what are your five favourite flavours? or: POV flavours

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I think about this all the time now for some reason. here's my list as of this moment:

sesame
garlic
olive oil
parmigiana reggiano
mint

― s1ocki (slutsky), Wednesday, 25 February 2004 04:22 (twenty-two years ago)

Vanilla
Tomato
toffee
red wine
Pussy

― ModJ (ModJ), Wednesday, 25 February 2004 04:26 (twenty-two years ago)

i was wondering how long it would take for someone to answer "pussy."

― s1ocki (slutsky), Wednesday, 25 February 2004 04:26 (twenty-two years ago)

coffee
garlic
basil
imitation cherry (it's a sickness i tell you)
aniseed

― ipsofacto (ipsofacto), Wednesday, 25 February 2004 04:29 (twenty-two years ago)

whisky
chocolate
ginger
peppermint
black raspberry ice cream

― lyra (lyra), Wednesday, 25 February 2004 04:30 (twenty-two years ago)

Not long at all, clearly.

― ModJ (ModJ), Wednesday, 25 February 2004 04:31 (twenty-two years ago)

Weird. I've been thinking a lot about this, both in terms of broad things like "tangy" and more specific things. I'll stick to specific-but-homogenous (no "vinegar chicken" answers):

Duck.

Coca-Cola. Yes, more than Moxie or Dr Pepper. I like both of those better as drinks, and the Moxie ice cream I made was a lot better than the Coke ice cream ... but I like the flavor of Coca-Cola better. That's just how it goes.

Satsumas.

Tabasco. I was never entirely certain of this, but now that I have some ground tabasco pepper in addition to the Sauce Extraordinary, I can tell that I love the flavor of the pepper, and not just its aged sauce incarnation.

Wild Blueberry. A criminally underused fruit.

― Tep (ktepi), Wednesday, 25 February 2004 04:32 (twenty-two years ago)

bacon
peanut (inc. satay)
cheese
vanilla
tomato (probably. easy lazy answer)

― the surface noise (electricsound), Wednesday, 25 February 2004 04:32 (twenty-two years ago)

Wild Blueberry. A criminally underused fruit.

yes! I recently had some chocolate-covered handpicked wild blueberries and they were amazing!

― s1ocki (slutsky), Wednesday, 25 February 2004 04:36 (twenty-two years ago)

ps surface noise I don't know if "cheese" counts as a flavour on its own. does it?

― s1ocki (slutsky), Wednesday, 25 February 2004 04:36 (twenty-two years ago)

theres no way this can be whittled down to five, the more i think about it, the more things i like better than what i originally wrote.

― ipsofacto (ipsofacto), Wednesday, 25 February 2004 04:36 (twenty-two years ago)

blueberries are also v good for urinary tract health

― the surface noise (electricsound), Wednesday, 25 February 2004 04:36 (twenty-two years ago)

hmmm should i specify cheese? probably cheddar mainly..

― the surface noise (electricsound), Wednesday, 25 February 2004 04:37 (twenty-two years ago)

yes it's REALLY hard to choose only five!

― s1ocki (slutsky), Wednesday, 25 February 2004 04:38 (twenty-two years ago)

(Alternate five, in case the first five are unable to perform their duties: Black beans, pecans, butter, crab, and sorrel.)

― Tep (ktepi), Wednesday, 25 February 2004 04:38 (twenty-two years ago)

my b-list:

brandy
cinnamon
lemon
chocolate
butter

(put the top three together and you get a hot toddy!)

― s1ocki (slutsky), Wednesday, 25 February 2004 04:39 (twenty-two years ago)

(ha, that was actually an xpost!)

― s1ocki (slutsky), Wednesday, 25 February 2004 04:39 (twenty-two years ago)

I recently had some chocolate-covered handpicked wild blueberries and they were amazing!

