The saga of Jefferson area postponed -- a plea about Flavors of our food
Thursday, January 30, 2020
My wife is allergic to fish oil, so we are not going to risk shellfish etc. Sorry, can't touch that.
But in our foods we do seek flavors that accentuate and make us enjoy new nuances for the foods we eat. Otherwise everything might as well just taste like cardboard, plain raw tubers, or such. Nothing wrong with cardboard, tubers and such, but I expect more from my nutrition. And I'm not apologizing for it.
Asian Mushroom sauce can substitute for Oyster Sauce as we are looking for "flavor profiles". There are so many distinct dishes that the Chinese, Koreans, Thais, and others are famous for that my wife and I just adore. But some things work, others don't.
Think flavor and texture profiles regarding French's Yellow Mustard, or even Dijon. Neither profiles as substitutes for each other well, but not at all with Coleman's Dry mustard prepared with some stale beer (think hot asian mustard). So, we're looking for taste, texture, and more when looking for a similar item to make a dish with when we cannot stomach or shouldn't stomach a particular ingredient.
Regarding Oyster Sauce, mixing 1 to 1 parts of soy sauce and hoisin sauce comes up with a profile almost indistinguishable to oyster sauce; especially if you add something a hint sweet. I'm thinking molasses actually. No, not much at all. Think "branch water" for whiskey, just a couple drops to change break the static tension at the surface so your nose picks up more nuances. It isn't watering down your drink, with branch water. Think morning dew hanging off a branch in the early morning. A 1/4 teaspoon would be too much, for a whiskey drinker. But hopefully you get the idea. A touch of sugar in the form of molasses can imitate the sweetness of a great oyster.
If you aren't an oyster fan nor a straight whiskey drinker than I've lost you, I'm sure. But bear with me.
There's a whole science behind Flavors in cooking and baking as well as beverages even. That's why expectations can be so dashed when profiles don't match actually. I will not apologize to Vegans for the fact that Garden Burger doesn't taste like beef. Sorry, if you think it does then you aren't remembering properly, you never ate flesh, or you weren't eating great quality beef (and no offense meant).
So thinking about the Garden burger Hamburger equation, don't go there, am I right? Just say it is an alternative to eating a flesh product that you actually fry-bake-grill and put in a bun with similar and/or favorite toppings. No harm, no foul.
Let's not keep kidding ourselves, okay? Sometimes our health requirements, our beliefs, our religious preferences, our budget, our relationships with others, and more put us in a place where we must make more than what are reasonable accommodations. Okay! Sometimes we even have to just stop doing things, or start doing other things. It is what it is.
Get real about what you shovel into your mouth, not just about how you burn off excess calories or how much you need to gain weight (yes, there are many folks who actually are underweight or undernourished and thus equally unhealthily. It isn't always about dropping pounds to be healthy).
And because we are all adults, we can play with our food without needing anyone else's permission. So, get an attitude that you can play, train, and please your taste buds. You deserve it. So do others who have to deal with you if your attitude suffers because you are eating bland food.