Temperature is actually an important part of culinary art. Serving something at the right time to be at peak flavor, texture, and Temperature is important.
That being said many foods can and are appreciated at different Temps. Some foods containing those fats thinned by heat are meant to be enjoyed cool (cookies and cakes with a high butter content fornexample) in other contexts.
As a consumate omnivore, eater, and foodie please by all means enjoy.
To those who haven't tried give it a shot. Brisket and it's fat hit different cold and is enjoyable in a new way. For those that like cold foods try warm sweets.
As a final comment you do you boo boo, but when someone prepares and serves you food try and appreciate it the way they intended, they've worked hard on it. They're trying to share something special with you and it's worth a shot if you care (restuarants are not necessarily held to this, if you're paying you have every right to say no fucking way) and try to share your experiences if you can.
I never knew needle aversion was so common, I just did my injection. I have no problem with it but I'll keep this in mind if I come across someone that hates needles.