I've been on a chocolate-and-blueberry kick lately, because I started wondering why people didn't make chocolate-and-blueberry things the way they make chocolate-and-raspberry things, and why there don't seem to be blueberry liqueurs, or at least not the same way there are raspberry ones, and etc. My last gasp of dessert experimentation before Lent. It resulted in two things: a layer cake of chocolate cake with blueberry filling (wild blueberries, Cabernet, sugar); and one of those melting-chocolate cakes, with a ton of blueberries incorporated in and then topped with blueberry sauce.

It's not quite like the chocolate-raspberry combination, because blueberries are more easily overtaken by dark chocolate and don't have enough of the tang to stand out as sharply. But it's very very good. And I really wish there was a blueberry liqueur out there along the lines of framboise -- not a Schnapps variant, but something with a deep, aged, blueberry flavor.

I needs me some monks.

― Tep (ktepi), Wednesday, 25 February 2004 04:41 (twenty-two years ago)

my b-list

melon flavours
citrus flavours
any kind of alcoholic flavours
mexican candy =hot/sweet/sour combos
cinnamon

― ipsofacto (ipsofacto), Wednesday, 25 February 2004 04:41 (twenty-two years ago)

Crap, I spent ten and didn't even mention tequila.

― Tep (ktepi), Wednesday, 25 February 2004 04:42 (twenty-two years ago)

(C-list: tequila, buttermilk, green tomato, red tomato, jalapeno.)

― Tep (ktepi), Wednesday, 25 February 2004 04:44 (twenty-two years ago)

the blueberries were coated with really nice dark chocolate, and yeah, there was no tang to provide contrast but they still went down nicely--the blueberry flavour was sort of absorbed into the chocolate.

they were made by this really inventive montreal chocolatier; I review her store here (she's the first place I mention)

― s1ocki (slutsky), Wednesday, 25 February 2004 04:47 (twenty-two years ago)

c-list!

caramel
raspberry
white truffle (OH MY GOD WHY WASN'T THIS ON MY A-LIST?!)
red wine
onion

― s1ocki (slutsky), Wednesday, 25 February 2004 04:49 (twenty-two years ago)

God, fleur de sel caramels are one of France's best contributions to flavor. Some of those others sound spectacular, though -- the olive oil and saffron ones especially. (I've quit smoking too long for the tobacco one to appeal anymore.)

Speaking of tanginess or lack, my favorite chocolate from Godiva's is the key lime truffle, for exactly that reason, the weird contrast -- it never seems to quite blend -- between the lime and the chocolate.

― Tep (ktepi), Wednesday, 25 February 2004 04:51 (twenty-two years ago)

OLIVES!

How can I not have mentioned olives?

Nix the green tomatoes in C or give me a D-list.

― Tep (ktepi), Wednesday, 25 February 2004 04:52 (twenty-two years ago)

the saffron chocolate was amazing! as was the sesame/nori one, strangely enough. the tobacco did not leave much of an impression.

― s1ocki (slutsky), Wednesday, 25 February 2004 04:53 (twenty-two years ago)

this is WAY harder than picking my top 5 movies or albums or songs or anything else.

coconut
banana
chocolate
carmel
brown sugar

― oops (Oops), Wednesday, 25 February 2004 05:00 (twenty-two years ago)

bourbon
espresso
sour cherry
chocolate
black pepper

i was tempted to say lard but realized that only really works on good bread, with bits of bacon, apple, and onion, and a sprinkling of salt -- my b- and c-list, all in one bite? goddamn am i hungry now!

― the krza (krza), Wednesday, 25 February 2004 05:00 (twenty-two years ago)

vanilla
raspberry
orange juice
cheese
cinnamon sugar combination

― todd swiss (eliti), Wednesday, 25 February 2004 07:49 (twenty-two years ago)

Is "all season" (as in the potato chips) a flavor? cause I'd be all over that. Also, I'm sorta partial to those fake fruit flavors that they used to artificially flavor various snacks and candies in the 80's. The ones they have today are more realistic (even when they're still totally artificial), but those old ones had a unique character.

