Add a Pinch of Salt to Fruit for Enhanced, Fruitier Flavor

Using salt on both ripe and unripened fruit should be your new kitchen trick.

Source: Salt, Meet Fruit

The trick is to put on just a little – just enough to make the flavor ‘pop’. If you can taste salt, you’ve put on way too much. Also, I find iodized salt just a bit bitter, so if you’re getting a bitter note try a sea salt, finely ground.

Does a Diet of Chestnuts Really Flavor the Meat of a Pig?

Those of us watching Hannibal know that when Hannibal feeds someone chestnuts, it’s a warning sign. Supposedly a diet of chestnuts flavors meat. Let’s look at several studies on the subject (done with pigs, not humans) and try to determine if that’s true.

Source: Does a Diet of Chestnuts Really Flavor the Meat of a Pig?

What’s interesting is that some will warn about this for those with nut allergies.  I don’t know if it is actually a risk, but who wants to find out?