As a chef and juice vendor, I believe Chang gets to the exact heart of what makes certain flavor combinations outstanding and how those flavors can come from unexpected places. Obviously this applies more directly to food, but it's a fantastic theory to keep in mind when creating juice flavor profiles.
> Salt:overseason/underseason
pretty much how I feel about Acetyl Pyrazine. Good read...
I feel like this sub would benefit from a thread about too much/too little of certain flavorings. Some flavors have a sweet spot where too much is basically killing your recipe with an off flavor, but too little is leaving it short changed. For example, AP, EM, Sweetener, FA Joy, FA Nonna's Cake, CAP Glazed Donut, TFA Sweet Cream etc. They all seem to have a "sweet spot" where the flavoring really shines.
Also If you guys have never been to Milk Bar, do your best to go. You'll be motivated to look at desserts differently.
*reads post, makes note in evernote to take Milk Bar field trip, refers back to post to say thanks. Realizes it's rare Wayne sighting. All becomes meta. Takes another puff of Marble 27. Ponders universe, wonders why brain has not exploded yet. If you're ever in Toronto.. I got u fam.
Saved. Just curious, have you used the flavor bible in trying to find good flavor combinations when making your own mixes?
I recently bought the flavour thesaurus and think it's fucking awesome. Basically just thousands of flavour pairings. Super useful
> flavour thesaurus