I often read about how quickly killing animals makes better-tasting meat. Supposedly the fearful state a hunted animal often dies in releases chemicals (adrenaline? bad juju?) that make the meat less wonderful. True or woo? Science me, please!
My girlfriend and I have pretty clashing tastes about many things: movies, art, decorations, you name it. However, we're both interested in moving together at some point. How do we both get our way about how the apartment is decorated and what's on the TV/computer without walling ourselves off from each other? We have some commonalities and I believe that a good relationship is one the challenges both parties to consider new things, so I don't want to give up on that. Help?
I am trying to solve a situation which involves me regularly throwing every nice looking garment into a basket then becoming so frustrated that I put everything back then leave the store with nothing. [more inside]
I started recently on probiotics and find that my sense of taste has gotten better for some reason. [more inside]
At our next scout meeting I want to have my girls earn the Brownie Senses badge (omg it is the cutest!) by playing with some illusions, and I need some more ideas to round it out. [more inside]
About a year ago, I suddenly developed a sour taste in my mouth. What is the most likely cause? [more inside]
I was thinking about the Ken Burns Prohibition documentary today, and it got me thinking: if I wanted to find what beer tasted like in the United States a century ago, what would I try? [more inside]
I can't seem to stomach wine easily, even the smell is pretty awful, but I want to acquire a taste for it for special occasions. I'm tired of being the only person toasting with a coke! I don't like sour, acidic or alcohol tastes, so I may be out of luck, but if anyone has any recommendations I'd really appreciate it. I should also mention that the above mentioned flavours are all usually much worse when cold, so I'm hoping for a good room-temp wine. Thanks in advance!
The other day I bought some yellow bell peppers at my local grocery store at a discount. When I went to cook them, I noticed they had a much stronger flavor than I expected, which was more complex and tastier to boot. When I looked at the little sticker that was on them I saw that they were labeled organic. I was cutting up some conventionally farmed green peppers at the same time, and compared to the yellow ones they barely had any flavor at all, and a very superficial flavor at that. [more inside]
My mom may have permanently lost her senses of smell and taste due to a complication from a nasty virus she had in the spring. This is understandably depressing for her. What are some suggestions I can give her for foods that emphasize texture to help her find new ways to enjoy food?
What's up with onions? Why are they so mild these days? [more inside]
I have an adult (5ish years old) foster cat who is very friendly and mostly trusts us (we've had her for over 2 years now). She's very loving but is very much her own cat, and would prefer her space be respected at times. I'd like for her to express her moods in non-biting ways. [more inside]
Looking to spice things up in the bedroom through a five senses game. A card with each sense for him/her on it is mixed and then we have an enticing way to deal with that sense. Any suggestions? [more inside]
Please give me your recommendations for cough drops that actually taste good! [more inside]
The aroma and flavor that garlic and onion in any form yield stay in my system way longer than reasonable. I need to be able to eat these two foods to help my immune system and my sinuses function better, but I can't stand the aftermath anymore (and now that I have a boyfriend again, I'm extra sensitive to yucky breath and stuff). What can I eat or drink to counteract these side effects so I can keep onions and garlic in my diet? [more inside]
Why does my tongue feel furry and my tastebuds seem wonky after eating a salad?? [more inside]
What (if any) powdered drugs, illegal or pharmaceutical, can be identified by taste or smell - you know, like how the cops do on TV? [more inside]
Many fragrances either smell wrong to me (the "raspberry" shampoo I use that smells sort of like fly spray to me), or worse, "light up" different parts of my mouth and tongue, and I can almost always taste them (from only smelling). Who can I talk to about this? I asked a hobby perfumist about the effect one of her fragrances had, but she had nothing to offer. Where do I find a scent scientist?
How worried should I be about an increase in perception of saltiness, bitterness and sourness in foods?
Everything seems to taste more salty/bitter/sour over the last week or so. How worried should I be that it's a sign of a disease? [more inside]
Say I want to store my dental floss in a metal container. Are there any (common) types of metal that would make the floss taste funny or become dangerous to my health?
