I'm sitting here at my desk eating some chicken thighs for my lunch. I just pulled them out of the microwave down the hall. They're good.
Thighs have more fat than, say, breasts, which is yummy. This I understand.
There's a little salt on them from when they were cooked a few days ago. Salt is yummy. This I understand.
But there's something else. The very fact that the meat is piping hot makes them taste better.
Why is that? I'm not sure, but I have two theories:
1. The fat melts in the heat, allowing it to flow out of the meat & into my taste buds. As I mentioned, I like the taste of animal fat.
2. Humans have evolved to eat fresh meat. Fresh = the beast's heart is still pounding out its last beats. Just before its eyes fade, it sees you take a bite of freshly-carved meat, its blood dripping down your chin. Meat tastes best at body temperature.
What do you think?
3 comments:
Did we evolve to eat fresh meat, or did we evolve to eat cooked meat? I thought our evolutionary ancestors discovered fire, and we've since evolved a reliance on cooked meat.
Well, I wasn't there, so I can't say for sure :-).
Gross!
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