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Parsnips ... again
Tell me again what a parsnip is *supposed* to taste like. I just roasted the one I bought and it was incredibly bland, like eating nothing. I washed it, split in half, tossed in safflower oil and salted it. Into the oven it went but came out bland; the butter I smeared on it was good, though. |
Parsnips ... again
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Parsnips ... again
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Parsnips ... again
On Tue, 5 Dec 2017 13:20:13 -0800 (PST), "
> wrote: > >Tell me again what a parsnip is *supposed* to taste like. I just >roasted the one I bought and it was incredibly bland, like eating >nothing. > >I washed it, split in half, tossed in safflower oil and salted it. >Into the oven it went but came out bland; the butter I smeared >on it was good, though. Why are so many people who are better cooks than me, unable to make a parsnip taste good? It's really very simple. |
Parsnips ... again
On 2017-12-05 5:43 PM, Bruce wrote:
> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " > > wrote: >> I washed it, split in half, tossed in safflower oil and salted it. >> Into the oven it went but came out bland; the butter I smeared >> on it was good, though. > > Why are so many people who are better cooks than me, unable to make a > parsnip taste good? It's really very simple. That should be the question of the day. IMO, they are horrible but delicious when roasted. All you have to do is clean them up, trim them down to equal size and roast. |
Parsnips ... again
On Tue, 5 Dec 2017 18:33:16 -0500, Dave Smith
> wrote: >On 2017-12-05 5:43 PM, Bruce wrote: >> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " >> > wrote: > >>> I washed it, split in half, tossed in safflower oil and salted it. >>> Into the oven it went but came out bland; the butter I smeared >>> on it was good, though. >> >> Why are so many people who are better cooks than me, unable to make a >> parsnip taste good? It's really very simple. > >That should be the question of the day. IMO, they are horrible but >delicious when roasted. All you have to do is clean them up, trim them >down to equal size and roast. Yes, bit of salt, bit of oil and Bob's your uncle. |
Parsnips ... again
On Tuesday, December 5, 2017 at 5:31:41 PM UTC-6, Dave Smith wrote:
> > On 2017-12-05 5:43 PM, Bruce wrote: > > > On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " > > > wrote: > > >> I washed it, split in half, tossed in safflower oil and salted it. > >> Into the oven it went but came out bland; the butter I smeared > >> on it was good, though. > > > > Why are so many people who are better cooks than me, unable to make a > > parsnip taste good? It's really very simple. > Maybe because it's not a good tasting vegetable to begin with? Maybe because your taste buds are different than mine? > > That should be the question of the day. IMO, they are horrible but > delicious when roasted. All you have to do is clean them up, trim them > down to equal size and roast. > It was absolutely bland, like eating nothing after being roasted to a deep brown, no carrot flavor, no 'parsnip' flavor (whatever the hell that is) no sharpness, no sweetness, absolutely n-o-t-h-I-n-g. Maybe this is why they were never on the table when I was child, why it was on nobody's table that I've ever known. It is a vegetable that I will not revisit. |
Parsnips ... again
On Tue, 5 Dec 2017 16:15:42 -0800 (PST), "
> wrote: >On Tuesday, December 5, 2017 at 5:31:41 PM UTC-6, Dave Smith wrote: >> >> On 2017-12-05 5:43 PM, Bruce wrote: >> >> > On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " >> > > wrote: >> >> >> I washed it, split in half, tossed in safflower oil and salted it. >> >> Into the oven it went but came out bland; the butter I smeared >> >> on it was good, though. >> > >> > Why are so many people who are better cooks than me, unable to make a >> > parsnip taste good? It's really very simple. >> >Maybe because it's not a good tasting vegetable to begin with? >Maybe because your taste buds are different than mine? >> >> That should be the question of the day. IMO, they are horrible but >> delicious when roasted. All you have to do is clean them up, trim them >> down to equal size and roast. >> >It was absolutely bland, like eating nothing after being roasted to a >deep brown, no carrot flavor, no 'parsnip' flavor (whatever the hell >that is) no sharpness, no sweetness, absolutely n-o-t-h-I-n-g. Maybe >this is why they were never on the table when I was child, why it was >on nobody's table that I've ever known. > >It is a vegetable that I will not revisit. The way you describe it, you must have done something wrong cooking it. But I think one can live a happy life without eating many parsnips, so I wouldn't worry. |
