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September 3, 2013 at 5:30 pm #608948
GrazieParticipantHow many “supertasters” out there? Seems kind of a misnomer to me, since that excessive sensitivity to BITTER doesn’t feel “super” at all.
Wondering how many STs there are here in West Seattle, and what kind of restaurant recommendations you might have.
I’ll start off with the oft-mentioned Ephesus; a chef’s special of Mediterranean Chicken was just exquisite. Perfect blend of tastes, and no after of “bitter” in reaction to the eggplant.
September 3, 2013 at 8:02 pm #797048
datamuseParticipantWe’ve suspected that my husband is one for awhile. Vinegar especially dismays him; I can wave the vinegar bottle over the soup pot and he’ll know, and all wine tastes like vinegar to him (unfortunate, since I love wine). He also has that well-known “soapy tinfoil” reaction to cilantro. (Naturally, I love cilantro and want to put it on everything.)
We go to Ephesus a fair bit; he especially likes their pasta dishes. Their tomato sauce has a nice volume of olive oil and the acids don’t overwhelm it. Other frequent visits are Endolyne Joe’s, Bang Bar Thai, and occasionally Circa. Jak’s too, when we’re feeling flush. ;)
September 3, 2013 at 8:37 pm #797049
GrazieParticipant“and all wine tastes like vinegar…” how true.
At least STs can save the cost of wine and order an extra appetizer instead. :)
September 4, 2013 at 1:27 am #797050
JayDeeParticipantI am a ST. I won a baby shower baby food tasting test, and I am a guy. If I see lemon zest featured in a restaurant offering, I have to assume the white pith was included otherwise I am apt to be disappointed (I use a microplane grater and a light hand when zesting dishes). Grapefruit’s only use is as an alternative to water boarding or penance.
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I prefer savory to sweet–my coworkers gawk at my savory oatmeal with avocados, Kirkland salt-free seasoning and farmers market tomatoes. Sweets and fruits in main dishes sauces — yawn. But dark chocolate…Mmmmm. I am often the odd man out–food others rave over I find so so. Like Specialities burns their sandwich bread…so I guess Viva la difference…
September 4, 2013 at 2:30 am #797051
JanSParticipantdatamuse…don’t look at his aversion to wine as a sad thing…it just means more for you ;-)
September 10, 2013 at 3:20 pm #797052
JTBParticipantDatamuse, I did some experimenting with cilantro some time ago and found the soapy taste was evident if a large amount of cilantro was heated for long. Since then, I add it to cooked dishes toward the end of the heating process and in modest amounts. But I appreciate there may still be some individual sensitivity to even small amounts of raw cilantro. I can’t abide the smell of heated canola oil while some don’t even notice what I think is an obvious fishy odor.
In another vein, I prepared some fish tacos at a family reunion and was told by several people they hated cilantro. Nevertheless, they tried a cilatro-garlic flavored mayo/sauce and loved it. Blend a handful of cilantro and three of four cloves of garlic with enough white wine to make a thin puree then filter the solids and gradually add the green liquid to a good mayo until you get the taste you like. Excellent on grilled fish and chicken or even veggie tacos.
September 10, 2013 at 7:41 pm #797053
The Velvet BulldogParticipantOMG, this is totally me. Can’t drink any alcohol at all, hate bitter or tart anything, but have a major sweet tooth! I also can’t do spicy. You can imagine the frustration people have when trying to feed me… :-)
I pretty much always find something to eat in any restaurant though–and anything I don’t like my dining companions get to have!
September 10, 2013 at 8:05 pm #797054
miwsParticipantSeptember 10, 2013 at 8:49 pm #797055
GrazieParticipant“…pretty much find something to eat in any restaurant..”
Ditto, but with a lot of ribbing from the friends as what I won’t eat…most fish…anything with a hint of soy…cilantro…most vegetables…
And strange things appeal, like intense licorice…ginger…honey in odd combinations…and dark chocolate. That last is unexpected; something about the faint sweet after the initial bitter (if it’s quality chocolate).
Enjoyed some candied orange peel flavored with licorice in San Francisco once; didn’t find a single acquaintance who thought it edible!
September 11, 2013 at 3:06 pm #797056
ghar72ParticipantWere any of you super-tasters picky eaters as children? I’ve wondered about this with my son.
September 11, 2013 at 6:00 pm #797057
GrazieParticipantIndeed; received the PICKY label at a very early age – bad memories of a lot of Dreadful Mealtimes (“…you don’t leave this table until you’ve finished…”).
Perfected a technique of swallowing very tiny pieces without chewing – sometimes with the aid of a lot of catsup/ketchup. Probably why I rarely touch catsup now.
Parent who LOVED all vegetables, particularly green (to me BITTER) ones…insisted that brussels sprouts would be an acquired taste “if you just give them a chance” Ack!
September 11, 2013 at 10:13 pm #797058
ghar72ParticipantThanks, Grazie. I’ll need to look into this further.
September 12, 2013 at 5:18 am #797059
CaitParticipantI didn’t know that grapefruit was a supertaster thing! I’m not TOO adventurous when it comes to eating things that get anywhere CLOSE to bitter, so I wouldn’t know… but for me eating a grapefruit is absolutely unbearable.
September 12, 2013 at 7:12 am #797060
JanSParticipantand I love grapefruit, but not allowed to have it…sigh
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