Crassus wrote:
I feel like I'm calling attention to the fact that I was complimented. It seems like the act of having offered the compliment is fulfilled, if I was expecting somebody to thank me or offer me a compliment in return, was I really sincere when I offered my compliment? Or was I just offering it so others would see me as a complimentary person and want to offer me compliments so I could feel good about myself? I offer things of myself because I feel good offering things of myself, when I am thanked I know that the good I offered was accepted in kind as good, but the statement of thanks is not the way I want them to thank me. I want them to be able to use what I have offered to go be a better person, I don't need to know that they think I helped them do that.
On the other hand, I love when people give very specific comments, not "This marinara is so good!" but "I really like how deep the body of the flavor is in this marinara and the spiciness is just right. It is a little acidic for my tastes though." <---- What my father said about my last batch of marinara. I have a batch on the stove right now that I'm going to attempt to make a bit less acidic. I will then ask him to critique this new version. The challenge of specifically making changes is fun to me. Figuring out via a scientific process how to affect the food I prepare to match a preferred taste.
Sometimes I want prepare a meal I will REALLY like, sometimes I want to prepare a meal my father will REALLY life, or maybe I'm trying to find things everybody who eats it equally likes. I especially don't want anybody to just not want to eat it if they are going to be at the table unless I know there is another option for them instead. For example, my sister is a very picky eater so there are a lot of things she doesn't like. If I know she will be at the table I make sure there is enough things she will like to provide a balanced nutritious meal. She would appreciate the idea of less acidic, but she is allergic to bulbs. If it doesn't have garlic and onions, is it even worthy of being called a marinara?
That went a bit off topic, can you tell I'm caught up in what I'm cooking right now? Special Interests say what?
I used to cook for my friend's kid who refused to eat onions, so I used onion salt. So, does your sister's allergy go to the onion salt/powder and garlic salt/powder or is it when you use fresh stuff? I promise you, it's not the same when it comes to taste, but it's decent and sometimes better with other dishes. Also, from experience, using the frozen bag of chopped onion...no where near as good as fresh onion. And one thing you could try for fun, in my Meat Sauce I use pepperocinni peppers.
Now I'm really hungry.
10 Jul 2009, 7:20 pm
