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<pre>na

we had a speaker at an Xmas bash who was a lecturer in chemistry. he had
a blackboard full of molecules of the COOH brand and demonstrated how
different acids were formed and how oxidation changed their structure
and flavour. His point (after rubbing them all out) was that your taste
buds can differentiate between good and bad elements in food and you
should be guided by them. we have this inbuilt good food detector and a
good taste is a good oil, the chemical analysis is for academic
confirmation. which reminds me of a tasting course I went to a few years
ago, one sample IMHO tasted like battery acid but was held up as the
'good oil'.

I think they were chasing the tuscan dream. it had its origin from the
presenters farm! LOL!

Roger Farquhar

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