conjeannieality

Give me brown sugar over white any day. The taste of brown is deeply pleasing—the “rounder”, “warmer” taste of things like caramelized onions, browned butter, the bottom of flan (caramel, that is). Why is this? Certain disparate points have yet to unify into one cohesive theory in my mind, but I think the answer ultimately transcends gustatory science. I’m sure food scientists named the responsible chemical reactions a long time ago, but I want an answer that satisfies my soul as much as it does my stomach—I think it must be distantly connected to the reason or fact that we relate the particular sweetness and warmth of browned things to feelings of contentment and fondness and nostalgia. Emotional eating, food feelings.

same thing!

some recipes, all good ‘n brown:
brown butter brown sugar shorties (smittenkitchen)
braised onion sauce (orangette)
(caramelized!) onion tart with mustard and fennel (smittenkitchen)

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