Not Your Mama’s Tiramisu

Not Your Mama's Tiramisu

If you’ve been around Dianne’s Dishes a while, you probably have heard me lament my extreme distaste for coffee. I just don’t like it. The flavor doesn’t appeal to me. If you get enough cream and sugar in the cup to make it somewhat palatable, you’re actually drinking sugar sludge and that’s not appealing either. Therefore, tiramisu has never been a favorite, in fact though I’ve tried many times, I’d rather pass. Don’t get me wrong, I love the concept of tiramisu, but in actuality? No…not so much! I mean come on! Creamy layers of soaked lady fingers, with a sprinkling of chocolate for fun? Divine…IF you leave out the coffee, because coffee! Blech!

A few years ago I stumbled across a recipe for a coffee free tiramisu and I was intrigued. As is often the case I intended to make it, and then got tied up in this crazy ride we call life, and never got around to it, because isn’t that how it always goes? A few months ago around Christmas I decided I was going to make some and set out to acquire lady fingers, only to find those buggers are harder than you would think to locate, so I got side tracked…again.

I finally decided to check Amazon, and wouldn’t you know it, lady fingers! Then as is par for the course, I got side tracked again. I even put them in my cart, and still forgot them. I finally got back to the whole idea this weekend.

When I had ordered the lady fingers, I actually looked at the recipe for the first time in years and wasn’t convinced it was what I wanted to do. It just wasn’t quite right. I did some research and found other coffeeless recipes, but they weren’t quite it either and in the grand tradition of kitchen experimentation I thought, “Screw it! I’m going rouge!” and what I ended up with is so good, whether you like coffee or not, you won’t miss it. I promise! And if you like chocolate this is definitely the dessert for you!

So here we have my coffee free tiramisu! It’s definitely not like your Mom would make, but that’s not a bad thing…at all! One day, I plan to experiment with a chocolate tea variety, but that is a story for another day. So sit back, relax, and let’s make a little tiramisu…and hold the coffee, please!

Not Your Mama's Tiramisu: Ingredients

What You’ll Need to Soak the Lady Fingers:
2 cups of milk
1/4 cup of organic cane sugar
1/2 cup of cocoa
1/4 cup of chocolate vodka or liqueur

Stir the ingredients together in a small pot. Heath through until sugar is melted.

Yes…you just made hot chocolate! 😉

Sit aside and let cool to room temperature.

What you’ll Need for the First Part of the Cream Layer:
4 egg yolks (Note: If you have a thing about raw eggs, this is not the recipe for you.)
1/4 cup of sugar

Place the egg yolks and sugar in a glass bowl and beat on medium/high for 3-5 minutes until the mixture is pale yellow and the air in the mixture makes it look bigger. It’ll be very creamy. Set aside.

What You’ll need for the Second Part of the Cream Layer:
1 cup of heavy cream
1/4 cup of sugar
1 – 8 ounce package of mascarpone, softened

Beat the cream and sugar together until soft peaks form. Add the mascarpone and beat until incorporated.

Now you’re going to mix the first part of the cream layer and the second part of the cream layer together.

Fold the second part in to the first egg mixture until incorporated:

Not Your Mama's Tiramisu: Cream

Now comes the assembly.

Give an 8 X 8 inch dish a quick spray of non-stick spray, or if you want to go a little crazy, give it a rub with butter. Sprinkle the bottom of the pan with about a tablespoon of cocoa powder:

Not Your Mama's Tiramisu: Cocoa

Next you will start making your lady finger layer. Take a lady finger and dip it in the cooled hot chocolate mixture, coating both sides and place in the your baking dish:

Not Your Mama's Tiramisu: Starting Out

Repeat this process until the bottom of the dish is covered. You may have to break a few of the lady fingers to get them to fit toward the end:

Not Your Mama's Tiramisu: Ready for the Cream Layer

If you soak the lady fingers more than a few seconds they’ll disintegrate. I like to just give them a dip on one side, and then on the other.

