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Not too hot, not too cold, not too spicy
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Location: Blogs PaleBlueScotMiscellany |
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| Posted by: James |
10/17/2007 8:40 PM |
While I’ve been able to have spicier foods as the years go along, I still wonder what the allure is in food that goes beyond spicy and begins to crawl into the painful category. As a teen in the midwest, “spicy” to a WASP family like mine meant Nacho Cheese Doritos. Not only was that dipping your toe into the “spicy” category, you were also venturing into the unknown “ethnic style” of food since the cheese wasn’t American or Velveeta-based. Yep, we were living the cultured lifestyle in 1970’s and 80’s Detroit.
Now I can stomach most name brand salsa’s “hot” varieties and even throw some jalapenos on certain foods to jazz up the flavor. But I draw the line at the point where the food becomes an endurance test. Can you truly taste your food when your face is making survival faces?
Let’s use another example. Most BudMillerCoors swill and its ilk is intended to be drunk very cold. Why? Because it tastes gawdawful at room temperature, therefore the cold masks the true flavor of it. It’s the one reason I will tend to buy Gatorade on a road trip since it’s one of the few liquids besides water that tastes fine at room temperature as it does cold. Perhaps this isn’t the greatest example since most spicy food is actually tasty without the Hot Pepper Curtain it hides behind, whereas if you drink BudMillerCoors there really isn’t a remedy besides using that beer to marinate your brats in and going to the liquor store to get yourself a sixer of local microbrew to treat your tastebuds.
As for foods that are piping hot (temperature-wise), I sometimes have to force myself to be patient to wait until it’s a lukewarm temperature before eating or drinking. I tend to break this rule most often with soup and I always wind up burning my tongue. My olfactory senses override my logical senses and tell my brain “Nah, the soup is fine. Go ahed and eat it. You’ll be OK.” Then I’ll stupidly put the hot contents in my mouth and begin the not-so-delicate dance I like to call Mouth Volleyball. By the time the food has jumped from my tongue to the roof of my mouth several times during an ill-advised bite, my taste buds become singed and I can barely recognize the flavor of the resulting food I have yet to eat.
Now that I’m a habitual coffee drinker, I have a very small open window in which to consume my coffee at the exact right temperature. I drink it black and while I can’t imbibe while it’s piping hot, I also don’t like it when it dips near room temps. There’s about a 5-10 minute window I have to fully enjoy my coffee without either dumping the bottom part of the cup or filling it up partially to get the temperature of the cup back up to James Style but not too much to ramp it back up to Ludicrous Temperature again.
Good Lord, I'm becoming a diva.
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Re: Not too hot, not too cold, not too spicy |
By Muuurph on
10/18/2007 10:00 AM |
| becoming?<br><br>I've met babies who are lower maintenance. Poor Megan. |
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Re: Not too hot, not too cold, not too spicyBlandorama |
By Syl on
10/19/2007 1:37 AM |
| Did you say something after Budcoorsmiller sucks? (Dork.) Look for the right one of the three bear's stuff. |
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