guacamole
Replies
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ditto on the cilantro... In culinary school, everybody used it in most dishes and 90% of the time, they used too much. No one likes their pico de gallo to taste like soap!0
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Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.0 -
I dig it, but no love for lime juice? I think it's crucial for the right tang...
Also, try subbing tomatillos for tomato when they're in season. It's a nice change!0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
I agree about the cilantro. Instead of omitting the garlic, roast it (I'll roast the jalapenos sometimes too) or even use some garlic powder instead. It's really good.
I also agree on the lime juice. I probably use way too much, but I love the addition of limes to guacamole.0 -
For me: little cumin, cilantro, lime juice and a hit of garlic powder is good
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I dice an onion and let is soak in lemon or lime juice for a few minutes. Add avocado, chopped tomatoes, some coriander and black pepper. Will usually add a little more lemon.0
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I make one avocado at a time, usually eat half one day and half the next (Im the only one in the house who likes it) and I use a couple tablespoons of salsa instead of chopped tomatoes.0
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Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.0 -
Cumin. It must have a little cumin...and a good squeeze of lime.0
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Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Agreed. It isn't guac without cilantro, regardless of amount. It must be true, however, that some of the population just tastes it differently than the rest of us. It's a weird thing to me, but I sort of get it. I love black pepper, but the taste causes my wife and most of her family to gag. That's what makes wine and beer tasting so fun and, to a degree, subjective.kmsoucy457 wrote: »I dig it, but no love for lime juice? I think it's crucial for the right tang...
Also, try subbing tomatillos for tomato when they're in season. It's a nice change!
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Also, no lime juice in guac is a sin.0
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Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Yup. Cilantro, lemon juice, salt and some kind of chile. That's true guacamole, from what I understand.
Tomatoes, onions, garlic, spices, etc. are people having fun giving it a kick.
ETA: maybe it was lime juice, not lemon. Sounds right. I heard this from a very trustworthy looking old Mexican grandmother, lol.0 -
I think lemon is more traditional Mexican. I use lime because wifey and I prefer it, as well as some raw garlic and onion. Anyone put anything random in there? I'd heard a Guatemalan recipe includes diced hard-boiled egg.0
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JustinAnimal wrote: »I think lemon is more traditional Mexican. I use lime because wifey and I prefer it, as well as some raw garlic and onion. Anyone put anything random in there? I'd heard a Guatemalan recipe includes diced hard-boiled egg.
Lime is definitely more traditional. The confusion might be with the language, e.g. Limon vs. Lima.0 -
JustinAnimal wrote: »I think lemon is more traditional Mexican. I use lime because wifey and I prefer it, as well as some raw garlic and onion. Anyone put anything random in there? I'd heard a Guatemalan recipe includes diced hard-boiled egg.
Yes, it was lemon juice after all
I once saw someone put friggin bbq sauce on their guacamole
In saw olives once too Not as bad as bbq sauce, but still. Less is more sometimes, I say. Like with pizza toppings, haha. 0 -
SophiaSerrao wrote: »Yes, it was lemon juice after all
No, lime.0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.
That's probably why. If you ever had it made properly, you would likely change your mind.
Aware of food intolerances & allergies... but cilantro would be a first.0 -
SophiaSerrao wrote: »Yes, it was lemon juice after all
No, lime.
Lime? Ok. Won't argue with a chef
Lime does sound better for that classic, simple, elegant guacamole I have in mind
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SophiaSerrao wrote: »SophiaSerrao wrote: »Yes, it was lemon juice after all
No, lime.
Lime? Ok. Won't argue with a chef
Lime does sound better for that classic, simple, elegant guacamole I have in mind
A lot of people use lemon, but it's more floral and powerful. Lime has that delicate and unique edge that compliments avocado wonderfully IMO. Lime flavor reminds me of the tropics/warm climates.0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.
That's probably why. If you ever had it made properly, you would likely change your mind.
Aware of food intolerances & allergies... but cilantro would be a first.
I don't understand your insistence on this. I've had cilantro. I've had guac with cilantro in it. I don't like it, because I don't like cilantro. Everyone has a different opinion on what's good, why do you have to be "right"? No one is "right". As seen above, everyone has their own favorite version of guacamole.
Kind of like chili. Traditional chili doesn't have meat in it, yet most American places serve it with meat. I know people who put everything from corn to noodles in it. Everyone has their own version of it. To each their own.0 -
I love cilantro ~ but from other people i have heard that it tastes like soap to them! And not only from one person, so why would they eat something that tastes like soap??
Anyways, i always add lime juice ~ it helps keep the avocado from not browning too quickly and of course flavor 0 -
JustinAnimal wrote: »I think lemon is more traditional Mexican. I use lime because wifey and I prefer it, as well as some raw garlic and onion. Anyone put anything random in there? I'd heard a Guatemalan recipe includes diced hard-boiled egg.
I don't know if it's a Guatemalan thing, but it's definitely a Salvadoran thing to do. Avocado, lime, onion, hard boiled eggs, oregano, and salt.0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.
That's probably why. If you ever had it made properly, you would likely change your mind.
Aware of food intolerances & allergies... but cilantro would be a first.