Add 1/2 of the cream mixture and spread out over top of the soaked lady finger layer:

Not Your Mama's Tiramisu: Ready for the Second Layer

Then repeat with another layer of soaked lady fingers:

Not Your Mama's Tiramisu: Second Layer

And then top with the remaining cream mixture:

Not Your Mama's Tiramisu: Ready for Chocolate Garnish

Now this is where you can have a bit of fun. You can shave chocolate over the top, drizzle it, or go a little nuts like I did, and place a dark chocolate ganache heart on top of each slice. It makes it easier to tell where you’ll slice it later too:

Not Your Mama's Tiramisu: Ready for the Fridge

And now comes the hard part. You need to place your tiramisu in the refrigerator and let it sit overnight. You’ll want to cut right in, but trust me, sitting makes it better. The lady fingers become soft, the flavors meld and you end up with lovely, gorgeous layers!

Not Your Mama's Tiramisu: Layers

I had some the next day for second breakfast. What? You didn’t know I was a Hobbit? 😉

Take a look at this forkful of goodness!

Not Your Mama's Tiramisu: A Bite

Even though it’s hard, you’ll be glad you waited! Now dig in and enjoy!

Notes: There are so many variations you could do with this. You could add 1/3 cup of cocoa in to the cream mixture for a more concentrated chocolate flavor. You could add in some salted caramel elements to give a bit of a twist. If you just wanted to, you could add in espresso in place of hot chocolate, but that would defeat the purpose as far as I’m concerned, now wouldn’t it! 😉

Chicken Casserole

Chicken Casserole
Growing up in the South I attended a lot of pot luck dinners. There were always certain things there, and amusingly, everyone had a different way of making them. Deviled eggs usually made an appearance, some made with pickle relish, some not, some sprinkled with paprika, some piped with a flower icing tip. Another sure bet was cornbread. You’d find some people made it sweet, some didn’t, and which ever camp you were in, you were adamant that your cornbread was the best. There was usually a Jello salad of some sort. And you’d almost certainly find some sort of Ambrosia salad. Potato salad, macaroni and cheese, and fried chicken…oh my! No two were alike. Ever. Another sure bet was a chicken casserole.

Chicken casserole, oh the many ways this dish can be made! This variety is made with a cornbread/stuffing like topping. When I go to Tennessee these days, I end up cooking a few times while I’m there. My mom doesn’t enjoy cooking anymore and she jokes that she’s my sous chef and does the chopping and cleaning. Last week when I was there, I made Beef Stroganoff, Chicken Casserole and Irish Stew on Saint Patrick’s Day. This version of Chicken Casserole is mostly how my mom made it. It has a cornbread/stuffing topping, two kinds of cream of soups, lots of chicken, and a surprise ingredient that she usually didn’t add…sour cream.

This makes the perfect meal, paired with a salad. It’s hearty and the ultimate comfort food when you’re looking for something that reminds you of childhood, or my childhood at least. You can’t go wrong.

What You’ll Need:
2-3 cups of chicken, chopped (Note: You can use white meat or dark meat or a mix of both.)
1 can of cream of celery soup (Note: You can buy a soup or make you own. I usually make one, but this go around I stuck to the canned variety. Pacific makes some good cream of soups you could use. If you can’t find celery, you can use cream of chicken.)
1 can of cream of mushroom soup (Note: See above.)
1 cup of sour cream
Sea salt
Pepper
4-6 cups of crumbled cornbread (Note: I prefer unsweetened cornbread for this, but when I made it at my mom’s house we used a Jiffy mix and it was good. Again it’s a preference thing. I think it’s better with regular cornbread, but you can go either way. Use 4 cups if you want a thinner topping, 6 if you like a thicker variety.)
2 tablespoons of ground sage
2 eggs
1 cup of chicken broth

Preheat oven to 375 F.

Spray a 13 X 9 inch dish with non-stick spray and spread out the chicken in an even layer:

Chicken Casserole: Chicken

Add soups, sour cream, a pinch of each salt and black pepper to the chicken:

Chicken Casserole: Soups, Sour Cream, Salt and Pepper

Stir to mix:

Chicken Casserole: Ready for Cornbread Topping

In a separate bowl, crumble the corn bread:

Chicken Casserole: Cornbread

Add a pinch of each salt and pepper and the ground sage:

Chicken Casserole: Cornbread, Sage, Salt and Pepper

Next add eggs and broth and stir to mix:

Chicken Casserole: Cornbread Topping Ready to Spread

Spread the cornbread mixture out over the chicken:

Chicken Casserole: Read to Bake

Bake for 40-50 minutes until golden brown:

Chicken Casserole: Baked!

