|
Taste |
 |
|
Value for Money |
 |
|
Number of Uses |
|
|
Personal Choice |
|
|
|
Review #5011 - Dated: 1st of November, 2011
Author: Tucker |
Now I really enjoyed this dressing almost as much as I did the [link^3134^Saffron Lime Dressing^link] and though the ingredient list is almost identical, this was, for me at least, lacking a little something. I could taste the sharpness of the vinegar, I could get the garlic as well... but for me it just needed a little something extra. And then I figured it out... salt!
The Japanese discovered centuries ago that the best foods carried a flavour from all the major taste groups - sweet, bitterness, sour, salty, and umami (previously known in the Western culture as 'savoury'). This dressing lacked a touch of saltiness that would have rounded it out beautifully. So... I decided that if the dressing was lacking, the food must supply... so it was time to try some dishes.
After a number of experiments including pan-fried hoki (very tasty), salad with salt-encrusted croutons (pretty good), stir-fry with soy sauce (almost perfect except the creaminess of the dressing made the food 'feel' strange), I found the food that worked for me... Bangladesh Biryani Rice with chunky tuna on top. Perfection.
I did try this in mashed spuds, but either I didn't use enough (don't want to waste it, after all) or the variety of spuds used weren't suitable, but I just didn't get anything beyond a slight hint of garlic coming through. More than likely not the fault of the dressing... better than even odds the fault lay with tastebuds that have suffered years of abuse at the hands of chilli sauce and too many rich curries.
Overall, though this was my second favourite, it's still a quality product well worth hunting down, or better yet buying in bulk direct from the manufacturer. If you want something with a bit of difference to dress those salads throughout BBQ season, this is one you seriously need to try, even if only once.
|
