Christine Dabney wrote:
> On Fri, 5 Feb 2010 05:56:57 -0800, "Bob Terwilliger"
> > wrote:
>
>> Bryan wrote:
>>
>>> I'd just braise it with nothing but water, carrots and black
>>> pepper, maybe some potatoes. Not "gourmet," but nothing nasty in
>>> there.
>>
>> So you don't see any difference between pot roast and brisket?
>>
>> Bob
>
> With even a pot roast, I would put some onions in there, and season it
> well. To me, this dish as described above would seem really
> flavorless...
>
> Gourmet is a misunderstood term. James Beard expounded on this.. He
> felt that even simple foods that were perfectly cooked were gourmet...
> He put a simple baked potato into the gourmet category, if it were
> perfectly cooked.

Gourmet be damned, food don't _get_ much better than a baked potato with
lots of butter and sour cream and chives.

Any "gourmet" who sneers at that is a poseur.