“Very clean and fresh,” he said suddenly, after swallowing an oyster. “Fresh like a cold ocean, not a lukewarm one.” Perhaps thinking of his new book, McGee said, “When I taste that, I think of two different things, cucumbers and blue borage flowers. It turns out that among the aroma molecules we’re tasting, several occur in both plants, and that’s why you can use borage as a garnish to give the hint of the ocean when there’s no seafood in a dish.” McGee then picked up another half-shell, slipped the oyster into his mouth, and closed his eyes.
By Daniel Duane