Let sit for 5-10 minutes before serving.

Notes: There are so many variations of this casserole you can make. If you want, you can use a stuffing mix as the topping, instead of making a basic cornbread stuffing. More chicken is fine, so is less. You can switch out the soups and use different kinds. Mom had some sour cream that needed to be used, so that’s why I added it this time, as an experiment, and I ended up liking it a lot, but if you don’t have sour cream, you could use a little milk of cream instead, about 1/2 a cup.

Dianne’s Crazy Good Spinach Artichoke Dip

Spinach Artichoke Dip

I have always loved spinach artichoke dip. I mean what’s not to like, it’s gooey, cheesy goodness. Before Alexis was born, I started experimenting with making my own. This recipe is what has evolved over time. The components are mostly the same, but the quantity and quality has changed over the years. I have friends who specifically request this dip when they’re coming to visit. It’s always a hit with those that love this kind of dish.

What You’ll Need:
1 – 12 ounce package of frozen spinach
1 – 12 ounce package of frozen artichokes, chopped
1 – 8 ounce package of cream cheese
1 cup of sour cream
1/2 cup of mayonnaise
1 cup of Parmesan, shredded (Note: Make sure you’re using real Parmesan.)
6 to 8 ounces of goat cheese
1 teaspoon of garlic salt
Freshly ground black pepper
1/4 teaspoon of sea salt (Note: Only add the extra salt is the garlic salt you use isn’t particularly salty.)
Mozzarella (optional, only if you choose to bake the dip)

This dip can be made two ways. Once you get all of the ingredients in the pot and heated through and the cheeses are all melted, it’s perfectly OK to eat right away, BUT if you want to really make it pop, top with some mozzarella and bake. If you’re going to go the oven route at the end, preheat your oven to 400 F before you start making the dip.

Spinach Artichoke Dip: Eat It Now or Bake It

In a large stock pot add all the ingredients except for the mozzarella, and stir over medium heat until heated through and bubbly. It really is that simple. At this point you’re ready to go, or you can do the next step.

Spinach Artichoke Dip: Ready for Cheese

If you decide to bake the dip, spread the dip out into a baking dish and cover with a generous layer of mozzarella cheese.

Spinach Artichoke Dip: Ready to Bake

Bake for 10-15 minutes until cheese is melted and slightly browned on the edges.

Spinach Artichoke Dip: Baked

Serve with crudités, bagel or tortilla chips, or toasted bread. The toasted bread is really, really good, but you can’t go wrong with any of the choices.

If you really want to spice things up, throw on some splashes of hot sauce.

Spinach Artichoke Dip: With a Splash of Hot Sauce

Notes: You can leave out the artichokes if you want to, but they really do make the dish. This dip makes a good topping on pizza in place of your traditional tomato pie, or spread on garlic bread before baking.

Cheesy Potato Cakes

Cheesy Potato Cakes: Ready to Serve

One of my favorite things when I was a kid is when my mom would make potato cakes. She didn’t make them often, but once in a blue moon when we had left over mashed potatoes she make some. I remember watching her make them and thinking one day I’d make them too. I don’t make them that often either, but when I do, I often add in cheese, because cheese and potatoes…what’s not to like?

These potato cakes come together quickly and you can make and “fry” an entire batch in about a half hour. They’re perfect as an appetizer, or even as a snack. If you like cheese and potatoes, this is the dish for you!

Cheesy Potato Cake

What You’ll Need:
2 cups of mashed potatoes
1 cup of all purpose flour
1/2 to 1 teaspoon of sea salt (Note: Use less salt if you’re mashed potatoes are heavily salted, more if they aren’t.)
1/2 teaspoon of black pepper
1 cup of shredded cheddar cheese
1 egg
1 potato, shredded
Olive oil
More shredded cheese for serving
Sour Cream
Chopped scallions

In a large bowl mix together mashed potatoes, flour, sea salt, black pepper, cheese, egg and shredded potato until “dough” forms. This can be a bit sticky depending on the moisture content of your potatoes and humidity and such. You’re going to get your hands dirty, but what’s the fun of cooking if you don’t get a little messy! 😉 Form in to a ball about the size of a plum and then flatten. Repeat until you run out of potato mixture. You can make the patties all at once, or make them as you go, it’s up to you.

