Risking sounding immodest, whenever I serve meat to friends and family, the first thing anyone says immediately upon tasting it is, “Wow.” After some processing time, they’ll follow up with a question: “What did you put in this?” My response, to their general amazement is, “Salt.” Strangely, no one has ever asked exactly how I cooked the meat they think is so delicious. The point, then, is not what you add to the meat that’s important, but rather it’s the meat itself and how you choose to cook it. No marinades, no additional seasonings are required, aside from salt, if you’re using good ingredients and you know how to cook them.
One of my known mental failures is that I have a profound weakness for dualisms. I often see the world around me in the rigid terms of distinct dichotomy. There are right and wrong answers to the problems we face, good and bad decisions, wise and foolish outlooks. Over the years, I’ve found one particular dualism applies, without fail, to all of my close friends. There is one group of friends whose company I enjoy, with whom I indulge in food and drink and varied conversation. For the second group of friends, all of the above is still true, except they also require that I come over to their house and try their shitty cooking.
Many of you have followed up with me in curiosity about why I haven’t tackled spice flavor pairings, having already done the more complex work of building a spice blending paradigm and classifying every aromatic I’ve ever worked with into categories to make that paradigm useful in a general sense. I recommend that you read those articles, if you haven’t yet, before proceeding with this one. Now, in a similar exercise to how I approached herbs previously, I’m covering spices in the specific sense.