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.
ejcapulet over 14 years ago
If it’s shank, they also missed tasteless.
grapfhics over 14 years ago
Lamb shanks? Osso buco? Dusty’s right.
silvrGrl123 over 14 years ago
Yep, I admit that I have to agree with Dusty here. (Oof. I guess there’s a first time for everything.)
lewisbower over 14 years ago
Dusty’s philosophy seems sound to me.Where are my meds?
McGehee over 14 years ago
Tough, stringy meat isn’t just food, it’s exercise!
Trebor39 over 14 years ago
Dusty make hoofs tasty. He surely can make tough shank meat into something delicious.
bergamot over 14 years ago
All that that could’ve been jerky .
avonsalis over 14 years ago
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.