TASTING EVERYTHING – Marilyn Armstrong

I’m a firm believer in tasting each item on your plate separately. Why? Because I put effort into cooking each part of the meal and I want you to taste it.

I’m in favor of not mixing your whole meal into one gloppy mess. If I’ve made the effort to cook three or four separate components to make a meal for example chicken limone, garlic mashed potatoes, and fresh asparagus with a hint of butter sauce.

I want to be able to taste each part of the meal separately. I want YOU to taste each of them separately, too. If you are one of those people who mixes everything into one heap, I will sit across the table and glare malevolently at you until you finally ask me what’s wrong.

I will then tell you what is wrong. In considerable detail, probably more detail than you want to hear.

I will explain the intricacies of the preparation. not to mention the labor I put into producing these gourmet delights.  And how by mixing them, you have nullified my efforts and personally offended me.

Telling “But that’s the way I like it” will win you an invitation to go buy an everything pizza. You are not worthy of my table. If you have, perchance, put ketchup on it, just back away from the table and leave quietly. It’s for your own safety.

I have figured out that I’m not “typical” as far as this style of eating goes. I often feel like I should never bother to cook anything more complex than pasta or chili. Or stew. Why bother to make separate items if no one can tell which is which? Why not just throw it all in one pot and cook the hell out of it? It’s one of many reasons I’ve lost my interest in cooking.

15 thoughts on “TASTING EVERYTHING – Marilyn Armstrong

  1. I’m with you. I still (mostly) enjoy cooking and will make a few dishes at each meal. Food looks so much more appetising when it’s not gloop — or covered in sauce. Ketchup has largely disappeared from our kitchen, but T has replaced it with chilli sauce. Sigh!!

    Liked by 1 person

    • I think it must be all their years as bachelors. I now Garry at beans out of can and spam, so whether or not he’s ready to appreciate the delicacies are a moot point. At least he only uses ketchup on fried and eggs.


  2. While it may not be typical, I too understand the labour of love! It takes time, lots of time and effort and in my case painful agony to create a meal. I want people to savour and enjoy each mouthful to appreciate the flavour (and if not that) then an appreciation for the effort that went into making a meal. These days, I’m more inclined to make anything that can be thrown in the oven and baked. Not everyone appreciates baked food, they prefer fried or whatever, but that takes too much time for me. I can’t stand that long now so I find dishes I hope will be enjoyed, toss it in the oven and hope for the best. I couldn’t agree more with you on the enjoyment factor, seriously!

    Liked by 1 person

  3. One of my siblings is of the ‘no mixing of food’ school of thought too. As a young child my parents had to buy him a special dinner plate that had dividers built in so my mother could put his meat in one, his veggies in another, his potatoes in a third and so forth. If they touched, he wouldn’t eat them.

    I consider myself a poor man’s version of a gourmand (gourmet?) and I love to savor each individual flavor of an artfully prepared meal. Having said that, I grew up eating casseroles. My parents’ way to stretch their food budget to feed three children. I’m not overly picky about if my food touches IF IT IS SUPPOSED TO. If it’s your lovely menu of asparagus, chicken, and mashed potatoes, I’d greatly admire each portion thanks.

    Just keep the onions to yourself.

    Liked by 1 person

  4. WTF?! That’s so basic as it is true. Don’t tell me that you mix with people of no discernment…. Even though I love ‘Eintöpfe’ (all in one pot) I even grill and prepare separately all ingredients for a Ratatouille and I only mix them carefully at the end. Everything else is love lost and I’d never invite such people a second time. So, you have my full support. Bon appétit!

    Liked by 1 person

    • Me too. I make each ingredient separately and mix them only at the end so they don’t get gooey and all taste the same. The only time I mix everything together is when I’m making soup. Then it’s supposed to be all smoothed out.


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