Dirty secrets of cooking

My friends all agree that my food tastes better than theirs’, even when we make the same exact dish. The reason for this is because I’m willing to kill them with my food.

What I mean by that is that my food has an ungodly amount of salt and fat in it.

This is a common theme among fancy restaurants. It’s not uncommon to have an entire stick of butter used on a single chicken breast.

What, do you think that stringy piece of chicken tasted good without it?

Some restaurant dishes have enough salt in them that they single-handedly exceed the daily recommended value for it.

Fact is, humans are hardwired to like salt and fat. Salt opens up your taste buds and makes pretty much everything, even sweet things, taste better. Fat is just delicious.

If you want flavorful food that isn’t a full day’s meal by itself, I recommend sauces. They are easy to make and very tasty. Properly done, they pack a lot of flavor with very little else.

Some good examples of this are chimichurri, mustard, and anything with lots of hot peppers in it.

For those that don’t know, chimichurri is a sauce that has a lot of cilantro and red wine vinegar in it. It’s common in Argentinian cuisine.

Mustard has very little in it besides the burning sensation.

Peppers are not only flavorful, but very healthy. Learning to love their heat may take a while, though.

Or you could be like me and just ignore all this. I fry my toast in lard and can eat raw salt. Although in retrospect, perhaps that’s not such a good choice after all.

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