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post #1 of 12 (permalink) Old 08-12-2006, 04:23 PM Thread Starter
phil-osepher
 
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Bbq!!!!!!

So, I'm about to fire up the grizzle

Here is what is on the menu
1- 3 porterhouse steaks, seasoned nicely
2- cut red potatoes, combined with onions/garlic/olive oil, wrapped in foil and ready for the grill
3-fresh corn on the cob, ready for the grill, wrapped in foil with salt and butter
4-fresh white rice, with fresh cut avacado


here is my question. WHY, when I watch cooking shows (I watch them ALL), do they ONLY season with salt and pepper? That is it! Only salt and pepper. Seems kind of plain?


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post #2 of 12 (permalink) Old 08-12-2006, 04:25 PM
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Can I come over?


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Knowledge will cure ignorance, but you can't fix stupid
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post #3 of 12 (permalink) Old 08-12-2006, 05:12 PM
 
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Is Earl going to be there? that's the important question.
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post #4 of 12 (permalink) Old 08-12-2006, 05:30 PM
 
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Quote:
Originally Posted by kneedragger77 View Post
So, I'm about to fire up the grizzle

Here is what is on the menu
1- 3 porterhouse steaks, seasoned nicely
2- cut red potatoes, combined with onions/garlic/olive oil, wrapped in foil and ready for the grill
3-fresh corn on the cob, ready for the grill, wrapped in foil with salt and butter
4-fresh white rice, with fresh cut avacado


here is my question. WHY, when I watch cooking shows (I watch them ALL), do they ONLY season with salt and pepper? That is it! Only salt and pepper. Seems kind of plain?
1. They dont.
2. If your food is already of good quality. it will have a naturally good flavor.
3. Only people who have fried tastebuds think that you have to season everything.


I myself think that there is very little you can do to improve upon the flavor of a good quality steak.
Salt acts as a "wake-up" to the taste buds on your tongue, and pepper adds just a hint of "something different" to allow the taste buds to pick up the nuances of flavor that most foods have.

a proper steak (not a grass fed wandering all over texas scrub plain one) will have a wonderful mix of flavors from the marbleing (yes fat adds flavor) and the short muscle fibers in combination. To douse that with a bunch of non-complementary flavors is like takind a beuatiful car or bike, and covering it in a cardboard box.

wasteful.


and every bit of seasoning that most people do usually ends up fighting with other flavor layers that they have, thus in reality creating a mash of flavors that dont go well together, and dont complement and interface at all.


good seasoning, if you want to call it that, is really about adding subtle falvor layers and enhancing the overall flavor of the beginning product.

If you take a steak, and smother it in ketchup, all you;ll taste is ketchup, so why waste the money on the steak. why not use a peice of brisket or roast instead.

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post #5 of 12 (permalink) Old 08-12-2006, 10:44 PM
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Quote:
Originally Posted by kneedragger77 View Post
4-fresh white rice, with fresh cut avacado

Served together? Never heard of that combination before.


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post #6 of 12 (permalink) Old 08-13-2006, 05:06 AM
 
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Served together? Never heard of that combination before.
Avacado sushi roll... you sure you never heard of it? :
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post #7 of 12 (permalink) Old 08-13-2006, 05:20 AM
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Chicken on the BBQ this morning, Steak this evening.


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Last edited by Biga; 08-13-2006 at 06:20 AM. Reason: Cause I can't spell. lol
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post #8 of 12 (permalink) Old 08-13-2006, 06:08 AM
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Damn you guys....Now I am hungry

:pics

Man Budha you take pride in the food department. I'm coming down for your next BBQ.
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post #9 of 12 (permalink) Old 08-13-2006, 06:09 AM
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Quote:
Originally Posted by valerossi View Post
Avacado sushi roll... you sure you never heard of it? :
Yum... with some Wasabi??? Hell Yeah!!!
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post #10 of 12 (permalink) Old 08-13-2006, 11:14 AM
 
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Yum... with some Wasabi??? Hell Yeah!!!
candied ginger.....

:corn
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post #11 of 12 (permalink) Old 08-13-2006, 11:37 AM
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Quote:
Originally Posted by R1Budha View Post
1. They dont.
2. If your food is already of good quality. it will have a naturally good flavor.
3. Only people who have fried tastebuds think that you have to season everything.


I myself think that there is very little you can do to improve upon the flavor of a good quality steak.
Salt acts as a "wake-up" to the taste buds on your tongue, and pepper adds just a hint of "something different" to allow the taste buds to pick up the nuances of flavor that most foods have.

a proper steak (not a grass fed wandering all over texas scrub plain one) will have a wonderful mix of flavors from the marbleing (yes fat adds flavor) and the short muscle fibers in combination. To douse that with a bunch of non-complementary flavors is like takind a beuatiful car or bike, and covering it in a cardboard box.

wasteful.


and every bit of seasoning that most people do usually ends up fighting with other flavor layers that they have, thus in reality creating a mash of flavors that dont go well together, and dont complement and interface at all.


good seasoning, if you want to call it that, is really about adding subtle falvor layers and enhancing the overall flavor of the beginning product.

If you take a steak, and smother it in ketchup, all you;ll taste is ketchup, so why waste the money on the steak. why not use a peice of brisket or roast instead.

I thought it, you posted it..

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post #12 of 12 (permalink) Old 08-13-2006, 03:28 PM
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Quote:
Originally Posted by valerossi View Post
Avacado sushi roll... you sure you never heard of it? :
forgot about that


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