PSA: Took me 47 minutes to realize my cereal milk was the wrong temperature for making a cold soup

So I've been trying to win this debate with my buddy about whether cereal is a soup, and I got it in my head that the milk temperature is the key factor. I spent a whole 47 minutes last Sunday testing different milk temps with my Frosted Flakes, you know, cold fridge temp, room temp, slightly warm. Turns out, when the milk is too cold it feels more like a dessert, but when it's room temp it really leans into that soup territory (like a gazpacho or something). I even timed how long it took the cereal to get soggy at each temp. The whole thing was ridiculous but I actually feel like I proved my point. Has anyone else gone down this weird rabbit hole of cereal temperature science?

2 comments

2 Comments

leelewis26d ago

Hold on, you're way off on this. Cereal is absolutely, 100% a dessert, not a soup. Soup is savory, you heat it up, and it's a whole meal. Frosted Flakes in cold milk is basically a bowl of sugary crunch and cold liquid, that's like a parfait or a sundae without the ice cream. Once you start warming the milk you're just making sweet porridge or oatmeal at that point, not soup. So what's your next step, are you gonna argue that a milkshake counts as a smoothie next?

olivia_allen26d ago

@leelewis wait, you think a milkshake isn't a smoothie? That's a hot take I wasn't ready for.