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.
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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.
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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.
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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.
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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.
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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...
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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!
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End of conversation
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