“If I’m honest, I often like condiments more than the food I’m putting them on”
Then you’re eating the wrong food, Marvin. 
And as far as steak goes, a decent ribeye properly cooked should be quite flavorful. It’s not that hard to find.
Hmm, I love most veggies plain - steamed or sauteed in avocado/olive oil. Steak/lamb I like only with salt. Can’t stand A1 or other steak sauces. It’s ok to add sauteed mushrooms though, esp is sauteed in avocado or olive oil. Butter works, but that only comes in restaurants. I use my preferred oils at home. Eggs only need salt, though add cheese (not milk!) when scrambling them. French fries are best with salt or vinegar - sometimes both if I’m salt deprived. Then there’s poutine, but good poutine is rare in the US. One needs to go to Canada (which we do, often, but not always for poutine).
To me, veggies don’t taste nearly as good when people start adding spices or butter on them. I can eat them, but they’ve lessened or ruined the flavor. I really don’t like mushy veggies either (similar to canned). Make sure they’ve still got texture. The only veggie edible from a can are beans, but fresh or from dried are always better for those too. Well, canned mushrooms are ok. Still, fresh are better, except on pizza. Canned corn is edible too, but only used when we’re camping as there’s always frozen otherwise.
Condiments are for sandwiches or fish/shrimp.
Ok, I suppose I’m picky. Such is life. I choose my kitchen foods and restaurants according to what I like. 
ps I need to add salt to my foods. I’m one of the rare (blessed!) folks who needs more salt rather than less. Even the cardiologist agreed…
I’ve never had A-1.
Canned beans?!? Do you mean black beans, et al, or green beans. If the latter, I shudder. I loathe canned mushrooms. I’d say the only acceptable canned vegetables are tomatoes and formerly dried beans (black, pink, cannellini, et al.) Canned corn can be tolerable in something.
+1, @Consolation! Mr. B is a mushroom connoisseur, and he can’t imagine why those canned mushrooms even exist! However, salted and/or marinated trumpet or hens mushrooms (scooped out of a barrel, not glass jar) from the Euro deli are fine.
EVOO, by a long shot. I use it as a condiment, as well as an ingredient.
@Consolation IMO, you haven’t missed a thing by skipping A1. My sister loved it as a child, but she was the only one in our family who did. I never liked it. To me it would ruin anything it touched, esp steak.
I can eat any sort of canned beans - formerly dried or green. Occasionally we use canned ones in stews or with rice, but if I have time I vastly prefer to use dried. They have better texture and taste. Canned green beans we only eat camping or at my in-laws. My in-laws are southern and believe all veggies should be mush. I gag - esp with broccoli or asparagus. They taste awful to me. Green beans and corn I can at least tolerate. At home we don’t eat either. H tried veggies (and steak) cooked to my taste and vastly prefers both “done correctly” to the way he grew up. He’s convinced his folks to let us eat medium rare steaks in their presence, but it took a bit as they believe steak MUST be well done. He can still eat more canned veggies than I can though - feel free - just leave me out.
I like both canned and fresh mushrooms, so no problem there - except my in-laws don’t do mushrooms (sigh).
We have our own garden tomatoes frozen for use. It’s been ages since I’ve needed any canned tomatoes from a store. I buy them if making spaghetti for FIL sometimes - other times I toss some frozen ones in our cooler to take along with us since he only lives 4 hours away.
I’d put Goya canned beans (black, garbanzo, whatever) up against anyone’s beans cooked from dried. I’ve had plenty of bean dishes that are poorly cooked. Goya is consistent, convenient and affordable.
With dried vs canned beans the difference is the texture. If one soaks and cooks them themselves they are firmer without needing a “firming agent” added at all. With canned, one gets whatever they opt to put in.
We eat canned beans, but when I can, I prefer soaking and cooking myself to get what we like with fewer added ingredients than I want.
Actually, with all canned vs fresh or frozen options the difference is in the texture (and added ingredients in the cans) - though with many veggies the texture also affects taste/flavor. My FIL brags that his fresh from the garden peas don’t taste any different than canned peas when he’s finished cooking them. He considers that great. I gag. I like the texture and flavor of lightly cooked peas.
If I’m cooking from home, I prefer less “huh?” ingredients in my food. When I eat out or with others, I don’t really care. I like to think all approved ingredients are actually safe, but there’s something at home that just makes me feel better without as much in processed foods when I have options. All I need to do with dry beans is remember to soak them the night before.
I eat very little processed food but Goya canned beans are one exception and as far as processed foods go, they have very few ingredients. I also don’t trust the FDA 100%.
I like my veggies “well done” but not boiled/steamed so mushy! Rather roasted, so extra firm!
@creekland I’m with you on the superiority of beans cooked from dried. Also, when I cook black beans (my fave), I add a dried red pepper, a couple of bay leaves, a clove of garlic, some sliced onion to the cooking water.
There is a recipe I bet you would love for a warm bean salad in The Cuisine of the Sun by Mireille Johnston that I unfortunately cannot find online. It is one of the Salades Blanches. The other variations are cauliflower or potatoes.
@doschicos On the other hand, I do keep a few cans of beans on hand for when I haven’t planned ahead. Goya is probably the best brand.
“when I cook black beans (my fave), I add a dried red pepper, a couple of bay leaves, a clove of garlic, some sliced onion to the cooking water.”
I doctor up canned beans in a similar fashion. For me, black beans (canned or from dried) benefit from a splash of apple cider vinegar.
A-1 is really vineger-y. Which I love.