Subscribe: Comments on: Exercising the Mental Mouth
Preview: Comments on: Exercising the Mental Mouth

Comments on: Exercising the Mental Mouth

food. sensuality. sass.

Last Build Date: Wed, 12 Jul 2017 07:43:00 +0000


By: Jennifer Iannolo

Thu, 28 Jan 2010 12:08:50 +0000

Well, you are nuts, but aside from that, I sometimes want "fresh" or "citrus" without a specific food, so I have to explore a little further. But your odd duck still gets you what you want. :)

By: Eric (Aabacus)

Wed, 27 Jan 2010 04:04:24 +0000

My mental mouth is a bit of an odd duck. He only understands cryptic language. Use case: I'm hungry, but I don't know what for Question 1: Round or Square? Answer: Round Q2: Hot or cold? A: Hot Q3: Hard or soft? A: Soft So, to summarize, you want something: Hot, Soft and Round (innuendo aside thank you sassy lady) I'm going to guess FRESH soft pretzel or piroshki. Yeah, my mental mouth never uses "food" analogies (so, no salty or sweet, chicken or beef) and also picks different questions based on my mood. Try it yourself next time you can't figure out what you want. You'll be amaaaaaazed! ( know...I'm nuts...either way.)

By: Jennifer Iannolo

Tue, 26 Jan 2010 16:35:15 +0000

Nice! Thanks!

By: Christopher S. Penn

Tue, 26 Jan 2010 16:29:22 +0000

Thanks for the links :-) Here's two other tips! 1. Take vitamins before bed. Your body does most of its repairs and healing during sleep, so having the tools needed to do that makes the most sense. 2. If you use Greasemonkey and Firefox to browse, use this extension: and it will override any page you're on with your own Amazon codes so that you don't forget to pay yourself when you're randomly browsing.

By: Jennifer Iannolo

Tue, 26 Jan 2010 16:26:24 +0000

We do need a food wheel. :) Thanks for the vitamin info -- I was not aware of that. I always learn something from you. Here are links to the books (our affiliate links, of course): What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water(image) The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs(image)

By: Christopher S. Penn

Tue, 26 Jan 2010 16:19:40 +0000

I'll have to go hunt those down. We need a food wheel :-) Also, one other recommendation that I thought was rather interesting - a deficiency in zinc in your diet can negatively affect taste perception (presumably because the body needs to override sensitivity to taste when it's really hungry/mineral deficient and will eat damn near anything). Thus, if you're at risk for any kind of zinc or mineral deficiency, a day before a tasting of any kind, take a full dose of a good quality multivitamin to satisfy any mineral needs and you'll get a more accurate reading.

By: Jennifer Iannolo

Tue, 26 Jan 2010 16:14:28 +0000

That's a great question, Chris. I use a combination of the two. For example, there are scientifically ideal pairings (a red wine high in tannins matches well with a high-fat cheese because it softens the wine on the palate). What's great about this, particularly when it comes to pairing wines with food, is that you can choose to complement or contrast the flavors. If you were going for a complementary pairing, you could serve a green apple dessert with a wine known for a distinct green apple flavor. The whole study of such things is fascinating, and this may lead to some interesting blog posts. There are two great books from Andrew Dornenberg and Karen Page: What to Drink with What You Eat, and The Flavor Bible.

By: Christopher S. Penn

Tue, 26 Jan 2010 16:09:29 +0000

Curious - when it comes to taste profiling, do you go by just direct experiences, or do you use any of the lab stuff? For example, in graphic design, we have the color wheel and all of its variations. We have very clearly defined complementary, opposing, and contrasting colors, pre-defined palettes of known combinations, etc. to help "jumpstart" our abilities as designers. Given how many tastes there are - bitter, sweet, sour, salty, hearty (umami), spicy, etc. - do you ever look to or reference similar concepts for cooking?