DaFinker
Well-Known Member
- Apr 24, 2024
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I don't know what you'd call it, but it's that "green" flavor associated with under-ripe plants. Since that's what gives it the color, that's how I name the flavor. If you've got a better one, let me know. (Dickhead.)I will agree that they are harsh, but I love em anyway; they're def a lot better chopped up into smaller pieces so as to be less overwhelming.
But more importantly, I must congratulate you on your amazing sense of taste. To be able to specifically taste the pigment molecules embedded in the thylakoid membranes inside the chloroplasts inside the cells with cellulose cell walls we can't digest...that's remarkable!!!
And I'll dice it for the trinity, but then it gets cooked all to hell and you can't taste it because the water seeps out, taking the chlorophyll flavoring with it, and due to the chemistry that goes along with cooking, it draws in the salt and other seasonings in the pan. Same deal with celery (similar flavor profile, but not necessarily as strong). When I do those in jambalaya, I cut them small enough that they just become these densely packed little bits of Cajun seasoning bombs.
