I love this time of year

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Re: I love this time of year

Postby Jeff Grossman/NYC » Tue Oct 01, 2013 10:50 am

Thomas wrote:This year, the crop was so large, I will experiment with making pear cider and vinegar, because two people just can't eat them all, and my neighbors have their own.

Chutney?
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Re: I love this time of year

Postby Rahsaan » Tue Oct 01, 2013 11:09 am

Thomas wrote:I've never thought about it, but you bring out a taste preference that I seem to have across the spectrum. I'm partial to fruits that are semi-ripe, still harboring some of their "green" acidity--a parallel to the wines I prefer.

Next time anyone says I'm inconsistent, I have an example with which to fight back.


Nice.

And actually, another logical inconsistency to my tastes is that while I prefer fruits that are ripe and full of flavor, I prize clarity and cleanliness of flavor/texture above everything. Which is why I would prefer a slightly 'green' fruit from the best farmers market stand to richer but muddled and tired fruit from the supermarket. Which is pretty consistent with my love for mono-cepage wines from the north.
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Re: I love this time of year

Postby Jeff Grossman/NYC » Tue Oct 01, 2013 11:18 am

I'm very inconsistent on these things: I like my fruit as ripe as possible, mere moments before collapsing under its own succulent mass, but I want vegetables crisp and many of them are best raw. On the protein side, chicken needs to be cooked well, pork/fish middling, and lamb/beef rare. In wine, I drink a wide variety of styles and grapes; I can stand a little brett and VA but I abhor oxidation and overt oakiness.

Not sure I see a pattern. I think my motivations are different for different classes of food: for fruit and wine, my guide is flavor, while for vegetables and protein, my guide is texture.

Or something like that! :D
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Re: I love this time of year

Postby Thomas » Tue Oct 01, 2013 12:22 pm

Vive incohérence!
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