― Dan I., Wednesday, 25 February 2004 07:58 (twenty-two years ago)

raspberry
lime
garlic
bourbon
vanilla

― luna (luna.c), Wednesday, 25 February 2004 08:06 (twenty-two years ago)

garlic
sharp cheddar cheese
tomato
soy sauce
mushroom (cooked)

I cant stick to 5 either as I also want to add miso, onion, coffee, masala/mild curry (ie mix of cumin, tumeric etc), and cranberry juice

I dont much care for sweet anything.

Does v8 juice count as a flavour? Im addicted to that shit.

― Trayce (trayce), Wednesday, 25 February 2004 08:07 (twenty-two years ago)

tomato sauce
red meat
cola
skin
red wine

― Spencer Chow (spencermfi), Wednesday, 25 February 2004 08:09 (twenty-two years ago)

you should make a dish with all of those flavours!

― s1ocki (slutsky), Wednesday, 25 February 2004 16:37 (twenty-two years ago)

chocolate is probably the only one that i can put on the list for sure.

i'll also say:
garlic
tomato
vanilla
mint

but as soon as i click submit, i'll change my mind on the last four.

― colette (a2lette), Wednesday, 25 February 2004 16:43 (twenty-two years ago)

the tomato issue is provoking huge internal debate with me! (i have a real love/hate relationship)

― s1ocki (slutsky), Wednesday, 25 February 2004 16:46 (twenty-two years ago)

artificial flavors like slush puppy 'bubble gum' and kiwi-strawberry kool-aid are really good as well.

i have the tastebuds of an 8 year old.

― colette (a2lette), Wednesday, 25 February 2004 16:47 (twenty-two years ago)

strawberry
chocolate/coca
medium cheddar
garlic
mild curry

― stevem (blueski), Wednesday, 25 February 2004 16:53 (twenty-two years ago)

Strawberry-vanilla (most yogurt lines have a cherry vanilla; why did Dannon discontinue the strawberry vanilla? It was ambrosial!)
Chocolate
Roast chicken
Garlic
Navel orange

― j.lu (j.lu), Wednesday, 25 February 2004 16:58 (twenty-two years ago)

garlic oil
rosemary
nam pla
chilli
red wine (highly dependent on the wine, though)

― Matt (Matt), Wednesday, 25 February 2004 17:00 (twenty-two years ago)

Sweet
Bitter
Salty
Sour
Umami

― Markelby (Mark C), Wednesday, 25 February 2004 17:12 (twenty-two years ago)

Ha, I couldn't find this thread because I searched "flavors."

I'm a serious nutbastard for not listing kriek lambic anywhere in my lists. Three lists, fifteen top fives, and I forget kriek lambic? Pfui. So put that in there.

Mark, you cheated.

j.lu, I can almost think of a way to combine your last four, except as much as chocolate-orange-chicken works, and orange-garlic-chicken, and chocolate-garlic-chicken, I think all four breaks it.

― Tep (ktepi), Saturday, 28 February 2004 02:49 (twenty-two years ago)

three weeks pass...

Fresh coconut. It's so easy to forget how good fresh coconut tastes, and how good the juice (what do you call it when it isn't coconut milk? juice? water?) is. Almost slightly salty, like when a little of the salt falls off the rim into your margarita.

Honey tangerines. I love citrus fruit. I sort of rediscovered my love of citrus by moving here -- in New Orleans, it had been directed almost exclusively at Texas grapefruits and local satsumas, both of which were so good, cheap, and plentiful that I had stopped bothering to buy other varieties. Here, I had to start eating citrus every day to keep my vitamin C up or I get sick every time there's a cold front. Honey tangerines seem to have a longer growing season than most sweet-and-juicy citrus, and are cheaper than clementines. The ones I got yesterday have this aftertaste that's almost like Starburst, or the way Starburst would taste in a better world.

The combination of basil and spice heat. It isn't just the sum of the two flavors, it's an emergent one, but a more complicated one than chocolate+peanutbutter.

Smoked mozzarella cheese. There's a place in town that makes and smokes their own for their fried cheese appetizer, and it's up there with the best food I've had in my life.

Dark, complicated, deep, "wine-like," long-finish, "challenging" chocolate, the kind of chocolate that almost resists being good.

