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H*a*r*r*o*l*d

On 3/27/2014 9:56 PM, F*O*A*D wrote:
On 3/27/14, 9:35 PM, Califbill wrote:
F*O*A*D wrote:
On 3/27/14, 7:42 PM, Boating All Out wrote:
In article ,
says...

On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim
wrote:

Same here with the sweet potatoes but my wife likes them.
She is not much on spices tho.

Bake and put some salted butter on them. Yum.
Candy them with brown sugar and orange juice. Yumyum.

We bake them and put a tiny pat of butter and a bit of salt on them,
probably because we like the taste of sweet potatoes and don't see a
need
to camo that taste in a bunch of peppery spices that leave you tasting
the spices, but not the underlying ingredient.

If I cook a steak, it's the steak I want to taste, not some recipe of
ingredients that hide the fact that it is a steak, and not a melange of
fiery spices. I might use a dab of steak sauce or ketchup, maybe.

We have a friend from India who says that many highly spiced foods are
prepared that way in his part of the world because the underlying
product
on which the spices are placed are not that fresh, and the spiciness
helps hide that fact. That shouldn't be a problem in this country.

I know in Europe many sauces were developed to hide the poor quality of
beef, poultry, fish, et cetera, but that was in the days before
reliable refrigeration.

Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain
sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good
addition.

Sometimes, I stated, I use a dab of steak sauce.

We do like sweet potatoes, baked, and don't feel the need for them to be
spiced up with heat.

I've had barbecue dishes at friends' parties and left most of the main
meat course on my plate because I thought it was too spiced up, too hot,
and I couldn't really taste what I was eating. It's probably the "heat"
I dislike more than spices generally. The meatballs I make (baked) have
plenty of seasonings/spices in them, but the only heat they get is from
the oven. They include Parmesan, panko or italian bread crumbs, onion,
garlic, oregano, salt, pepper, basil, and whatever they pick up from the
spaghetti sauce.

Different tastes.

One of the moms down the street from our house where I grew up was an
immigrant from Italy, and a very traditional Italian mama and cook.
Fabulous woman, with five kids. I ate there a lot because the mom liked
me, and I ate whatever she put in front of me. Her kids were "fussy"
eaters, but I was not. But they all liked really hot Italian peppers on
everything, and I did not, so I always got a plate without peppers that
weren't cooked into her sauces. But everyone else piled 'em on and even
ate the peppers as snacks. Too hot for me.

We had a Greek mom down the street, too, another first-rate cook.

FACINATING!