A Question of Condiments

tubeast · Post by **tubeast** » Mon Oct 10, 2005 5:12 am

Beer ? Wouldna thought o that.
I just might try that one out one day.
I can imagine why someone might flip out if a meal prepared with great care as to a balance of ingrediences is "improved" by making it taste like everything else.
I have a colleague at work who will cover his lunch plate with a layer of pepper no matter what can be found underneath. I have this feeling this is done to make sure he wonÂ´t be surprised by the taste.
I love spicy meals, but do enjoy more delicate food, as well.
No pepper or salt on steamed salmon, just some mustard seeds added to the steaming water. Maybe a dressing of mustard, honey and some herb called "Dill" in German. MMMHHH!!!
Or take Chinese food: a serious cook takes pride in their customers being able to single out most ingredients by taste, not by look.
I personally wonÂ´t take it as an insult if someone felt the need to add something to a meal I cooked, but certainly would take it as a compliment if they didnÂ´t.

Lew · Post by **Lew** » Mon Oct 10, 2005 7:55 am

harold wrote:...

Why do some cooks take such exception when you try to season your own food?

...

Any thoughts?

Because they went to the trouble to make it the way that they thought it should be, and by adding anything you are changing their conception of the food. A sushi chef gets insulted if you add wasabi to the sushi because they believe that they put exactly the right amount on already.

On of my brothers is a graduate of the Culinary Institute of America (CIA) and would be insulted if anyone added anything to his cooking. Still, he usually uses much more spice than I would think to use. I, on the other hand, know that I am not a great chef, so whatever someone does to my cooking doesn't bother me.

What I find amusing however is those people who sit down to eat and before even tasting something start covering it with salt, and/or pepper. I have seen this many times at restaurants, someone will get their food and before touching it take out the salt shaker and start going to town. How do they know how much they need? How do they know that the chef didn't already use a lot of spice? I don't know about getting insulted, but that seems irrational to me.

Brassdad · Post by **Brassdad** » Mon Oct 10, 2005 9:58 am

Years ago (1982) while a buddy and I were pounding back some beers (okay - getting borderline plastered) we got hungry and I wanted steak. In the typical fassion of drunken Marines we hadn't prepped anthing and could not be disuaded. I decided to fashion my own maranade out of BBQ Sauce, Teriaki Sauce, Worsh. Sauce (2parts - 2 parts - 1 part), a dash of Soy Sauce, and salt & Pepper.

We had already consumed several cans of beer so didn't try Blokes' recommendation.

Preparation included strenous stabbing of the frozen steak with a fork and continuous application of the maranade. It tasted great. What's more it tasted great when I did it again sober!

Now, my son, will only eat steak when he can get A-1 to smother it in.

And that's ANY steak. I've even incorperated a 1/2 part A-1 to the mix (which doesn't hurt any) but he still has to cover it with A-1.

After 14 years (12 of which he has eaten steak) I've learned to let it go.

Dan Schultz · Post by **Dan Schultz** » Mon Oct 10, 2005 11:13 am

My wife will grab the salt and pepper shakers before she even tastes her food. I guess different tastes are just what makes the World interesing.

Joe Baker · Post by **Joe Baker** » Mon Oct 10, 2005 11:15 am

There is a very interesting musical analogy: a lot of musicians would be aghast at making a change to a symphony (because the artiste-composer told us how it is SUPPOSED to be), but perfectly okay with adding ketchup to their steaks.

Comments?
_________________________________
Joe Baker, who believes seasoning to taste is ALWAYS okay.

Rick F · Post by **Rick F** » Mon Oct 10, 2005 11:56 am

It's gotta be a really bad steak before I'd add any ketchup.

Randy Beschorner · Post by **Randy Beschorner** » Mon Oct 10, 2005 12:56 pm

Bloke wrote:

' anyone ever cut a Bb steak to C ?

Only T-Bones

windshieldbug · Post by **windshieldbug** » Mon Oct 10, 2005 1:45 pm

harold wrote:One of my personal theories however is that men tend to overseason due to some loss of either olfactory or tastebud neurons over time which requires additional "enhancement" to overcome - kind of like the loss of hearing as we age

Well, oddly enough, one of the side effects of my being whacked on the head is that my sense of smell has almost entirely gone away. And I loved spicy food even before that... never could do ketchup on anything but fries, though

When I was still allowed to drink beer, my secret recipe was to add as much beer as possible to the diners, then it really didn't matter how badly I made dinner...

Kevin Hendrick · Post by **Kevin Hendrick** » Mon Oct 10, 2005 2:13 pm

Randy Beschorner wrote:Bloke wrote:

' anyone ever cut a Bb steak to C ?

Only T-Bones

I guess we can let you slide by with that!

Brassdad · Post by **Brassdad** » Mon Oct 10, 2005 9:59 pm

I wouldnt' use anything labeled Heinz on anything. Already rejected that brand...wait, is that political?

Randy Beschorner · Post by **Randy Beschorner** » Mon Oct 10, 2005 11:22 pm

Doc,

With that photo you have in your signature, I have to ask:

Just WHERE do you select your steaks?

Lew · Post by **Lew** » Tue Oct 11, 2005 8:35 am

harold wrote:
Well, the only exception is putting ketchup, A-1, or ANYTHING on an otherwise good steak. That is an offense against all of mankind and all that is decent and pure. That is worthy of public humiliation and general flogging.
Concur

Absolutely! If you put A-1 or anything other than maybe some salt and/or pepper on a steak, you might as well have a hamburger.

windshieldbug · Post by **windshieldbug** » Tue Oct 11, 2005 5:06 pm

knuxie wrote:What is hamburger?

Warren chewing scenery

JB · Post by JB » Tue Oct 11, 2005 6:07 pm

Doc wrote:
Every horse's *** knows you go to the best butcher in town.

Doc

[Great anwer, Doc!]

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A Question of Condiments

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