Parsnips ... again
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Parsnips ... again
On Tuesday, December 5, 2017 at 5:43:06 PM UTC-5, Bruce wrote:
> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " > > wrote: > > > > >Tell me again what a parsnip is *supposed* to taste like. I just > >roasted the one I bought and it was incredibly bland, like eating > >nothing. > > > >I washed it, split in half, tossed in safflower oil and salted it. > >Into the oven it went but came out bland; the butter I smeared > >on it was good, though. > > Why are so many people who are better cooks than me, unable to make a > parsnip taste good? It's really very simple. It could be the parsnips. If they are never subjected to cold temperatures, they don't have a chance to develop much flavor. Cindy Hamilton |
Parsnips ... again
"Bruce" > wrote in message ... > On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " > > wrote: > >> >>Tell me again what a parsnip is *supposed* to taste like. I just >>roasted the one I bought and it was incredibly bland, like eating >>nothing. >> >>I washed it, split in half, tossed in safflower oil and salted it. >>Into the oven it went but came out bland; the butter I smeared >>on it was good, though. > > Why are so many people who are better cooks than me, unable to make a > parsnip taste good? It's really very simple. I only tried them once. Added to a stew. I was expecting them to taste like carrot but they didn't. The flavor was just really horrible. |
Parsnips ... again
On Wed, 6 Dec 2017 03:00:27 -0800 (PST), Cindy Hamilton
> wrote: >On Tuesday, December 5, 2017 at 5:43:06 PM UTC-5, Bruce wrote: >> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " >> > wrote: >> >> > >> >Tell me again what a parsnip is *supposed* to taste like. I just >> >roasted the one I bought and it was incredibly bland, like eating >> >nothing. >> > >> >I washed it, split in half, tossed in safflower oil and salted it. >> >Into the oven it went but came out bland; the butter I smeared >> >on it was good, though. >> >> Why are so many people who are better cooks than me, unable to make a >> parsnip taste good? It's really very simple. > >It could be the parsnips. If they are never subjected to >cold temperatures, they don't have a chance to develop much flavor. That could be. I've only had them once. Maybe I had good ones. |
Parsnips ... again
Bruce wrote:
> > That could be. I've only had them once. Maybe I had good ones. Only once? From what you have previously said, I got the impression that you had them often. I'll try Janet US's recipe if I ever find such a heinous vegetable. Her method sounds like the way to go. At least she got good results. It also sounds like only a stupid farmer would grow them to sell. Seems that most ppl have never tried them and of those that have, only a small percent actually enjoyed them. I already had given up on my plan to move to Montana and raise me up a crop of dental floss. And now....so much for my 'parsnip farm' retirement plans. ;-D |
Parsnips ... again
On Wed, 6 Dec 2017 03:37:13 -0800, "Julie Bove"
> wrote: > >"Bruce" > wrote in message .. . >> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " >> > wrote: >> >>> >>>Tell me again what a parsnip is *supposed* to taste like. I just >>>roasted the one I bought and it was incredibly bland, like eating >>>nothing. >>> >>>I washed it, split in half, tossed in safflower oil and salted it. >>>Into the oven it went but came out bland; the butter I smeared >>>on it was good, though. >> >> Why are so many people who are better cooks than me, unable to make a >> parsnip taste good? It's really very simple. > >I only tried them once. Added to a stew. I was expecting them to taste like >carrot but they didn't. The flavor was just really horrible. I add a small parsnip to stocks, soups, and stews as a flavoring ingredient, like a bouquet garni, but then the parsnip gets tossed same as the bouquet garni. I've tried eating cooked parsnip several times thinking I picked a bad one, but no, the flavor it imparts is wonderful but I find its texture disgusting, like eating pudding laced with fine sand. Ye olde tyme green grocers always included a parsnip bundled with soup greens, however no one ever ate the parsnip. https://www.nutrition-and-you.com/parsnips.html |
