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Posted on 2/2/23 at 6:27 pm to liz18lsu
quote:
For a country so well-known for food, they have eggs, pastries, desserts and breads
Ok you're clearly just trolling at this point
quote:
I will give you the roux. Still, a gravy, intended to cover up inferior meats, in years past. The Germans also have dark gravies.
Roux is much more than just the dark brown roux used for gumbo
Posted on 2/2/23 at 6:35 pm to FAP SAM
quote:
Ok you're clearly just trolling at this point
His troll has jumped the shark.
On to the next one.
Posted on 2/3/23 at 1:34 am to Panny Crickets
I think people and restaurants add way too much salt for people who don't like salty foods. Add less salt and provide salt shakers for those who like more salt.
Posted on 2/3/23 at 11:51 am to Nawlens Gator
quote:
Add less salt and provide salt shakers for those who like more salt.
But dumping salt on a finished dish is not the same thing as or a replacement for the ingredients themselves being properly seasoned in the cooking process.
Posted on 2/3/23 at 12:47 pm to liz18lsu
quote:
Souffle - Don't do sweets
Did you know there are many types of souffles? I'm guessing not. Many are savory rather than sweet. I love a good cheese or spinach souffle.
Posted on 2/3/23 at 1:39 pm to Nawlens Gator
quote:
I think people and restaurants add way too much salt for people who don't like salty foods. Add less salt and provide salt shakers for those who like more salt.
I’m no chef. But this is one of the dumber things I’ve read on this site. And that’s saying something.
You cook your food the way you prefer. There’s nothing wrong with that. Just know your food is bland and not enjoyable for the normal population and when you want to be social, offer to eat out instead of hosting a dinner party.
Posted on 2/3/23 at 2:29 pm to Indefatigable
quote:
But dumping salt on a finished dish is not the same thing as or a replacement for the ingredients themselves being properly seasoned in the cooking process.
Agreed. Rice is the perfect example of this.
Posted on 2/3/23 at 5:15 pm to andouille
quote:
We're in our 70's
wtf has TD become?
Posted on 2/4/23 at 11:02 pm to BigDog18
quote:
I'd argue most U.S. doctors really don't have a clue what a good diet is. At one point, maybe still, refined carbs were supposed to make up most of your calories. Fake butter was promoted over real butter????
And there’s still so much we don’t know, but certainly adopting a one size fits all is probably bad. I wonder sometimes if it’s like we all evolved with varying genetic predispositions to different foods maybe from how our early ancestors adapted. Some are okay with carbs. I personally pretty much roll with a keto diet most of the time, and carbs, or rather the wrong mix of them, will make me blow up like a sausage.
Posted on 2/5/23 at 6:57 am to FAP SAM
quote:
Ok you're clearly just trolling at this point
No, I am not.
quote:
Roux is much more than just the dark brown roux used for gumbo
Yes, I know. Just made a blonde roux for an etouffee.
Posted on 2/5/23 at 7:23 am to liz18lsu
quote:
Everything is drowned in a sauce, to cover up mediocre proteins?
I have a question for everyone surrounding this issue.
What are good dishes from any cuisine that isn’t complemented with a sauce of some sort?
I can’t think of any.
Of course steak and baked potato, grilled shrimp, sushi, etc are great foods.
But I’m talking about something that’s more of a created dish. Hope I’m being clear. It’s an honest question.
Posted on 2/5/23 at 7:43 am to liz18lsu
quote:
No, I am not.
So you’re just stupid then. That’s not a good look.
Posted on 2/5/23 at 12:56 pm to Mo Jeaux
quote:
by Mo Jeaux
Neither is yours
Posted on 2/5/23 at 1:07 pm to liz18lsu
My what?
Posted on 2/5/23 at 7:09 pm to Mo Jeaux
Your look 
Posted on 2/6/23 at 6:52 am to liz18lsu
How do you know what I look like?
Posted on 2/6/23 at 7:17 am to liz18lsu
quote:
gravy, intended to cover up inferior meats
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