4th
Some People Hate The Word “Moist.” I Hate …
… the word “mouthfeel.” It just gets under my skin. For the way it sounds. For the combination of two fairly intimate words in a way that just seems unnatural and creepy. But most important, for what it stands for.I’ve often grouped people who harp on the texture of food into two camps: picky or pompous. There’s nothing worse than someone who refuses to eat something that tastes delicious because they “don’t like the texture.” It’s the classic cop-out for the unadventurous. But it’s also a classic crutch for food writers (and other gourmets, or wine connoisseurs) who can’t do their jobs well. It’s a real shame, because discussing the texture of food can be really fun. I wish I didn’t have such a hangup about it.
So it was kind of surprising that a Gourmet blog post, “The Mouthfeel Wheel,” could generate something of value. This texture wheel for wine tasters is actually kind of neat. Maybe I’ll get over my distaste for texture discussions yet. (But I still refuse to say “mouthfeel.” Urgh.)
P.S. Other tasty bites recently from Gourmet:
- The perfect burger might have more to do with size than you might realize. I had a similar thought this weekend when I was grilling burgers and couldn’t tear off the right size leaf of lettuce.
- New study shows link between fructose and the “surprising speed” of fat buildup. Yet another reason to hate corn products.
- Mexican breakfast in Denver. Yet another reason to plan my first trip there.
