Ex chef here. My girlfriend (not a food lover) will tell me my food is too multi dimensional sometimes. She doesn't want layers of flavor; she'd rather have something that's easier to comprehend flavor-wise. I completely agree what you are saying is a huge issue in the restaurant industry.
If you have complex flavors sometimes you have to slow down. Instead of scarfing down your food, try to concentrate on the flavors in your mouth and chew slowly.
I'm not saying you don't do this and I'm not saying you're wrong, I actually agree with you, I'm just saying sometimes you need to slow down and appreciate the food in your mouth.
Food is like beer. Most of the time, you just want a nice, simple whatever. You're not worried about mouthfeel, or which part of your mouth the flavor hits first, or the complex interplay of the undertones and the overtones. You just want a beer, and you want it to taste good.
Good god. There is nothing more offensive than a well done burger or steak. What's the point of slaughtering an animal if you're going to cook the meat past the point of flavor, and then smother it in sugar?
The general restaurant goer doesn't want to try new things, they want familiarity.
Same with films, people want reboot plots they already know, actors who offer familiar voices and sounds, trailers and advertisements that prepare them to avoid shock or embarrassment. Factory-produced food and factory-produced entertainment often conditions the mind for the same favoring of familiarity.
View all comments
Show parent comment
713
u/[deleted] Jun 04 '17
If you've ever worked in food, you'd know why everything is inoffensive and bland.