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@garyweinstein
Anyone can run this prompt in their favorite AI to determine that @ted may have been on to something! “I had a martini last night and, unexpectedly, it reminded me of tahini — not in a bad way, but in a savory, nutty, almost creamy kind of way. Everyone thought I was crazy, but I’m curious: is there any sensory or molecular basis for this perception? Could something in the gin, vermouth, or olive brine overlap with the flavor profile of tahini in a way that makes this association make sense?”
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