Are there foods in which you want contrasting temperatures in one dish? The first that comes to mind is a great home made burger. I want cold crisp veggies and a patty straight off the grill. I leave the cut up lettuce, onions, tomatoes, and the sliced pickles in the fridge until the last moment. I like to have the burger built and ready for the hot patty. It makes a great burger. The other one is a good omelette with cold pico de gallo next to it. Get a bit of cold pico on your fork then stick a bite of omelette on the end. Wow it’s good. Am I alone in my world or do you have foods that you want temperature contrasts in?
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I’m just like you with the burger. I don’t make omelettes but my pico on hot tacos, I want the same way, cold. I also like cold strawberry preserves on my hot toast. -
Nope! There’s something about cold crisp vegetables on a steaming hot burger that just works. The colder the pickle slices, lettuce, the better.
Edit: onions slices. Forgot onion slices. Cold, crisp, with a snap to the bite.Last edited by dpearce; September 6, 2026, 04:33 PM.Comment
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Tacos... cold lettuce and tomato or not at all. Onions doesn't matter as much. Pretty much anything with lettuce I want the lettuce cold.Comment
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I have very sensitive teeth - especially to cold, so I don't mix cold and hot. I can't even take a bite of hot or cold followed by the a bite of the opposite. And fergit pie a la mode.
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Pie à la mode! And a good burger as described.
I would not be surprised if I someday end up with teeth too sensitive for it though.Comment
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I like a cold egg in my hot gumbo or Ramen.
The burger stuff is no big deal. If I'm not reading Revelation lukewarm does not bother me.Comment
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Hot pastrami with cold kraut. Hot fried fish with either cold hotsauce or tartar sauce. Hot skirt steak with cold chmichurri or pesto or blue cheese. Hot gyro or kebabs with cold tatziki sauce. Hot grilled fish with cold fruit salsa. Hot cobbler with cold icecream.Comment
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Fruit salsa on fish? Is this a regional thing? I've never heard of this. Weird. But then, I almost never eat fish, and about the only way I can is Long John Silver's maybe once a year - and then it's gotta be dunked in ketchup... so, obviously, I'm not a fish person. But still, I just did a double-take on this - fish with fruit salsa. Seems very counterintuitive to me. lol
<edit> And since our local LJS closed maybe a year or year and a half ago, who knows if/when I'll ever eat fish again. lol -
realdocBBQ yeah, its a classic seafood dish.try it, you might like it. Plenty of recipes out there to use as a starting point. -
Maybe on chikkin or pork. I know people have done plenty 'fruit compote' on pork and such. I just don't like fish, so I don't see myself buying it. Especially just for myself - wife is allergic, so that's no-go for sure.
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I love the contrast. Much like texastweeter I like cold sauces with hot foods.
cold bleu cheese with hot wings
cold salsa on tacos
pie and ice cream
the perfect tuna melt is cold tuna salad and the cheese is warm and meltyComment
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Cold mustard, relish, onion, pickle, and sport peppers with a hot hotdog.
Most of the various other combinations people have described above.Comment
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I like the contrast as well. Burger with lettuce, tomato and mayo is my favorite, especially if I add some fresh basil leaves. Good thread.Comment
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My submission is one of our favorites....hot, fresh out of the fryer calamari on top of a cold Ceasar salad (and now that I've learned that romaine lettuce is supposed to be an aphrodisiac it's even better).Comment
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I am indifferent to temperature contrast in my food. I AM interested in a contrast in flavors that produce taste sensory success. You know, like ham & swiss on rye bread. Or a peanut butter and banana sandwich. Or ketchup on French fries. Or a quality ale with nachos.
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