What did you learn today? I learned nothin'

[venta]

As a special seasonal thing, M&S are selling turkey, cranberry and stuffing-flavoured crisps. I tried them in November or so. They're fine. They taste like generic savoury-flavoured crisps.

They're also doing port and stilton-flavoured crisps. I...

Well. I don't really like flavoured crisps all that much. And cheese-flavoured things are invariably disastrous. Port and stilton crisps are clearly going to be disgusting.

But I was curious.

Not quite curious enough to buy some. But curious enough to persuade one of my colleagues to buy some. And then to steal one.

They are unbelievably disgusting.

(At least, according to me. They don't taste like port. They certainly don't taste like stilton. They don't even taste like cheese-flavoured crisps. They are bizarrely sweet. M'colleague, on the other hand, quite liked them.)

Comments

[pseudomonas.livejournal.com]

It might also be that I'm a shameless autocondimentor ;)

[venta.livejournal.com]

Ah. I am not. And it really weirds people out. When, in restaurants, people loom over you with giant pepper mills they find it really peculiar if you actually want to taste your food before deciding if you want extra pepper or not.

[pseudomonas.livejournal.com]

I do tend to taste first. Then I add pepper. And chili. and lemon. and capers. and soy sauce. and garlic sauce. and chopped pickled onions. and and and...

[venta.livejournal.com]

In that case, surely you are not an autocondimentor. Just a, er, a ferociously keen condimentor :)

[pseudomonas.livejournal.com]

possibly so!

[exspelunca.livejournal.com]

No, what really freaks them when they ask if you want pepper before you've tasted the food is the reply, "Why? Don't you trust your chef?" (Family legend has it that a rich great aunt's chef gave notice when a guest peppered the soup without tasting it.)

[bateleur.livejournal.com]

That's a great story!

I hope I haven't caused any chefs to resign. I always add pepper to food before tasting it myself. This isn't because I think the chef might not be competent, it's because I know perfectly well that the general public like everything far milder than I do.

(Unfortunately restaurants never seem to have a "remove salt" shaker, which I would also use for the same reason.)

[venta.livejournal.com]

I'm confused by your last comment. Do you think adding salt makes things milder!?

[bateleur.livejournal.com]

No, sorry, poor wording. The point is that the median palate also likes things saltier than I do.

[venta.livejournal.com]

Ah, that's ok then. Was fearing that I'd been fundamentally misunderstanding salt all my life.

I think it's probably true that I like most things less salty than average. Except I seem to cope fine with Japanese food, which is often very salty.