I am really, really weary of sweet food!

Discussion in 'Food & Cooking' started by oregonyeti, Dec 28, 2014.

  1. oregonyeti

    oregonyeti

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    There have probably been threads about this before, but I didn't find them.

    I am really tired of sweet entrees! I don't want sugar in my stir fry or my salad! Why is it so hard to find food without sugar?
     
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  2. grande

    grande

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    I totally agree with you. Sometimes a feel like a generation of chefs has been raised on candy! One chef i worked dor definately went heavily for sweet entrees(such as roasted chicken with fig wine sauce), i really wasn't crazy about it. It gets predictable, in the same way processed foods started to taste the same to me after i started working in restaurants- heavy on tastes(salt, sugar, fat) low on flavor.
     
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  3. oregonyeti

    oregonyeti

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    Desserts should be sweet. I also expect a little bit of sugar in some savory dishes like teriyaki chicken--just a little. I don't want sugar in potato salad. I don't want sugar in Thai curry. I don't want sugar in cole slaw. I don't want sugar in deli meats.

    Next, there will be sugar in roast beef.
     
    Last edited: Dec 28, 2014
  4. butzy

    butzy

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    I don't have a sweet tooth at all, but I will use a tiny bit of sugar in some of the savoury dishes, just to balance the flavours.

    And as far as I know Thai red curry has a bit of palm sugar in the paste....
     
  5. chefross

    chefross

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    My clients dislike sweet in their savory but in some things, it is an important part of the flavor profile, ie: Teriyaki, sweet and sour, etc...

    I too don't care for fruit and nuts in my salad.

    I simply believed that this is what's new and done in the industry, but it is great to know I am not alone.  
     
  6. chrisbelgium

    chrisbelgium

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    Indeed, it's all about balance. Too sweet savory dishes are incredibly boring, same with wines.
     
  7. ordo

    ordo

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    Acidity is a good counteract for too sweet-savory dishes. 
     
  8. koukouvagia

    koukouvagia

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    I don't think it's hard to find food without sugar in it, but that's because most of the food I eat is cooked at home.  There are certain things I will add sweetness to like duck, ham, or the limited asian dishes I cook.  But cole slaw? No!  Potato salad?  Blasphemy!

    There is an interesting book called The End of Overeating by Dr. David Kessler in which he examines how the food industry takes great care to construct our food to make it hyper palatable.  Making food hyper palatable involves a very specific combination of sugar, fat, and salt.  You're worried about potato salad with sugar in it?  You should worry more about your hamburger buns which are full of sugar.  You have no idea how much research and testing goes into making your potato chip a very specific and exact type of crispy, and a very exact type of salty.  It's a fascinating book.

    To counteract all this I try to bring home bitter foods.  Rapini, endive, dandelions etc.  It's a flavor profile that has gone massively out of favor in the past 50yrs or so.  But as long as you're willing to put in some work (abandon sugar in your coffee, avoid sweets etc) you don't have to be a victim of the sugar craze.

    There's also a fascinating lecture by Dr. Robert Lustig called Sugar: The Bitter Truth which explains the science behind sugar and a wonderful series of videos called The Skinny on Obesity that illustrates The Bitter Truth https://www.youtube.com/playlist?li...oM&feature=iv&annotation_id=annotation_945547
     
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  9. oregonyeti

    oregonyeti

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    Very interesting, Koukouvagia, thanks! I will have to watch that video.

    I cook for myself most of the time, but around the holidays it's different. I probably would have liked that Thai curry if I wasn't so tired of sugar already. I'm not against just a little sugar in certain savory dishes.

    Edit: I just watched that video and it's really eye-opening! Thanks.
     
    Last edited: Dec 28, 2014
  10. teamfat

    teamfat

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    Many cultures have some sweet - heat dishes in their cuisine. Look how many barbecue folks recommend starting your own rub recipes with 8 parts sugar to 3 parts salt. Mine is about 1:1 salt to sugar. Korean bossam is much like a slow roasted bbq pork shoulder, but gets a high temp brown sugar glaze at the end.  Love the stuff, myself, but I certainly don't eat it every week.

    I'm not fond of sweets, though I do enjoy pecan pies and such. Karen and I rarely go out to dinner, because the food served at places we can afford is too salty or too boring compared to what I prepare at home.

    And yes, that Sugar video is quite interesting.

    mjb.
     
  11. oregonyeti

    oregonyeti

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    Last edited: Dec 29, 2014
  12. eastshores

    eastshores

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    I just saw mention of sugar in cole slaw the other day. There is a valid argument in the case that you use vinegar and buttermilk to use just the slightest amount of sugar to counterbalance the acidity. Personally I like my coleslaw with that level of acid so I would forgo the sugar but it is probably a regional preference. In the South US to add sugar to cornbread is blasphemy, but most all Northerners add it to their cornbread. Whatever floats your boat!
     
  13. chefross

    chefross

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    Speaking about cole slaw....it seems that whenever you go out to eat many restaurants, make and serve, or buy and serve, a sweet version 
     
  14. mike9

    mike9

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    I judge Coleslaw two ways - how runny the dressing is and how sweet it is and if isn't sweet it better be savory.  "Bland" is not part of my cooking vocabulary.
     
  15. oregonyeti

    oregonyeti

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    I don't like sugar in cornbread, so I guess in that way I'm more "southern".

    I had some collard greens a few months ago, one of my favorite veges, at the cafeteria at work. They had sugar added to them. Grrrr. Sugar in greens? The time before that they were overloaded with salt.

    I cook collards with some mustard and garlicky sausage, which add some salt but not too much. Sugar kills them, as far as I'm concerned.
     
    Last edited: Dec 30, 2014
  16. oregonyeti

    oregonyeti

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    I had the "taco bar" at the HP cafeteria yesterday, and someone added sugar to the salsa. ^%^%(%  I wish they would at least be consistent so I could know what to ask for and what not to. Sometimes the salsa is great, to my taste, and other times I wish it was never put on my food.
     
    Last edited: Mar 21, 2015
  17. laurenlulu

    laurenlulu

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    No sugar in Cole Slaw? I don't think I've had it any other way.. In NC they favor vinegar and a little sugar, further south it's creamy by making a paste of vinegar and sugar and adding mayo to loosen it up. Is the no sugar slaw just vinegar, s&p?
     
  18. koukouvagia

    koukouvagia

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    My no sugar slaw is mayo vinegar and celery seed
     
  19. cerise

    cerise Banned

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    I'm with you, Yeti. Recently, I was diagnosed with borderline type 2 diabetes.  I rarely eat dessert but, admittedly have a soft spot for pasta and bread/carbs.  Take a look at low carb and diabetic recipes and articles. Read labels. It's no fun monitoring glucose everyday, taking meds, and scrambling from one doctor/specialist to another.
     
  20. laurenlulu

    laurenlulu

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    I've gotta try it!