(Shamelessly stealing this image from some crackpot carnivore diet community elsewhere on the lemmyverse, with which I have never once interacted, but noticed I have been banned from. Lulz.)
(Shamelessly stealing this image from some crackpot carnivore diet community elsewhere on the lemmyverse, with which I have never once interacted, but noticed I have been banned from. Lulz.)
Wrong. This is an idiotic, classist distinction that’s a relic of the British pedophile class. They decided they didn’t like seasoned food when seasonings became affordable for their victims. Pure classist bullshit. Enjoy your bland food though
You’re both going to massive extremes.
Some meats when prepared well benefit from minimal seasoning. Beef when cooked well doesn’t need more than salt, but some pepper and butter basting also brings the flavor forward.
If you need steak sauce, ketchup or anything like that it’s a sign you’ve likely not cooked it the best.
Chicken however just doesn’t have as much to it, so you’ll hit a flavor ceiling a bit faster.
It’s not classism, it’s fat content and connective tissue. Less fat and there’s less potential “unseasoned yum”. More connective tissue and you need to cook it longer to make it not a chewy horror, which makes the fat come out.
High quality cuts of meat require less seasoning because we define meat quality by the factors that make it more palatable without seasoning.
It’s not about not seasoning food, it’s about seasoning it correctly for what you have. Big hunk of fatty meat with connective tissue? Perfect for stew because it sits in it’s own fat, and cooking for a long time in water turns the connective tissue into gelatin.
I pretty much add seasonings for the flavor and health benefits. Golden milk is delicious. I add tumeric, salt and pepper, if nothing else, but I also enjoy cardamon, onions, bay laurel, garlic, oregano, basil, cumin, mustard, cinnamon, ginger, lemon, tarragon and other mints. They all incidentally make good teas.
Hey, you do you. I’m not one to say your tastes are wrong.
Is the tumeric for your golden milk, or your general spice preparation? I wouldn’t normally think to put turmeric in my default list with salt and pepper, but I also wouldn’t normally associate onion and garlic with tea or milk.
Me and lactose aren’t friends, so my milk tends to be “oat flavored” and rarely as a straight beverage.
Except it is vestigial classism. It has an actual historical origin. It’s a completely ridiculous position.
I season my food, which is delicious btw, and so does the rest of the world outside of northern Europe. It makes sense because it tastes good. No historical baggage needed
It’s like you only read one phrase out of context.
That some food is better with minimal seasoning?
That the amount of seasoning you put on a food is somehow related to the nature of the ingredients?
I’m glad! I never said you shouldn’t. I said some ingredients don’t need it as much, or are better enjoyed with minimal seasoning.
I’ll remember that the next time I eat sushi.
The classism came from the aristocracy making a display of wealth by choosing to ostentatiously eat the foods that benefit from less seasoning, and casting the others as “low class”.
That doesn’t make the method of preparation a relic of classism. It’s classist to say that a pot roast is low class, not to say a ribeye doesn’t need much to be delicious.
Modern British food has a reputation as being unseasoned because we don’t call any of the seasoned dishes born of their empire “British”, and a lot of the other stuff got messed up by “island nation in a major war with prolonged food rationing”.
Remember that the flip side of the aristocracy avoiding seasoning to distinguish themselves is that everyone else didn’t.