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.
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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.
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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.
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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.
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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.
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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.
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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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Replying to @FilmCritHULK
If you haven't read Samin's book, it's a masterpiece. I went out and bought Kosher Salt off of it.
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Oh hell yeah. And I been on that kosher train since the 90s thanks to alton brown.
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