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http://www.nytimes.com/2008/05/28/dining/28flavor.htmlCARRIE DASHOW dropped a large dollop of lemon sorbet into a glass of Guinness, stirred, drank and proclaimed that it tasted like a “chocolate shake.”
Nearby, Yuka Yoneda tilted her head back as her boyfriend, Albert Yuen, drizzled Tabasco sauce onto her tongue. She swallowed and considered the flavor: “Doughnut glaze, hot doughnut glaze!”
They were among 40 or so people who were tasting under the influence of a small red berry called miracle fruit at a rooftop party in Long Island City, Queens, last Friday night. The berry rewires the way the palate perceives sour flavors for an hour or so, rendering lemons as sweet as candy...
I got some tablets made from this berry to test the claim. They worked! Unfortunately I was fresh out of tobasco, so I have yet to try that one.
I gave some to Tsu to try without telling her what to expect. She thought it was cool, but for the rest of the evening she was complaining that her lemonade was too sweet. :rofl: [she happens to be on a lemonade kick right now]
Researchers are working to incorporate the gene responsible for the production of the critical chemical, into healthy but sour foods that are typically unpopular with kids and adults. As you might imagine, the food industry is looking to go nuts with this stuff. This opens the door to an entire world of new possibilities for flavor.
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