buckytom
Chef Extraordinaire
we all know about certain factors of eating food such as it's presentation (you eat with your eyes first) and the way the food tastes, of course, but is a food's texture equally important to you as the first two?
i ask this because recently i've had three occasions where the texture of the dish came into play.
last night, i picked up scungilli fra diavolo and spaghetti. the scungilli is normally served over the spaghetti, but i asked for them to be put in seperate containers with just a little sauce on the pasta. when i went to pick it up, the chef owner asked me why i always order it this way if he puts the same sauce on both. i explained that i prefer pasta that isn't swimming in sauce, and that's what you get when the scungilli is served over top. thinking about it later, i realized that it was as much about the texture of the properly sauced pasta as it is being able to taste it seperately.
the second time was eating chinese food. i discussed with the lady who runs my favourite chinese joint about how many americans put their chinese food on top of their rice. she noticed that i eat my rice on the side, and i often order a small rice to go with the noodle dish that i order a lot, and i explained that the starchy rice compliments or cuts through the richness of the stir fried noodles. again, it's as much about texture as taste.
finally, and this is an easy one, my son tried liver recently for the first time. i tricked him by saying it was a calf steak,. he initially liked the flavour, but spit it out when he noticed the softer, mushier texture of the liver. i guess you can only get so far with onions and bacon on top.
so my question to everyone is how important is texture to you in your food?
do you eat liver? what about sushi or other raw fish like oysters? do you glop very moist/saucy/oily food on top of your rice or pasta?
is texture an equal part of your dishes along with presentation and taste? how would you rank the three?
i ask this because recently i've had three occasions where the texture of the dish came into play.
last night, i picked up scungilli fra diavolo and spaghetti. the scungilli is normally served over the spaghetti, but i asked for them to be put in seperate containers with just a little sauce on the pasta. when i went to pick it up, the chef owner asked me why i always order it this way if he puts the same sauce on both. i explained that i prefer pasta that isn't swimming in sauce, and that's what you get when the scungilli is served over top. thinking about it later, i realized that it was as much about the texture of the properly sauced pasta as it is being able to taste it seperately.
the second time was eating chinese food. i discussed with the lady who runs my favourite chinese joint about how many americans put their chinese food on top of their rice. she noticed that i eat my rice on the side, and i often order a small rice to go with the noodle dish that i order a lot, and i explained that the starchy rice compliments or cuts through the richness of the stir fried noodles. again, it's as much about texture as taste.
finally, and this is an easy one, my son tried liver recently for the first time. i tricked him by saying it was a calf steak,. he initially liked the flavour, but spit it out when he noticed the softer, mushier texture of the liver. i guess you can only get so far with onions and bacon on top.
so my question to everyone is how important is texture to you in your food?
do you eat liver? what about sushi or other raw fish like oysters? do you glop very moist/saucy/oily food on top of your rice or pasta?
is texture an equal part of your dishes along with presentation and taste? how would you rank the three?
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