Cookie dough baked long and slow makes a soft cookie. The same dough cooked fast at a higher temperature makes a crisp cookie. I like the second one. New flavors are aroused by the intense heat, and the texture feels better in my mouth.
Different people make one feel differently. When you find one that makes you feel good, it is very difficult to give that up, even if a strange sideshow comes along with it.
He said he preferred cantaloupes. Cantaloupes, those firm fragrant melons, are usually eaten with vanilla ice cream...at my house.