I have recently come to realize that "taste in theory" does not always equal "taste in reality." What may sound completely delicious and mouthwatering may only be a result of the menu or server's expertise in the art of sensory vocabulary, or simply my own imagination.
Lately I've been dreaming up concoctions in my mind that sound so appealing I even dream about how they taste... but when it comes to practice time and experimentation, things aren't holding up. I was taking it personally at first. Not like the ingredients I wanted to work with were intentionally out to sabotage my performance, but more like a humbling experience for my mouth and mind. Apparently the two of those haven't been in the best communication my whole life. I was eating nothing but chicken fingers and ceasar salads until 4 years ago (now a running joke in my family). Once I began expanding my food horizons, I also had to adopt a working vocabulary for my new tastes and other mouth sensations that food brings on. Suddenly there was more than sweet and salty or chewy and crunchy. Who knew?!
So here I am four years later trying to decide a flavor profile for an espresso and accompanying ingredients to concoct an experience hard to forget. I suppose it's the perfect task... combining my imaginative and methodical sides to achieve a common goal. Who knew coffee could offer such harmony.
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