Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Iodine in seafood/shellfish.

John Talbott

Recommended Posts

I was prompted by post by Jmahl about violets to research them and came up with Patricia Well’s definition that included the descriptor “….unusual iodine-strong,…,” and I thought about the fact that when I first came to France at 18 (in 1900) I thought belons were just too iodiney and avoided them for years.

Now, of course, with taste-buds disappearing by the second, I love that iodine taste.

John Talbott

blog John Talbott's Paris

Link to comment
Share on other sites

  • Create New...