Are there Four or Five Tastes

My recent cruise was a food and wine cruise that featured guest chefs in the main dining room, lectures and demonstrations by various world class chefs, and a $950 tasting menu with wine. No, we did not attend the dinner, but we did have the opportunity to attend lectures and demonstrations by some wonderful and entertaining chefs.

Jon Ashton was my favorite. He has appeared on the Martha Stewart Show, the Rachael Ray Show, and the Food Network. He's a young Brit, and thoroughly charming. He started talking about the five tastes during one demonstration, and told us that the fifth taste, umani (or savory) has just recently been added to the Western list of tastes. Up until recently we only included salty, sour, bitter and sweet. Who knew? Anyway, umani is a savory taste and common in Asian cooking. There are apparently several other tastes that might be included in the future, including fatty!

Jon made a lovely Rosemary Apricot Pork Tenerloin that I will share with you.

Rosemary Apricot Pork Tenderloin by Jon Ashton

2 lbs pork tenderloin
3 T. olive oil
4 T. finely minced rosemary
6 garlic cloves, minced
coarsely ground pepper
1 tsp salt
1 c. apricot preserves
3 T. fresh lemon juice
2 garlic cloves, pressed

Preheat oven to 400 degrees. Brush port with 1 T. oil, sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2T. oil in large ovenproof skilleter over medium heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer pan to oven, and roast pork until meat thermometer registers 150 degrees, about 15 minutes. While pork roasts, combine preserves, lemon juice and garlic.

Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 inch thick slices. Serve on top of polenta. Drizzle sauce on top.

I think you'll enjoy this simple recipe. It's full of lots of flavor, and great tastes. You'll get to experience several different tastes (of the five tastes we have).

Tastebuds are mainly located on the tips, sides and back of the tongue. The receptors change over time and explains why people often find their taste preferences changing over time. The strength of your tastebuds is also supposed to diminish over time and helps explain why many elderly people lose interest in food. That has no happened to me yet. My tastebuds are alive and well and continue to enjoy all five tastes. In this dish you will experience four of the five tastes (no bitter), so give it a try. I hope you enjoy.