Cabernet Sauvignon to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with "steak au poivre" and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods
Jerk (cooking) the action of "jerking", which referred to poking meat with holes so that flavor could more easily be absorbed. The term "jerk spice" (also commonly known as Jamaican jerk spice) refers to a spice rub. The word "jerk" refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking has developed a following in the United States, Canadian and Western European cosmopolitan urban centres with Caribbean/West Indian communities. One story is that Jamaican jerk sauce developed as an adaptation by escaped enslaved Coromantee Africans in Jamaica. However, historians have unearthed evidence to show that all racial