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.
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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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tell me this isn't real.
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