@nicsosa369

1 week ago

as someone who used to love complex, aka complicated, dishes and recipes, i've since learned that there is so much to be said for simpler, less complicated recipes so that you can actually taste not only all of the individual ingredients, but the main food in the dish as well. when you know good techniques and know how to marry and match ingredients properly, a little goes a long way. something that really stood out was that you add so many things to the sweet potatoes, you can no longer taste the simplicity of the sweet potato, but many things on top of sweet potatoes instead of the sweet potato first. i learned to appreciate this in learning how to properly drink freshly made tea without adding anything to the tea - and i don't mean lipton. it really opens up the taste buds and makes one realize just how much masking of food and drink people do in order to make their food and drink "tasty" when the best flavors are already there. where people go wrong is thinking they need lots of salt, fats, sugars, etc to make food and drinks taste good when all it really takes is just a pinch for proper flavoring. people sometimes use way to much of these things. you also don't need that much honey and butter to significantly change the flavor of the cornbread.

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