― Tep (ktepi), Monday, 22 March 2004 21:14 (twenty-two years ago)

everything Tep said O T fucking M

― stockholm cindy (Jody Beth Rosen), Monday, 22 March 2004 21:22 (twenty-two years ago)

I totally would have pegged you as a complicated-chocolate-fan. There should be a chocolate-tasting FAP or something. Hell, there should be chocolate bars. I mean bars, like ... places ... not like candy bars.

― Tep (ktepi), Monday, 22 March 2004 21:27 (twenty-two years ago)

underrated flavor (i have to think about my top 5): baby carrots that have picked up the flavors from whatever else they've been stewing with.

― stockholm cindy (Jody Beth Rosen), Monday, 22 March 2004 21:28 (twenty-two years ago)

There was a Hawaiian Vintage Chocolate bar in Champaign, IL when I was going to school. I think it was part coffee shop, too. DAMN good chocolate, yet the store shut down after about a year.

― oops (Oops), Monday, 22 March 2004 21:29 (twenty-two years ago)

1.crawfish (as boiled by my uncle, using garlic, onions, potatos, salt, cayenne, etc.)
2.cayenne pepper
3.soy+wasabi (sp?)
4.mint (not too strong though)
4.cheddar cheese

― Felonious Drunk (Felcher), Monday, 22 March 2004 21:31 (twenty-two years ago)

I heard baby carrots aren't real.

― RJG (RJG), Monday, 22 March 2004 21:31 (twenty-two years ago)

chocolate
GOOD WEED
ice creaaaam
cumin
orange (real and artificial)

― Ian Johnson (orion), Monday, 22 March 2004 21:31 (twenty-two years ago)

Baby carrots are real (pick em early and there you go), but lots of the carrots sold as baby carrots are just regular carrots that have been shaved down. The real ones aren't hard to find, though, they're just noticeably (and sensibly) more expensive per pound.

― Tep (ktepi), Monday, 22 March 2004 21:50 (twenty-two years ago)

bergamot!
clove
bar italia espresso
curry (the actualy gravy-like substance, not just the stand-alone spice)
mint

― roxymuzak (roxymuzak), Monday, 22 March 2004 22:04 (twenty-two years ago)

three months pass...

I'm glad there isn't an I Love Cooking.

Okay, new list, informed by recent discoveries and weighted in their favor:

1) Dark, complicated, winey chocolate, as per ever.

2) Screamingly fresh garlic, where the skin is more like coarse onion than like paper. Maybe this is more of a favorite smell.

3) Black currants. Sweet Christmas.

4) Pearl sake

5) Single-malt Scotch.

― Tep (ktepi), Tuesday, 22 June 2004 14:32 (twenty-one years ago)

i've been loving the scotch lately, esp since i went to (surprise surprise!) scotland!

― s1ocki (slutsky), Tuesday, 22 June 2004 15:20 (twenty-one years ago)

If I had tons of money, I'd spend way too much of it on Scotch. I'm giving hard ponder to going by the place here with the Scotch list and trying two new ones, and maybe also stopping by the liquor store to see if I can find something good.

(That's the problem with college towns: the liquor stores selling Big Things Of Beer and Jagermeister by the vat prelude the possibility of the ones that'd carry my Bonny Doon wines and good Scotch.)

But oh man, have you had really good unfiltered sake? Strangely, it reminds me of excellent Scotch more than anything else has.

― Tep (ktepi), Tuesday, 22 June 2004 15:23 (twenty-one years ago)

no, i haven't! but that makes me want to try it!

have you ever had sloe gin? i'm curious but PRUNE gin? wtf?

― s1ocki (slutsky), Tuesday, 22 June 2004 15:27 (twenty-one years ago)

I've only had fake sloe gin, which might be the only gin around anymore (i.e. the stuff they sell alongside Schnapps, Triple Sec...etc.) It's very sweet, and not gin-like at all.

I've actually had sloe gin flavored soda, too, which was weird, and was one of those things -- there are many -- I came by because a friend had bought it and didn't like it.

