[Sca-cooks] menu planning for dietary restrictions...

[Phil Troy / G. Tacitus Adamantius]

On Aug 11, 2006, at 4:59 PM, Anne-Marie Rousseau wrote:

> Durien sez:
>> 'Balancing' out an oily, tasty dish with non-oily side dishes  
>> sounds alot like
> drinking a diet soda with a banana split. :)
>
> thats funny, I see it as "not overloading the palate so you can  
> really really enjoy
> that banana split". which I would serve not with a diet soda but  
> with a glass of
> crisp white wine so you have a nice sour/sweet counterpoint.
>
> same way I'd serve a crisp green salad alongside that raclette or  
> fondue dinner.
>
> different philosophies, I guess :)

Apparently. One person's "maximum options for maximum, sensible  
enjoyment by a maximum number of people at minimal sacrifice of  
dignity" could be viewed as another person's "enabling the addictive  
personality", I guess.

Personally, I'm of the opinion that diet soda simply should not  
exist, but since it does, alongside things like light wines, mineral  
water, seltzer, and suchlike drinks, it should be noted that its  
purpose is not to somehow erase the calories that a sensible person  
has ingested in the form of some quantity of a banana split. Its  
purpose is not to add to them, and perhaps make a small amount of  
something sweet seem like more.

Adamantius