Quoting Jim Weller to Michael Loo on 12-04-18 22:13 <=-

the restaurant world the "Flavor Arms Race." In a never-ending
attempt to one-up all the recipes that had come before, chefs were throwing more and more flavor at a dish. More salt, more acid, more
funk, more umami. Everyone is unleashing umami "bombs" left and
right these days, a word choice that speaks to the assault our
tongues are sometimes under.
A simple roast chicken seasoned with salt and pepper gets a fistful
of herbs shoved in it, then 40 cloves of garlic. Eventually, we dump
fish sauce and lime juice on top and claim victory. Maybe the result
is delicious, but maybe we're at risk of losing sight of the chicken
in the process."
Daniel Gritzer, Serious Eats
To All: New thread ... Agree or disagree?

I'm all for having things not too heavily flavored... let the natural
flavor come through... that said, there is a place for having something
sorta over the top on occasion.... just wouldn't want it all that
often... ;) And have had some things that were way too much....

ttyl neb

... Football is a mistake as it combines Violence with committee meetings.

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