Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Halo on January 22, 2007, 04:19:03 PM
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... hot than cold, or vice versa?
Are the wee little atoms and heat making food and drink more airy or less dense or less intense at various temperatures?
Do our taste buds function best only within certain temperature ranges?
Why do most foods and drinks, e.g., coffee, have such a limited temperature and freshness range when they taste best?
Not talking about stale or rotten or expired food. Just regular wholesome stuff that tastes so different at different temperatures.
Does digestion occur best with food and drink consumed within a certain temperature range?
Just curious. Coffee and steak in particular seem to be among the most limited in optimum temperature for consumption. Soon as the warmth is tolerable in either, better snarf coffee or steak down quickly or for some reason they don't taste as good.
Why?
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dude!!!!!! u need to log into AH stat!!! cuz u got wayyyyyyyyyyy to much time on ur hands to b thinkin bout this stuff...food is food and drinks r drinks no matter what temps, it goes with what u prefer personally. some ppl like cold fries, i like mine fresh out the deep fry.
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Originally posted by betty
dude!!!!!! u need to log into AH stat!!! cuz u got wayyyyyyyyyyy to much time on ur hands to b thinkin bout this stuff...food is food and drinks r drinks no matter what temps, it goes with what u prefer personally. some ppl like cold fries, i like mine fresh out the deep fry.
That's kind of what I was thinking betty. Seems the guy needs to get out more often...
Mark
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the guy waxes philosophically and gets lambasted. ponder these deep things Halo ignore these detractors
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Originally posted by dogs
we disagree
Originally posted by guys that like steak tartare
we agree with the dogs
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Cold french fries?!?!
That just aint right
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mmMMmmm cold pizza and warm beer
the breakfast of my youth;)
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I'm with storch on this one.. these kind of musings lead to great ideas.
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First person to make coffee that tastes great for an hour after brewing will put all the present designer coffees out of business.
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Originally posted by DREDIOCK
mmMMmmm cold pizza and warm beer
the breakfast of my youth;)
Still is the breakfast of champions! :aok
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I'm not a "molecular gastronomist" but I did stay at a Holiday Inn last night:
Most of taste is actually smell. We only have a few taste buds--salt, sweet, sour, bitter, um..."yummy" (if you are Japanese, I hear).
However, we can distinguish hundreds if not thousands of smells. Something like a steak probably releases lots of aromas from protein and fat breakdown. If it were too cool, the fat and other liquids might also congeal, not only trapping aromas, but also presenting a less palatable texture.
I'm pretty sure old coffee suffers the problem of molecules breaking down if it is constantly heated after being made.
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<------throws an English Language Book at Betty!