How to Know If You're a "Super Taster"

Attention picky eaters. If you are having trouble viewing this email, [click here.]( May 31, 2017 Top Food News [How to Know If You're a "Super Taster"]( You've probably heard of the legendary "super tasters," people with a higher sensitivity to taste stimuli. I always envied these people—how enjoyable it must be for them to sink their teeth into milk chocolate with a gooey caramel core, or have a leg up in identifying complexities in a glass of red wine from Bordeaux. But that's not quite the case. Linda Bartochuk, a professor of food science and human nutrition at the University of Florida's Center for Smell and Taste, says super tasters tend to be pretty picky eaters and prefer to stick to bland food. So do you fit the bill? We have a list of criteria—take a look and see if it sounds familiar. 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If you value what you read from Mother Jones and want to see more of it, please make a tax-deductible [one-time]( or [monthly donation]( today and help fund our unrelenting, nonprofit journalism. This Week in Podcasts "I eat to survive," says political journalist Dylan Matthews. "I actively loathe cooking." Matthews guesses his aversion may stem in part from his upbringing, which had a "pretty utilitarian view of food. I think if I grew up in a household where food was more of a cultural component, it may have been different," he said. Hear it on Mother Jones' Bite, episode 31: "[Everything You Love About Food Means Nothing to This Guy](" Food is funny: Dan Pashman pals around with the Daily Show’s Hasan Minhaj. Discussed: Biryani, the White House Correspondents’ Dinner, Honey Bunches of Oats. ([The Sporkful]() More than BBQ and biscuits: Southern food is a lot more complicated than you might think. ([Gastropod]() Exclusive to Newsletter Subscribers Looking for a quick and tasty spring meal? This easy dish brings together green beans, new potatoes, and sweet and tangy tomatoes, united by a rich egg yolk. Composed Salad of Tomatoes, Green Beans, and New Potatoes, With a Poached Egg (Recipe by Mother Jones' Tom Philpott) Meal-sized salad for two; side dish for four. Prep the potatoes and green beans 1/2 pound small new potatoes, sliced in half 1/2 pound green beans, stem end snapped off Steam the potatoes until they are easily pricked with a fork; I use a simple [steamer basket]( in a small pot with a tight-fitting lid. Set aside. Steam the green beans for no longer than a few minutes, making sure not to overcook them—they should retain a good snap. When they're done, plunge the hot beans into a bowl of ice water to halt further cooking and preserve their color. Once the ice melts and the beans are cool, drain and set aside. Meanwhile, make a dressing 1 small [spring onion](, white part only, peeled and coarsely chopped (you could also use [green garlic]( or just a clove of mature garlic) 1 cherry tomato, or a slice of a regular tomato, coarsely chopped 1/4 teaspoon of sea salt Freshly ground black pepper, to taste (I have a heavy hand) 1 tablespoon vinegar, such as sherry or red wine 3 and 1/2 tablespoons of extra-virgin olive oil Vigorously crush the first four ingredients in a mortar and pestle until they become a more or less smooth paste. Add the vinegar and oil, and stir with the pestle until it's all combined. Compose the salad About two ounces of peppery salad greens, like arugula or young mustard greens (I used a combination of the two) 2 good tomatoes (I used a [German queen]( and a [lemon boy yellow]() Put the greens in a bowl, add a spoonful or so of dressing, toss, and taste. Adjust by adding a bit more dressing or salt as needed, keeping in mind that the greens should be pretty lightly dressed. Divide onto two plates, loosely spreading the greens to form a bed for the rest of the ingredients. Now slice the tomatoes, add them to the same bowl, and again, add a spoonful of dressing, toss, taste, adjust, and divide them between the plates. Do the same process—dress, toss, taste, divide—with the green beans, and then the potatoes Poach the eggs and finish 2-4 farm eggs (depending on appetite) Good sea salt and fresh-ground back pepper, to taste Poach the eggs according to J. Kenji López-Alt's [impeccable method](. Divide them among the plates. Top each plate with a light dusting of sea salt and a vigorous grind of pepper, and dig in. Serve with a simple white wine or a crisp rosé. That's all, folks! We'll be back next Wednesday with more. —[Maddie]( and [Kiera]( Questions/concerns/feedback? Email [newsletters@motherjones.com](. Hungry for more food news? 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