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine. [more inside]
Coffee tastes weird: confirmation bias, or something else? [more inside]
I just heard from a friend in another state that she suddenly lost her sense of taste, or at least it altered noticeably. She said she has no other symptoms, does not have a cold or congestion, but sweet tastes less sweet and she has to put lots of salt on anything else to give it taste, which she does not normally do. She is in her early 50s, mostly healthy, and is now visiting relatives for a few days. then will be taking a long drive back home. Any ideas what this could be, and could it be serious?
Carob versus Chocolate: Carob is widely held up by the Vegan/HealthFoods crowd as the 'healthier' and just as tasty rival to chocolate. However if Carob is really just as great as Cacao/Chocolate then how did Cacao/Chocolate come to surpass Carob and so dominate the European Market? [more inside]
Why does my fridge's filtered water taste ABSOLUTELY HORRIBLE but only at certain times of day? [more inside]
I think my thyroid medication is making food and water taste super-delicious - is this normal? [more inside]
I'm going to a wine tasting, but I have a low-level cold that's probably going to be around until then. Will medication save me? [more inside]
Getting tap water to taste like Evian? [more inside]
What do various poisons and toxins taste like? What flavor is lead, for example, or strychnine? How about common deadly household chemicals like bleach, or organic toxins like mercury/methylmercury? [more inside]
Bacterial Vaginosis Treatment: How long until the godawfully bitter taste from the antibiotics goes away? (NSFW) [more inside]
Why does my mouth taste like mothballs? [more inside]
Do you honestly enjoy reading free verse? Can you explain to me why I should enjoy it, too? [more inside]
Is it common to experience a taste/smell when one's head is hit very hard? [more inside]
I feel as if I have watched all the good TV that exists... (on Hulu/Netflix/YouTube/Vimeo/VBS.tv) help prove me wrong please! I like shows like Californication, The Wire, Sons of Anarchy, a lot, but when it comes down to it I'll also watch stuff like Shark Tank, Top Chef, Bones, Lie to Me... anything even vaguely interesting. [more inside]
How do I best acquire acquired tastes? There are some foods I want to start eating on a regular basis because they are healthy and economical. What are some strategies and helpful tips for learning to love new foods? [more inside]
Please suggest some older (or not) books/films/things that talk about the idea that you're just going to be bad for a long time before you're really successful at, or really master something (particularly an artistic pursuit). [more inside]
When I smell many foods, they nearly always smell better than they taste. Whatever it is smells marvelous but as soon as I pop it in my mouth I wonder where the flavor went. My question is why this might be, whether it is just me, and what I can do, if anything, to improve my sense of "taste".* [more inside]
An adult friend of mine is very, very picky about food. She doesn't eat any vegetables in their recognizable forms (e.g. hates tomatoes, but tomato sauce is no problem). Fruits, meats, dairy and other starchy stuff (bread, potatoes, rice, etc.) are all OK, but she'll gag on a piece of lettuce. What can she do to expand her tastes? Is it as simple as forcing yourself to eat a tomato once a day, or is there any pattern for how people can learn to appreciate more foods? [more inside]
Does caffeine really taste like anything? And if not, why does caffeine free soda (specifically Caffeine Free Diet Coke on my desk) taste so much worse than the caffeinated version?
What sort of sensory things - tastes, smells, sounds, you know the deal - are reminiscent or representative of San Francisco? [more inside]
I don't notice anything particularly distinctive about the flavour of so-called game meats. Why do some people say they taste so different? [more inside]
I have recently started taking a low dose of Amitrypteline (40mg a day). I have noticed that some foods seem to taste different: Coffee is more bitter and orange juice tastes sharper. Is it the medication or my imagination? [more inside]
Are there any good online resources or even quizzes to help me define or at least better identify my general taste or personal style through specific categories? For everything, not just fashion. [more inside]
Has anyone ever heard of a blind taste test for coffee preperation methods? [more inside]
Is this art tacky? Don't let me buy something that will be the next painter of light.
Can you taste when you have hepatitis c? [more inside]
why does refrigerated cooked chicken taste different than freshly-cooked chicken? i dislike the strong gamey taste that it acquires. is there anything I can do about it, except covering it up with spices or condiments?
Aniseed (and its demon spawn liquorice, Sambuca and Pernod) is the vilest, most retch-inducing flavour on earth to me. Why? [more inside]
What are the real differences in darker, unrefined sugars and white table sugars other than "processing is bad, mmmkay"? [more inside]