Also there was a small Greek place in Queens that was basically the "Papa John's" version of Greek food. Everything was super funky and rotten tasting. Just absolutely grody. People fucking loved it.
Maybe some people are just attracted to slightly decaying food
a lot of food tastes weirdly sweet when it starts to go bad
it's a slight sweetness that is unpleasant in an indescribable way. It doesn't taste outright rotten but it's kind of like a "twilight zone", you get the instinct that this isn't a normal type of sweetness
This would make sense. pectin, cellulose, and starch are polymers of sugars. Their breakdown products would be sweet before those sugars are fermented into lactic and acetic acids.
bad people like bad food
Papa John's was absolute gutter slop, everything on their pizzas tasted decaying
I've been saying this for years. People would always order it for parties and such when I was growing up, and it was always terrible
mfw people are actual taste-NPCs
and yea I've had it like 10x from 10 different places across the span of a decade.
The funky half-rotten taste was the same every time.
WHY IS THEIR TOMATO SAUCE WEIRDLY SWEET EXPLAIN THAT SHIT IMMEDIATELY
Also there was a small Greek place in Queens that was basically the "Papa John's" version of Greek food. Everything was super funky and rotten tasting. Just absolutely grody. People fucking loved it.
Maybe some people are just attracted to slightly decaying food
:kombucha-disgust:
I sometimes get that "grody" feeling from eating taco bell guacamole. If that helps describe what I mean.
chipotle guac tastes pretty fresh (at least it did years ago, haven't been since)
a lot of food tastes weirdly sweet when it starts to go bad
it's a slight sweetness that is unpleasant in an indescribable way. It doesn't taste outright rotten but it's kind of like a "twilight zone", you get the instinct that this isn't a normal type of sweetness
This would make sense. pectin, cellulose, and starch are polymers of sugars. Their breakdown products would be sweet before those sugars are fermented into lactic and acetic acids.
Probably because it’s mostly corn syrup