Nora's post on Forsterkase cheese yesterday reminded us of this favorite food word! What foods say "unctuous" to you?
To us, 'unctuous' is much more of a texture than a flavor. It's that feeling of having your entire mouth coated with butter, oil, or sometimes a flavor. It can equally describe the starchy-soft quality of good risotto or the melting richness of bone marrow. We've also heard it used to describe the qualities in a wine, particularly sweet dessert wines and rieslings.
Maybe we get this from the word's other function to describe an oily insincere individual, but we feel that unctuous foods also have a kind of dark underbelly. They're so indulgent and enticing. They make us prone to breaking the rules slightly - like eating with our fingers or adding another half stick of butter.
Sometimes unctuous is a good thing; sometimes not so good. We like it in small doses or when balanced with other palate-cleansing foods and flavors.
Where do you stand on unctuous foods?