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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.
Dan Waber
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