Add flattened patties to a skillet that has a thin layer of olive oil heated over medium heat. “Fry” each side until browned. When you flip the first time, flatten the patty a bit with your spatula. I like to flip them a couple of times until they’re done. Place on a tray lined with paper towels after “frying” and sprinkle with sea salt.

Cheesy Potato Cakes: Fried

Serve warm topped with a sprinkle of cheese, a dollop of sour cream and chopped scallions.

Cheesy Potato Cakes: Dig In!

Notes: There isn’t a lot of oil in this, so frying isn’t quite the term, but it serves it purpose. You can add in herbs to the potato cake, such as dill or thyme if you like. They’re also good just plain if you don’t want to add the toppings.

Southwestern Egg Rolls

Southwest Egg Rolls

(Note: I wrote this entry in September of 2015. I’ve been planning this comeback and merging my two blogs for a while and then got side tracked. I still remember this guy and this day. I decided to post the entry as I wrote it. This is one of my and Lex’s favorite snacks. Enjoy!)

It’s been a while. Did you miss me? My last entry was in December of 2014 for the Christmas cookie swap. I’ve taken a hiatus of sorts. It happens. I have wanted to get back to blogging for a while now, but apathy overtook me. It’s hard to believe that at one time I posted an entry every week day, usually 4 recipes per week and links on Friday. I’m not sure how I had the energy for that, especially with a young child.

Now that I’m back, things might be a little different. Dianne’s Dishes is and always will be primarily a food blog, BUT from time to time I’ll be posting musings and antidotes that might not be related to food. I’ve decided to combine my food blog and my personal blog, because well it’s my blog, so I can. 😉 That means today you get this recipe for Southwestern Egg Rolls and my little drive by friendship with an according to him “grumpy old bastard” because it’s two for the price of one day!

So let’s talk about Mr. Grumpy Bastard…

I’ve mentioned before that I suffer from depression from time to time. Lately I’ve been on a down swing; I’ve been tired; no more than that, exhausted, down and more than a bit grumpy. The past few days have been particularly bad, but I put one foot in front of the other and get on with it, because what can you do?

This morning I had to go to Wegman’s to get some cucumbers. Alexis and I seem to go through cucumbers like most people go through water, and a weekend without cucumbers would be a bleak occurrence. While perusing the produce section I saw a very tall elderly gentleman, and trust me if someone is tall to me, they’re actually tall, my father is six foot nine, I know tall. I automatically smiled at him because, I appreciate the tall people.

He smiled back and said, “You have a mess of hair young lady.”

I wasn’t sure what to say to that, because well I do, I have a lot of hair. I’ve always had thick hair and when it’s freshly curled, like this morning, it looks bigger. I’m ok with that, so I smiled at him and said nothing.

“I didn’t mean that in a bad way,” he told me. “Your hair reminds me of my daughter’s hair. She had thick hair.”

“Had?” I asked hesitantly.

“We don’t talk these days,” he told me with a shrug.

“I’m sorry. Might I ask why?” I asked him carefully. I didn’t want to be nosy, but for some reason it seemed important.

“Because I’m a grumpy bastard,” he told me with a sad smile.

Now I don’t go hugging complete strangers…ever, but this guy needed a hug, so I hugged him. I hugged this complete stranger, just because he looked like he needed one. I wasn’t a long hug, but it was a hug nonetheless and he hugged me back, when I pulled back, he patted my shoulder.

“What was that for?” he asked me with a smile.

“It’s Hug a Grumpy Bastard day and I thought I wouldn’t get to participate,” I told him a bit sassily and he laughed.

“Thank you,” he told me a bit choked up and he cupped my cheek and kissed me on the forehead.

I blushed, because well I always blush, I’m the queen of the easy blush, and gave him another smile.

“I think I needed you today,” he told me and he gave me another smile and wandered off.

I realized after he walked away that I needed him today too. It’s funny how that works, like the universe knows what you need and sends it to you. In this case it sent me a grumpy senior citizen, who needed a little affection, and in the process it made me feel a little better about mankind at the same time. Drive by friendships can be just what you need, just when you need them. He and his daughter might have issues, and he might really be a grumpy bastard, but it doesn’t make him any less human, and in that moment he was extremely nice to me, and in the mere minutes we spent together, he made me really smile. Smiling is good. I needed to smile and I think he did too.

