the_original_Retro

Hey, thanks for what promises to be a very interesting AMA.

Photographing for Nat Geo sounds like an absolute dream of a job. How did you get yours? Did you approach them with a portfolio, or did they come and find you?

Thanks. Now if only I had a time machine. :)

The producers were always reassuring us that the judges don't taketemperature into account when tasting (although obviously a warm dish isgoing to taste better than a cold one)

Is this even possible?

To me, food temperature, and the resulting changes that it can impose on texture and moisture content, alters its flavour dramatically. A warm piece of simple toast doesn't compare to one that is 10 minutes out of the toaster.

Some dishes and associated contents will be a lot less sensitive to this due to their nature. A cold salad will still be okay if it warms up a few degrees. But the croutons in ones' soup will be blobtrons, a lot of foods like seared meats will start to lose their aroma, and a lot of sauces will continue to thicken. I'd be hard pressed to take all the possible changes in account to fairly judge a constructed hot dish against one that's less temperature-sensitive.

OP/Chef, what's your professional opinion on this?

with a editor's-track musical duet by by Gilbert Gottfried and Chris Tucker no wait I'VE LOST THE VIBE

Hey Greg. Starflight 3 looks like a game that I'd be keen to play, but there's been some negative crowdfunding results for a few other games and that makes me hesitate a little. How are you and the other folks at HumaNature gonna put concerns like that to rest?

Thanks, and hope that your bringing modern life to an old - well, okay, very old - classic knocks it out right of the park.