Parsnips ... again
On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers >
wrote: sniptry them again, I hope you have better luck. > >On the other hand maybe it is just your individual taste >buds? Like some people love cilantro, but others say it >tastes like soap? Maybe you just can't taste the flavor >compounds in this particular vegetable? > > After reading this group for decades, I have decided that individual taste buds vary to the extreme in the common man. I don't know how professional chefs manage. Janet US |
Parsnips ... again
On Wed, 06 Dec 2017 08:30:25 -0500, Gary > wrote:
>Bruce wrote: >> >> That could be. I've only had them once. Maybe I had good ones. > >Only once? From what you have previously said, I got the >impression that you had them often. I'll try Janet US's recipe if >I ever find such a heinous vegetable. Her method sounds like the >way to go. At least she got good results. > >It also sounds like only a stupid farmer would grow them to sell. >Seems that most ppl have never tried them and of those that have, >only a small percent actually enjoyed them. > >I already had given up on my plan to move to Montana and raise me >up a crop of dental floss. > >And now....so much for my 'parsnip farm' retirement plans. ;-D Don't know if it makes any difference -- but the parsnips I had were in my fridge for a little more than 2 weeks Janet US |
Parsnips ... again
"U.S. Janet B." wrote in message
... On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers > wrote: sniptry them again, I hope you have better luck. > >On the other hand maybe it is just your individual taste >buds? Like some people love cilantro, but others say it >tastes like soap? Maybe you just can't taste the flavor >compounds in this particular vegetable? > > After reading this group for decades, I have decided that individual taste buds vary to the extreme in the common man. I don't know how professional chefs manage. Janet US == Yes, I don't know how any cooks manage:( -- http://www.helpforheroes.org.uk |
Parsnips ... again
On 12/6/2017 6:30 AM, Gary wrote:
> I already had given up on my plan to move to Montana and raise me > up a crop of dental floss. > > And now....so much for my 'parsnip farm' retirement plans. ;-D Come now: https://www.youtube.com/watch?v=MQvtIgniCsE |
Parsnips ... again
On Wed, 6 Dec 2017 15:59:28 -0000, "Ophelia" >
wrote: >"U.S. Janet B." wrote in message .. . > >After reading this group for decades, I have decided that individual >taste buds vary to the extreme in the common man. I don't know how >professional chefs manage. >Janet US > >== >Yes, I don't know how any cooks manage:( Most people are not as difficult eaters as... uhm... as some other people :) |
Parsnips ... again
On Wednesday, December 6, 2017 at 10:36:39 AM UTC-5, U.S. Janet B. wrote:
> On Wed, 06 Dec 2017 08:30:25 -0500, Gary > wrote: > > >Bruce wrote: > >> > >> That could be. I've only had them once. Maybe I had good ones. > > > >Only once? From what you have previously said, I got the > >impression that you had them often. I'll try Janet US's recipe if > >I ever find such a heinous vegetable. Her method sounds like the > >way to go. At least she got good results. > > > >It also sounds like only a stupid farmer would grow them to sell. > >Seems that most ppl have never tried them and of those that have, > >only a small percent actually enjoyed them. > > > >I already had given up on my plan to move to Montana and raise me > >up a crop of dental floss. > > > >And now....so much for my 'parsnip farm' retirement plans. ;-D > > Don't know if it makes any difference -- but the parsnips I had were > in my fridge for a little more than 2 weeks > Janet US <https://www.daf.qld.gov.au/plants/fruit-and-vegetables/vegetables/other-vegetable-crops/commercial-production-of-parsnips> Parsnips can be successfully stored for several months at 0°C and a relative humidity of 90% to 95%. They should not be stored with ethylene-producing crops. Storage for two weeks at 1°C can improve flavour by converting starch into sugars. Your fridge is about 3 or 4 C. Cindy Hamilton |
Parsnips ... again
On Wed, 06 Dec 2017 08:30:25 -0500, Gary > wrote:
>Bruce wrote: >> >> That could be. I've only had them once. Maybe I had good ones. > >Only once? From what you have previously said, I got the >impression that you had them often. No, I cooked them once 2 weeks ago and had them for the first time. So now I'm a parsnip expert, of course. >I'll try Janet US's recipe if >I ever find such a heinous vegetable. Her method sounds like the >way to go. At least she got good results. > >It also sounds like only a stupid farmer would grow them to sell. >Seems that most ppl have never tried them and of those that have, >only a small percent actually enjoyed them. We could also have a concentration of very difficult eaters here. And of people who cook parsnips wrong and then decide that they hate them :) |
Parsnips ... again
On 12/6/2017 8:34 AM, U.S. Janet B. wrote:
> On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers > > wrote: > sniptry them again, I hope you have better luck. >> >> On the other hand maybe it is just your individual taste >> buds? Like some people love cilantro, but others say it >> tastes like soap? Maybe you just can't taste the flavor >> compounds in this particular vegetable? >> >> > After reading this group for decades, I have decided that individual > taste buds vary to the extreme in the common man. I don't know how > professional chefs manage. > Janet US > They have broad menus. |
Parsnips ... again
On Wed, 6 Dec 2017 15:59:28 -0000, "Ophelia" >
wrote: >"U.S. Janet B." wrote in message .. . > >On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers > >wrote: >sniptry them again, I hope you have better luck. >> >>On the other hand maybe it is just your individual taste >>buds? Like some people love cilantro, but others say it >>tastes like soap? Maybe you just can't taste the flavor >>compounds in this particular vegetable? >> >> >After reading this group for decades, I have decided that individual >taste buds vary to the extreme in the common man. I don't know how >professional chefs manage. >Janet US > >== >Yes, I don't know how any cooks manage:( Very easy, for each ethnicity most all restaurant menus are the same with most everything cooked the same.... restaurant cooks really don't practice much creativity, they can't or they won't have a job. |
Parsnips ... again
On Thu, 07 Dec 2017 04:39:21 +1100, Bruce >
wrote: >On Wed, 6 Dec 2017 15:59:28 -0000, "Ophelia" > >wrote: > >>"U.S. Janet B." wrote in message . .. >> >>After reading this group for decades, I have decided that individual >>taste buds vary to the extreme in the common man. I don't know how >>professional chefs manage. >>Janet US >> >>== >>Yes, I don't know how any cooks manage:( > >Most people are not as difficult eaters as... uhm... as some other >people :) Also true... for most fries and a mystery meat burger suffices. |
Parsnips ... again
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Parsnips ... again
On Wed, 6 Dec 2017 10:51:12 -0700, Casa del Sol naciente
> wrote: >On 12/6/2017 8:34 AM, U.S. Janet B. wrote: >> On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers > >> wrote: >> sniptry them again, I hope you have better luck. >>> >>> On the other hand maybe it is just your individual taste >>> buds? Like some people love cilantro, but others say it >>> tastes like soap? Maybe you just can't taste the flavor >>> compounds in this particular vegetable? >>> >>> >> After reading this group for decades, I have decided that individual >> taste buds vary to the extreme in the common man. I don't know how >> professional chefs manage. >> Janet US >> > They have broad menus. Not... go to any burger joint the menu is a carbon copy, go to any steak house the menus are carbon copies, seafood joints too, same with any ethnic restaurant. Only thing that varies is quality but then so does price. |
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On 12/6/2017 12:58 PM, U.S. Janet B. wrote:
> On Wed, 6 Dec 2017 12:16:00 -0700, Casa del Sol naciente > > wrote: > >> On 12/6/2017 11:22 AM, wrote: >>> On Wed, 6 Dec 2017 10:51:12 -0700, Casa del Sol naciente >>> > wrote: >>> >>>> On 12/6/2017 8:34 AM, U.S. Janet B. wrote: >>>>> On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers > >>>>> wrote: >>>>> sniptry them again, I hope you have better luck. >>>>>> >>>>>> On the other hand maybe it is just your individual taste >>>>>> buds? Like some people love cilantro, but others say it >>>>>> tastes like soap? Maybe you just can't taste the flavor >>>>>> compounds in this particular vegetable? >>>>>> >>>>>> >>>>> After reading this group for decades, I have decided that individual >>>>> taste buds vary to the extreme in the common man. I don't know how >>>>> professional chefs manage. >>>>> Janet US >>>>> >>>> They have broad menus. >>> >>> Not... go to any burger joint the menu is a carbon copy, go to any >>> steak house the menus are carbon copies, seafood joints too, >>> same with any ethnic restaurant. Only