Now let’s get on to the egg rolls!

I’ve had this kind of egg roll at various places over the years, and I had always thought it would be fun to come up with my own variety. I had meant to make these for years, but today I felt like experimenting, so I did. I love how they turned out! Alexis really liked them too. We’ll definitely be making these again.

What You’ll Need:
Olive oil
1 small red onion, chopped
Roughly 2 cups of cooked chicken, chopped (Note: A little more or a little less won’t make a difference.)
1 – 15.5 oz can of black beans, drained and rinsed
1 cup of frozen corn kernels
¼ cup of flat leaf parsley, chopped fine
A generous pinch of sea salt
½ to 1 teaspoon of black pepper (Note: More if you like pepper, less if you don’t.)
¼ teaspoon of cumin
2 teaspoons of chili powder
A dash of cayenne pepper
Egg roll wrappers
Oil for frying (Note: I used peanut oil.)

Southwest Egg Rolls

In a very large skillet sauté onion in a little olive oil, until slightly browned. Stir in chicken, black beans, corn, parsley, sea salt, black pepper, cumin, chili powder and cayenne to mix. Heat through for 2 minutes or so until mixture is warm. Set aside.

Heat oil for frying. You can use whatever kind of oil you usually fry with. I like to use peanut oil for things like egg rolls. As always, be careful when you’re dealing with hot oil. Make sure you know the smoke point of the oil you’re using, as well as the flash point, and keep a close eye on the temperature. Don’t let it go too hot.

While the oil is heating, assemble the egg rolls.

Place an egg roll wrapper on a flat surface and spoon some filling on to the middle of the wrap:

Southwest Egg Rolls

Next fold up the edges:

Southwest Egg Rolls

Then fold the bottom toward the back:

Southwest Egg Rolls

Wet the back edge of the wrapper:

Southwest Egg Rolls

You can do this with your finger or with a brush.

Then finish rolling the roll:

Southwest Egg Rolls

Place the roll aside and repeat the process until you run out of filling:

Southwest Egg Rolls

Once the oil is heated, gently place the rolls in the hot oil, flipping once, when the edges are browned:

Southwest Egg Rolls

When the other side is browned, and this doesn’t take long at all, just seconds, place them on a baking sheet lined with paper towels to drain:

Southwest Egg Rolls

It usually takes less than a minute to fry the entire egg roll. Repeat the frying process until all your rolls are done. I like to place them seam side up first, and then fry the non-seam side second.

This recipe makes 18-22 egg rolls.

Notes: If you want to make this recipe vegetarian, you can add a second can of beans and leave out the chicken. Serve with sour cream and/or salsa.

Slowly But Surely

Most of the entries have been moved, I’m still waiting on a Flickr issue for a few. I weeded out a lot of posts that were no longer relevant. I’ve adjusted the dates. Now I’m planning to merge my personal blog in with Dianne’s Dishes. Some of the links aren’t working on the individual posts, and I’m not sure if they ever will, but most of them aren’t important anyway. Stay tuned. I’m still working, but I’m close.

‘Tis the Season for Cookies: Chocolate Peanut Butter Balls

Chocolate Covered Peanut Butter Balls

There’s something very satisfying about the peanut butter/chocolate combo, especially peanut butter and milk chocolate. Those two are part of classic combos that you easily think of, peanut butter and jelly, milk and cookies, cake and ice cream, just to name a few.

Also be sure check out the other participants of ‘Tis the Season for Cookies to see their fabulous cookie recipes as well!:

Diana Cannone at To Di for Bakery.
Judy Chiappini at No Fear Entertaining.
Mandee Racer Pogue at The Kitchen Wife.
Marye Audet-White at Restless Chipotle.
Renee Joslyn at Flamingo Musings.
Sandy Smith at Eat Real.
And Sherri Jo at The Adventures of Kitchen Girl Jo.

Chocolate Covered Peanut Butter Balls

This week’s theme is Fancy Cookies! But nothing says fancy has to be hard. 😉

Chocolate Covered Peanut Butter Balls: Peanut Butter Ball Fillings

What You’ll Need for the Peanut Butter Balls:
1 – 14 ounce can of sweetened condensed milk
1 cup of peanut butter (Note: You can use smooth or crunchy.)
1 cup of powdered sugar

Mix together a can of sweetened condensed milk and peanut butter until thoroughly mixed.

