tag:blogger.com,1999:blog-6313568394253470364.post7305681807960189253..comments2024-03-26T02:56:20.153-04:00Comments on One Blog West: So You Want to be a Chef?Chef Edhttp://www.blogger.com/profile/05093314323621833245noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6313568394253470364.post-23821039734977243562010-07-04T16:33:18.382-04:002010-07-04T16:33:18.382-04:00I am the meat and fish chef at our church's mo...I am the meat and fish chef at our church's monthly fellowship dinners. One of the most popular meals is always the grilled ribs. Inevitably, there will be at least one request for "no sauce." And almost as inevitably, the same diner will judge the meat, "a bit on the dry side." <br /><br />What they don't understand is that sauce isn't something that's slapped on at the last moment like catsup or some boiler-plate condiment designed to mask flaws. While sauce indeed adds flavor, it's also an essential part of the cooking process and the dish's ulitmate feel, texture, experience, and yes, taste.<br /><br />So fine, I can lose the tomatoes and sauce. But you've also lost your right to open your mouth for the rest of the evening to do anything except eat.Chris Nicholsonnoreply@blogger.comtag:blogger.com,1999:blog-6313568394253470364.post-32381817728753595142008-09-03T16:53:00.000-04:002008-09-03T16:53:00.000-04:00You rock, and I already like the flavor of your bl...You rock, and I already like the flavor of your blog...I'd write more, but about to kick off a party of 15...keep in touch<BR/><BR/>cheftony@visionsbethesda.com<BR/><BR/>www.visionsbethesda.comChef Tonyhttps://www.blogger.com/profile/14322903861425109746noreply@blogger.com