On 11-Jun-2004, Dana Myers > wrote:

> M&M wrote:
>
> >

<snipped the first part. U probably don't want to read my original
rant again>

> Over-seasoning, over-salting, over-sweetening, over-doing
> it in general. It's all the same trend, confusing a lot
> of flavor with good flavor. It might even show up sometimes
> as over-smoked ;-). Winemakers will over-oak, over-malo-lactic,
> over-ripen, and make a wine that's intensely flavored and
> get huge ratings from the pundits... even if the wine
> overpowers you after a glass.
>
> Boiling baby backs in beef broth and then soaking in
> sweet sauce... over-salting, over-sweetening, completely
> replacing the flavor of the ribs with strong flavors from
> other ingredients. People eat it and they think "wow!
> this sure has a lot of flavor!".
>
> It's the same tendency I see in people to immediately reach
> for the salt and pepper and douse their food without first
> tasting it. The same tendency to shake Tabasco sauce all
> over a meal without trying it first. Pouring steak sauce,
> or, worse yet, ketchup on a nicely grilled steak. On and on.
>
> That tendency is what drives the creation of such two-dimensional
> recipes like boiled/sugared ribs.
>
> I'm always pleased when I serve Q naked, and offer sauce on
> the side, and people *try the Q* first... invariably, they
> eschew the sauce completely or use it sparingly.
>
> Cheers,
> Dana

What Dana said in spades. I think the tendency to overseason might
be inbred. Once I got started cooking, I had a heck of a time getting
my seasoning under control and I still have that tendency to do just
what Dana said about adding something at the table withoug tasting
first. My elders habitually underseasoned for insurance against waste
and restaurants underseason for a variety of reasons, but the effect
is the same. We get used to it and react accordingly.
--
M&M ("When You're Over The Hill You Pick Up Speed")