oldcoot
Senior Cook
The discussion regarding saffrom reminded me of the fact that food preparation these days, if one can judge by cooking shows and other media, "requires" the extensive use of spices, herbs, etc. Anything to presumably improve the flavor of whatever foods are considered.
Personally, I like to rather frequently "get back to basics". Prepare foodstuffs without modification, to enable the enjoyment of each food's natural flavor.
Meat, cooked by any means appropriate, but without the addition of rubs or marinades, etc. Many vegetables don't even require cooking to be delicious, but, if cooked, have their own distict and enjoyable flavors again without the addition of modifiers. I love a White Rose potato boiled with its skin on, eaten with no more than a touch of salt to wake up these old taste buds. Same with a variety of other vegetables.
I'm not condemning the complex, sophisticated recipes, mind you. They are often delicious (and just as often overrated). My point is that the simple foods can be equally enjoyable, and are, I belileve, too often overlooked.
Personally, I like to rather frequently "get back to basics". Prepare foodstuffs without modification, to enable the enjoyment of each food's natural flavor.
Meat, cooked by any means appropriate, but without the addition of rubs or marinades, etc. Many vegetables don't even require cooking to be delicious, but, if cooked, have their own distict and enjoyable flavors again without the addition of modifiers. I love a White Rose potato boiled with its skin on, eaten with no more than a touch of salt to wake up these old taste buds. Same with a variety of other vegetables.
I'm not condemning the complex, sophisticated recipes, mind you. They are often delicious (and just as often overrated). My point is that the simple foods can be equally enjoyable, and are, I belileve, too often overlooked.