There are these yoghurts called Fruit Corner - I don’t know if they are available everywhere, but it’s a shallow square pot of creamy yoghurt with a separate section of aromatic, sweet fruit compote in the corner; the pack is cleverly hinged so you can tip the fruit on top of the yoghurt.
Most people seem to do this, then stir it in until it is thoroughly mixed. I shake my head in disbelief.
I mean, I have nothing against people enjoying their food any way they like, but they’re missing out on a whole world of taste.
You see, there’s extra pleasure available from the sensation of eating incompletely mixed mouthfulls of food; the sensations of cool/creamy/smooth yoghurt and sweet/acid/aromatic fruit alternate on the palate to provide an eating experience that is far, far greater than the sum of its parts.
Likewise, ice cream with hot fudge sauce - the cold/creamy and hot/sweet/sticky sensations need to be distinct for full enjoyment. Also, who hasn’t taken a swig of hot black coffee while a piece of expensive chocolate is still melting in your mouth? You haven’t? You should.
Or is it just me? Dopers? Am I just odd, or do I have a point?
As I read this thread, I’m drinking a cup of coffee and eating a pint of Ben and Jerry’s Karamel Sutra ice crea. The soft carmel core is being put into my mouth separately, followed by a gulp of very hot coffee. Heaven!
I make a killer pureed chickpea (garbanzo) soup seasoned with lots of garlic, oregano and lemon juice. Just before serving, I swirl, but don’t completely stir, a spoonful of mango chutney in each bowl. Savory and citrusy, meet sweet and spicy.
I’m totally with you, Mangetout, only here it’s Dannon fruit-on-the-bottom yogurt that every seems to want to puree. I love leaving the ribbons of fruit dancing through the yogurt. If I wanted it blended, I wouldn’t buy the fruit-on-the-bottom kind.