Mix the powdered sugar in to the peanut butter mixture until incorporated a ball forms.

Take roughly a tablespoon of the mixture and roll it in to a ball. Place the ball on a lined baking sheet and repeat until you run out of filling.

Chocolate Covered Peanut Butter Balls: Peanut Butter Balls

Next make your chocolate coating.

Chocolate Covered Peanut Butter Balls: Chocolate Covering

What You’ll Need for the Chocolate Coating:
1 package of chocolate chips (Note: I usually use milk chocolate with peanut butter, but you can use dark or semi-sweet if you like instead.)
2 tablespoons of coconut oil

In a large glass bowl melt chocolate and coconut oil in the microwave on 10 seconds intervals, stirring between rounds, until the chocolate is melted and smooth.

Dip each peanut butter ball in chocolate until completely covered:

Chocolate Covered Peanut Butter Balls: Dipping in Chocolate

And place each ball back on the baking sheet:

Chocolate Covered Peanut Butter Balls: Dipped

Next make the peanut butter drizzle.

Chocolate Covered Peanut Butter Balls: Peanut Butter Drizzle

What You’ll Need for the Peanut Butter Drizzle:
1/2 cup of peanut butter chips
1 teaspoon of coconut oil
1 heaping tablespoon of peanut butter

Melt the peanut butter chips with the coconut oil on the same 10 second intervals you used for the chocolate, stirring between, until melted. Once melted stir in the peanut butter until smooth.

Drizzle each covered peanut butter ball with the peanut butter drizzle and put them back on the sheet.

Chocolate Covered Peanut Butter Balls: Done!

Notes: You can sprinkle with crushed peanuts if you want, instead of the peanut butter drizzle (honey roasted peanuts would be particularly nice) or you can dust them with cocoa.

The Best Sausage Balls You’ll Ever Eat

The Best Sausage Balls You'll Ever Make

If you’ve been around Dianne’s Dishes for a while, you know I’m all about making things myself, and not using mixes or pre-made things. That being said, some times, thinking out of the pre-made box is harder than others, this time however, that isn’t the case.

Most of the time when you come across a sausage ball recipe, it calls for baking mix. Some baking mixes aren’t bad, you actually turn the package around and it’s made with flour and things you recognize, however most of them contain chemicals and stuff I surely don’t want to eat, I don’t know about you.

This recipe uses flour, along with the ingredients you would have in your standard biscuit recipe, minus the milk and butter, to make a sausage ball that is simply fabulous. Most people have these things in their cupboards right now. So grab some sausage, cheese and cream cheese, head in to your pantry and grab some dry ingredients and let’s make some sausage balls!

What You’ll Need:
1 pound of sausage (Note: I prefer the hot variety. Look for a brand without MSG.)
1 – 8 ounce package of cream cheese, softened
1 tablespoon of organic cane sugar
1 tablespoon of baking powder
1 teaspoon of sea salt
4 cups of cheddar, shredded
2 cups of unbleached all purpose flour

Preheat oven to 350 F.

In the bowl of a mixer, mix together sausage and cream cheese, until smooth.

Next add sugar, baking powder and salt and process until mixed in.

Now it’s time to add the cheese. With the mixer running, slowly add cheese, until incorporated in the sausage/cream cheese mixture.

After the cheese is thoroughly mixed in, slowly add in flour until a crumbly dough forms. Depending on humidity, and moisture content in your sausage and cheese, this could be really crumbly, or more doughy. It’s all good. Don’t sweat it if it isn’t exactly what you had pictured. You’re going to shape the balls with your hands, and it all comes together.

Once the dough is made you want to make “balls” roughly the size of a walnut and place them on a large baking sheet.They can be close, but make sure they aren’t touching. To make the ball roll a small about of dough between your palms until a ball forms. Remember when this is over to wash your hand thoroughly, you are dealing with raw pork here.

Once you have used all of your dough, place the baking pan in the oven and bake for 30-40 minutes, or until golden brown.

The Best Sausage Balls You'll Ever Make

Notes: Let’s talk cheese! You can do a mixture of cheese in these. I like to use cheddar or Colby, but you can also use Monterrey Jack for all or part of the cheese. A friend of mine likes to add in some pepper jack. It’s all a matter of personal taste.