Sweet and salty tastes are best kept separate in cooking

I am not a big fan of the sweet and salty combination of taste for food. I think that roast pork is a lot better without the apple because the meat is already juicy, fatty and tender (on the inside) for the roast to be sufficiently tasty; there really is no strong need to have a portion of the apple with pieces of fried pork. Sweet and salty, in my opinion, are better when they don’t go together because it makes the dish more appetizing that way, even when, like me, you too only like to add salt to taste in all of your cooking; the taste combination almost takes the spotlight away from the deliciousness of the most regular of dishes.

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