Toe in the Water

Hold That Sauce

Hold That Sauce

Lilli had a huge response to her Question of the Day yesterday. Everyone, it seems, couldn’t wait to tell the world just how they like their oatmeal (porridge). After studying the vast array of various additives people use in porridge, I am forced to the conclusion that I am somewhat of an exception in this area.

I reckon that I must be the only person in the world who actually likes porridge. Everyone else adds all sorts of things to the mix, presumably because they don’t like the taste. A little sugar I’ll allow but that’s it. Anything else is affecting the taste and texture of the real thing and you cannot claim to like porridge if these are so necessary.

There are certain foods that it is sacrilege to add anything to because you spoil the unique taste that makes them so desirable. Porridge is obviously an example but an even better one would be lobster. If you have only had it with the innumerable additives that go to make up the various ways that people adulterate it, you have never tasted lobster (or Cape crayfish). Why spoil the food of the gods by making it taste like something else?

The real heresy comes when you mix two outstanding tastes together to make something that can only be described as unfortunate. The best example of this is chocolate and peanut butter. Both are excellent tastes when on their own. Together they’re just rather oily muck.

You may point fingers at me and laugh but the fact is that only I know how many foods really taste. The rest of you have experience only of some watered down, insipid and tainted version of the truth. Try it straight and you’ll see what I mean.

And, Americans, please, exercise some restraint with the cinnamon. Yes, it’s a fabulous taste but you only demean it by putting it on everything. Use it sparingly and it retains its specialness.


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