They didn't provide any quote suggesting butyrate tastes like vomit, or gives vomit its distinctive flavor - just that it provides a tang, like /all acids do/. You wouldn't say that sour butter or Parmesan taste like vomit, but those were also listed as containing butyrate.
Actually I think parmesan does taste a bit like vomit. I think it's pretty well known - if you google "parmesan tastes" the first autocomplete is "like vomit"
I also think Hershey chocolate tastes a bit like vomit. Parmesan cheese too. I wonder if it is a genetic thing that only some can taste, like the bitterness in Brussel sprouts.
It's not like all vomit tastes the same either, but that's something that people somehow fail to take into account unless they've been on a couple of benders.
Huh, ever since I was a child and smelled my first skunk I associated it with coffee, no one I ever shared the association with agreed with me. So this thread really puts some childhood questions to rest.
One thing I wonder when looking at chocolate "how it's made" documentaries is just how much extremely cheap space and labor is needed to produce cacao.
being a fan of Michel Cluizel chocolates, which include many single source chocolates, I wonder how they perceive these engineered varieties. I was disappointed in the article because they only concerned it with the big producers and not the impact on or desires of the old school artisans.
With regard to the chocolates, each does have a distinct taste based on where it is from and it is fun to see which appeals to whom and why.
Now I don't know where it is grown in Asia but if there is an explosion of popularity surely there are places in China and India that have good climates.
They mention Dandelion in there as having a blended bar with the hybrids - if they can replicate criollo, then hopefully the terroir subtleties will come out more in the final product.
There are so many variables at the moment, and due to small sizes and wild differences from batch-to-batch, artisans struggle to maintain consistency as it is. [0]
Vietnam is good for cacao in Asia. Try Marou.
[0] Source: amateur chocolatier and bean-to-bar experimenter.
We're actually on banana 2.0 (Cavendish banana) - banana 1.0 ('Big Mike') got wiped out by Panama disease[1], which very well might happen again. The joys of monoculture!
Not just mono culuture, but all bananas grown are clones as bananas plants grow from sucks that shoot out from the roots of the established plant. There is no genetic diversity at all as they evolved* to be become seedless
http://elitedaily.com/news/hersheys-chocolate-chemical-in-vo...