Tasting Caviar

Well, to be honest I never have, but an article in today's Wall Street journal got me thinking. Mostly about how talking about food can be great, but too much description can get gross. For example, you want to hear about how something tastes, how great and silky your gelato was or even how to get the best mouth feel in a batch of polenta. However, there is a line, people. Thou shalt not venture into too much detail lest you nausate your reader. Take this quote from today's WSJ article on caviar (It's a bit long, but bear with me it's worth it) "When it comes to eating caviar, Mr. Petrossian likes to put about half a teaspoonful into his mouth and keep it there for a moment. 'The first taste is always very buttery,' he says. Then he likes to roll the eggs around his tongue so he can savor the flavor. 'You pop the eggs with your tongue, play with it a little and then you swallow,' he says" EWWWWW! Seriously.