In article ,
Dave Smith wrote:

aem wrote:

I take it off because "it's the right thing to do" even if the
practical effect may be minimal. It's like removing the tendon from a
chicken breast, or the silverskin from a flank steak, or trimming
excess fat from chicken thighs, or a thousand other types of prep
work. Maybe it's compulsive, maybe it's being overly meticulous, but
then again maybe it's showing full respect for the people you're
preparing food for and full respect for yourself as a cook..... -aem

Nuts to that. Let the people eating show respect for the cook :-)

I agree with aem; the cook should show respect for himself, and what he
produces, by doing a workmanlike job of it.

Also, there will always be those eating the food who are just too --
something -- to be able to discriminate between a dish well-prepared and
the same thing just hacked together (or between, say, the Julia Child
version and the Better Homes and Gardens magazine version of a dish).
You can't depend on them to show "respect" for anything you prepare.

Isaac