alexalbon23
Active member
Hey food friends! Lately, I've been thinking about how certain "quiet flavors" — like those subtle hints in lightly spiced stews or a barely-there dash of herbs — seem to be fading from menus. You know what I mean? Those flavors that don’t scream at you but leave you thinking about them later, almost like a whisper of taste.
Do you feel like today’s culinary trends are overshadowing these delicate flavors? Or am I just being nostalgic? Would love to know if anyone else misses this subtlety in food and has examples or thoughts on where it still exists. Cheers!
Do you feel like today’s culinary trends are overshadowing these delicate flavors? Or am I just being nostalgic? Would love to know if anyone else misses this subtlety in food and has examples or thoughts on where it still exists. Cheers!