Taste in Food and Drink

A fantastic cookbook is out there called "Elements of Taste" by Gray Kunz and Peter Kaminsky. They go far beyond the 4 or 5 elements we all use to think of when cooking: salty, savory, sweet, sour and recently umami.  

After reading the book and starting to cook through it I found I needed some notes I can refer to and/or hang on my refrigerator so when going shopping (opening the fridge door and pantry) I can quickly reference for ideas of taste combinations and layers.

Which brings me to a question I had of Chef Ryan of Nick's Next Door in Los Gatos, California.  Having gone there for several years several times a month they dropped my favorite crab salad from the menu so I asked Ryan how they go about creating a new dish.  He said he starts with the tastes they wish to impart and then select the ingredients.  He seemed startled when he saw the expression on my face and asked "how do you do it".  I said "I open the refrigerator door..."

So I am hoping with these notes on my fridge door and using Chef Watson to whom I have just been invited to test and comment on their beta...I can use up my fridge's contents before they convert to another green sauce collection.

Taste:

1. Aroma, Mouth Taste, 
2. Texture
1. Crunch
2. Smoothness
3. Pushes Forward
1. Salty
2. Picante: Peppery
3. Sweet
4. Pull other flavors and enhance
1. Tangy
2. Vinted
3. Bulby
4. Spiced Aromatic
5. Floral Herbal
6. Funky
5. Punctuate
1. Sharp/Bitter: Stops taste
1. Watercress, almonds, spinach, beer, campari, cranberries
6. Platforms: Foundations
1. Garden
2. Meaty
3. Oceanic
4. Starchy
7. Cuisines
1. Breadings
2. Glazes
3. Spice Mixes
4. Toppings
5. Broths
6. Sauces
7. Brines
8. Pickels