Quote:
Originally Posted by BERNADETTE
It takes no longer to slice meat correctly than lobbing a chunk off, just smacks of laziness
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A good chef would have an idea of the thickness of a piece of meat that would suit most people's tastes without complaint ... just lack of training too.
A better chef would ask if you wanted it 'thick or thin' .. mind you, would have loved to know what Flashy's reply to this question would be ...
