My Grandma grew up in a house in Portsoy with a porridge draw. Tin lined drawer in the sideboard where the porridge was poured in the morning and you cut off your piece as and when during the day.
Coffee needs to be HOT, as soon as it becomes merely warm it gives me the gip. Only occasionally drink tea but I’d say the same for that (I never let it get to that stage). Baked beans need to be hot as well. Beans-out -of-the-tin eaters should be on some kind of register.
The thought of cold curry doesn’t appeal. However, returning from a big ride one day, ravenous for anything, a large helping of last night’s curry stuffed into a (heavily) buttered roll was at the time, the greatest thing I’d ever eaten.
The temperature of food can change the impact it has on the body. Cold starchy foods for example pasta have a slower release of energy than freshly cooked. Same for potatoes. Cold have lower GI than freshly cooked.
Salad, cold not hot. Specifically the salad that comes with an indian takeaway. Made hours earlier, thrown in a small white plastic bag, then heated to just above warm by the surrounding containers of molten curry lava.
A ‘magnum’ once melted in our kitchen, the gloop that ended up on the plate was a disgusting mix of the cheapest chocolate, also the sweetest ice cream. I won’t even eat one cold now, let alone warm and melted.