Palate Cleansers

[fabrisse]

Writing up the "it looks just like Minnesota" story reminded me of one thing: the importance of variety.

It's rare these days to get a palate cleanser in the middle of your meal. It's also rare to have a voluntary or involuntary -- as in my Minnesota story -- periods of time when one has only a bland meal. Hospital patients may be the only ones to get the benefit these days.

But repetition and blandness serve a purpose, just like the champagne-basil sorbet between the fish and meat courses, it lets your palate awaken to a new sensation.

I've had weeks where my main meal has been oatmeal. I'm usually paying off a bill or saving money for something special. The experience has led to wonderful sensations when the bill has been paid.

Even something as simple as taking a half hour between your main meal and some fresh fruit for dessert can heighten the sensations.

Comments

[riverfox.livejournal.com]

What kind or type of palate cleansers are there? How many of them are there? My only experience with palate cleansers is pickled ginger when eating sushi, so obviously my knowledge is limited. *g*

[fabrisse.livejournal.com]

Technically anything that changes the flavor to prepare your palate for something new is a palate cleanser. So when you're shopping for perfume they make you sniff coffee beans between times, and wine tastings usually have pieces of baguette to nibble between the vintages.

Traditionally, it was a sorbet, and I don't know why. I've also had consumme, either hot or jellied, as a palate cleanser between courses. Consumme was usually served at lunch with bisques or cream soups served at supper for the soup course. Champagne (and I had a lovely variation prepared with basil at a restaurant in Freiburg) sorbet, lemon ice -- usually less sweet than you might think -- even rosewater ices were served between the fish and meat courses.

[riverfox.livejournal.com]

Thanks, hun. :)