Ed, the fact is, though, that even if they had known what it was, it would still have tasted bad to them. So, let's call that sauce, oh, I don't know, reduced beet juice with sour cream.
Instead of reacting, "that pink stuff really tastes bad," they'd have said, "that reduced beet juice in sour cream really tastes bad." But nothing would have changed. It would still have been bad tasting, whether they knew what it was called or not.
You've made it abundently clear, in this and other threads, that you have a fundemental attitude that those who write about food really don't understand it, and that those of you who prepare it professionally know every so much more about it.
That's just not the case. I know many a foodie, and serious home cook, and, yes, food writer who can cook rings around many a professional. And just because a chef puts crap on the table because his reputation lets him get away with it doesn't make it any less crap. |