On 2019-01-11 1:19 p.m., Cindy Hamilton wrote:
> On Friday, January 11, 2019 at 3:00:54 PM UTC-5, dsi1 wrote:
>> On Thursday, January 10, 2019 at 10:21:27 AM UTC-10, Thomas wrote:
>>> Did Kerrygold butter vs Landolakes. Wife and I on mini bagles.
>>> No diff by any taste. No name butter is 3 bucks per pound, Kerry is ten.
>>> I am glad to try Kerry but the affair is over.
>>> Is there a better butter than what we see?
>>
>> A lot of folks have an inflated sense of the sensitivity and ability in analyzing what their eating. Why is that? I don't know. It's the same way with guitar players and audiophiles. They think they can hear the gauge of wire that their signals are traveling through their pickups or speaker cables.
>>
>> https://gizmodo.com/dont-buy-what-ne...ing-1678446860
>
> There is a good deal of variation in sensory apparatus. Some people
> can detect quite a bit of nuance; other people cannot. Some people's
> taste buds are extra-sensitive to certain flavors (notably cilantro);
> others' are not.
>
> Anything you think you know about how something tastes is unique to you,
> and cannot be extrapolated to anyone else.
>
> Cindy Hamilton
>
This certainly applies to wine! I've read too many descriptions from
pompous palates that claim to detect flavours of, say, black raspberry
along with a veritable fruit salad of flavours.