Food, Flavour and Filled

"If you are hungry enough, any food will satisfy."

I was watching Peter Reinhart on TED about the art of bread making - to be specific, wholegrain bread (see extract below, visit TED for full preso). He explained the challenge for a wholegrain baker is how do you make it taste good. It is easy with white bread, but with wholegrain, one faces more obstacles. How to evoke the full potential of flavor trapped in the grain, deliver the flavor and the food to the palate so that the eater is not just full, but filled.


So the key is the flavour. Flavour that makes you come back wanting for more.
And this is not easy.


I know how many a times I ate and were not filled (though full). It is quite a lousy experience.


Is it a lack of hunger or appetite?

Is it problem of the food OR flavour?

I remembered I was watching the "Korea Hour" and there was this man commenting on the food he ate. He said he can taste "spring" in the food (it was the start of spring) and he felt he was full of energy now after the meal. Are we eating right?
How to have an appetite that makes everything tasty?
Also how to digest well that I am energised by the consumption?

And ultimately, the challenge of the baker, the challenge of every culinary student, of every chef, is to deliver flavor. Flavor is king. Flavor rules. I call it the flavor rule. Flavor rules. And -- and you can get somebody to eat something that's good for them once, but they won't eat it again if they don't like it, right?

And so this is, again, hopefully not only a healthy bread, but a bread that you will enjoy.