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 @Jestocost3 @mattbramanti and
The factual core is that, as exemplified in winemaking, sugar outside of dessert is a crutch to cover flaws in ingredients or preparation.
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Replying to @BostonDelendEst @Jestocost3 and
I disagree with this. Disclaimer: I'm no chef or anything (unless redneck and Armenian cooking count). But balanced flavors can make for excellent food. Balance can include some amount of sugar.
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This is the conventional wisdom - that one designs flavor profiles by paying attention to acid, sugar, salt, etc., and often bringing up the ones that are missing or low.
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Replying to @MorlockP @BostonDelendEst and
It's how I cook a lot of my food - because borderers never write down family recipes (lazy), each time you have to play around with the amounts of ingredients to get to the sweet spot (pun intended).
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