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Snobbery to think flavors should not be masked? - Page 3

post #31 of 34
3/9/11 at 11:41pm
All things considered, people who don't put ketchup on their cheeseburgers have always confused me.
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post #32 of 34
3/10/11 at 12:04am
They are different styles of cooking, both have their place.

To overgeneralize terribly, italian cooking has more of a focus on highlighting great fresh ingredients in a simple way that lets their quality shine through, french cooking, while demanding great ingredients as well, has traditionally been more focused on formal culinary training creating new flavours out of the ingredients. A lot of french recipes are based on other recipes based on some basic stock made out of xyz ingredients and so on.

There are snobs on both sides, I imagine. The traditional parisian style might view the italian as not cooking at all, just a bunch of farmers who are proud of what they grew/raised. Modern foodies tend to be very ingredient focused, perhaps in reaction to the crap ingredients most of us grew up with in north america.
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post #33 of 34
3/10/11 at 9:22pm
Quote:
Originally Posted by cptjeff View Post
...putting Worcestershire on cheesesteaks...

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post #34 of 34
3/10/11 at 11:55pm
Quote:
Originally Posted by coop86 View Post
I'm probably going to get a bunch of crap for this based on the hot sause thread but...

I agree, I have never understood why some people dump, not drizzle, Tabasco on everything claiming it "enhances" the taste of the food. Might was well eat a bunch of toast soaked in Tabasco at that point.

Another is people who order the hottest wings and completely cover them in blue cheese/ranch dressing...

blue cheese (actual blue cheese) and tabsco on burgers... so gooooooood...

yellow mustard, relish, and ketchup on a hot dog... soooo gooooood...
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