Herein we find a fundamental flaw in the way society today treats gluten-based grains, bread, pasta, rice, etc.
Pasta that is not married to its sauce has not done its job. The point of putting a bunch of wheat-based filler into a food is that the flavors of the sauce and other liquids are absorbed and adopted by that bread/pasta/sponge type stuff. Then when you reach the end of the sauce, you still have pasta that is infused with its very essence.
I die a little inside, every time someone slaps some breadsticks on my plate and not enough sauce to soak up. The whole point of a breadstick is wiping that stuff up and sponging it out of the dish!
I die a little inside, every time I see a frozen "TV dinner" that has a little sauce on top of dried-out rice. You mean I am supposed to heat this up and it will magically be delicious?
I've been ordering rice bowls from a fun "healthy foods" restaurant in the college area. They dump a bunch of cooked Jasmine rice into a bowl and then whisper a curry sauce over the top. I gave up after 3 extra sauce orders didn't cover all the rice. And you can't "resuscitate" a dish by applying sauce afterwards: that is what the cooking in the pot is for. Marry the sauce to the rice or dump it in the rubbish.
One time, America's Test Kitchen published a photo of how to rescue old stale bread by dumping pasta sauce over it, while it's frozen. I told them, that's the dumbest thing I ever saw.
The whole reason for leavening bread is so that it becomes like a sponge! For God's sake, the whole reason for inventing the sandwich, the pita, and the Cornish pasty were to save the hands while the sauces absorbed into the bread! That you actually had good-tasting bread in the end, or for a tin miner, bread you could toss in the rubbish!
At this stage, I am convinced that 95% of "gluten intolerance/sensitivity/allergy" is induced by people who are improperly eating all these grains, just dry, just no sauces or liquids inside it. It's fundamentally stupid and ignorance of cuisine, and it's all based on industrial-scale food production and cost-cutting even in the nicest kitchens.
Pasta that is not married to its sauce has not done its job. The point of putting a bunch of wheat-based filler into a food is that the flavors of the sauce and other liquids are absorbed and adopted by that bread/pasta/sponge type stuff. Then when you reach the end of the sauce, you still have pasta that is infused with its very essence.
I die a little inside, every time someone slaps some breadsticks on my plate and not enough sauce to soak up. The whole point of a breadstick is wiping that stuff up and sponging it out of the dish!
I die a little inside, every time I see a frozen "TV dinner" that has a little sauce on top of dried-out rice. You mean I am supposed to heat this up and it will magically be delicious?
I've been ordering rice bowls from a fun "healthy foods" restaurant in the college area. They dump a bunch of cooked Jasmine rice into a bowl and then whisper a curry sauce over the top. I gave up after 3 extra sauce orders didn't cover all the rice. And you can't "resuscitate" a dish by applying sauce afterwards: that is what the cooking in the pot is for. Marry the sauce to the rice or dump it in the rubbish.
One time, America's Test Kitchen published a photo of how to rescue old stale bread by dumping pasta sauce over it, while it's frozen. I told them, that's the dumbest thing I ever saw.
The whole reason for leavening bread is so that it becomes like a sponge! For God's sake, the whole reason for inventing the sandwich, the pita, and the Cornish pasty were to save the hands while the sauces absorbed into the bread! That you actually had good-tasting bread in the end, or for a tin miner, bread you could toss in the rubbish!
At this stage, I am convinced that 95% of "gluten intolerance/sensitivity/allergy" is induced by people who are improperly eating all these grains, just dry, just no sauces or liquids inside it. It's fundamentally stupid and ignorance of cuisine, and it's all based on industrial-scale food production and cost-cutting even in the nicest kitchens.