tag:blogger.com,1999:blog-19669102.post1895614213910931105..comments2024-03-20T17:34:06.694-04:00Comments on The Land of Cerpts and Honey: Cerptshttp://www.blogger.com/profile/07788317865445255338noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19669102.post-19759635622815178312007-11-16T13:23:00.000-05:002007-11-16T13:23:00.000-05:00Absolutely! I don't but I'll allow it. Salt is f...Absolutely! I don't but I'll allow it. Salt is fine -- as are seasonings in general. I myself wouldn't see any need to use them but I would not hold it against someone who does; I would merely smile and nod at them as one does with a slightly-touched relative who is lovable but tends to embarrass themselves on occasion. Endearingly odd but harmless.<BR/><BR/>Not having seen your peppercorn sauce, I can only trust your judgment that it was not a lake of cream covering up the steak. That would be bad. However, I probably didn't make myself clear on the "Worcestershire Sauce" angle; that wasn't really included in what I was referring to as "sauce" or "steak sauce" since Worcestershire is not thick and creamy but more of a marinade-type of thing you're adding at the table. As far as marinades go (which I sadly didn't mention in my previous rant), I don't REALLY have a problem with them -- since that is a kind of seasoning. Now, while I personally don't hold with marinating steak much (or with adding Worcestershire sauce to the steak at your plate -- I save Worcestershire sauce for roast beef), I do not include them in my prohibition against sauces. . . nor, in fact, do I include Worcestershire in the group of "steak sauces" because things like A-1 etc. say "steak sauce" on the label while Worcestershire sauce does not. So, Worcestershire sauce should not be guilty by association and included among the evils of A-1 and heavy, thick, creamy, etc. sauces which cover up the taste of the steak one is trying to eat. <BR/><BR/>Mayo in baked beans, however, is da bomb.Cerptshttps://www.blogger.com/profile/07788317865445255338noreply@blogger.comtag:blogger.com,1999:blog-19669102.post-34641052964675920152007-11-15T14:10:00.000-05:002007-11-15T14:10:00.000-05:00Now I tend to agree with most of your rant but I d...Now I tend to agree with most of your rant but I do have a sort of problem about the steak thing, I really do. Am I allowed to put salt on it ? Most food can do with a bit of seasoning.<BR/>I'm as fond as the next carnivore of a nice big piece of dead cow and to just have it unadulterated is fine by me - it's a great way to eat steak. But I'm also rather partial to a nice pepper steak in a good peppercorn sauce, like the one I had in a restaurant last week. It was a good steak and the chef was good enough to make a sauce that did not overpower it - rather it enhanced it. Now, if you are going to tell me that I shouldn't have a pepper sauce or even marinate a steak in Worcestershire Sauce before grilling then I'm going to fight against this food facism. I do agree about the steak sauce though - that's almost as bad as somebody stirring mayo into baked beans!Weavermanhttps://www.blogger.com/profile/09833233577048591427noreply@blogger.com