― Tep (ktepi), Tuesday, 22 June 2004 15:30 (twenty-one years ago)

Vanilla
Champagne (dry)
Praline
Smoked paprika
Apple juice, pressed, organic and not from concentrate.

― Anna (Anna), Tuesday, 22 June 2004 15:33 (twenty-one years ago)

what are your thoughts on geneva gin? i got that by mistake once and got weirded out!

― s1ocki (slutsky), Tuesday, 22 June 2004 15:34 (twenty-one years ago)

high-quality, unfiltered sake was a revelation to me. sloe gin isn't really in the same category. in college, we used to mix it with grapefruit juice and drink it out of coffee mugs.

xpost - anna, try mixing the apple juice with bison grass vodka.

― lauren (laurenp), Tuesday, 22 June 2004 15:34 (twenty-one years ago)

oh i didn't think sloe gin was similar at all, i was just ramblin

and YES YES YES zubrowka w/apple juice is my favourite drink EVER

― s1ocki (slutsky), Tuesday, 22 June 2004 15:35 (twenty-one years ago)

Oh that's lovely Lauren. It works very nicely if you throw in elder flower syrup/ cordial too.

Thinking of syrups: Kir Royale.

― Anna (Anna), Tuesday, 22 June 2004 15:37 (twenty-one years ago)

we have to do poncey cocktails when i'm in london in july.

― lauren (laurenp), Tuesday, 22 June 2004 15:38 (twenty-one years ago)

Damn straight. When are you over? I'm at Toby's parents in France from the 8th to the 15th.

― Anna (Anna), Tuesday, 22 June 2004 15:41 (twenty-one years ago)

Smoked paprika is damn fine, too.

Geneva gin -- it's interesting. I've only had one brand of it, and it's fairly crap, but I tried to sort of ... subtract the crap from my head and see what they were attempting. I think ultimately it's still not for me -- I like the really green, long finish gins like Tanqueray Malacca. Actually, the difference kind of reminded me of the difference between mezcal (what I've had of it) and high-end tequila, where the Geneva gin was the mezcal.

(My mother just gave me $100; Scotch shall be mine.)

― Tep (ktepi), Tuesday, 22 June 2004 15:43 (twenty-one years ago)

oh, bother. i'm only around from the 13th-16th. i should be back again before too long, though.

― lauren (laurenp), Tuesday, 22 June 2004 15:45 (twenty-one years ago)

Lauren has picked the perfect word for unfiltered sake, too: "revelation." It's like the first time I had straight tequila (I was lucky enough that the first time having it straight, it was Sauza Hornitos), or my first single-malt Scotch, a jailbait Glenlivet: it's like, "Ohhhh ... this does taste like sake, but in a way I had no idea sake could taste." Familiar and shocking at the same time.

― Tep (ktepi), Tuesday, 22 June 2004 15:47 (twenty-one years ago)

my friend and i ended up getting quite drunk on several bottles that first time, not because we were looking to get wrecked but because it tasted so extraordinary. we couldn't give up the taste.

― lauren (laurenp), Tuesday, 22 June 2004 15:50 (twenty-one years ago)

When we ordered it, that's exactly what my friend said, that the first time he tried it he was tripping and just kept pouring one drink after another with a friend of his. (I can't imagine what good alcohol tastes like on acid...)

― Tep (ktepi), Tuesday, 22 June 2004 15:51 (twenty-one years ago)

along those same revelatory lines, i recently had something called assam laksa that inspired a similar feeling of shock and delight. it's an extremely sour-spicy-tangy noodle soup, flavored heavily with tamarind, screwpine, cilantro, and salted fish (as far as i could tell). the aroma is slightly eucalyptus-y, but much warmer and more full-bodied than the cold, thin menthol that implies. the first sip makes your lips pucker slightly, then the spices relax slightly and spread out. it's hot, but cleansing as opposed to punishing. this, right now, is my favorite flavor.

― lauren (laurenp), Tuesday, 22 June 2004 15:58 (twenty-one years ago)

yumariffic!

