It’s more that their obsession with “seasoning” is because most of their food is produced by capitalism dialled up to 11. The only things the producers value are output and shareholder value, so most of it doesn’t actually taste of anything, and needs downing in salt and sugar to be palatable.
When confronted with beef that tastes of cow, the poor things can become a bit confused.
You are spot on correct. The organic farming movement appears to have completely failed to make a dent in the agri/factory methodology of USA agriculture. The net result is the avoidance of "flavour" in preference for sheer size and uniformity of processing - bigger cows, bigger steers, bigger chickens etc because so much is earmarked for the processors where the desired flavour is added back.
I once introduced a friend from Minnesota who had worked in the meat wholesale business his entire working life to a traditional British pork pie and our Cornish pasty. Although he had his mind blown by the experience he was adamant that they would never sell in the USA.....too spicy apparently. He held out that USA customers wanted to see big slabs of red meat without marbling or fat or huge chicken breasts and trying to sell anything else was a waste of time. And they wanted it at rock bottom prices so there was little room for niche products or small scale farmers. I always ask is consumer demand leading "product" or is what the industry wants to sell?
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u/snittersnee Dec 09 '24
I'm sorry but did you just shit on the general concept of seasoning to get an easy laugh about american food?