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What’s Your Favorite Flavor Profile?

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Was talking with Mrs3969 about this earlier. Seems we really gravitate to the Asian flavor profile more than anything. Just about everything we make has Sambal Oelek,fish sauce, soy or Sriracha in it some way.  

What flavor profile do you gravitate to?  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • lousubcap
    lousubcap Posts: 36,819
    edited November 2020
    Remember I am a sailor so with that I will defer (with one comment) for the sake of forum decorum.  Suffice to say "live and in colour wins every time."  B)
    Edit:  It is Saturday night so I am in LEO but not looking at escape velocity. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SciAggie
    SciAggie Posts: 6,481
    I gravitate towards Mexican flavors and cooking. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited November 2020
    SciAggie said:
    I gravitate towards Mexican flavors and cooking. 
    Us as well. Garlic, Cumin,chili powder and some type of peppers are staples in our house.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • WeberWho
    WeberWho Posts: 11,532
    Hot. It has to have heat. Most of my cooks anyway. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • GrateEggspectations
    GrateEggspectations Posts: 11,618
    All of them. Don’t have a favourite. It’s the ability to enjoy one profile one night and another the next that does it for me. 

    We were looking to order takeout the other night and, on a whim, ordered Jamaican. My wife was at first skeptical but became an absolute believer upon the first bite. 

    Say what you want about the perils of globalization, but a distinct advantage is the access we now enjoy to a variety of foreign foods and flavours. We are in an unprecedented period of exoticism in food. 
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  • Botch
    Botch Posts: 17,388
    Chinese.  But what @GrateEggspectations said.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • SaltySam
    SaltySam Posts: 887
    Sweet.  Since Covid kicked in, I’ve been a little too cavalier with sugary stuff.  I realized I had an issue when I started looking for dessert after breakfast.  

    I’m up to an A-cup.  👎🏻

    LBGE since June 2012

    Omaha, NE

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