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Jun 24, 2012 06:47 PM


I really like my baked potaoes with nothing on them and alot of my vegtables. My coffee in the morning black with no milk or sugar. Do you like to taste the ingredients or bury them in codiments or spices, incuding a protein ? I feel most of the time I'm not into bringing out the flavor. Just using great ingedients. What do you like just plain?

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  1. And here I thought this was going to be about how NOT to dress while cooking bacon...

    Can't say I agree with you on the naked potatoes or veggies, though that doesn't mean I don't prefer it simple. A "loaded" baked potato is not my thing either, but a little butter or sour cream is good. Other veggies? Some garlic, salt and pepper go well with many - add a bit of olive oil and throw it on the grill? Oh yeah.
    Coffee? That one you got right. Bourbon and scotch too, since we're talking beverages. A couple of ice cubes may be acceptable.
    Not sure if this counts, since it's usually been seasoned with a rub, but - good barbecue. Hold the sauce, please.

    1. First I think you are kind of asking the question wrong. There is a huge difference between something served without anything else on it and then saying "bury them in codiments or spices", is either or?
      Many things, to me, benefit from having a combination of items. The best, perfectly ripe, home grown tomato, eaten out of hand, still warmed by the sun, tastes better, with a just picked basil leaf wrapped around it. Surely that is not burying it in spices. While I never salt at table, I do cook using a bit for most items. To me there is a huge difference between pasta that is just boiled and pasta cooked in salted water.

      In terms of a single item, with nothing added, my choices would be along the lines of sashimi and bacon.

      9 Replies
      1. re: Quine

        I like plain unadorned cottage cheese, pnil lavanilla ice cream, plain seltzer, plain toast. That's not to say I won't eat them with additions, but I do like me some simple food.

        1. re: Quine

          A litttle S @ pepper is Ok . Just was noticing how many condiments were in my sisters and her husbands fridge. Was wondering if the norm. I cant stand that crap

          1. re: emglow101

            Condiments are not the same things as properly seasoning and/or cooking an ingredient. For example, creating a wonderful butter sauce with herbs for a perfectly cooked piece of beef is not culinary equivalent to covering it in AI sauce out of a bottle.

            1. re: escondido123

              Ok, just what you like plain. No spice no condiments. Raw or cooked .

              1. re: escondido123

                But a lot of chowhounds love Sriracha, for example. Is it inherently better than A1, or just the trendy flavour of the moment?
                I like complex flavours generally - but wouldn't make a butter sauce for a great steak. I'm sure it's tasty but sounds like gilding the lily to me. Salt and pepper? Oh most definitely!

                1. re: julesrules

                  I've never been a fan of hot sauces so Sriracha has little appeal. We bought a bottle, almost never use it, and finally gave it away to a teenager who puts it on everything.

              2. re: emglow101

                Funny, I was just looking into my fridge this morning and thinking that just as some people have a second fridge for sodas, I need a second fridge for condiments. For example, on the doors alone, I've got: Soy sauce, chile paste with garlic, sriracha (2 kinds), mustard (dijon, spicy german, and homemade), mayo (hellman's), black bean sauce, peanut butter (natural, Costco brand), chilli paste with holy basil, hot mango pickle, horseradish sauce, salmon oil (dogs), red pepper paste, 3 kinds of chutney (homemade and church ladies), pepper vinegar, fish sauce, almond butter (left over from sister in law visit), habanero sauce, hot pepper sauce, and ketchup.

                But I do take your point about fresh foods needing less smothering with crap. I usually steam fresh veggies and lightly season with lemon, oil, and/or fresh herbs. Frozen veggies, in winter, are more likely to get heavier seasoning. I drink coffee at home black. Coffee from a gas station or office often gets a dab of milk because it isn't as good as my own.

                1. re: tcamp

                  You might want to find a shelf in the pantry. Living on a boat with no fridge in Florida, my experience has shown the following of your condiments last 3 months or longer without cooling.

                  Soy sauce, chili paste with garlic, sriracha, any mustard, black bean sauce, peanut butter, red pepper paste, pepper vinegar, fish sauce, hot pepper sauce, and catsup.

                  And I like my fish naked with no wasabi. Pickled ginger (which also lasts forever) between portions.

              3. re: Quine

                I agree with Quine....there's a lot of middle ground.

                I like well seasoned food and I like good condiments. I like to enhance flavors and mingle flavors and like a variety of flavors in one bite.

              4. Baked potatoes, no. Coffee, tea (green or black) yes, most steamed or grilled veggies don't need to be bathed in butter like most folks want to. I like salt on my corn on the cob, but if it's good enough I don't need ANY butter. Lime juice is good, though.

                1. I like to taste what I eat and drink, too.

                  1. With perfectly ripe fruit, I think they are perfect by themselves. But for most ingredients, I like to find combinations that enhance that flavor. Fresh fig is nice--broiled with Roguefort and walnuts, WOW. Perfectly roasted chicken is excellent--using the roasting pan drippings to create a sauce, sublime. The list could go on for a long time. What you are talking about is great choice of foods, the other is about talented cooking IMHO. Those chefs that say they are focused on the ingredients is true, but they don't just lay them on the plate.

                    1 Reply
                    1. re: escondido123

                      Fruit, of course, raw vegetables eaten in the garden, and oysters. But I usually have some form of seasoning on my food. I don't do commercial/premade stuff really, but I think fat,/salt/acid nearly always makes tasty things even tastier!
                      I don't add anything to frozen peas, but they always go with something fatty,/salty/acidic...