thing that varies is quality >>> but then so does price. >>> >> >> Burger joints are as labeled, but the profusion of near custom chains >> like 5 Guys, Smashburger and Red Robin to name a few mean plenty of >> options, even Vegan! >> >> And most every steakhouse has fish, chicken and pork on the menu too. >> >> I think you're suffering from the same old least coast stick in the mud >> offering syndrome that wrecks your grocers too. >> >> Face it, your neck of the woods is not up to speed with a lot of food >> and dining trends, still. > > I was at Red Robin last night. They must have had 15 or so burgers on > the menu. Nothing like the old tired smashed bun with a slash of > mayo, a pickle and a greasy burger. They also had fish and chips, a > nice hunk of cod. Chicken stuff too. These burgers were nothing like > what Sheldon remembers from those places on Long Island. > Janet US > I regularly order their fish "burger", and it is superb, good quality, properly fried arctic cod: https://www.redrobin.com/content/dam...cod-burger.jpg |
Parsnips ... again
On Wed, 06 Dec 2017 12:47:00 -0700, U.S. Janet B. >
wrote: >On Wed, 06 Dec 2017 13:22:00 -0500, wrote: > >>On Wed, 6 Dec 2017 10:51:12 -0700, Casa del Sol naciente > wrote: >> >>>On 12/6/2017 8:34 AM, U.S. Janet B. wrote: >>>>> >>>> After reading this group for decades, I have decided that individual >>>> taste buds vary to the extreme in the common man. I don't know how >>>> professional chefs manage. >>>> Janet US >>>> >>> They have broad menus. >> >>Not... go to any burger joint the menu is a carbon copy, go to any >>steak house the menus are carbon copies, seafood joints too, >>same with any ethnic restaurant. Only thing that varies is quality >>but then so does price. > >but then, I indicated professional chefs, not burger joints or ethnic >restaurants. Ethnic restaurants don't have professional chefs? |
Parsnips ... again
On 12/6/2017 6:00 AM, Cindy Hamilton wrote:
> On Tuesday, December 5, 2017 at 5:43:06 PM UTC-5, Bruce wrote: >> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " >> > wrote: >> >>> >>> Tell me again what a parsnip is *supposed* to taste like. I just >>> roasted the one I bought and it was incredibly bland, like eating >>> nothing. >>> >>> I washed it, split in half, tossed in safflower oil and salted it. >>> Into the oven it went but came out bland; the butter I smeared >>> on it was good, though. >> >> Why are so many people who are better cooks than me, unable to make a >> parsnip taste good? It's really very simple. > > It could be the parsnips. If they are never subjected to > cold temperatures, they don't have a chance to develop much flavor. > > Cindy Hamilton > Could be she just doesn't like parsnips. At least she gave it a shot. Jill |
Parsnips ... again
On 12/6/2017 10:34 AM, U.S. Janet B. wrote:
> On Tue, 5 Dec 2017 19:42:34 -0600, Hank Rogers > > wrote: > sniptry them again, I hope you have better luck. >> >> On the other hand maybe it is just your individual taste >> buds? Like some people love cilantro, but others say it >> tastes like soap? Maybe you just can't taste the flavor >> compounds in this particular vegetable? >> >> > After reading this group for decades, I have decided that individual > taste buds vary to the extreme in the common man. I don't know how > professional chefs manage. > Janet US > Perhaps professional chefs just don't serve parsnips. :) Jill |
Parsnips ... again
On 2017-12-06 12:42 PM, Bruce wrote:
> On Wed, 06 Dec 2017 08:30:25 -0500, Gary > wrote: >> It also sounds like only a stupid farmer would grow them to sell. >> Seems that most ppl have never tried them and of those that have, >> only a small percent actually enjoyed them. > > We could also have a concentration of very difficult eaters here. And > of people who cook parsnips wrong and then decide that they hate them > :) I have to admit that there are a number of people with surprisingly picky food tastes, considering that it is a cooking forum. I have to say that some people may have no clue about how to cook parsnips and other vegetables to make them taste good because they had bad experiences with them as kids and never felt any reason to learn how to cook them with methods that made them more palatable. I had no interest in parsnips because I had had them boiled when I was a kid. It never occurred to me that something that tasted so nasty could actually be delicious if they were roasts. My wife discovered roasted parsnips a few years ago and I was reluctant to try them. I eventually did and I had to agree that they were delicious. We started eating them with some regularity and I was enjoying them so much that I thought my taste buds had changed and perhaps I should give boiled parsnips another try. That was a mistake, because they were just as bad boiled as they used to be. How |
