Joseph Littleshoes wrote:
> PastaLover wrote:
>
>
>>Peter Aitken wrote:
>>
>>>"DogLover" > wrote in message
>>>news:MP_jf.18066$pF.14199@fed1read04...
>>>
>>>
>>>>Doug Kanter wrote:
>>>>
>>>>
>>>>>I have some gorgeous fennel that I've obsessively protected from
>>
>>frost in
>>
>>>>>the garden until now. I have fresh carrots, still in the ground. I
>>
>>want
>>
>>>>>to BBQ a rolled up pork thing with these vegetables inside, since
>>
>>they're
>>
>>>>>both a sweet kind of flavor. But, something else needs to go in
>>
>>there
>>
>>>>>(besides a little garlic & onions). I'll entertain any and all
>>>>>suggestions, except Sheldon's.
>>>>
>>>>I'd give you an opinion, but I'm of the mind-set that pork needs no
>>>>adornment (expect a little salt and pepper--maybe).
>>>>
>>>>Most flavorings were used originally to cover up bad or rotten meat.
>>
>>Given
>>
>>>>the current state of the art in sanitation and cleanliness, there's
>>
>>really
>>
>>>>no need to add anything to many foods. Just enjoy the natural flavor
>>
>>of
>>
>>>>whatever you're eating!
>>>
>>>
>>>Oh don't be silly! Your claim about flavorings ad rotten meat is
>>
>>untrue,
>>
>>>it's one of those myths that got spread around. More important, the
>>
>>essence
>>
>>>of good cooking is the combination of flavors. There is certainly a
>>
>>place
>>
>>>for the taste of top quality foods without adornment - a ripe garden
>>
>>tomato,
>>
>>>a prime steak, a raw bluepoint - but the development of "gourmet"
>>
>>cooking
>>
>>>has largely been explorations of flavor combinations.
>>>
>>>
>>
>>Cite your references, otherwise you're no better than Sheldon...
>
>
> Urban Dubois, Emile Bernard, Careme, Escoffier, de Gouy, Julia Child, et
> al, all respect the use of herbs, spices, combinations of foods to
> produce unique flavours from basic ingredients, to say nothing of ethnic
> cuisine's based on the use of specific spices, curry for example or the
> sesame and soy flavours of China and Japan. Pickling, braising, brining,
> stuffing, larding, truffles, stocks, wines & liquors, all are used to
> enhance and/or complement basic flavours.
>
>
>>
>>Regardless, the essence of good cooking is to bring out the best
>>flavor
>>from whatever you're cooking. And most foods are fine the way they
>>are,
>>without adornment. We don't need "gourmet" marketing experts to tell
>>us
>>that!
>
>
> Rosa Lewis would agree with you, 'a chicken should taste like a chicken'
> but the real meaning of 'good taste' is that which tastes good and by
> extension, according to Brillant Savarin & his 'phsyiology of taste (MFK
> Fisher trans.) , those who posses 'good taste' are those who are willing
> to admit to what they like and dis like without being concerned whether
> they are in agreement with popular opinion or not, i for one can not
> abide olive oil, wont use it, but that does not mean it is a bad thing
> itself, a complex dish can be as rewarding and as tasty as a simple
> dish. Oeufs sur le plat can be as good as any soufflé, a simple roast
> beef as good as a "piece de boeuf a la cuiller a l'ancienne" which is a
> large piece of beef stuffed with tongue, sweetbreads, rabbit, mushrooms,
> or 'other items considered suitable' baked in a bread and cheese coated
> beef case and served with a sauce demi glace and garnished with lobster
> tails.
>
> People change, demand differant forms of food and service but this does
> not invalidate older less fashionable foods or forms of preperation.
> And given the cyclic nature of human culture it is only a matter of time
> till the pendulum swings back to other forms of preperation and
> service. Now days we genrealy tend to shun complexity as pretention,
> but it is not universaly so, and will probly change with time.
> ---
> JL
>
>
Thank you. You're one of the few that bothered to cite their references
when asked.

I do agree with you. I just don't like people that spout off with no
true understanding of what they're saying.

I personally believe that most foods taste best unadonred. But this
obviously neglects many centuries of culteral and culinary history.

So the best of both worlds is: a little bit pure and unadorned, a little
bit seasoned and "enhanced".