Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Bad as commonly used: black pepper. It's ok sometimes but why is it always salt AND pepper like they're Chang and Eng? Salt enhances flavor and should be used - pepper is a strong spice.
Salt should be used, but in moderation.
If a chef is using high-quality ingredients--including fresh herbs and spices--it isn't necessary to add large quantities of salt to the food.
And, if one adds a generous squeeze of lemon juice to most dishes, the perceived need for added salt is greatly diminished.
Parmesan cheese. Ugh. All I have to do is smell it and everything in my stomach starts to come back up. It can't even be on the table.
No fish sauce either. I hate fish.
Regular mayo is bland crap, give me Miracle whip any day. (MW is just mayo with mustard, paprika and some other spices.)
Ketchup goes on almost anything.
A-1 goes on any steak that isn't still bleeding. (I actually brought my own to Xmas dinner a few weeks ago, because I knew that the steak that was on the menu wouldn't be up to my standards. )
Love my mustards, yellow, brown, whatever. Love my hot sauces too- See Dick Burn, 100% Pain, AssBlaster, Cholula, Tabasco, etc.
Bad as commonly used: black pepper. It's ok sometimes but why is it always salt AND pepper like they're Chang and Eng? Salt enhances flavor and should be used - pepper is a strong spice.
Hahahaha this is the best metaphor I've heard in a long long time.
Steen's Cane Syrup or sorghum molasses. Revolting! Also Miracle Whip. As a child I loved tuna sandwiches at restaurants but hated them at home. Later on I realized it was Miracle Whip at home. Yuck! Yuck! Yuck! Ketchup is only acceptable on fries, onion rings, meat loaf or burgers. My father even puts ketchup on ham and chicken. Gross!
I feel like all of the things listed have a place in recipes but I don't care for some of them by themselves. Still, you can't make good chicken long rice without fish sauce!! Nor potato salad without pickle relish or mustard! (not the way my grandma made it)
My problem with any ingredient is when there are chemicals in it - artificial colors and/or flavors. Those are the ones I don't like.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
)
(not the way my grandma made it)
