Dear friends:
You guys are gonna love this one.
The other night my girlfriend and I went out to dinner at this upscale restaurant that my family has been patronizing for decades. It has a good reputation and has even won a Wine Spectator award for it's wine list. I know the chef/owner, his wife, and most of the staff.
For one of the four courses my girlfriend ordered the vichyssoise. It was lumpy like curdled cream. It tasted OK but nevertheless had the consistency of soupy cottage cheese.
The chef walked by and I told him the soup wasn't smooth but lumpy. His reply: "It has potatoes in it, how can it be smooth?" I was so tempted to say: "Maybe with a chinois" but I know him and didn't want to push the issue.
I must also say that he is of the opinion that one must spend years, (20 years was his exact quote), in the kitchen before you could call yourself a chef.
If only his soup was as strained as his logic.
Mark
You guys are gonna love this one.
The other night my girlfriend and I went out to dinner at this upscale restaurant that my family has been patronizing for decades. It has a good reputation and has even won a Wine Spectator award for it's wine list. I know the chef/owner, his wife, and most of the staff.
For one of the four courses my girlfriend ordered the vichyssoise. It was lumpy like curdled cream. It tasted OK but nevertheless had the consistency of soupy cottage cheese.
The chef walked by and I told him the soup wasn't smooth but lumpy. His reply: "It has potatoes in it, how can it be smooth?" I was so tempted to say: "Maybe with a chinois" but I know him and didn't want to push the issue.
I must also say that he is of the opinion that one must spend years, (20 years was his exact quote), in the kitchen before you could call yourself a chef.
If only his soup was as strained as his logic.
Mark
