So you’re supposed to put milk in your tea, right? Whole milk, 2% milk? Cold out of the fridge or do you let it get to room temperature first?
All of the above. Any moderately snooty coffee / tea place will offer 4 kinds of dairy milk and at least 4 other kinds of “milk”. Available hot, cold, or sorta in between. And 6 kinds of sweetener.
The only real rule to being fussy about your tea or coffee is that whichever combo is your favorite, the place you drop into won’t have it.
When you eat a course paired with a wine, do you start with the food or the wine?
I feel your pain. I’m also sick of the “So-and-so breaks silence…” and “The REAL reason why this happened” headlines. I tried the “disable this source” option many times, but like cockroaches, more come to take their place. Modern day journalism is all about the clickbait.
Damn Yankees
I share your dislike of green peppers (and most peppers in general) and sports, and also dislike: mustard, raw tomato, and coffee.
Pepper. It’s so ubiquitously associated with salt that “salt & pepper” have basically become one word. “Add saltenpepper to this, add saltenpepper to that.” Similarly, I don’t like “heat” from my food. At all. I like the taste of chunky salsa, but I don’t like a “mild” jar of it setting my mouth on fire. And yet I see this chefs on YouTube just throwing chiles, or chile flakes, or chile oil, or chile whatever, into just about every dish they make. I mean, I get that I can just, you know, leave out the chile-related products. That’s fine and I do. But seriously (to the YouTube chefs), does everything you eat have to burn you have to death for you to enjoy it?
But not in this thread, eh?
The Society of Creative Anachronism and other groups often have period cooking. You can get a recipe and cook it yourself.
Only if you like it that way.
Patricia Highsmith (Tom Ripley)
I second your distaste for spicy-hot foods. I’d prefer to taste something other than pain, TYVM! It’s getting really annoying when I stop at a convenience store for a snack during a long trip and the only chip options are “flaming hot”.
Bob Dylan
Coffee
Hot dogs
Mangos
Tomatoes
I know what you’re thinking; “Nemo, you’d like Bob Dylan if he was cooked right.”
Yep. Those people quest after the endorphin rush they get from spicy foods, and they need hotter and hotter to get it.
What gets me is the way they spice up (and by that I mean, add heat to) dishes that don’t call for it.
[CHEF IS MAKING FETTUCINE ALFREDO] So now we’ll add our freshly-grated Parmesan, our cream, and five or six Trinidad Scorpion peppers for a little heat…
Agatha Christie.
Although, if you eat a lot of spicy food, you can discern flavors that someone who doesn’t like spicy doesn’t taste. It’s kind of like having a taste for whiskeys; some people just taste brown firewater, but others can discern different notes. I really like spicy food and I kind of divide spicy into hot and flavorful and tourist trade hot which is just hot for hot’s sake.
And in a similar vein ..
Dorothy L Sayers
Margery Allingham
Ngaio Marsh
P.D.James
(there are a lot !)
Yeah, there was one of those kinda bogus taste tests I read- testing chili (no beans) for use on chili-dogs, etc. The spiciest one was picked by the sole judge.
I feel that some people build up a similar “immunity” to salt. They put salt in their food because they like that taste. But after a while that amount of salt is not enough and the food tastes bland to them. So they start adding more salt. And then they become used to this amount of salt so they need a larger amount to taste it.
Yeah. For both salt and heat, what you’re used to makes a huge amount of difference to what tastes right and what tastes like too much.
You can recondition your tastebuds; but it takes a while.
I believe there’s a similar effect with caffeine as well. If you drink the same amount every day, your body builds up a tolerance to it and you no longer experience the same “wake up” effect.