“Hrm,” I reflected as I got into my car this morning. “That wasn’t exactly the flavor I had hoped to be tasting all morning.” The pseudo-buttery taste of the margarine from my cinnamon-and-sugar bread lingered on my tastebuds as I pulled away, making me wish I had eaten that first and then had my apricot-pineapple-chipotle salsa-covered fried eggs last. I eventually drowned it out with some pop and time, but it took awhile. It’s funny what lingers on for tastes, isn’t it?
Of course, we all know the classic culprit: GARLIC. Powerful enough to knock the hair off a sideways yak at 30 yards, this zippy little demon is a sure-fire way to ruin Date Night if one or other other did not partake in the strongly-flavored pasta dish that was served. Long after you have ceased to taste it (mostly because your tastebuds have been overpowered and now lie gasping in the corner), it is assured that your partner will wrinkle their nose and forcefully deprive you of any joy in the Close-to-You Department.
We can easily pick on other ones, too: Chocolate, eggs, tobacco, wine, beer, onions, vinegar — any number of other foods fall into this category of, “lasts longer that you do”. Every cigar smoker knows that it’s a pleasure during but the aftertaste is something akin to sucking on men’s athletic socks.
The question is: What do we like to taste long after?
Garlic is not something I desire to taste for any longer than I must after the meal. Its powerful, commanding flavor often matches very nicely with the rest of the food and really enhances the experience of eating, but when it’s several hours later and you can still peel the paint, it can get frustrating in a hurry.
On the other hand, if that death-by-chocolate cake is still hanging out and dancing on my tongue several hours after I push away from the table, I’m generally ok with that. Other flavors of the sweet variety we seem not to mind — fruits, pastries — and some of the stronger flavors can be ok if tempered by something. A straight-up curry might not be good by bedtime but if it was a peanut-butter-laced one? The result can be hours of pleasant memories to behold.
What flavors, if you have a choice, are the ones you’d like to taste over and over, long after the meal has come and gone? Which ones turn you off in ways you cannot describe lest you frighten the children?
Just incidentally… If you’re still struggling with cravings etc you might look at your blod sugar. You consumed a *lot* of sugar for breakfast in food and drinks and that will naturally lead to spikes and crashes causing you to want to eat…
BG
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@BG: The cinnamon-and-sugar bread was something unusual; I usually only stick to (and should stick to) the eggs alone, as the protein is more solid than the sugar component. The pop is diet, of course; no sugar, still not great for me, but with little sleep I need a good way to stay alert, soo…..
Hey there Nathan. It’s been a long time. I recently came back to blogging because April has fully recovered. I didn’t feel like blogging while she was ill.
I don’t mind garlic at all even if I didn’t eat it. I don’t like touching my face two days later and still smelling it on my fingertips though. What I hate to linger is cheese. Cheese breath is horrendous. It’s baked macaroni and cheese cheese and fresh cheese from sandwiches.
Hoping this is okay, I like the taste of my wife to linger for a long time. Her kisses and other things too. I’ll leave it at that.
I forgot to mention that fresh lemon juice gets the garlic and onion smell off the hands!
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