this post was submitted on 18 Jun 2024
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Do you have a moment to talk about our lord and saviour, the spice cabinet?
“X has no flavor”
“But you can add things that do have flavor!”
Think of me the next time you add salt or any other spice, will you?
I add flavorful ingredients to other flavorful ingredients all the time. I just want each one to contribute a flavor of its own. Tofu, rice, and pasta all fail to contribute.
Guess you also never use water in cooking
Temporarily to help things mix, but only with the intent of cooking it down. Soup is what happens when you take perfectly good food, then water it down.
They're really just good vehicles for other flavors, like bread or potatos.
They contribute texture, sure. And with enough maillard reaction, potato and bread can pull their own weight. I just hate the idea of filler ingredients. I had to make my food stretch when I was younger, and now I don’t have to (for now), so I’d much rather just have more of the genuinely tasty parts and leave out the bland bulk. Every rice dish is better to me without the rice, for instance. Same flavor, but more of it per bite.
That's like saying "I had to wait until the end of the meal to eat dessert when I was younger, and now I don't have to! Since dessert is the best part of the meal, I eat nothing but dessert now!"
I was also raised to believe that foods like rice were "filler". Refined grains might not have much to contribute, but it's been a lifechanging experience to have learned better that whole grains are nutritional and culinary cornerstones.
You must make a very interesting jambalaya. Or lasagna.
Jambalaya without rice is delicious.
Jambalaya is a rice dish ya donut.
I’m fine with calling it something different.
That's like complaining that flour has no flavor. Or rice has no flavor. That's the point. It's a blank canvas for the chef to cook on.
I prefer not to eat the canvas. And I absolutely extend my criticism to rice.
You're right, I'll just switch to eating raw spice
Muad'Dib!