Parsnips ... again
On Wed, 6 Dec 2017 13:01:55 -0700, Casa del Sol naciente
> wrote: >On 12/6/2017 12:58 PM, U.S. Janet B. wrote: >> snip >> >> I was at Red Robin last night. They must have had 15 or so burgers on >> the menu. Nothing like the old tired smashed bun with a slash of >> mayo, a pickle and a greasy burger. They also had fish and chips, a >> nice hunk of cod. Chicken stuff too. These burgers were nothing like >> what Sheldon remembers from those places on Long Island. >> Janet US >> > >I regularly order their fish "burger", and it is superb, good quality, >properly fried arctic cod: > >https://www.redrobin.com/content/dam...cod-burger.jpg > I now have several reasons to go back. Fish & Chips, Fish burger, Root Beer float and their Mud Pie. ;-}} Janet US |
Parsnips ... again
On Wed, 6 Dec 2017 16:32:49 -0500, Dave Smith
> wrote: >On 2017-12-06 12:42 PM, Bruce wrote: >> >> We could also have a concentration of very difficult eaters here. And >> of people who cook parsnips wrong and then decide that they hate them >> :) >I have to admit that there are a number of people with surprisingly >picky food tastes, considering that it is a cooking forum. I have to >say that some people may have no clue about how to cook parsnips and >other vegetables to make them taste good because they had bad >experiences with them as kids and never felt any reason to learn how to >cook them with methods that made them more palatable. I had no interest >in parsnips because I had had them boiled when I was a kid. It never >occurred to me that something that tasted so nasty could actually be >delicious if they were roasts. > >My wife discovered roasted parsnips a few years ago and I was reluctant >to try them. I eventually did and I had to agree that they were >delicious. We started eating them with some regularity and I was >enjoying them so much that I thought my taste buds had changed and >perhaps I should give boiled parsnips another try. That was a mistake, >because they were just as bad boiled as they used to be. I think old school (English/Dutch/boiled style) cooking ruined certain vegetables for kids. I used to hate red cabbage, endives, kohlrabi, Brussels sprouts etc. Now I like them because we stir-fry them or have them raw, depending what it is. I think boiling adds a lot of bitterness, that children don't like. |
Parsnips ... again
On Wed, 6 Dec 2017 16:28:50 -0500, jmcquown >
wrote: >On 12/6/2017 6:00 AM, Cindy Hamilton wrote: >> On Tuesday, December 5, 2017 at 5:43:06 PM UTC-5, Bruce wrote: >>> On Tue, 5 Dec 2017 13:20:13 -0800 (PST), " >>> > wrote: >>> >>>> >>>> Tell me again what a parsnip is *supposed* to taste like. I just >>>> roasted the one I bought and it was incredibly bland, like eating >>>> nothing. >>>> >>>> I washed it, split in half, tossed in safflower oil and salted it. >>>> Into the oven it went but came out bland; the butter I smeared >>>> on it was good, though. >>> >>> Why are so many people who are better cooks than me, unable to make a >>> parsnip taste good? It's really very simple. >> >> It could be the parsnips. If they are never subjected to >> cold temperatures, they don't have a chance to develop much flavor. >> >> Cindy Hamilton >> >Could be she just doesn't like parsnips. At least she gave it a shot. But "incredibly bland, like eating nothing" suggests that something went wrong in the cooking or that they were bad parsnips to begin with. She could always get better parsnips, cook them well and stilll hate them. |
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On 2017-12-06 3:16 PM, Bruce wrote:
>> but then, I indicated professional chefs, not burger joints or ethnic >> restaurants. > > Ethnic restaurants don't have professional chefs? > I suppose you can call them professional because they are paid. Restaurants don't hire chefs to prepare an established menu of foods, most of which are cooked in a similar manner. They hire cooks. |
Parsnips ... again
On Wed, 6 Dec 2017 15:59:28 -0000, Ophelia wrote:
> After reading this group for decades, I have decided that individual > taste buds vary to the extreme in the common man. I don't know how > professional chefs manage. Yeah. I actually like Cilantro because it tastes like soap. |
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