Burnt.
The browning effect ( maillard reaction) is the caramelizing of meats through the pressure of heat. The more heat, the more brown, the less heat, the more time the browning takes. That savory, crisp of bacon as the pork’s own fat heats up and stores energy, encasing the meat in its own boiling oil, browning it to perfection. The same with a steak, burger, and better be a hot dog or brat, for the boiled versions of these are just upsetting. Dad, be like...."Burgers are done." What isn’t as savory and pleasing to Umami parts of the palate is friction of another kind. The kind of friction that only a vague relationship of acquaintances can create. It is not just the pressure in performing when it comes to a coworker or the stress in a passive-aggressive email, but the constant friction of a negative environment. When the comments aren’t direct, but in someone’s tone, or the words like chisels, carving the now-hardened exterior. When the gifts of celebration are so va...