Tasting Notes [S. Worthen

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Some things I learned yesterday...

Milk chocolate and chesnuts occupy the same register of taste.
Even mild congestion substantially limits the perception subtle tastes.
I should never accept a dinner reservation for 9 pm unless I'm in Spain or planning on a light dinner.
Salmon pearls are very odd, burstable little bubbles of liquid salmonness.
Persimmons have a lovely floral flavor.
Lush has undermined the appetizingness of butter cream for me.
It's hard to go wrong with squash.

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There are 12 comments on this entry. (Reply.)

9 sounds like dessert time to me!

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One sublime butternut squash pudding and one really nice and hearty butternut squash, celeriac, and ginger mash.

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Gosh, what are salmon pearls? Google is not helping.

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I don't really know what they are, but I can describe them. They're pinkish-golden crystal ball spheres, sort of like barely ripe currents. The crystal ball analogy describes well how they catch the light. They're firm on the outside, fairly robust really, but once squished, they pop, releasing liquid essence-of-salmon flavor. The liquid is very much liquid, not oozy, but flow-y.

I really don't think they're salmon roe, unless roe aren't at all as I remember them being, all much more of a single texture, and not nearly so liquid and essence-of-salmon-y on the inside.

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Oh, no, that does sound like salmon roe to me. At least, the salmon roe I've had.

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How odd. I had such clear memories of somewhat more gelatinous/developed salmon roe, that's all I could picture. But both you and

a_d_medievalist are convinced, so it must be. Thank you.

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Isn't it just salmon roe (very tasty??)?

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I really don't think so. See my description of them here since I'm not feeling eloquent enough to today to describe them any better than that!

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I think they *are* salmon roe -- here's a picture. From the taste, that's what I remember -- if they are very fresh, they taste like that.

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Aha -- according to the Food Network's recipe files, that's what they are. Yummy.

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You and

nou are certain, so it must be. Strangely, I had distinct memories of what I thought were salmon roe in my mind, and they really didn't quite match this. I wonder what I thought I was remembering - some other kind of fish egg, or perhaps more developed salmon roe.

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I've had really lovely and not so much. Also, living where I do, you find that there are tremendous differences between types of salmon. It's one of the reasons I could happily stay here -- although it's more of a trip for me and for the people I care about to see each other (most of my close friends are east of the Mississippi, and some of the people I really love are on your side of the Atlantic and even further east, across the Channel). There are beautiful mountains, ocean-y beaches, and fresh salmon in many varieties. My favorite comes in the deepest orange-y red -- an amazing color and tastes fabulous. So I always want to feed visitors lots of lovely fish. I wonder if there is a similar difference (if that makes sense) when it comes to the roe?

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S. Worthen | Weblog

Tasting Notes

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October