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

It's rude if you haven't tasted it first, IMO. But that's how I feel about adding any seasoning to a plate. It shows that you're predisposed to making judgments without evidence and probably close-minded as well.

So, yeah, because of that I'm inclined to agree with Mike, even though I stopped reading his posts. Also, LNCHBOX sucks. So there's that too.

quote:

---

I've answered your stupid question over and over. If you think it's rude to season your food, that's fine. But it's an asinine opinion that you seem to be the only person here with.

---

I'm not looking for popular opinion or what you will agree with Lunch, just well thought out and correct. If that's what I was shooting for, I already know what's popular or what you want to hear. Tickling your ear is easy. Being right no matter if it tickles your ear or not just takes a desire to be correct first, and popular if it so becomes popular on its own.

quote:

---

You keep typing out these walls of text, and I'm not really sure why. You throw in a bunch of insults, and they just don't work. The only ignorant person here is you.

---

I think and I type. I use my brain, so I have opinions, and base those opinions with things that support them.

If I were ignorant, I would not have anything to support those opinions that have any basis in cooking knowledge. I would simply pull them out my arse, and get really mad at anybody who didn't share a popular opinion.

What you're really offended at with my opinions is that they are unfamiliar to you, and so your immediate reaction is to reject it, especially when you don't hear others saying it, which you think validates your position even more that it's nonsense, and you don't have to counter it, or entertain it as another reasoning human being. There's a pattern here that transcends much more than just cooking. It's a mindset very pervasive here especially, but in humans in general as well.






One more time, just for F sake.


The whole Tabasco Sauce, Tony's, Steak Sauce, etc littering tables of half arse restaurants is where this stems from, and the message to me is that they are saying... " Here, we somewhat cooked this dish for you, but didn't really have any direction we were going in and don't really know what we are doing, because we aren't professionals, so we have these items on the table so you can make it taste good, as we clearly don't have that ability."



When I add red chili flake and cayenne to my trinity when I'm building my foundation, it's not so you taste it, but that you don't taste it, a very subtle palate wake up call that isn't meant to be hot but a help mate to the flavors I do want to you to differentiate in the dish.

When you add another flavor with heat, you've just taken all of that and thrown it out the window, and now you're the cook. And when done in abundance to make it super hot, which is the sole intent many times, it destroys your palate so you can't taste shite because the heat has all but destroyed your ability to taste anything else.

quote:

---

No, Leah Chase

---

Haha when I met her, she told me that story.

Gumbo for us is a family affair.

There are usually people of all ages, backgrounds, kids, etc.

I prefer a spicier flavor profile, most don't like as much heat as us Ville Plattians, and certainly the children can't enjoy it.

Hot Sauce, Filet, etc are available for anyone at my house.

quote:

---

For my next trick, I will post pictures of titties and beer.

---

Now we're talkin!

quote:

---

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?

---

Does the same apply to RB&R? I love some tobasco on my shyt.

Actually, if I cared about what people thought of me, I wouldn't post most of what I do on this board. More great critical thinking

My opinions have been anything but safe and popular on this board, and that's not really some secret.

quote:

---

Does the same apply to RB&R? I love some tobasco on my shyt.

---

Agreed, though I generally use crystal. It's mainly for the vinegar flavor. Really livens up a savory dish.