Physiology of Taste - Tangy, Vinted and Funky

Where the "push" tastes have a tendency to push all taste forward, the pull tastes seek out underlying flavor to highlight them. Tangy, sometimes referred to as sour, was the next flavor we explored. What better way than with a Tamarind-glazed flank steak topped with a jicama salsa? The tang of the tamarind combined with the sweet of the salsa and the meaty flavor of the grilled steak was a perfect balance. I brought home the leftovers and my husband, who happened to stop by home, was quite pleased to stumble into this tasty late lunch.
Next we experimented with the "'vinted" taste using a full-bodied Chianti to braise a turkey leg with pan roasted winter vegetables. Hearty and delicious. I think next Thanksgiving everyone might be getting a drumstick at my house.

The last flavor of the day was "funky," better know as stinky. You will find foods like cabbage, truffles and pungent cheeses in this group.
We made a saute of butternut squash, celery root and truffles in a light cream sauce with wine and shallots. We served this over roasted spaghetti squash. I wasn't too sure about this during demo but when I tasted it I knew it was going to be my new favorite side dish. It was unbelievable.

My palate is exhausted.

Goodnight.