https://www.youtube.com/watch?v=xlMwud7SxEA
And, http://www.ted.com/talks/homaro_cantu_ben_roche_cooking_as_alchemy.html Taste is unreliable and misleading is what the videos imply. Neither of these videos is doing anything that artificial flavouring in the food industry hasn't been consistently achieving. http://www.alternet.org/story/143560/the_10_weirdest,_grossest_ingredients_in_processed_food And, deep frying makes everything edible http://www.slate.com/articles/life/food/2013/01/calamari_made_of_pig_rectum_the_this_american_life_rumor_isn_t_true_but.html On May 11, 2013 12:07 PM, "Charles Haynes" <[email protected]> wrote: > When I was in practice, I could pretty reliably identify a sparkling wine > as a ("real") Champagne, and which district from within Champagne but not > better than that. I'm reasonably good a picking out a Penedès. I expect a > master Sommelier can do better and as part of the exam I believe they are > required to (among other things) identify with 75% accuracy six wines with > respect to grape varieties, country and district of origin, vintage and > quality level when presented blind. > > I can't do that. > > -- Charles >
