Reader-added tags include "Tare sauce: 'Salad barrrr!'" and "Yamame Virus...?"

The survey offers seasoned advice:

What do you put on meat when you eat it?
• Salt
• Tare sauce
• Soy sauce
• Worcestershire sauce
• Nothing

I'm more of an A-1 person, myself, though I'll experiment with local sauces too. If the meat's seasoned well during cooking, of course, it doesn't need anything else.

At least no one got hurt (asides from the wallet...)

For the poll, that depends on what I'm making. If I'm just making some light stir-fry dish, white soy sauce is more than sufficient. If it's a barbecue steak, Worchester sauce is the way to go. Salt is better if you're just aiming to cure it for something else.

Never had Tare sauce, so that's now on my list of things to try when I get to Japan.

I still prefer soy sauce, but like I said earlier. It all depends on the dish.

Moonspeaker said:

What do you put on meat when you eat it?

• Salt
• Tare sauce
• Soy sauce
• Worcestershire sauce
• Nothing

Nothing. The taste of meat is entirely dependent on how well it has been seasoned before being cooked. Well-seasoned meat is always tasty and juicy; the seasonings permeate the meat right through and though, so no additional sauces are even supposed to be needed at all.

In fact, putting anything extra onto cooked meat destroys the taste of the meat. If one has to put sauces on meat when eating, then the chef has done a poor job.

If you can't make quality meat palatable without resorting to something beyond the basic salt and pepper, it's most likely overcooked and anything poured from a bottle will only mask the problem. The best sauce is the juices from the meat itself.

Sauce is for vegetables. I'll take my meat the way God intended.

I surely hope Yuyuko doesn't appear suddently..she might mistake that smell for food.

OverlordLaharl said:
If one has to put sauces on meat when eating, then the chef has done a poor job.

I'm sure all those ancient Chinese, Japanese and Korean cooks had no idea what they were doing when they put that disinformation in their manuals. Neither did those early modern French chefs when they codified the cuisine.

Moonspeaker said:

What do you put on meat when you eat it?

Salt
Tare sauce
Soy sauce
Worcestershire sauce
Nothing

I'll choose salt, with a dash of fresh cracked pepper if possible.. Just like Adrian Richardson said "salt loves meat and meat loves salt"

RNGCombo said:

I'm sure all those ancient Chinese, Japanese and Korean cooks had no idea what they were doing when they put that disinformation in their manuals. Neither did those early modern French chefs when they codified the cuisine.

Indeed.

"Meat" is far too general. What kind of meat has a lot to do with how you season it as does how you intend to eat it. A good steak doesn't need more than salt and pepper because the beef should be so flavorful that you don't want to mask it. Chicken breast - to use the polar opposite for example - has little flavor by itself and just salt and pepper aren't really enough to get the job done. Other meats fall somewhere in between.

iridescent_slime said:

If you can't make quality meat palatable without resorting to something beyond the basic salt and pepper, it's most likely overcooked and anything poured from a bottle will only mask the problem. The best sauce is the juices from the meat itself.

You're one of those people who only like things with basic flavors in extreme doses, hunh? Likes beef and potatoes, but hates when they touch? I was like that when I was really young.

Honestly, I don't even like beef that much, anymore, though. (And it's pretty bad for your health...) You can do so much more with chicken and fish, anyway. So many more spices work well with them, and you can stretch the meat out much further by adding (healthier) vegetables to add interesting flavors. Plus, the juices of many fruits/vegetables can be excellent tenderizers. Really, most beef I eat nowadays is just ground beef for chili.

There are so many more enjoyable flavors out there that beef just ties you down from being able to taste. If you only insist on beef with nothing but salt, and you're one of those people who hates seafood, you're missing out on the spice of life.

What do you put on meat when you eat it?

- Salt

Rock salt and a lot of smoke.

Moonspeaker said:

Reader-added tags include "Tare sauce: 'Salad barrrr!'" and "Yamame Virus...?"

The "Salad bar!" part is actually a Fist of the North Star reference, It quotes an infamous mishearing of Shin's "Sarabada!" ("Farewell!") as she jumps off his palace's balcony, refusing to die by Kenshiro's hand.