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FilmCritHULK's profile
Film Crit Hulk
Film Crit Hulk
Film Crit Hulk
@FilmCritHULK

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Film Crit Hulk

@FilmCritHULK

Writing essays! Patreoning. Bylines at Polygon. Observer. Vulture. Verge. EW. New Yorker. Playboy. Thrilllist. Contact: filmcrithulk@gmail.com

Avengers HQ
patreon.com/filmcrithulk
Joined May 2010

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    1. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      2 replies 1 retweet 72 likes
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    2. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      1 reply 0 retweets 60 likes
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    3. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      1 reply 1 retweet 58 likes
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    4. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      1 reply 1 retweet 67 likes
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    5. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      1 reply 7 retweets 82 likes
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    6. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      2 replies 1 retweet 62 likes
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    7. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      2 replies 0 retweets 63 likes
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    8. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      7 replies 7 retweets 135 likes
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    9. Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019

      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.

      4 replies 8 retweets 157 likes
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    10. Jason Ross‏ @JasonRossPhD 27 Aug 2019
      Replying to @FilmCritHULK

      FOOD CRIT HULK > FILM CRIT HULK ??? #deepthoughts

      1 reply 0 retweets 1 like
      Film Crit Hulk‏ @FilmCritHULK 27 Aug 2019
      Replying to @JasonRossPhD

      haha i dunno my instagram is all food.

      4:27 PM - 27 Aug 2019
      • 1 Like
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