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  1. #11
    Senior Member cody's Avatar
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    Quote Originally Posted by doctor_wp View Post
    CAVEAT - in a completely controlled environment, where you take two completely identical species and give them the exact same environment and information while keeping the controlled variable as ‘food variety’ then I believe the specimen that was given more food diversity would be a better judge of food. Which in this case @cody would be correct.
    Interesting
    they got amnesia

  2. #12
    GoGH Elite g.t.'s Avatar
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    Quote Originally Posted by cody View Post
    But with this logic, an Indian person born in Canada is only allowed to judge Indian and “Canadian” food. Doesn’t make sense.

    Taste makers are a thing. Super tasters are a thing. It’s actual science that other people have a better palate than others.

    Someone like Gordon Ramsay, who owns like 50 restaurants, graduated culinary school, cooking/tasting/eating since 10yrs old, travelled the world for food, has multiple Michelin stars under his belt, tastes what every part of the world has to offer.. vs a southern person who cooking gumbo in his backyard, hasn’t experienced the world and see how others season, taste how others season, to incorporate and compare to something better to make their own food better - doesn’t have the upper hand in judgement other Gordon.
    but then......... there's been master chefs, as JUDGED by Gordon...who've never went to school and were like 20-year old home cooks...& they beat out the more well-traveled, professionally schooled competitors. Again... as JUDGED by Gordon...

    So this all exists in the subjective realm, and hard rules cannot be had

  3. #13
    Administrators J_o_o_k's Avatar
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    Quote Originally Posted by cody View Post
    So you really think someone who has tasted a more variety of foods, and likes a more variety of foods isnít a better judge than someone who hate this or hates that, or wonít eat this because of that?

    Hmm donít make sense to me
    Itís quite hard to know that. Maybe if you can define what is the threshold of a good dish, one that sells? One that sells
    more than others? One that gets the most positive reviews? What makes Joeís dish better than Mikeís after the subjective characteristics like presentation and taste which is collectively agreed on by other stick in the arse chefs?


    I tried to teach nigguhs how to be
    kings


    And all they ever wanted to be was
    soldiers.



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  4. #14
    Senior Member cody's Avatar
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    Quote Originally Posted by g.t. View Post
    but then......... there's been master chefs, as JUDGED by Gordon...who've never went to school and were like 20-year old home cooks...& they beat out the more well-traveled, professionally schooled competitors. Again... as JUDGED by Gordon...

    So this all exists in the subjective realm, and hard rules cannot be had


    Yeah because those shows are rigged for views, and it’s possible to be a 50yr old home cook who cooks good, but not as good as a 20yr old home cook.

    Depends on background etc.

    Food trends change every year. 50yrs ago, it was acceptable to season less.. and work on cooking technique. =\= a good cook. Kids these days have access to social media, and everyone wants to season everything up the ass. And they may take in more food content than the 50 yr old. Which makes them more experimental and using different spices and flavours

    Gordon is a professionally trained chef, so this doesn’t make sense
    they got amnesia

  5. #15
    GoGH Elite g.t.'s Avatar
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    I wonder why evolution caused the gag reflex for foods that are/can be nutritious and beneficial for survival...maybe food entered the pleasure realm tens of thousands of years ago

  6. #16
    GoGH Elite g.t.'s Avatar
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    Quote Originally Posted by cody View Post
    Yeah because those shows are rigged for views, and it’s possible to be a 50yr old home cook who cooks good, but not as good as a 20yr old home cook.

    Depends on background etc.

    Food trends change every year. 50yrs ago, it was acceptable to season less.. and work on cooking technique. =\= a good cook. Kids these days have access to social media, and everyone wants to season everything up the ass. And they may take in more food content than the 50 yr old. Which makes them more experimental and using different spices and flavours

    Gordon is a professionally trained chef, so this doesn’t make sense
    Is more seasoning or less seasoning factually correct

  7. #17
    Senior Member cody's Avatar
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    Quote Originally Posted by g.t. View Post
    I wonder why evolution caused the gag reflex for foods that are/can be nutritious and beneficial for survival...maybe food entered the pleasure realm tens of thousands of years ago
    They weren’t cooked properly for you as a kid.
    they got amnesia

  8. #18
    Senior Member cody's Avatar
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    Quote Originally Posted by g.t. View Post
    Is more seasoning or less seasoning factually correct
    Seasoning actually means, salting.
    they got amnesia

  9. #19
    GoGH Elite g.t.'s Avatar
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    Quote Originally Posted by cody View Post
    They weren’t cooked properly for you as a kid.
    Everyone has foods they don't like, I'd presume.

    Bear Grills squeezed water out of Elephant shit

  10. #20
    GoGH Elite g.t.'s Avatar
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    Quote Originally Posted by cody View Post
    Seasoning actually means, salting.
    - - -if two cooks of equal accolades and schooling have opposite views on a dish, which one's factually correct

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