Living The Lifestyle - - Tuesday, May 26, 2020

whathapnd

We meet here to explore, share, celebrate and (sometimes) agonize over how we do (or don't) incorporate weight loss guidelines into our daily lives. "It's a lifestyle, not a diet" is easily and often said, but sometimes not so simply put into practice.

This is a thread for everyone. If you're new to GoaD, or to weight loss, your questions and comments are always welcome. If you're maintaining, or a long-term loser, your thoughts on the topic may be just what someone else needs to hear. If you're reading this, join in the discussion!

Each weekday, a new topic is offered up for discussion.

Monday- misterhub (Greg)
Tuesday- whathapnd (Emmie)
Wednesday- Al_Howard (Al)
Thursday- imastar2 (Derrick)
Friday- 88olds (George)

Today's Topic: Flavor Preferences

When it comes to flavoring food, are you "go big or go home," or do you prefer more subtle flavors? Do you like to mix a lot of flavors together, or do you prefer one flavor be the star while others are supporting characters?

Bonus Question: Describe the perfect burger.

podkey

I normally mix flavors. Sometimes the best combination is when you can't pick out specifics. Mad delicious Quinoa last night using homemade chicken broth incl celery, fresh rosemary, fresh lemon grass, fresh oregano, fresh thyme . The quinoa was fluffy and tasty but honestly the herbs were very subtle indeed. I often use a bouquet of fresh herbs.
For my veggie omelet I use siracha in the raw eggs and top with Caribbean Iguana Island Pepper sauce. Sometimes simple S&P, just depends.

whathapnd

I like most flavors, but, in general, I'm more of a subtle flavors person. I like eating foods and getting a hint of flavor and thinking, "Is that thyme?" Lots of flavors together is fine, but I like them all to blend nicely. I've been making a lot of chicken salad lately, and that's what prompted the question. My DH, on the other hand, will combine lots of bold flavors or sauces.

Bonus question: If food allergies were not an issue, I'd have a slightly fatty beef burger cooked medium and topped with cheddar. I'll add tomato, mayo, dill pickle, onion and salt and pepper.

myallforjcbill

I like different flavors that interplay and can be distinguished

gadgetgirlIL

I never pick up on the subtleties of flavors. I can detect heat (spice) and salt just fine. My palate sucks.

Bonus: Beef burger with bacon, non-dairy cheese and BBQ sauce. I can get all but the cheese at Culver's on a gluten-free bun. But I haven't been to a Culver's since the pandemic. I think we have had carryout food twice, maybe three times since March. Culver's burgers (and fries!!!) need to be eaten while hot and fresh. Getting carryout and then driving home 20 minutes ruins the experience for me.

imastar2

Pretty straight laced when it comes to spices. Garlic, mild salt, some private label seasoning blend mix for grilling meat and some veggies.
When it comes to condiments it's a different story. Tobasco is my favorite for heat, love light mayo in moderation.