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[desperance]

Found via nihilistic_kid:

I need to get some of this. Just to know. I have long believed that no chocolate could be too dark for me, I who chew cocoa-nibs for pleasure while I bake; it is possible that I'm just wrong. I need to find out. Besides, I can always cook with it...

Comments

[julesjones]

Eeek!!!
[runs away and hides]

One of the problems of being a supertaster is that superdark chocolate is regarded with deep suspicion.

If you're actually mad enough to get this shipped via a US address, I live about 30 miles south of San Francisco airport, and we've found that mail to/from the UK takes about five days. We've had Scottish smoked salmon arrive safely in a coolpack. But it's heading into the warm season.

[desperance.livejournal.com]

S'funny, being a supertaster sounds like such a fabulous thing to be - but, no true chocolate? No chillies? No coffee, no green tea...? (and I do but cite a few examples culled from the range) No thanks. I'll settle for being a regular ordinary taster. With extremophile tendencies, obviously.

And thanks for the offer, and also the caveat: maybe best wait for the chilly season. I'm thinking, Xmas present to myself...

[julesjones]

Looking at the website, it says web orders are US-only -- but they also have the option for phoning to organise unusual stuff. It may be that you can get them to ship to the UK if you phone or email them.

And no, being a supertaster is *not* an advantage to a foodie. Particularly when apparently in combination with nearly every genetic "tastes bad" reaction known to humanity. To me, using cilantro in a dish is equivalent to getting the local tomcat to spray over it.

But I will drink cappuccino -- put enough milk in it, and I *can* drink coffee. And I don't have the gene for tasting the bitter chemical in brussels sprouts. Guess which is the only one my husband has?

[pogodragon.livejournal.com]

Oh gods - I'm not a supertaster but I detest coriander (cilantro), to me it tastes like soap and contaminates anything and everything that it comes into contact with.

[julesjones]

The curious thing about coriander is that the nasty taste that has some of us gagging is only in the leaf. Coriander seed is fine to most of the people I've seen commenting about this. I am, in fact, rather *too* fond of coriander seed in chicken dishes, according to my family.

[desperance.livejournal.com]

Now look, you can't do this here - not when I'm just about to try growing the wonderful herb for the nth year in succession (it sprouts very easily, grows very fast and runs to seed barely before it's leafed at all; there are allegedly alternate varieties that don't do that, but all those I've tried just do the same thing, which is v dispiriting).

To be fair, to be honest: like you, I used to loathe it. I didn't meet it until I was a young adult, and I thought my tastes were fixed, and it was the wrong side of the line (not soap; I found a bitterness to it that I couldn't imagine ever growing fond of). Happily, I was wrong. It took a few years, but it became essential to my adult palate, and I can't hear it vilified, without leaping to the lovely thing's defence...

*wanders off, to plant coriander*

[mizkit.livejournal.com]

You can have my share. Ick. :)

[desperance.livejournal.com]

Good grief. That makes three of you. Is there no one on my friends list who likes coriander...?

[pogodragon.livejournal.com]

Obviously you only appeal to people with a certain genetic make-up. I'll have the coriander seed though, you can keep the leaf.

[shewhomust.livejournal.com]

You do know that I'm another of the loves the seed, tolerates the leaf types...?

[desperance.livejournal.com]

Actually no, didn't know that. Having discovered the leaf as a grown-up taste myself, I do kind of assume that all those people who have grown up before or around me have made the same journey, and now share all my adult pleasures. Alas...