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04/29/2010

Better Than Words

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Describing how a fish tastes is notoriously difficult. Having dinner at a nice place last weekend, and listening to the server do a pretty standard (thus highly ineffective) job of describing the fish we'd never heard of, I thought that it would be a smart thing for an upscale restaurant to do to cook off a couple of pieces of the exotic fish special for that evening and offer a scant forkful to anyone interested in giving it a taste before they ordered. The dish wouldn't have to be hot, it could just be explained that the chef cooked a bit of the fish earlier this afternoon, and what you'll be tasting is cooked the same, but, is a tiny tasty chilled version of it. Texture, taste, and even preparation are now all accounted for in one little smidgen. Sales of these fishes would go nowhere but up.
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Dan Waber
 
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