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Campfire Outfitter
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Will you eat any pasta and enjoy it just the same, or is the specific shape and outer texture important for the eating experience?
Do you enjoy your oats in part because of the pieces?..could you put your oatmeal dish through a blender and enjoy just the same?
Fillet steak in strips , diced or one slab...does shape effect affect how much you enjoy it?
Outside the basic need for nutrition- How much of it is just psychological?..ie; humans just trying to break the monotony?
-Bulletproof and Waterproof don't mean Idiotproof.
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Campfire Tracker
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Campfire Tracker
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a little of both, deep fried shrimp heads and raw tails sushied up for dinner sweet, crunchy and delish
Last edited by AKA_Spook; 01/17/17.
.... like tears in the rain
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Joined: Aug 2006
Posts: 22,902
Campfire Ranger
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Campfire Ranger
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It all looks like chit, when I'm done with it.....
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Joined: Dec 2003
Posts: 4,387
Campfire Tracker
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Campfire Tracker
Joined: Dec 2003
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Shape and texture are important but nothing trumps taste. JMHO
and what does the Lord require of you but to do justice, and to love kindness, and to walk humbly with your God? (Micah 6:8) d.v. Musings on TDS
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Joined: Dec 2003
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Campfire Tracker
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Campfire Tracker
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Like this, for example:
and what does the Lord require of you but to do justice, and to love kindness, and to walk humbly with your God? (Micah 6:8) d.v. Musings on TDS
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Joined: May 2006
Posts: 2,884
Campfire Regular
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Campfire Regular
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Texture and presentation are very important. Think fresh french or Italian bread versus Wonderbread. Proper carbonation and temperature are important in beverages.
Last edited by night_owl; 01/17/17.
abusus non tollit usum
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Joined: Jun 2007
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Campfire Ranger
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Campfire Ranger
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These are my opinions, feel free to disagree.
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Posts: 69,258
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2006
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You can roast a chicken with the head and feet on just as well as with them off. The presentation might degrade slightly, though.
βIn a time of deceit telling the truth is a revolutionary act.β β George Orwell
It's not over when you lose. It's over when you quit.
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Joined: Jun 2008
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Campfire Ranger
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Campfire Ranger
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It all looks like chit, when I'm done with it..... lol
Every day on this side of the ground is a win.
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
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Presentation can make some rather nasty stuff appear tasteful.
1Minute
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Campfire Outfitter
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OP
Campfire Outfitter
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You can roast a chicken with the head and feet on just as well as with them off. The presentation might degrade slightly, though. I like going to chinatown and seeing all the different birds cooked whole and hanging up, but its more for observing their old tradition, I dont eat all the bits the chinese do.
-Bulletproof and Waterproof don't mean Idiotproof.
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Campfire Savant
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Campfire Savant
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I like shrimp and lobsters
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,098 |
tripas don't look so good but they sure taste good wrapped in a tortilla with a cold beer.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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we taste first with our eyes. I spent far to many years in the restaurant business, to not appreciate the eye appeal of my food. Mouth feel, or texture, is another issue, but yeah, that has to be correct as well. Expectations influence satisfaction. We all know what a certain food should feel like when we chew, if the dish does not meet that expectation, then we are abruptly aware of it. Apples should not be mush, pasta should not be half cooked and hard.
Sam......
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Joined: Jun 2007
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Campfire Ranger
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Campfire Ranger
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we taste first with our eyes. I spent far to many years in the restaurant business, to not appreciate the eye appeal of my food. Mouth feel, or texture, is another issue, but yeah, that has to be correct as well. Expectations influence satisfaction. We all know what a certain food should feel like when we chew, if the dish does not meet that expectation, then we are abruptly aware of it. Apples should not be mush, pasta should not be half cooked and hard. On the other hand I am perfectly happy with food prepared by a cook and do not require or want a magnificent repast conjured by the twinkle-toed culinary artiste of the year.
These are my opinions, feel free to disagree.
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Campfire Ranger
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Campfire Ranger
Joined: May 2003
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Good cooks know this well.
Hot fudge sundays teach that temperature differences are also important.
Crunchy vs Mushy (anything fried with a soft inside) Hot vs. cold Spiced vs. soothing ( Jalpeno's & Cheese) Sweet vs Tangy Creamy vs. Crisp - salad dressing vs. salad
I could keep going, but you get the idea, each of these are a pallet to paint with ...
So taste, heat, spicey ness, acid vs. alkaline, texture, even smell can play in.
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Campfire Regular
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Campfire Regular
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Every now and then I really crave something casserole like with lots of gooey cheese and a crust on top. Could be lasagne, or the old recipe my father used for baked macaroni and cheese. That recipe involved macaroni, sharp cheddar, butter, condensed milk or cream, and that it be topped with shredded cheddar cheese, Italian bred crumbs and grated Parmesan cheese in layers. When baked, the crust was toasted to a crunchy brown, with flavors that revealed themselves as one ate. Everyone preferred the crust to the rest of the dish, and would soon visit the leftovers to pick at the crust. I still need to figure out how to make the crust without the rest, but it seems impossible. Texture and flavor seem very important, as does aroma, but then I'm a peasant that considers sliced dry Italian salami and mini-pretzel sandwiches a meal. I mean really, those tidbits have several food qualities covered: fat and cholesterol, salt, carbs, calories and crunch.
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Campfire 'Bwana
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Campfire 'Bwana
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There are no foods I don't like, but I enjoy some more than others. And I enjoy them most when they are prepared and presented correctly.
Cleverly disguised as a responsible adult.
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Campfire Ranger
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Campfire Ranger
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Texture seems to be more important to me as a I age. Presentation per se doesn't matter to me, but it is an indication that the cook or chef took care with what they are doing rather than just slopping it on a plate.
If you think texture doesn't matter, than you don't care whether your steak is prepared rare, med/rare, med, well done of however you like it.
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Campfire Member
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Campfire Member
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I agree 100% with you,.458. For example, when I was a kid gooey cheese stuff seemed great. Now, I find a large wad of molten cheese repulsive.
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