On 21 May, 22:36, Laurie > wrote:
> Dragonblaze wrote:
> > On 15 May, 21:51, Laurie > wrote:
> >> "Meat' does not have any taste, the familiar taste of
> >> burnt flesh is the sole result of Maillard Reaction
> > ... carpaccio ...
>
> "Typically the thin slices are served with a dressing of
> olive oil and lemon juice plus seasoning, often with green
> salad leaves such as rocket, arugula or radicchio and thinly
> sliced Parmesan cheese."
> * * * * Clearly, the 'dressing' is used to provide some taste; but
> one does not need dressings on fruits.http://en.wikipedia.org/wiki/Carpaccio
>
> > .. or steak Tartare, ...
>
> "Tartare can also be made by thinly slicing a high grade of
> meat such as strip steak, marinating it in wine or other
> spirits and spiced to taste, and then chilled. It is often
> served with onions, capers and seasonings (the latter
> typically incorporating fresh ground pepper and
> Worcestershire sauce), and sometimes with a raw egg, and
> usually served on rye bread."http://en.wikipedia.org/wiki/Steak_tartare
>
> * * * * Notice that wines and spices are used to provide the taste..
> * * * * IF flesh is so tasty, why do its eaters use so much spices
> and flavorings -- to disguise its grizzly origins?

Some do - I do not. I like the flavour of raw meat as is.

Cooked dishes are different, as eating the same thing all over and
over would become boring fast, so I use spices and seasonings and
several ingredients there.

> > but let me assure you raw meat DOES have flavour - and
> > quite a pleasant one at that.
>
> * * * * Then, WHY are spices and marinades used? *I don't have to
> put spices on my mango just to be able to eat it.
> * * * * Your assurances have been demonstrated to be unfounded in fact.

Some people use seasonings - just as in any other dishes (yes, even
with fruits, as apple dishes are often seasoned with cinnamon) - but I
don't bother. I have my raw meat as is, so unfortunately for you, I
can assure you it does have a taste of its own.

Dragonblaze