RonnieD wrote:
There is such a lack of respect for the culinary arts that is just not seen in any other field and I don't get it. I don't tell the surgeon what size thread to use when sewing up a laceration. I don't tell the contractor which length screws to use when building my house.
Ronnie-
Perhaps it is just me and my "need" to micro-manage. In your example, I am a vital part of the management team when it comes to my healthcare. I actively help make the decisions based upon options the physician lays out before me. What is the best course of treatment? Choice of medications and side effects? Where to go for a second opinion? Etc. Does this mean I don't respect my doctor? Absolutely not! She has earned my respect, by allowing me to feel a part of the process. Does she get upset with my participation? Nope. Quite the opposite, she encourages it.
And just to bring this full circle, I almost never salt at a table. Instead of asking for the salt to be brought to the table, I far more often wish I could ask them to remove some of the salt from my dish.
Some other day, we can get into the discussion about synergy between wine and food palates. It's too early and too little caffeine to go there right now.
Cheers.