[ED BUCHANAN]

Originally Posted by KYHeirloomer

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.

True many foodies are great cooks and I know a lady that is one of best bakers I have ever met who is a housewife. The fact remains they are not pawning themselves off as reviewers or critics. In fact Craig Clayborn from the NY Times was a great cook, he teamed with Franey who made him even better. They complimented one another.There are chefs and there are chefs, anyone who puts out crap as you say is not a good chef because he or she has no pride in what they do, or may not know what to do and shoulod not be called a chef. Then there are writers and critics who may not know what their doing. I am not saying all, or generalizing but as in anything there are good and bad. I think the customer should be the final judge. If they dont like it they wont be back and they will advise their friends and associates.of their experiences and that particular place will fail.