Again, another helpful analogy. Thanks. I obviously was in error when I originally said the term strikes me as pretentious. You gotta admit though. The term does sound rather pretentious, at least to this barbarian.
Nemo. That is so gross and correct. Ugh. and Yes.
I understand that it does sound rather pretentious, but there really is a difference between ‘texture’, ‘taste’, and ‘mouth feel’. But, it’s a combination of all three that create a pleasurable experience in the process of eating.
Pretentious? That’s a wee bit harsh. I always thought the term said EXACTLY what it means. How something feels in one’s mouth. Contrary to your initial impression, that the term is pretentious, I always thought it sounded a bit simple and romper roomish (not in a bad way).
But the term has been around for a long time. I first heard it not from chefs, but from certified personal trainers and nutritionists back in the 80s, when they were discussing ways to give diet food “mouth feel” so that it would be satisfying psychologically as well as fillling and such.
“Mouth feel” pretentious? It’s probably one of the least prententious terms around. Describing how something feels in your mouth as mouth feel - how much simpler can you get? Now if they’d called it “effet dans la bouche” - that’d be pretentious.
Oh, puh-leeze. You’re the one who called a class of people pretentious based on a distinction that was a product of your own imagination. You’re the one who called me a putz out of the blue. And you’re calling me a jerk? :rolleyes: Look, if you have a problem with my posts, then by all means report them to a moderator.
If this were a sitcom, this would be the moment when Carnac and Crazy would pause to glare at each other for a second and then start making out like minks.
This is inaccurate. He called the term pretentious, not a “whole class of people.” There is a distinct difference.
In any case, he has since been educated. Why the hell are you being so damn touchy about something so insanely minor?
Or what we all suspect actually happens behind the sets on the Food Channel: spitting in ingredients, slamming of pans and cries of “You [expletive of choice]!”
Knock it off already.
Carnac, you were wrong to respond with an insult, even under provocation.
CrazyCatLady, you were wrong to respond with unprovoked aggression. Your needlessly hostile response in this recipe thread has led us to wonder about your intentions toward other posters and this board. You would be ill advised to invite further scrutiny.
This is general admonition that this thread is taking a nasty turn. Right now it isn’t a personal (documented) warning against anyone. Anyone who can’t conduct the discussion civilly here should either leave it immediately or take it to the Pit.
TVeblen
You’re right. Thanks and will do. I shouldn’t have used the Putz face in response to that attack. FTR, I wasn’t attacking anyone when I used the term “pretentious” in my opening post.
**Little Nemo:
If this were a sitcom, this would be the moment when Carnac and Crazy would pause to glare at each other for a second and then start making out like minks.**
I’m sorry that I misunderstood your intent in the OP, but I also hope you understand how it could come across as judgemental. My post wasn’t meant as an attack, but rather to point out that being judgemental about something before you even know what it is is generally not a good thing.
When you then trotted out the namecalling and dredged up some incident I don’t even remember, I got cranky and sarcastic, and I’m sorry.
And if it were a Lifetime drama, then we’d discover that Carnac is actually an escaped mental patient with six other women buried in his basement. :eek:
And in case a disclaimer is necessary, IT WAS A JOKE.
Another analogy: Get some Haagen Daas Strawberry Ice Cream, Strawberry Yoghurt and Strawberry Sorbet. Blindfold youself and eat some of each. You can guess which is which by the different textures.
All the examples given above are good but they tend to mix texture, mouthfeel, flavour release and a whole bunch of other things together so it’s hard to seperate out what does what to who.
The purest demonstration of mouthfeel I know of is to get 3 jugs of boiling water (the purer the better) and have 1 plain, 1 with some gelatin dissolved in it and 1 with some MSG dissolved in it. Now, both gelatin and MSG are utterly flavourless and both don’t affect the texture of the liquid so all you have left is mouthfeel. This is, in essence, a blank slate with which to experiment with. Tasting each in turn, you can notice that both the gelatin and MSG broths taste much “meatier” and filling than the plain water. THAT is mouthfeel.
Actually, MSG seems meatier because it’s the essence of the fifth of the four basic tastes. Its flavor is termed “umami” (That’s the word, right? I’m no good with Japanese.) Apparently there are specific receptors on the tongue that detect glutamates, which are found in high-protein foods and give them that ‘meaty’, umami taste.
Escaped? I’m on work release, baby! Care to come over for some fava beans and a good bottle of chianti?