>only 5 tastes>almost infinite textures + spicytexture is more important than taste
>>21827646>bitter>sour>savory>salty>sweet>umami>spicyumm there are actually 7 tastes
i watched a video of uncle roger and josh weissman, and at one point weissman praised the texture of something and uncle roger said "hayaaa ching chong bing bong what's with white people and texture?". and i was taken aback, i hadn't considered that texture is something only white people care about and i'm still not convinced it's true but when i broadly think of recipes, european ones certainly seem to put more effort towards a desirable texture than other ones. and to swing back to why uncle roger's remark was surprising to me, it's because stir frying preserves the texture of things like onion, carrots and peppers really well. so it surprised me that he didn't seem to care about that.
>>21827652Japs supposedly care about texture too
>>21827646spicy is a flavor, not a sensation.hot is a sensation.
>>21827652>uncle rogerI don't think you should take that dipshit as an expert on anything
>>21827646My least favorite texture is water chestnut and I primarily add lettuce to things solely for texture. I would eat a water chestnut that tasted like something delicious before I ate anything else that tasted like lettuce, therefore taste is more important than texture.
>>21827650>savory>>umamiNGMI
>>21827650what makes umami distinct from savory?
>>21827652Texture is a factor in any cuisine, and it’s very important to a lot of them—Uncle Roger is just a cooklet “comedian” larping as a reputable source, and Weissman’s brain was probably too rotted by gay jokes and clickbait ideas to know he was wrong. You can find a lot of weird textures throughout somewhere like China that they love, but can be difficult to eat if you aren’t used to it. Common things like noodles have a heavy emphasis around their texture, and subsequently how that plays with whatever it’s served in or with.
>>21827722savory is things like pepper.umami is greasy salty like the fat of a pork chop.
>>21827910No pepper is piquant not savory
>>21827722Umami is the scientifically recognized fifth basic taste (like sweet, sour, salty, bitter) triggered by glutamates, creating a savory, meaty, or brothy sensation, while "savory" is a broader culinary term for rich, non-sweet flavors, often describing foods that contain umami but also encompassing spices, herbs, and other complexities, making umami the specific taste and savory the general category it falls under.
>>21827928thanks for the clarification
>>21827928Thanks chatgpt
>>21827756I fucking hate Uncle Roger. He does the same thing those Lionfield guys do with Italian food but it's a lot less funny.
>>21827646There are a lot more than 5 tastes anon. That's like saying there are only crunchy, chewy, soft, and mushy textures or something retarded.
>>21827928fuck off, AI slave.
Whatever you need to tell yourself while you blow dudes for crack, señor.
If you accept spicy as a basic taste then you must also accept minty and szechuan-spice (and, arguably, tannic)
5 tastes makes 120 taste combinations
>>21828081People think there are only five basic tastes (sweet, sour, salty, bitter, umami) because these represent distinct chemical signals the tongue detects, acting as fundamental building blocks for all other flavors, with the complex "flavor" we experience coming from how our brain combines these basic tastes with smell, texture, and temperature, making the idea of just five essential tastes simple and useful for science and everyday understanding. While we have many taste receptors (especially for bitter), these five categories cover vital signals for survival, like energy (sweet) and protein (umami).
>>218276465^5 tastes
