Say you are minding your own business when some foam hating douche walks up to you and says:
I hate foams and everyone that likes 'em!The initial response as programmed by the Internet will invariably be:
You hate all foams? You know that x is a foam right?Where x is:
- Your Mother
|One Foam Is A Cinnamon Foam (Lecithin), |
The Other Is A Lemongrass and Clementine Zest Foam (Hand Soap).
- Aesthetic. Since I am rummaging through the ole trope drawer, let's pull out the old 'you eat with your eyes first' bit. It is a cliche, but it is also true. And some people see foam as soap scum or spittle, or perhaps as a sign of microbial growth. My woman is one of them. I force-fed her a foam last night. Does. Not. Want.
- Texture. While foams can vary in texture dramatically, many of them can have unappealing textures to people. I hate Gummi thingies. It doesn't matter what form of gummi thingie it is, I just can't like it. If it rained blow jobs and money every time I ate a Gummi Bear, I'd still hate eating Gummi Bears. Which would suck, cause my entire life would be reduced to eating Gummi Bears and sleeping.
- Flavor muting. Depending on the construction and the ingredient, foams can reduce the flavor of an otherwise tasty component. While this is often the intended affect, and can be a win for some, it can also make a foam tasteless.
Buuuuuuut... On The Other Hand
I think there are definitely a fair number of people who don't like foams for the reasons stated above. However, I also think there are people who express their foam-y hatred as a euphemism for saying they hate modern technique influenced cuisine and/or its associated trendiness.
I suspect Top Chef Season 2 is to blame for this. Chefs and judges alike kept harping on Marcel's use of foam. Millions of people's first foam experiences were colored by it. I am sure that there were also a lot of bad foams put out there by chefs dabbling with them. People also might conflate the trend with the component.
Ultimately, the foam has become The Scarlet Letter of modern cookery.
So when you say
I hate foamknow that I hear something as ridiculous as:
I hate sauceor
I hate proteinFoams can be nuanced in both texture and flavor (just like sauces and proteins). Maybe you just haven't found a foam you have loved. Culinary close-mindedness is a terrible crime, and my contempt for you is as endless and unrelenting as the entire controversy around foams.
Just kidding. Maybe.
Let's Put A Bow On This Pig
IF YOU ARE A CHEF, continue to make or not make foams.
IF YOU ARE A DINER, continue to eat or not eat foams.
CONTEMPLATE THE VALIDITY of the other side, while you
CONTINUE YOUR ACTIVITIES.
|I Ate One Of These In The 80s.|
- I have had these thoughts in my writing colon (that's where my writing ideas are stored) for quite some time. I would like to thank eGullet for performing the high colonic that relieved me of this Reggie Bar of a post.
- Like a child that painted with his own excrement, I am incredibly pleased with the title of this post.