"I don't know why you keep bringing up cottage cheese and cold slaw together. They have nothing to do with each other."
"First of all, it's coleslaw not cold slaw."
"That's not how I've heard it. Besides, it's served cold so it makes sense."
"Coleslaw comes from the Dutch word koolsla, which is a shortened version of the word koolsalade. It literally means cabbage salad."
"Ok, fine but that still doesn't explain why you keep mentioning coleslaw and cottage cheese together. They have nothing in common."
"Oh, but they do."
"How's that?"
"Both coleslaw and cottage cheese need to have the right texture and consistency."
"Who cares?? Just eat it."
"Let's start with cottage cheese. You have large curd and small curd. I prefer small curd. The key element of good cottage cheese is how watery it is. You don't want liquid all over your plate. You also don't want it too dry. That's terrible for mouthfeel."
"Mouthfeel? That sounds made up."
"Nope, it's a real thing. It's one of the key elements that food engineers study to make processed foods as palatable as possible."
"Palatable?"
"Tastes good. You know what one engineer said was an example of a perfectly engineered food? Cheetos."
"I do like me some Cheetos. Especially flaming hot ones."
"One time I had food poisoning from some bad chicken where I had unfortunately also eaten flaming hot Cheetos and haven't had them since."
"That'll do it."
"So with cottage cheese, it's more about the texture for me and less about the flavor."
"I never paid attention. And I add stuff to make it test better anyway."
"Add all you want, just don't be adding pineapple."
"Why not? Pineapple is great with cottage cheese."
"Apparently many people agree with you, but I can't stand it."
"So what's this have to do with coldsl..coleslaw?"
"Good coleslaw also hinges on the texture. You don't want your slaw all sogged out and too much liquid. That's a rookie move. You want it nice and crisp and crunchy."
"I agree on that one. So now that you mention it, I guess sometimes texture is just as important as taste."
"First of all, it's coleslaw not cold slaw."
"That's not how I've heard it. Besides, it's served cold so it makes sense."
"Coleslaw comes from the Dutch word koolsla, which is a shortened version of the word koolsalade. It literally means cabbage salad."
"Ok, fine but that still doesn't explain why you keep mentioning coleslaw and cottage cheese together. They have nothing in common."
"Oh, but they do."
"How's that?"
"Both coleslaw and cottage cheese need to have the right texture and consistency."
"Who cares?? Just eat it."
"Let's start with cottage cheese. You have large curd and small curd. I prefer small curd. The key element of good cottage cheese is how watery it is. You don't want liquid all over your plate. You also don't want it too dry. That's terrible for mouthfeel."
"Mouthfeel? That sounds made up."
"Nope, it's a real thing. It's one of the key elements that food engineers study to make processed foods as palatable as possible."
"Palatable?"
"Tastes good. You know what one engineer said was an example of a perfectly engineered food? Cheetos."
"I do like me some Cheetos. Especially flaming hot ones."
"One time I had food poisoning from some bad chicken where I had unfortunately also eaten flaming hot Cheetos and haven't had them since."
"That'll do it."
"So with cottage cheese, it's more about the texture for me and less about the flavor."
"I never paid attention. And I add stuff to make it test better anyway."
"Add all you want, just don't be adding pineapple."
"Why not? Pineapple is great with cottage cheese."
"Apparently many people agree with you, but I can't stand it."
"So what's this have to do with coldsl..coleslaw?"
"Good coleslaw also hinges on the texture. You don't want your slaw all sogged out and too much liquid. That's a rookie move. You want it nice and crisp and crunchy."
"I agree on that one. So now that you mention it, I guess sometimes texture is just as important as taste."