― s1ocki (slutsky), Tuesday, 22 June 2004 16:05 (twenty-one years ago)

Screwpine! I have to google that. I have no idea what it is.

― Tep (ktepi), Tuesday, 22 June 2004 16:09 (twenty-one years ago)

me neither, really. but it's listed on the menu and it seems like something that would be in the broth even though i have no idea what it actually is... if that makes any sense.

― lauren (laurenp), Tuesday, 22 June 2004 16:11 (twenty-one years ago)

these are the flavors that nick savours above all others:

curry
garlic
steeeerong coffee
ganja butter
'tang (not the fruit drink)

― nickalicious (nickalicious), Tuesday, 22 June 2004 16:17 (twenty-one years ago)

Popular in the cooking of Southeast Asia (particularly Indonesian, Malasian and Thai), screwpine leaves have a floral flavor and are used most often to flavor rice dishes and puddings. Their intense green hue also makes them useful as a natural food coloring. Screwpine leaves are available in Asian markets-sometimes fresh and always dried. They're also called daun pandan, pandanus and kewra.

That's so cool!

― Tep (ktepi), Tuesday, 22 June 2004 16:33 (twenty-one years ago)

one year passes...

sometimes i think reese's pieces and reese's peanut butter cups are near-flavour-perfection

― s1ocki (slutsky), Wednesday, 27 July 2005 18:58 (twenty years ago)

also a new addition: indonesian kecap manis, sweet/spicy/savoury thick soy sauce, soooo good.

― s1ocki (slutsky), Wednesday, 27 July 2005 19:05 (twenty years ago)

...tamarind?...

― s1ocki (slutsky), Wednesday, 27 July 2005 19:55 (twenty years ago)

Bread / yeast
Vinegar / vinagrettes
Coke
Cheese
Mango chutney

― paulhw (paulhw), Wednesday, 27 July 2005 20:36 (twenty years ago)

two weeks pass...

slate on VANILLA

― s1ocki (slutsky), Wednesday, 10 August 2005 20:36 (twenty years ago)

I read that book this summer. It's interesting, and it makes me like McCormick.

― Remy (x Jeremy), Wednesday, 10 August 2005 20:47 (twenty years ago)

i have this little tube of vanilla beans in the kitchen--it's like a test tube--and i can't keep my nose away from it. i huff those beans like gasoline.

― s1ocki (slutsky), Wednesday, 10 August 2005 20:51 (twenty years ago)

b-list:
butterscotch
black olive
oregano
garlic
white sugar

― oops (Oops), Wednesday, 10 August 2005 20:54 (twenty years ago)

slocki: http://www.nielsenmassey.com/recipe57.htm

― oops (Oops), Wednesday, 10 August 2005 20:55 (twenty years ago)

i'm bookmarking that bitch!!

― s1ocki (slutsky), Wednesday, 10 August 2005 21:02 (twenty years ago)

tonight i'm going to a new really highly-regarded caribbean place. i'm excited!! (got tipped off by another food writer)

― s1ocki (slutsky), Wednesday, 10 August 2005 21:02 (twenty years ago)

i know that has nothing to do with vanilla but.. uh... there will be good flavours there i am sure.

― s1ocki (slutsky), Wednesday, 10 August 2005 21:03 (twenty years ago)

anyone had lobster with vanilla sauce? is it as awesome as it sounds?

― oops (Oops), Wednesday, 10 August 2005 21:23 (twenty years ago)

eleven years pass...

https://scontent.xx.fbcdn.net/v/t1.0-9/15871848_10154819150913808_4445326697848645878_n.jpg?oh=52c0eb15f5186e9d080932111eda1725&oe=58DEF0C9

― how's life, Friday, 6 January 2017 18:53 (nine years ago)

IT'S IN OUR BONES

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― nomar, Friday, 6 January 2017 19:00 (nine years ago)

CHOP THE NOZZLE FOR A THICKER FLOW

― nomar, Friday, 6 January 2017 19:01 (nine years ago)

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