Giusi wrote:


> Hey, I am not talking about a pile of green beans or a burger/steak,
> but carefully prepared dishes that have required a certain amount of
> effort and expertise. With plain foods I do think salting is very
> personal and can be altered at the table freely. With a soufflé or a
> braised goose or a delicate lemon/cream/parmesan sauce, you'd better
> taste first at my table. Heavily salting a complicated dish can make
> it resemble Dinty Moore corned beef hash. If that's what you like to
> eat, then eat it someplace else, because that is not how I cook for
> guests.

Complete bullshit. You are just looking for reasons to be offended. If
the guest enjoys it with more salt, then let them salt it.

People like you should never host anything.




Brian

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