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Sunday, October 19, 2014         

THE LITTLE FOODIE


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Carrot evens out tartness of lemon in dessert bars

By Mariko Jackson

~~<p><span style="font-size: 12px;">My husband and I disagree on the necessity of balancing the five tastes: bitter, salty, sweet, sour and umami. This is the guy that says he's going off sugar and then justifies eating frosted Pop Tarts because they're &quot;not dessert.&quot; The issue that actually engages us in battle of the wills at dinnertime is my preference for a little sour, or acid, to balance out earthy or sweet flavors.&nbsp;</span></p>
<p>When I make hummus, he looks over my shoulder as I squeeze in lemon, and when he makes hummus, it tastes like roasted garlic, toasted beans and honey. He does not like pickles, and he can't eat much sushi because the vinegar overwhelms him. When he made a batch of carrot juice, I could barely drink the stuff. I added some lime juice and thought it much improved, but he couldn't believe how I'd ruined it.</p>
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My husband and I disagree on the necessity of balancing the five tastes: bitter, salty, sweet, sour and umami. This is the guy that says he's going off sugar and then justifies eating frosted Pop Tarts because they're "not dessert." The issue that actually engages us in battle of the wills at dinnertime is my preference for a little sour, or acid, to balance out earthy or sweet flavors. 

When I make hummus, he looks over my shoulder as I squeeze in lemon, and when he makes hummus, it tastes like roasted garlic, toasted beans and honey. He does not like pickles, and he can't eat much sushi because the vinegar overwhelms him. When he made a batch of carrot juice, I could barely drink the stuff. I added some lime juice and thought it much improved, but he couldn't believe how I'd ruined it. Login for more...



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