Ophelia wrote in rec.food.cooking:
> "jmcquown" wrote in message news
>
> On 6/21/2017 8:33 PM, cshenk wrote:
> > Ophelia wrote in rec.food.cooking:
> >
> > > "Gary" wrote in message news
> > > On 6/21/2017 10:35 AM, jmcquown wrote:
> > > > When Dad was 83, Mom had a hard time getting him to eat. (It
> > > > didn't help that he had Alzheimers.) There was nothing wrong
> > > > with her pot roast, mashed potatoes and green beans. But she
> > > > never really made much use of herbs and spices.
> > >
> > > No offense to Mom but that comment right there explains why he
> > > didn't care to eat her food. No herbs or spices? Bland crappy
> > > food, imo.
> > >
> > >
> > > ==
> > >
> > > Why? Not everyone likes spices you know!
> >
> > (fixed minor typo above).
> >
> > It may be a language thing here but you seem to relate the word
> > 'spices' to 'spicy' and mean hot. USA/Canada folks don't mean that
> > when they says 'spices' in the same way you might be thinking.
> > Sure, we might but it's not automatic.
> >
> Surely you know by now Ophelia and her husband don't like pepper. I
> don't mean chili peppers, just plain ground pepper, which is a spice.
>
> To me, life without pepper would be very bland indeed. But we can't
> all like the same things.
>
> Pretty much the only seasonings my mom used when I was growing up was
> salt & pepper. Occasionally garlic powder or onion powder. Herbs?
> Bay leaf in the simmered pot roast and occasionally some parsley. My
> mom's cooking mostly was pretty bland.
>
> Jill
>
> ==
> We love and I grow, mint, rosemary, sage and thyme.
>
> I don't like to cover up the flavour of the food which is why I am
> careful with the additions.
No problem! Garlic or Chives? Chives are really easy to grow. Oregano
is as well.
Herbs and other seasonings, used *right* do not cover up the flavor of
the food, with exception of when it is intended to do so to make
something new. Example, my pork sausage mix is *intended* to change the
flavor of raw ground pork (which isnt very good pan fried on it's own).
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