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.
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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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The only acid I see kids accustomed to is in the form of ketchup and pop
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