How do you feel about your food being re-seasoned at the table?
- JuniorBalloon Jan 16, 2013 03:20 PM
I am not a control freak about this. Put whatever you want that will make it enjoyable for you. I would like people to at least taste it first. My mother brings a bowl of Montreal Steak seasoning to the table. Before she's had a bite she sprinkles some on whatever's on the fork and takes a bite. I was thinking "Hey this has fresh rosemary, sage and thyme, salt, pepper and garlic that I spent time and effort to put together in a hopefully tasty manner, at least take a bite first.
I'm not losing any sleep over this, I really do want her to do what she wants to make it to her liking, but I will admit to a small part of me that would like her to take a moment and see what's in there first.
I really don't care about this. Like you said in your first paragraph - "whatever you want that will make it enjoyable for you". However, like you also said, it would be nice (& courteous) if folks at least took a first bite before adding their what-not.
One story re: this that I'll ALWAYS remember, is when my dear mother invited the next-door neighbors over to enjoy Xmas dinner with us - a wonderful roast goose repast. One can only imagine her horror (although she kept her mouth shut like the great lady she always was), when ALL of the guests (both parents & two kids) asked for ketchup & proceeded to pour it all over their servings of that lovely goose!!!! Even my brother & I had our mouths hanging open. But graciousness was the order of the day, & none of us said anything about it - until after the guests had left, of course! Lol!!!
Maybe because I don't add things to food that other people prepare, I prefer that they don't mess with my concoctions. But, knowing that salt lovers love their salt, and DH loves his red pepper flakes, I try to keep my unappreciated opinion to myself.
Though if I could politely rip the salt shaker out of their hands, and toss it out the window, I would happily do so.
Montreal Steak seasoning... that really is going a bit too far. I think I'd have to limit my cooking for mom to unseasoned steak, chicken, stuff on the grill..roasted veggies with nothing on them. What kind of dishes do you serve your mom?
You know, mama, dad, grandparents -- just give 'em a pass. :)
My mom hated ketchup with an undying passion. She was the eldest child of a Depression-era clan, but their babysitter (before she was old enough) fed them ketchup sandwiches, day-in, day-out. Her dad worked in delivery for a bakery, and every night a blueberry pie (his fave) fell off the truck -- she hated bluebs forever too. There were other food traumas.
I'd bet a couple of celery stalks that your mom dealt with some crappy beef back in the day, and now has a Montreal-habit. And/or, we lose taste sensitivity as we age, and that might contribute.
I think the aging thing might have a lot to do with it. I am on a number of medications and I have noticed over the last 6 months or so, food that I used to love seems tasteless to me now. I think the combo of the meds and turning 50 is the reason. I never used to like really spicy food but I crave it now and have developed an alarming Tapatio habit.
my mother has gone other way, her already minimally seasoned food now get nothing, a recipe is being followed and then sparingly. she will however drag out a bottle of BBQ sauce to the table after I've spent a day marinating, dry rubbing and smoking/grilling a cut. "just taste it first, please"
when I cook for her, out of deference, I leave out anything considered 'hot' and I under-salt, but since I cooked it, have no problem 'fixing' it as best as I can on my plate.
it's odd though, sage, rosemary, thyme and cooked garlic are usually remarked on by "I couldn't taste any of that." I can, so I guess her palate has gone to only responding to the hot or salty.
otherwise I don't really care as long as they taste it first. it would be nice to not have to self-edit, when a dish is crying out for a sauce that has had something 'off-the-list' mellowing in it for a while.
I'm cool with cooking 'low-salt' (not no salt) as that is easily fixed after the fact, unlike say, sauteed garlic or crushed rosemary in the dough.