Jul. 18th, 2008

xiphias: (Default)
I WILL blog notes from the other classes at some point. But I'm just not having time.

Imagine a WorldCon, except every panel is sponsored by a liquor company, and they provide a cocktail or two featuring their products for every panel -- and it would be rude not to drink it, wouldn't it? The only exception is the tasting panels. Where you don't get a cocktail -- you get about six tastes of things. At least in those, it's okay to spit.

We haven't made it to any of the parties -- and the parties are like those at a science fiction convention, from what we've picked up, except, again, the bid parties are held by liquor companies instead of WorldCon hopefuls.

My pants are SO bankrupt. And will continue to be so until we're back.
xiphias: (Default)
As part of one panel, we took taste strips to determine if we were super-tasters, normal tasters, or non-tasters. I've always assumed I was a super-taster -- I can detect flavors that most people can't.

I'm a non-taster.

I perceive tastes significantly less intensely than most people do.

But I love food. I therefore cook with much stronger flavors, and eat more. Apparently, most chefs are supertasters -- but almost as many are non-tasters.

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