Posted by Mark S on January 05, 1999 at 02:41:41:
In Reply to: Re: Gelatine-enhanced stocks/sauces posted by le feu SACRE on January 03, 1999 at 00:17:52:
: WHY THE HELL WOULD YOU WANT TO USE BASE, EVER? Are you that lazy and unskilled that you can't make stock? This philosophy completely escapes me. You certainly have the why use fresh when there's canned mentally. You should advertise that on your nmenus.
One time I tryed to clarify tomatoe juice,another time I tryed
to clarify milk. Why??
Is there anybody reading that is not even slightly interested
in the results??
One of the requirements of being a good cook is to UNDERSTAND
YOUR INGREDIANTS.
One of the requirements of being a good chef is to be able to
walk into a kitchen 15'x 25' with a 6 burner,a convection oven,
a grill,4 door refrigerator and a 2 door freezer and serve 300
people everyday with 4 star reviews.
Are job is to venture the tastes of the American people whether
we agree with them or not.
THE MEANS DOES"NT JUSTIFY THE END!!!
Mark S