Three moments I recall as experiences of highest pleasure for my palate. While vacationing in Tenerife around the mid 1990’s, I ordered a simple salad to accompany a goat dish. Around 2012, it was a rack of lamb, preceded by mozzarella and tomatoes. In 2014, I smoked a Cuaba Salomones in Tokyo.
That goat, those tomatoes, and the cigar, are the most pleasurable and profoundly awake experiences of taste that I have had in more than six decades eating.
Today I add my fourth moment of magnificent perception of taste. A simple dish of rice, cooked with onions, rosemary, Chardonnay, and olive oil.