Re:Confessions of a Michelin Star Inspector
by moehm on Wednesday September 22, 2021 @05:57AM
(#28614631)
Eh, no wine maker adds TCA [0] into a wine bottle to make it taste like wet dogs. If you burn your sauce, that's probably an off-flavor. Smoked meat and cilantro taste like intended, no undesired flavors there.
Re:Confessions of a Michelin Star Inspector
by phonypc on Wednesday September 22, 2021 @12:26PM
(#28618317)
I brought up cilantro because I thought it was common-enough knowledge that, for some people, it does not taste like intended and is very much an off-flavor that can ruin an otherwise enjoyable dish.
Re:Confessions of a Michelin Star Inspector
by moehm on Wednesday September 22, 2021 @02:39PM
(#28620035)
> for some people, it does not taste like intended
Yes, but I still think, this corner case is much better handled at the service level than the dish level. I do know they ask for food allergies before, I do not know if they ask for your cilantro preferences.
You can't say (as a critic) "this dish was flawed, because it had cilantro in it", but you can say "I didn't enjoyed it, because it had cilantro in it".
Re:Confessions of a Michelin Star Inspector
by thaumasiotes on Wednesday September 22, 2021 @09:41AM
(#28616203)
> If you burn your sauce, that's probably an off-flavor.
Probably, but people burn meat on purpose.
That isn't true at all. The flavor the cork adds is another flavor you like or don't like. People choose their preparation methods for flavor impact just like they choose ingredients for flavor impact. Look at smoked meat!