TOO HOT TO HANDLE: Our staff’s spiciest food takes (and Melinda’s thoughts on them!)

“Salt is the only seasoning that really matters. Texture matters more than flavor” – Maggie Miller, senior, Photography Director
‍ ‍Dear Maggie — I admire your two stints as a line cook and your adorable cake shop (everyone should follow @cakesbymagdalena, by the way!), but have we forgotten that pepper exists, too? Salt alone fails to create depth; a squeeze of lemon, a touch of chili oil, or a hint of garlic butter can transform a good dish into something truly irresistible. Green beans coated with mere butter and salt are acceptable — but sear them with soy or slick them with sesame oil, and they’re glorious.

I do agree with the second statement, though. I absolutely cannot stomach Oreos (without milk), prawns, or pears for their gritty texture. A cohesive dish should consider flavor, moisture, and balanced textures. Take paella, for example; with its crispy saffron rice, juicy seafood and chicken, and that caramelized socarrat at the bottom for crunch, it is the very definition of happiness in our modern world. 

“Everything people eat with ketchup is better with mayo” (french fries, burgers, etc.) – Nina Rawal, junior, Assistant Managing Director

It’s okay to be wrong sometimes! Ketchup tastes like childhood. I could never imagine not dipping my Houston Market Grill tater tots or my dry McDonalds fries in ketchup. It nails all five basic tastes: sweet (sugar), sour (vinegar), salty (salt), umami (the richness of tomato concentrate), and bitter (subtle, from the spices). As such, ketchup’s flavor is universally satisfying and complementary, but I could NEVER put it on fish. Nor could I put ketchup on meat other than fried chicken.

However, I’ll give you credit where credit is due — the majority of my favorite sauces: In-n-Out sauce and barbecue sauce — contain both ketchup and mayo as its base. Nonetheless, honey mustard simply trumps both. 

“Spaghetti is the worst pasta shape” - Gracie Yang, sophomore, Creative Director

If penne didn’t exist, I might almost agree. Practically, spaghetti is a terrible vehicle for carrying sauce. Twirling spaghetti in public is always grounds for disaster (I would know…my poor white blouse). That said, it’s both classic and versatile, and I have a soft spot toward long noodles. 

Now, let me expand on my hatred for penne pasta. Penne’s hollow shape, fittingly, mirrors the soulless  experience of eating them. Its texture is much too chewy to be properly edible, and too slippery to be remotely pleasant. It is a lazy excuse for pasta. I have yet to see a sophisticated, non-kids’ menu penne dish at a legitimate restaurant. 

Oh, and given that every pasta shape starts with the same ingredients, Maggie’s argument on texture mattering more than flavor holds!

“Mint chocolate is a great combo and not nasty” — Steven Li, junior, Finance Co-chair

I’ll allow it. The two flavors, though contrasting, somehow just work. I’m a very big advocate of the Girl Scouts Thin Mints, but I will never — ever — crave mint chocolate chip ice cream. It is stomachable at best; I prefer mango or green tea ice cream instead. 

Nevertheless, I certainly disagree with the “naysayers” who say that mint chocolate resembles toothpaste. If I may ask, do you brush your teeth with toothpaste that tastes like sweet mint and bitter dark chocolate? 

“Broccoli is the best vegetable” — Coco Qu, freshman, editorial and digital

Sorry Coco, but cauliflower’s the favorite child! Cauliflower is simply more palatable than broccoli: it caramelizes beautifully when roasted and stays tender when boiled. There’s a reason broccoli’s been immortalized as every child’s least favorite food: it’s too often bitter and overcooked.

Cauliflower has, rightfully so, grown in popularity among vegetarian dishes and low-carb substitutes in the past few years. It’s creamier, milder, and infinitely more adaptable—easily disguisable in a pizza crust or as mashed potatoes. I also had the pleasure of working near an Indian restaurant this summer, who would give me the most flavorful Aloo gobhi (potato and cauliflower curry) and baked cauliflower cheese. So, perhaps I’m biased.