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Re: [Phys-L] physics and potatoes

It's purely food fashion. Different types of ways of preparing foods go in
and out of fashion. The "correct" way is the way that pleases the customer.
Look a cookies. They used to all be crispy, but then soggy, I mean soft
cookies became the rage. Some people loved perked coffee, but then filtered
coffee came in, and now single serving coffee is the rage. Remember at one
time people loved coffee boiled in a pan and argued about the merits of pans
and other things when boiling the coffee. Is white chocolate superior to
dark, or is it merely different?

So you might expect to find regional preferences which are not necessarily
wrong, despite some chef's snooty attitudes.

John M. Clement
Houston, TX

-----Original Message-----
From: Phys-l [mailto:phys-l-bounces@www.phys-l.org] On Behalf
Of Bernard Cleyet
Sent: Wednesday, January 14, 2015 5:25 PM
To: Phys-L@Phys-L.org
Cc: Nancy Seese
Subject: Re: [Phys-L] physics and potatoes


On 2015, Jan 14, , at 14:25, Marty Weiss
<martweiss@comcast.net> wrote:

Well appointed and fine restaurants do not serve baked
potatoes in foil. They do not cook them in foil and do not
serve them in foil. It is not good culinary practice to do so.


Why???

bc


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