Amateurs can do professional-quality cooking - and it works the other way too. Many paid cooks deserve to be derided as “amateurs” by comparison.
I don’t think I’d like the taste of Dusty’s cooking; Axe was making my mouth water. But that’s a question of taste. I believe Dusty when he says he could trim a shank economically and cook it to its best advantage. I’d love it!
But most Americans seem to like charred rare beef, served either totally plain or drowned in sugary barbeque sauce, and I’m sure Dusty would be pretty popular with those die-hards. I might not like it, but he seems to know how to produce what people want.
Amateurs can do professional-quality cooking - and it works the other way too. Many paid cooks deserve to be derided as “amateurs” by comparison.
I don’t think I’d like the taste of Dusty’s cooking; Axe was making my mouth water. But that’s a question of taste. I believe Dusty when he says he could trim a shank economically and cook it to its best advantage. I’d love it!
But most Americans seem to like charred rare beef, served either totally plain or drowned in sugary barbeque sauce, and I’m sure Dusty would be pretty popular with those die-hards. I might not like it, but he seems to know how to produce what people want.