Taste type

The Slow-Burn Scholar

slow · deep

You cook the long way — stock, reduction, patience.

Your hexagon

The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.

You'll give a Sunday to a single sauce. You take the long way, browning and time over shortcuts, because you can taste the hours in the pot.

Umami
The flavor under the flavor — what a long-simmered stock, an aged cheese, or a spoonful of miso leaves behind. Hard to name, but you notice the moment it's missing.
Earthy
Mushrooms, beets, lentils, a dusting of cumin. The taste of things grown in soil — it gives a dish weight.
Smoke
Charred edges, smoked paprika, bacon. The taste of food that met real fire — nothing else can fake it.
Richness
Butter, cream, egg yolk, marbled meat. Fat carries flavor and makes a dish feel generous.

Beyond flavor — the disposition that shapes what lands on your table.

You're drawn to browning, curing, and char.

You'll happily give a Sunday to one dish.

You love braises and stews — flavors melted into one.

A few we'd set in front of you — and the closest matches in the corpus.

This type leans hard on one kind of protein, so one came from the corpus instead — for a little range.

More dishes, ranked to your palate

The type that shares your territory but opens one new door. A good place to stretch.

The Umami Diver

You chase the deep savory bottom note — the flavor under the flavor.

A card worth posting — the hexagon, the notes, the dishes that fit.