Text 13803, 69 rader
Skriven 2008-09-15 17:34:04 av Michael Loo (1:18/200.0)
  Kommentar till text 13669 av Barbara Mcnay (1:382/48)
Ärende: taste and sodium 918
============================
 BM> Yes, I suppose the basic tastes don't necessarily have much 
 BM> smell component to them, relatively speaking.  I read 
 BM> recently that calcium has emerged as a basic taste.

That's an interesting development, but it makes sense, as
we need the stuff for our bones and teeth, which are as
important as any other part of us. And it perhaps explains
why there are people who love to eat chalk and dirt and stuff
like that.

 BM> I read about a woman's loss because of allergy.  Textures 
 BM> and contrasts became nore important, but it was a good deal 
 BM> harder to eat.  Other aspects of being unable to smell 
 BM> things were harder to deal with.

I have had some peculiar meals in which I had had a cold and
couldn't taste ... including restaurants for which one had to
make reservations months in advance. More recently for such
events I've used heavy-duty drugs to blast through the mess,
the investment being great enough that I've been willing to
face the rebound consequences afterwards.

 > ingredients rich in glutamate - such as soy sauce and
 > mushrooms, as in the following recipe.
 BM> Mushrooms, yum.

Part of the yum being the MSG precursor.

Pastis Steak Tartare
Cat: raw, meat, starter
Servings: 6 to 8

1 1/4 lb filet mignon, preferably prime 
1/2 md yellow onion, minced 
2 Tb capers 
8 cornichons, diced 
2 Tb flat-leaf parsley, chopped 
1 anchovy filet, minced 
2 Tb extra-virgin olive oil 
1 garlic clove, peeled and minced 
1/2 ts salt 
white pepper 
6 Tb homemade mayonnaise, enlivened to taste with
sharp mustard,
Worcestershire sauce
ketchup
Tabasco
1 baguette, sliced thin and toasted

Chill beef overnight. Using very sharp knife, cut meat
into 1/4" slices. Stack three slices and cut lengthwise,
every 1/2", holding stack in place. Cut across stack,
again every 1/2". Put chopped steak in bowl and set
inside a second, larger bowl of crushed ice.

Add all (except the baguette slices) and mix until
barely combined. Serve the tartare with baguettes
and, perhaps, a salad, dressed simply with oil,
vinegar, and salt.

adapted from the The Balthazar Cookbook by
Keith McNally, Riad Nasr, and Lee Hanson

by USAirways Magazine Staff, USAirways Magazine 9-08

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