A Brief Interruption Towards Obsession/Addiction

One of the fringe benefits of being with a petty officer (which, admittedly, I didn't even know was an actual term until three years ago because I know nothing about the actual rankings in the military) who is also a food scientist is that you can learn very diligent, very organized, and very fascinating things about food.  I want to share one tidbit I picked up because it is something I adopted into my everyday life for about three years now once learning about it.  (Spoiler alert: You will not hear about any science in this post. It is just pure taste obsession, more than likely laced with addiction) :

Once, long ago, A. went to a food-science-related conference where there were presenters researching all sorts of different food and food products connected to various brands. They were presenting on the science part of things and why said food worked so well or was so glorious, say, in its "mouth feel" (again, a term I didn't know existed pre-three years ago and also kind of grosses me out). 

One presenter, it turns out, was talking about the science behind coffee. And, without trying to recreate the science behind it (there is no way I would actually remember it because I'm pretty sure I zoned out while A. was explaining it...), I will just say that once I found out the brand and kind, I tried it and have never turned back. The taste is so damn perfect and, evidently, somehow backed by science. 

If you ever want to try a really incredible type of espresso that was presented and applauded at a food science conference, or, if you're simply curious about what it tastes like (I drink it almost every single morning), it is George Howell's Alchemy espresso. 

 

After this post, we will go back to the regularly scheduled writing but this one I had to pass on.  

 

be well, be loved, be nerdy about your food,

 

k.  

 [image credit: Nathan Dumlao]