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...
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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).
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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.
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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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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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Replying to @FilmCritHULK
Hot coffee take: someone pointed out to me you can add a little table salt to bitter office coffee and it instantly tastes richer and fancier.
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kosher salt works even better. Less of the metallic chemical taste.
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Replying to @FilmCritHULK @pimlius
Bonus: a touch of ground nutmeg improves almost any coffee.
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