re: Rude to put hot sauce in your buddy's gumbo?

To me its only rude if you put the hot sauce in before tasting it.

Perhaps, but not sure rude is always the right word. A more pressing question might be why you feel the need for heat in a gumbo in the first place rather than salt, or nothing at all.

I'm not a fan of ketchup, steak seasoning, Tony's, or hot sauce on a table to begin with. I think it's like putting paint on a table and tempting the audience to slap some on the painting. Kind of defeats the whole point. Salt isn't an issue because it just intensifies the flavors already in there on your tongue. When someone really cooks food, and takes the time to really do it up for example, and incorporates flavors and paints the canvas, especially if they knock it out the park, when someone adds different flavors because they're accustomed to doing it out of habit or familiarity before tasting and enjoying the flavors intended to be there, it's kind of a little of a FU to the guy who painted the flavor canvas your putting more paint not intended to be there in the dish. Or maybe reading a story, and taking a red marker and adding unnecessary stuff to it that kind of screws it up because you wanted it to go in a different direction.

But truthfully, for gumbo especially, I don't understand the need for heat in the first place, especially when people want to get it super hot. All you end up doing is screwing up your palate so you can't taste anything but the heat. It ruins it. I mean, I guess if it were hot wings from Buffalo Wild Wings, instead of somebody's gumbo, who cares?

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God forbid anyone has opinions

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Yes, God forbid I share my opinion on a thread asking for my fricking opinion, huh?

I have another one. You're retarded.


And when you cook, you can share your own opinion in what you put in there, and we'll see if your opinion on flavors has merit or not.

A well made gumbo doesn't need hot sauce.

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An unsolicited opinion on an opinion given to the OP, not you, as if I required yours to make mine valid.

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OK, so only you can give an opinion?

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Furthermore, who the F is the cook in this hypothetical here, me or you?

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I would think neither. You're the one overcomplicating this.

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Most people refer to it as sound reasoning, and truth be known, if you were eating my gumbo I spent hours upon hours on incorporating wicked flavors into it, maybe a 12 hour stock, kick arse smokey andouille, and herbs and spices to make you have an experience, I'd wait until you added your hot sauce and were about a third the way into it, and begin questioning you on the flavors you were tasting, just to jack with you, because I know you couldn't tell the truth because you couldn't taste anything but the hot sauce.

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And just as I suspect, you sound like a giant douche bag.

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OK, so only you can give an opinion

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No... Feel free to give your opinion to the question the OP asked.

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I would think neither. You're the one overcomplicating this.

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Over complicating isn't the word. The correct wording is critical thinking. That and empathy for the cook is what you lack.

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And just as I suspect, you sound like a giant douche bag.

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Only to douche bags, because it's the only thing you seem to understand.

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If you don't want people commenting on your opinion, keep it off the internet.

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I have no problem with comments that do something to dispel the issues I presented, of which you have failed miserably at. Care to take a swing at it, namely how incorporating flavors and heat that handicap your ability to distinguish flavors in a dish someone worked hard at isn't a little of a FU to the one who cooked it, or that when you add it to the gumbo you're not pushing the cook out of his kitchen and fricking up what he worked hard to give you?

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It's exactly the word. Who the cook is has nothing to do with the question in the OP. Unless you're a conceited douchebag of a cook such as yourself that thinks your cooking is perfect for everyone's palate.

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No, it has everything to do with it. You're just food ignorant, and think because you've had so many failed dishes that people don't know what they're doing in a kitchen so you have to become the chef.

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Yet another attempt at an insult that falls flat on its face. Terrific job. I hope your gumbo is better than insulting skills.

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My gumbo would kick you in the TT, but the moment you put hot sauce in it you would never taste it to know any better.

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I have no problem with comments that do something to dispel the issues I presented, of which you have failed miserably at. Care to take a swing at it, namely how incorporating flavors and heat that handicap your ability to distinguish flavors in a dish someone worked hard at isn't a little of a FU to the one who cooked it, or that when you add it to the gumbo you're not pushing the cook out of his kitchen and fricking up what he worked hard to give you?

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Yea, I'm the one that lacks critical thinking.

Did you ever think some people just prefer a spicier gumbo than what you think is just right? Has it crossed your mind?

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No, it has everything to do with it.

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Actually, it literally has nothing to do with it.

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You're just food ignorant, and think because you've had so many failed dishes that people don't know what they're doing in a kitchen so you have to become the chef.

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Please keep trying with the insults. You are definitely winning.

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My gumbo would kick you in the TT, but the moment you put hot sauce in it you would never taste it to know any better.

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I'm sure one splash of hot sauce would completely throw off the entire balance of whatever crap you serve.

I summary, get over yourself. Your palate is not the end all be all, no matter how many novellas you type up trying to convince everyone else otherwise.

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And when you cook YOUR gumbo, we can go there, and You can rest assure that I won't add garlic powder because I think it needs it, or ketchup because I'm a fan of ketchup. Well just let it speak for itself, because well, you cooked it and you had a method to the madness when you set out to make the gumbo in the first place.

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So at this point you're either just trolling or stupid. Which is it?

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What you fail to understand is your thinking that people's buds are so different that some require this and some require that to make food taste good to them is rooted in misconceptions of food and what makes it taste good, and yes, there is a proper balance of items that make everything taste good or not so good to everyone. You just don't know what those things are, so you douce it in hot sauce, again, because you don't know any better, or because you have had so many sub par dishes that you think it's always required to make it taste good. Proper gumbo, knocked out the park, is done a disservice with adding hot sauce to it and changing the flavor profiles distinguished in it, but then if your experience with gumbo leads you to think one bite is like another with no ability to differentiate flavors other than something construed as "the gumbo" then you don't understand what I'm saying right now anyway, which I think is a given.

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So you're still going with the "your way is the only proper way" schtick?

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So at this point you're either just trolling or stupid. Which is it?

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You have no answer for the issue I just stated in how it could be seen as rude, and it's obvious. When I'm at your house and were eating something you worked hard at to make, I'm not going to get my finger paint set out and draw all over your canvas, because I suppose it's where you were going with it and you knew where that was before you set out to do it. And it's your creation, not mine.
Now, if you put some Zatarains mix in a pot of water and threw in some protein, I could care less, because it's not a creation or experience in flavors. It's a box of Zatarains gumbo mix.

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So you're still going with the "your way is the only proper way" schtick?

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It's not me Lunchbox. I didn't invent or reinvent the wheel here. There are just basic components of dishes that make one taste really amazing and the other sub par, or maybe yet another like shite, so you think you have to add hot sauce to help it out. You just aren't aware of those elements that make some dishes work and others not very impressive. It's a lack of knowledge at play here in what makes food taste good not magic performed by a magician or a creation out of thin air. It's actually the complete opposite of arrogance. It's humility in knowing that I'm simply repeating sound cooking skills and knowledge, pairing, flavors, etc, that I learned from people who knew what they were doing and why well before I graced this planet, rather than can take credit for. That is cooking. It's nothing magical about it. If you know how to build a proper foundation, understand the various elements, and not just doing it because others do it, but understanding the WHY you do it, this makes perfect sense, and that's when following directions aren't as necessary in savory cooking because you're building it properly.