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Do you like your food "wet" or "dry?" Are you a big fan of sauces and gravy and condiments? Or do you prefer to eat most things "dry?" Just curious....I'm a "wettie" who has become a little more "dry" through the years.
I guess I'm dry. Except for the obvious; bisquits and gravy, spagetti w/sauce, etc.
I don't like condiments on steak, burgers(the tomato is there you don't need ketchup), or just about any other cut of meat. BUT, if I do really screw up then it gets a spicy sauce/condiment. But I don't mess up.
Definately like sauces, dips, condiments, glazes - to me they differentiate what would otherwise be something a bit plain and boring into something luscious and mouth watering - often with relatively little effort
I adore sauces , in fact it is something I can be a little obsessive about. I often think I would be quite happy given a jug of some particularily tasty red wine sauce or bearnaise and some bread... To me the test of a good chef is what types of sauces he /she can produce. A great "saucier" is as much an artist as a good baker or all round chef.
I adore condiments like mustards ( I have whole selection at home) and home made mayonnaise. Not so keen on ketchup but it has its place. And a good salad IMO depends on the dressing most of the time.
A good sauce /dressing can make an ordinary dish sing and elevates it to great heights in my experience.
I also love stews because of the gorgeous yumminess of their rich gravies. Dunk some good artisan bread into it and it's heaven on a plate...
I guess I'm dry. Except for the obvious; bisquits and gravy, spagetti w/sauce, etc.
I don't like condiments on steak, burgers(the tomato is there you don't need ketchup), or just about any other cut of meat. BUT, if I do really screw up then it gets a spicy sauce/condiment. But I don't mess up.
Thanks for posting. It is hard to taste individual items when everything is covered by a sauce or gravy or ketchup etc...It's taken me a "near lifetime" to realize this!...My parents were into gravies and "lots of extra sauce" etc...When I didn't want to eat vegetables as a kid my Dad would tell me to pour ketchup all over my veggies to mask the taste...or mustard or vinegar or even salad dressing! Needless to say I spent most of my life addicted to condiments or "extra gravy" over everything etc...I am better today...It's good to be able to taste everything versus just salsa....or just ketchup...or just gravy!
I prefer moist to wet, or to dry. I love sliced turkey right off the bird, on a plate. I like the skin crisp and well seasoned, and the bird naturally juicy and tender. I don't like it drowning in gravy, but I do enjoy a little gravy - maybe a teaspoon smeared over the whole slice.
I like my bread with butter, but I don't use bread to sop up my marinara. In fact I used to hate tomato sauce, and would only eat my macaroni with a little butter and lots of grated cheese when I was a kid. I started enjoying sauce when I met the man I was to marry, and I had to "endure" my very first italian home-cooked meal made by a real italian mom. Turns out homecooked marinara's pretty danged delish. But I still prefer it light, not drowning the ronis.
No extra sauce on my meatball subs, but I do need to have SOME sauce. So - moist. Moist is good. Drenched, not good. No steak sauce on my steaks - just some sauteed mushrooms. And I still -much- prefer butter, garlic, and parm on my mashed to gravy of any kind.
Most of my meals consist of a dry white base with a sauce on it. Typical would be curry on rice, or chicken paprikas on nokedles, or beans and rice, or lamb couscous. But if I use potatoes, it is dry, such as salmon patties, liver/onions, or oven-roasted ghivetch.
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To me the test of a good chef is what types of sauces he /she can produce. A great "saucier" is as much an artist as a good baker or all round chef. 
