And the amount of tannines could be unusually small for a red wine, but still within the acceptable range, so they don't notice the switch
So what they do is to start paying attention to the things which normally define red wine, and talk about them
And not paying attention to the things which define white wine.
And so, their critique includes the points important for a red wine, and not the ones important for a white wine.
Don't forget, both red and white wines have the same taste components, but in different ratios. And these connoisseurs are trained to detect them. So they can easily detect the red wine taste components in a white wine, even if a beginner is overwhelmed to do so.
If this theory is correct, then wine tasting is not the sham the results of the study seem to suggest.
@Mien Next time, I think I'm not going for 72 hours. That was tender, to say the least. Tender, as if it'd been put through a food processor. And I'm going to pay more for a chuck roast instead of bottom road (better flavor). Seems like beef prices have gone up a fair bit in the last few months :-(
@rumtscho I don't think it is a sham. But I also don't think there are white wines and red wines that are so close together as you say (though I have no proof for this); the number and kind of substances is so diverse that there are bound to be clearly identifiable patterns that exclude one kind or the other.
There are white, black and red types of Muskat Otonel, and they are totally different. (I don't know how they are called in English. White is white, black is red, but what is red?)
I rather think that people subconsciously refuse to accept the possibility that this is white wine, because it looks red. Just as you would think what looks like a cat must be a cat, even if it barks and obeys your commands; the possibility that there could be something that looked like a cat but was a dog is just zero, so that is the first thing you exclude.
@rumtscho That is certainly possible; but, as a connoisseur, you're supposed to know the entire spectrum of possible tastes between grapes and regions and colours, even years sometimes.
Tablet (taiblet in Scots), butter tablet, butter fudge, cream tablet or Swiss Milk tablet (derived from a condensed milk brand name) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, boiled to a soft-ball stage and allowed to crystallize. It is often flavoured with vanilla, and sometimes has nut pieces in it.
Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. Well-made tablet is a medium-hard confection, not as soft as fudge, but not as hard as hard candy.
Tablet is often flavou...
At least if the linking mechanism between languages works correct this time
@Cerberus This is what Borstplaat links to. It could be that it is the wrong link and that borstplaat is actually made with butter and sugar, not milk powder and sugar.
Well, irreligious is broader. It includes anyone who does not adhere to a specific way of thinking that is commonly called a religion. An agnostic is just someone who says he does not know whether there exists something supernatural. So there will be many people who are irreligious and agnostic, but also some who are only one but not the other.
@Cerberus Wikipedia talks about several types of milk-and-sugar candy and several other types of butter-and-sugar candy. I would be surprised if this one is the closest it gets.
Hmmm. I have a half-baked blog topic idea. An interesting thing to do—variation on recipe development, really—would be to take someones "ordinary" dish, and chef it up.
"A well made sauce is rare in home kitchens. But I realized that a traditional heavy sauce like a remoulade would drown this tender fish filet. So I aimed for something light."
That's no Ordinary Dish
Ask blog readers to submit one a recipe for an "ordinary" dish that they feel could be better (e.g., here on meta). Pick one, and one or more blog authors attempt the "chef it up". The results—importantly, including the thought process and any failures along the way—get p...
Wow, looking at that "I'm a dad, how do I cook" question, I notice it uses the needs-to-die preparation tag. Trying to remove it, but I can't actually tag it correctly, because there isn't actually a tag that fits it. Well, "cooking", but that's even worse than preparation. I guess I'll tag it please-remove-this-tag
@rumtscho well, I can remove preparation from that one without bumping it to the front page (because, of course, its already on the front page). But eventually, to kill that tag, all the questions must be retagged.
as long as I'm retagging, I might as well do it properly.
My question is simple - when should I cast delete votes?
I've recently reached enough rep on one of the sites to be able to cast delete votes. I am not sure when a question is supposed to be deleted as opposed to just remain closed. What criteria should I use when deciding whether or not to cast...
Yes, its less clear it should die from that perspective. Though, considering where you'd find that knowledge—most likely, in a cook book along with the recipe—I'm not sure it provides any specificity.
@rumtscho I disagree, I'd rather have short lighter posts frequently with the semi-frequently more in depth post. It makes the blog look more active. Active blogs work. If they don't look active, then nobody comes and looks at your quality content
i'm not talking about just straight up filler, but every blog post doesn't have to be a treatise
@rumtscho Wait, does anyone follow a blog, except by RSS?
I think we could pull off once-a-week with how many people we have. But we could certainly start with twice-a-month and see if we can build up a backlog of content to post, then switch to weekly
i just seriously have my doubts that all the people with actually contribute...call me jaded perhaps, but I just don't believe that all the peeps who say they'll blog, will
Well, we could start with a posting frequency of (for example) every other Tuesday. Then see how much content we actually get, and if its enough, announce Cooking.SE Blog 2.0, now with posts every Tuesday.
There is the counter-argument that as you gain experience writing, it gets easier, so posts should become more frequent. At least if you're right that ideas are a dime a dozen.