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FilmCritHULK's profile
Film Crit Hulk
Film Crit Hulk
Film Crit Hulk
@FilmCritHULK

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Film Crit Hulk

@FilmCritHULK

Writing essays! Patreoning. Bylines at Polygon. Observer. Vulture. Verge. EW. New Yorker. Playboy. Thrilllist. Contact: filmcrithulk@gmail.com

Avengers HQ
patreon.com/filmcrithulk
Joined May 2010

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    1. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      A THREAD ABOUT "HOT FOOD TAKES" Yes, this is spurred by the dude who said you shouldn't spritz lime on tacos (and thankfully, got properly owned). But this is much bigger than that, because I see the same problem in "hot food takes" all the damn time...

      12 replies 70 retweets 268 likes
      Show this thread
    2. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      The reason these takes are inane is because what we're really talking about is lack of understanding in flavor profiles and palates. Thankfully Samin Nosrat did a lot of the starting work for you (go watch her show, I didn't realize how many people didn't know this stuff).

      2 replies 4 retweets 93 likes
      Show this thread
    3. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      The notion of "flavor" sounds complex, but actually pretty straight-forward thing when you look at it on a macro level. The tongue tastes salt, sweet, sour, bitter, umami - but it also reacts to the use of acid, fats, starches, proteins, and textures.

      1 reply 2 retweets 65 likes
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    4. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      We often think of foods having a specific relationship to each of those qualities. Candy is sweet! Potato chips are salty! etc. But when you look at what makes something taste *really good* it's usually food that knows how to combine and balance those tastes with others.

      2 replies 1 retweet 66 likes
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    5. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      Chocolate chip cooks need salt to amplify the sweetness! Really fatty foods need acid to cut through the richness! Bitter foods like coffee and chocolate get a little bit of sugar in them and WHOA, transformed! Etc.

      2 replies 3 retweets 72 likes
      Show this thread
      Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      And at the high-end levels of cooking? The best foods are balanced masterfully and create dishes that give you sensations of every flavor profile, mixing and matching. It is the utter ideal for delighting your tongue across the board.

      2:26 PM - 27 Aug 2019
      • 1 Retweet
      • 67 Likes
      • 🎃 P§ýCHęđëLVī§ 🎃 James and 98 others Valentine ⚔ Joe Rugola allthemoons Frffy Vs Anime Wukong_Sugimoto Gojira007 Finn Swan | 🏳️‍🌈🏳️‍⚧️
      2 replies 1 retweet 67 likes
        1. New conversation
        2. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          The thing is we don't grow up eating a lot of food like this. Often, we grow up with bland food. And the truth is we like processed junk food cause those fuckers have that balance shit down to a literal science built for specificity and replication.

          3 replies 3 retweets 91 likes
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        3. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          But it's important to remember that we grow up not just with our own specific home tastes, but the cultural proclivities of the societal cuisine around us, and they often skews more than one direction than the other.

          1 reply 1 retweet 67 likes
          Show this thread
        4. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          The midwest has a flavor profile that skews sweet and uses white flour and lots of rich fats! The south also loves sweetness and fat, but has a higher tolerance for spice and seasoning and the complex "tang" you get from combining them.

          2 replies 1 retweet 74 likes
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        5. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          Go around the world, Mexico loves acidic foods. The mideast and south asian love sourness. I grew up in new england where salty / briny reigns supreme along with an appreciation of subtly sweet seafood. Often these are about region ingredients, but it gives us proclivities.

          2 replies 1 retweet 72 likes
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        6. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          So the seeming trouble comes when you go "outside" your flavor profile. When people start trying foods that are acidic or vinegary, it tastes "too aggressive" to them. Same goes for a lot of bitter foods.

          1 reply 0 retweets 60 likes
          Show this thread
        7. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          But just because their taste buds react so confidently to this in negative fashion, does not mean they are *correct* for tasting this way. After all, the acid has a huge purpose and makes your mouth water.

          1 reply 1 retweet 58 likes
          Show this thread
        8. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          Now, can individual preparations of foods be too salty? Too acidic? Unbalanced? OFF COURSE. Cooking ain't easy, but when looking at common things, you need to realize an entire region doesn't eat a certain way by accident.

          1 reply 1 retweet 67 likes
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        9. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          So what it often means is you haven't developed your palate for a bigger range yet. And if there's anything I've learned, openly embracing different flavor profiles is the best way to learn how to love pretty much all regional food.

          1 reply 7 retweets 82 likes
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        10. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          More over, it gives you a further understanding of flavor and being able to identify the reason certain foods don't work. You'll eat something and be like "too rich, needs more acid" or recognize under seasoned food. It really leads to eating nirvana.

          2 replies 1 retweet 62 likes
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        11. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          And it's important. Because when I was five years old I liked chicken tenders, mashed potatoes, and un-sauced pasta. Why? Because a lot of kids haven't developed their palates and are over-sensitive to acid.

          2 replies 0 retweets 63 likes
          Show this thread
        12. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          So what's the point of all this? Next time you unleash a "hot food take," think for a moment if you understand the basics of the flavor involved and it's not because you didn't develop your palate beyond a five-year-old. Spritz the damn lime. Soon you'll see it's delicious.

          7 replies 7 retweets 135 likes
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        13. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

          Folks, to make clear the caveat: You can instantly tell the difference between hot takes that are playful (THE FRY WARS) and ones that are largely based on xenophobic myopia that try to tell an entire whole culture they're doing their food wrong. That's who I'm criticizing.

          4 replies 8 retweets 157 likes
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        14. Film Crit Hulk‏ @FilmCritHULK 28 Aug 2019

          Lets just say i was inspired. Note the lime.pic.twitter.com/8ZNwdQu2zF

          3 replies 0 retweets 47 likes
          Show this thread
        15. Film Crit Hulk‏ @FilmCritHULK 28 Aug 2019

          Also two important notes! What we are really talking about in this thread is the idealized range of flavor as most experience. If you have medical reasons for not being able to eat a certain way, then of course that's not something ANYONE should make you feel crappy for...

          1 reply 1 retweet 20 likes
          Show this thread
        16. Film Crit Hulk‏ @FilmCritHULK 28 Aug 2019

          And then the matter of digestion is "separate but interlocking" issue if that makes sense. There's so many delicious foods that might give someone stomach issues, but it's different from the taste science I'm talking about here!

          1 reply 1 retweet 16 likes
          Show this thread
        17. End of conversation

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