Mixing sweet (especially that sweet) and savory is never a good idea. Keep your sugar away from the meal.
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Replying to @BostonDelendEst @Jestocost3 and
Nah. Many many culinary traditions mix them, to good effect.
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Replying to @MorlockP @Jestocost3 and
There is room for a bit of sweet, though it's not to my taste. But when you get to the level of pineapple on pizza, or maple syrup on bacon, it's vile. As you know, it's literally a medieval style of cooking. Sugar covers a multitude of culinary sins.
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Replying to @BostonDelendEst @Jestocost3 and
It's literally a medieval, middle eastern, Chinese, Japanese, Vietnamese, Nigerian, etc. style of cooking, yes.
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Replying to @MorlockP @BostonDelendEst and
New England brown sugar cured bacon, Japanese unagi grilled and basted with a sugary sauce, southern BBQ with sauce of ketchup and sugar, sweet and savory Mexican street corn ... de gustibus, and your take is fine for you, but it's entirely wrong as a general culinary rule
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Replying to @MorlockP @Jestocost3 and
All of those things are BETTER with minimal sugar.
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Replying to @mattbramanti @MorlockP and
We agree that sugar provides diminishing marginal returns. We disagree over where that point is. My position is that "sweet" should never be the dominant tasting note for meat.
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Replying to @BostonDelendEst @mattbramanti and
To illustrate, consider Thanksgiving. The cranberry sauce should be primarily tart, to cut the rich and savory turkey with just enough sugar to make it palatable given the high acidity. It should not be the equivalent of grape jelly with a different fruit.
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Replying to @BostonDelendEst @mattbramanti and
Sweet potatoes or yams are delicious if prepared in a savory fashion. The little bit of residual sweetness rounds them out. But sweet potato kugel with marshmallows is vile, as are sweet noodle kugels.
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This is an extended 11 year old girl's musing on "my favorite foods are ...". And that's fine. You're entitled to like what you like. ...but there are no universal principles to be gleaned here. ¯\_(ツ)_/¯
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