This past weekend, a front-page article in the San Francisco Chronicle "America's mean cuisine: More like it hot," discussed how spicy flavors are all the rage from junk food to ethnic dishes. The American palate's move from mild to spicy foods is attributed to a variety of things - from increased worldwide travel to the growing number of immigrants who bring their traditional foods to the U.S. I always like to add the 'Starbucks effect' as a reason-- i.e. Starbucks has helped raise mainstream consumer awareness of different taste profiles of one of the most popular beverages in the States. As a result, consumers are becoming more attuned to their taste buds, and seeking out new flavor profiles and exciting new flavor combinations.
For those of us who have been brought up on so-called 'mild' foods, with meals generally consisting of meat, veggies and potatoes that have been 'spiced' up with salt and pepper, the transition to more exciting taste profiles can be a bit trying. The same is true for children. From early on, they grow accustomed to certain taste profiles, and unfortunately, too often it is a sugary taste profile. (I cringe as I see the joy with which my children gobble up their Easter goodies, and wonder how I can get them to eat broccoli again).
My husband and I are adventurous with foods. By adventurous, I don't mean insects and foods that might be necessary to eat if I were on Survivor. By adventurous, I mean, with flavors. Different flavors. Layers of flavors. Spicy, sweet and everything in between. This comes more from a desire to enjoy foods, make them an adventure and not just a way to fill my stomach. As a result, we are constantly introducing our children to new foods - those foods that are often coined as 'adult' foods. Sure, my kids love their hot dogs and mac and cheese, but my soon-to-be three-year-old loves shrimp, broccoli, asparagus. He's even tried, and somewhat liked, brussel sprouts. He's had his share of Italian, but also enjoys a bit of Asian, and has even enjoyed a mild curry.
The Chronicle article does touch on the growth in ethnic food consumption, citing how Boomers are experimenting with other cuisines, which may include Thai or sushi. And, of course restaurants are cashing in on the fact that American palates are a bit more adventurous, but the worrisome thing is that the majority of consumers will enjoy these bolder flavors in junk food form. The article listed several recently introduced foods that fill the 'bolder' taste profiles. They include Coca-Cola's new Blak fusion beverage of Coke and coffee; Frito-Lay's sensations line of potato and tortilla chips seasoned with chiles, crushed red pepper and black peppercorns' Blue Diamond's Bold line of almonds which include Wasabi and Soy Sauce, among others. As well, the Wendy's spicy chicken sandwich, Carl's Jr. spicy barbecue burger, Cheetos, sauces, condiments, mints, candy and chewing gum blah, blah blah.
It was probably about 10 years ago, when the Fancy Food Show was filled with so companies promoting hotter than hot, ass-kickin' hot sauces. The challenge was to create the hottest version around; and only a partial droplet could be used when cooking. This trend eventually died down and morphed into hot sauces that had some depth of flavor. And, that is what it should be about. Tasting taste. Not making it so powerful that there is only one sensation: hot, or whatever it might be.
Tasting is such a wonderful thing, and all too often the foods we eat, whether we prepare them ourselves, or purchase prepackaged foods, there is one overriding flavor.
I enjoy, and of course want my children to do the same, tasting a variety of different flavors and textures, enjoying the entire sensory experience of eating. Unfortunately with the run on spicy and bolder flavors in many junk foods or fast foods, what many are experiencing are flavors that are created in the lab. A salsa verde powder that is sprinkled over chips, an artificially flavored habanero sauce spread over a chicken sandwich.
There are so many opportunities to experience the true flavor of a food made with fresh ingredients. I've hidden all the Easter chocolate from my kids - partly because they don't need the temptation and I don't need the headache of their constant asking, but I want them to experience great tasting chocolate, not the variety that is made mostly of fillers. I want them to grow up appreciating what the pure taste of chocolate is, to understand the role flavor has in eating; whether it is a treat, a snack, or a meal.
For those timid in the kitchen, a cooking class at the local kitchenware store, is a great way to start. In just a few hours, you'll learn how to create flavors that will enhance, not mask, the overall eating experience. At home, experiment with different spice blends, maybe even crushing your own spices in a mortar and pestle to create a home made curry, or secret spice blend. When you do purchase a sauce that claims to be 'bold' or 'spicy' try to taste-test it first before using. If it tastes processed, or the flavor is one-dimensional, opt to make your own - I marinate chicken in a hot and sweet tomato sauce that has honey, cinnamon, ginger, cayenne pepper and tomato sauce -topped with toasted sesame seeds. It takes only a few minutes to put together and I always get compliments on it.
Best of all, at least one of those compliments comes from my son.
Until next time, enjoy food, family and friends.
Laura