Originally Posted by
work2fly
This thread reminds me that it's time to get back to Tadich Grill for the sourdough, to see if it is still the best I've ever had.
let us know. I love sourdough “country” bread from tartine (via epicurean trader) and Rosalind (Pacifica). I don’t even bother to seek that kind of bread from other places.
Originally Posted by
BamaVol
Wonder bread has its place. It would be my first choice for a tomato sandwich. My granddaughter also requests it for pb&j (yes, grape jelly) but I still have to remove the crusts. It is an acceptable bread for a grilled cheese (although I don’t eat them). I would consider it for liverwurst and onions. It will just never be the star of the meal, and that’s it’s appeal.
We use the Trader Joe’s white bread which is the same level as wonder bread.
Originally Posted by
gfunkdave
…Super tasters are people who are exceptionally sensitive to flavors, generally thought to be because they have a higher than normal number of taste buds. So even small flavors seem outsized. Super tasters tend not to be able to tolerate strong flavors (e.g. garlic), for example. A disproportionate number of sommeliers and master sommeliers are super tasters.
Wow on super tasters. The idea seems fine for sommeliers. I would hate to not be able to enjoy most intense foods. Sounds like a horrible burden.