I'm not speaking about the proper temperature to serve a
chablis. (50º-55ºF says Jancis); nor am I speaking about the temperature at
which the middle of a pork roast should be (I didn't feel like looking that one
up); but rather something to me that is much more intriguing.
Allow me to temporarily kidnap you from sitting in front of
your computer screen and propose to you this scenario: You have just brought
home your piping hot General Tso’s chicken and have set it down in front of a
nice fresh episode of “It’s Always Sunny
In Philadelphia” You take the first few bites and are in heaven. The outside is
crispy, the inside is juicy and tender and the sauce is spicy, sweet and it is
the perfect adhesive for the chicken fried rice (that’s right, I double up on
my poultry) ::SINCE YOU’VE BEEN GONE:: exclaims
your cell phone as it begins your Kelly Clarkson ringtone. You pick it up and
it’s Dave, your best friend calling you from the west coast. You get up and
walk away from your noisy telly, and towards your bed. You catch up and he
tells you about firing his friend’s gun using RC cars as targets, and you tell
him about that girl that wouldn’t call you back. After you both stop being
interesting you bid each other adieu and you return to your dinner of exotic cuisine,
only to discover that it’s no longer even warm, it’s damn cold! It immediately
becomes up appetizing as you think of the best way to reheat it. Stop…
Right there… Why? Why is it better warm? Why are so many
foods better warm? I understand that you can eat it cold, but it’s not the
same. I know that there are people out there who enjoy cold pizza, I’m one of
them. Although there are the few who say that cold pizza is better than warm
pizza and there is a very simple explanation for that, they’re lying. Probably
to seem more interesting, but I digress…
I’ve done my fair share of thinking, conversating and
researching this phenomenon, but interestingly enough the internet has very
little to say on this matter. Here are some of the possible answers I have
compiled. Perhaps you could contribute some of your own ideas. It would
certainly make you seem interesting… to me at least.
-
An expectation of certain foods to taste and feel a
certain way
-
A solidifying of fat, affecting texture and taste
-
A nurturing factor, similar to taking a hot shower