

I personally LOVE coffee, but it has to be loaded with milk, cream and sugar. I can't drink it straight up black. I simply can't stomach it.

Since we are talking about taste buds I have a question. I can't stand very spicy foods. To me, I focus on the sting and not enough on the taste. This is why I love sushi, but if I detect wasabi I go nuts. My friends make fun of me because me being a latin guy I can't stand very hot and spicy foods. But the sting really gets to me.

Is this a product of super taste or I am simply a wimp?

Here's another funny story: One time we were having toast with Cheese Whiz on top. While I am eating I notice a strange flavor. I look closer and realize there were ants in the bread. I was the only one who noticed this and brought it up. It was a clear nasty taste (almost like wasabi).

Eww.