Foods That Must Be Consumed Cold...

I just couldn't resist adding a companion post...
These are surely a matter of taste, as are the choices for warm foods. Nonetheless, here are a few "foods" that I find are most ideal when very chilled.

BEER
And I'm not even a huge beer fan in general. But the second it gets warm, I have no desire to even taste it!

SODA
The same scenario as beer though not as dramatic (I can at least take a swallow of warm Coke and not wince). But the closer to near freezing, the better.

ICE CREAM
This may seem like an obvious choice yet many people like warmed/partially melted ice cream. I always like it very hard and "chewy", if given the choice.

One exception to the "cold is best" rule that I've uncovered through personal pleasure is Champagne. Some of my most memorable glasses have been "warmed up" ones. In fact, I always let the glass un-chill a bit so I can linger over it and better discover any nuances that might unfold.

Jeff

[Robin Garr]

One exception to the "cold is best" rule that I've uncovered through personal pleasure is Champagne. Some of my most memorable glasses have been "warmed up" ones. In fact, I always let the glass un-chill a bit so I can linger over it and better discover any nuances that might unfold.

Jeff
the champagne "warmed up"

You might want to re-think beer, Jeff, but only if you're drinking a good craft beer, either local or a quality offering from elsewhere. Same principles apply. But industrial swill should be consumed ice cold (if at all) so as to stun your tastebuds into temporary acceptance.

One exception to the "cold is best" rule that I've uncovered through personal pleasure is Champagne. Some of my most memorable glasses have been "warmed up" ones. In fact, I always let the glass un-chill a bit so I can linger over it and better discover any nuances that might unfold.

Jeff
the champagne "warmed up"

You might want to re-think beer, Jeff, but only if you're drinking a good craft beer, either local or a quality offering from elsewhere. Same principles apply. But industrial swill should be consumed ice cold (if at all) so as to stun your tastebuds into temporary acceptance.

True, I didnt take into account the possibility of finely crafted beers. Yet even my limited experience with more "depth-ful" smaller scale beers still seemed to go down best when chilled. I think I need to venture across the Atlantic and try the good stuff.

Jeff

-Cole slaw
-Watermelon
-Shrimp cocktail
-Gazpacho
-Key lime pie

The discussion about Champagne and beer temps me to ask: What is cold?

Carpaccio
Beef tartare
Tourchon of foie gras

The discussion about Champagne and beer temps me to ask: What is cold?

Good question. I suppose in the case of (commercial) beer, pun intended, I view "ideally cold" as near freezing. The same with soda. As Coca Cola signs used to advertize: SOLD HERE ICED COLD. Maybe not literally ICE but darn close.

With Champagne I've learned that my personal definition of "cold" would be much warmer than iced! That is, warmer than what most others might assume is standard for chilling a bottle of champagne. I do indeed chill it. But I always let it warm up a little in the glass before I really savor it.

Jeff