Well, I'm an onion person myself- I sometimes find myself chopping an onion before I'm sure what I'm making. However, the way to find out how necessary something is to you is usually to try without- especially something that tends to be added more as a habit than a reasoned decision.
Another way to look at it is to remember if you've had a similar dish before, whether it had the ingredient in question and whether or not it would work for your palate.
I've had other similar stuffed items: like I said, I like the combination of beef and onions. It's not something that's a complete mystery. If this was some obscure ingredient combination, a little prudence might be called for but ground beef and onions?!?
I probably don't even remember the first time I had that combo, it was before I was old enough to remember, probably 2-3 years old.
Some might see that as a reason to revisit the combination, but whatever. Possibly because I'm an inveterate improviser, I tend to strongly believe in mistakes as learning opportunities.
I don't usually cook from a recipe, so I rely on wisdom and solid judgment to create dishes that I will find enjoyable to eat.
I'm old and I've had a lot of meat both with and without onion over my life.
I think that seeing mistakes as learning opportunities is a good approach, but sometimes mistakes are simply that and nothing more can be learned apart from "don't be so careless next time."
And unfortunately, human beings don't always learn from mistake. History is full of those examples, for sure.
Sure, I've been cooking seriously for over forty years and I know what I like. I don't see that as any reason why this particular person couldn't prefer these cabbage rolls without onion. Not awfully likely, maybe, but quite possible possible.
Yes, it's good to have enough self-awareness to know what you like but also to have an open mind about new experiences.
As I get older, I find myself revert to comfortable things that I know I like rather than going crazy over new things. That seems to be a very typical path for many folks as they age.
Also, I noticed that I have developed a greater appreciation of balance and harmony. So many dishes and recipes these days lack those qualities.
Anyhow, it's her food that she's putting on her table, her taste buds she needs to satisfy not ours. It's her call.
13 Comments
Voted the Best Reply!
After all, if she really loathed onions she probably would have sought out a recipe that didn't include them or would have deliberately omitted them.
Another way to look at it is to remember if you've had a similar dish before, whether it had the ingredient in question and whether or not it would work for your palate.
I've had other similar stuffed items: like I said, I like the combination of beef and onions. It's not something that's a complete mystery. If this was some obscure ingredient combination, a little prudence might be called for but ground beef and onions?!?
I probably don't even remember the first time I had that combo, it was before I was old enough to remember, probably 2-3 years old.
I'm old and I've had a lot of meat both with and without onion over my life.
I think that seeing mistakes as learning opportunities is a good approach, but sometimes mistakes are simply that and nothing more can be learned apart from "don't be so careless next time."
And unfortunately, human beings don't always learn from mistake. History is full of those examples, for sure.
As I get older, I find myself revert to comfortable things that I know I like rather than going crazy over new things. That seems to be a very typical path for many folks as they age.
Also, I noticed that I have developed a greater appreciation of balance and harmony. So many dishes and recipes these days lack those qualities.
Anyhow, it's her food that she's putting on her table, her taste buds she needs to satisfy not ours. It's her call.
Incorporating onion in the sauce should be an adequate workaround.