Gourmet Scientist

In less than a year, after being stung by a rather lovely flying bumble bee, I've consumed so much honey that I'm most likely now a target of both mosquitoes and bees (I can be a natural mosquito repellent for others--a human mosquito pin-cushion with at least 20 bites per leg). I never knew honey could be eaten straight. I rarely consumed it, and it was always just another ingredient in food, sweets, or beverage. Now, after tasting the real thing, I'm hard-pressed to go back to the synthetic taste of mass-produced honey!

As with tea, coffee, chocolate, and wine, honey can be as varied in flavour and texture. So far, I've noticed 2 major flavour types--floral and woodsy--and texture can range from runny, to gloopy-thick, to a mix of runny and set, to completely set. Amazingly, I've had (full containers of) English lime-flavoured clover, acacia (English), Australian eucalyptus, Mexican wildflower, pine (French), buckwheat (!), African Miombo forest, clover (American), Menalou vanilla fur (x2), and Tasmanian leatherwood. I've also tried mountain (French) and chestnut (English).

The most bizzare was the buckwheat not only for the unfamiliar concept of honey coming from a wheat plant but also for the rather odd smell; but the taste is completely different. Even simply having the honey alone or mixing it with water can draw out further contrasts.

I seem to prefer honey with a woodsy flavour. The pine one is marvelous, and it's the one that really triggered my honey exploration. The vanilla fur is very gentle and reminds me a lot of candy. As for the Tasmanian leatherwood, it's very sweet!

I do have to say, scenes from the "Bee Movie" often come to mind. I don't want to be another heartless consumer, but at least it does make you appreciate honey all the more. The next question is: should I thank the bee or not for its sali[a]nt sting??

I have been searching for the authentic tiramisu for a very long time, although I'm beginning to think that it's impossible as there can be so many variations, and it ultimately depends on what you like.

I only found out two years ago that some people add amaretto. Then there's the instant coffee or expresso punch. More alcoholic burn (boozy), coffee caffeine rush, or chocolate depth. It can be moussy creamy that is densely flavoured or lightened with whipped cream. Or it can be more cake and bread-like with a moist or lighter texture.

In any case, I was most amazed by the one we had in Venice. It was cake-like with less marscapone and zabaglione. The alcohol and coffee was also minimal. The balance was perfect with both the texture and flavour light but present. Completely contrary to practially all the tiramisu's that I've had, this one was perfect for the end of the meal. It was neither heavy nor overpowering. I never knew tiramisu could be so ethereal.