spandex
I love Dr D
barq said:I've always been puzzled that so much vegetarian food is simply bad compared to the meat dishes. I'd assume there is more profit margin on the average veg dish, so why do I feel like some chefs resent meat-free food? Can you shed any light in your professional opinion?
why because most chefs (not me) dont know what to do with veg, beens .... they just come upto a wall and stop. they see it "as a chor as one of my old 2nd chefs" said to me. its not to do with profit as thats not set by most chefs if you get it wrong you get it wrong ie over cooking. the thing is i find it fun there is so many things you can make for a vegetarian take some of it out and add some meat. there you go two dish's from one.