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The only tastes that are really perceived in the mouth are bitter, sweet, sour, and salty; and even these are perceived quite as much by the roof and back of the mouth, especially the soft palate, as they are by the tongue. All the delicate flavors of our food, such as those of coffee or of roast meat or of freshly baked bread, are really smells.
It has no more foundation than the myth of the wisdom of the owl. A savage sees but few sights, hears but few sounds, tastes but few flavors, smells but few odors; his whole sensuous life is narrow and blunt, and his facts that are made up of the combination of sensuous impressions are few.
The penny kisses here he was letting himself into the house were like the candies Fanny had in a crystal dish on the sideboard, flavors of cinnamon and rose and sugary chocolate. They were hardly more than the fumes of alcohol.
Omit the mace, cloves, etc. if the flavor repels. Mix all well together, then work evenly through the meat. This seasoning should suffice for five pounds of ground meat lightly salted. More can be used by those who like high and pronounced flavors. Scrape feet very clean, and take off hoofs by either dipping in scalding hot lye, or hot wet wood ashes.
Yet it is used to a small extent by people who like bitter flavors, not only in culinary preparations, but in beverages. The whole plant is used in distilling a colorless oil which is used in making aromatic vinegars and other toilet preparations. A pound of oil may be secured from 150 to 200 pounds of the plant.
Far more general, however, is the use of the seeds, which enter as a flavoring into various condiments, especially curry powders, many kinds of cake, pastry, and confectionery and into some kinds of cheese and bread. Anise oil is extensively employed for flavoring many beverages both alcoholic and non-spirituous and for disguising the unpleasant flavors of various drugs.
This careful and protracted application of heat and the skillful use of flavors constitute the two main points in all those nice preparations of meat for which the French have so many names, processes by which a delicacy can be imparted to the coarsest and cheapest food superior to that of the finest articles under less philosophic treatment.
"Distinguished career and all that." "Same old stuff. I untangled a couple of mysteries about smells and flavors." "Chip off the old block. Your father was a biologist." "Still is," Arthur said. "Marine. He got fish; I got plants." "Could make for conversation at a seafood place," Penn said. "If we ate out. If we talked." "I remember that trip we took to Hawaii. He didn't say much.
No cook will ever study these flavors; but perhaps many cooks' mistresses may, and thus be able to impart delicacy and comfort to economy.
By and by the fruit of another bough will begin to come into condition; the lovely Saint Michael, as I remember, grew on the same stock as the Jargonelle in the tree I am thinking of; and then, when these have all fallen or been gathered, another, we will say the Winter Nelis, has its turn, and so out of the same juices have come in succession fruits of the most varied aspects and flavors.
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