I don't understand your insistence on this. I've had cilantro. I've had guac with cilantro in it. I don't like it, because I don't like cilantro. Everyone has a different opinion on what's good, why do you have to be "right"? No one is "right". As seen above, everyone has their own favorite version of guacamole.
Kind of like chili. Traditional chili doesn't have meat in it, yet most American places serve it with meat. I know people who put everything from corn to noodles in it. Everyone has their own version of it. To each their own.
Maybe because I'm a chef and food prepared/cooked to perfection is my passion. You could enjoy completely unseasoned, boiled Ribeye steak but that doesn't make it the logical or correct way to prepare it.
This may cause some stir, but in my experiences, when someone says they do not "like" something (and it is not due to an allergy or medical condition) then it is likely because they have not had it prepared correctly and/or their palate is quite immature. You don't know how many times I've heard people say they hate shrimp, fish, mushrooms, cilantro, etc. and then when it's prepared correctly (or they are exposed to it enough to develop their palate) they actually enjoy it very much. Same thing with folks who convert from enjoying well done to medium rare meats... it happens, quite often, if you allow it and are not too stubborn.
The human palate does change and grow, but you have to let it. I am not a believer in X'ing something off my food list forever just because I didn't like it one time or had an aversion to it growing up. With that logic, I would have never liked kale.0 -
Lasmartchika wrote: »JustinAnimal wrote: »I think lemon is more traditional Mexican. I use lime because wifey and I prefer it, as well as some raw garlic and onion. Anyone put anything random in there? I'd heard a Guatemalan recipe includes diced hard-boiled egg.
I don't know if it's a Guatemalan thing, but it's definitely a Salvadoran thing to do. Avocado, lime, onion, hard boiled eggs, oregano, and salt.
oregano?! with avocado?! 0.0 Blasphemy!!
Somehow I find the hard boiled eggs easier to wrap my head around. Haha. Interesting though = )0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.
That's probably why. If you ever had it made properly, you would likely change your mind.
Aware of food intolerances & allergies... but cilantro would be a first.
I don't understand your insistence on this. I've had cilantro. I've had guac with cilantro in it. I don't like it, because I don't like cilantro. Everyone has a different opinion on what's good, why do you have to be "right"? No one is "right". As seen above, everyone has their own favorite version of guacamole.
Kind of like chili. Traditional chili doesn't have meat in it, yet most American places serve it with meat. I know people who put everything from corn to noodles in it. Everyone has their own version of it. To each their own.
Maybe because I'm a chef and food prepared/cooked to perfection is my passion. You could enjoy completely unseasoned, boiled Ribeye steak but that doesn't make it the logical or correct way to prepare it.
This may cause some stir, but in my experiences, when someone says they do not "like" something (and it is not due to an allergy or medical condition) then it is likely because they have not had it prepared correctly and/or their palate is quite immature. You don't know how many times I've heard people say they hate shrimp, fish, mushrooms, cilantro, etc. and then when it's prepared correctly (or they are exposed to it enough to develop their palate) they actually enjoy it very much.
The human palate does change and grow, but you have to let it. I am not a believer in X'ing something off my food list forever just because I didn't like it one time or had an aversion to it growing up. With that logic, I would have never liked kale.
Of course, most of your point is very valid. I have experienced many changes in my palate. Cilantro, however, is one of those things I've had in many things and I always know it's there and I can't stand it. There are some things that are not going to change, and it doesn't matter how they are prepared. As a chef, it is your job to adapt recipes to the customer's likes and dislikes. You can't just continue to make a dish one way and say 'you'll eat it this way because this is the correct way', and expect everyone to eat it. You won't have many customers come back that way. You need to meet the needs of your customers, even if those needs are simple likes and dislikes that require a recipe change.0 -
SophiaSerrao wrote: »Lasmartchika wrote: »JustinAnimal wrote: »I think lemon is more traditional Mexican. I use lime because wifey and I prefer it, as well as some raw garlic and onion. Anyone put anything random in there? I'd heard a Guatemalan recipe includes diced hard-boiled egg.
I don't know if it's a Guatemalan thing, but it's definitely a Salvadoran thing to do. Avocado, lime, onion, hard boiled eggs, oregano, and salt.
oregano?! with avocado?! 0.0 Blasphemy!!
Somehow I find the hard boiled eggs easier to wrap my head around. Haha. Interesting though = )
Oh it's delicioso!! You should give it a try.
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Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.
That's probably why. If you ever had it made properly, you would likely change your mind.
Aware of food intolerances & allergies... but cilantro would be a first.
I don't understand your insistence on this. I've had cilantro. I've had guac with cilantro in it. I don't like it, because I don't like cilantro. Everyone has a different opinion on what's good, why do you have to be "right"? No one is "right". As seen above, everyone has their own favorite version of guacamole.
Kind of like chili. Traditional chili doesn't have meat in it, yet most American places serve it with meat. I know people who put everything from corn to noodles in it. Everyone has their own version of it. To each their own.
Maybe because I'm a chef and food prepared/cooked to perfection is my passion. You could enjoy completely unseasoned, boiled Ribeye steak but that doesn't make it the logical or correct way to prepare it.
This may cause some stir, but in my experiences, when someone says they do not "like" something (and it is not due to an allergy or medical condition) then it is likely because they have not had it prepared correctly and/or their palate is quite immature. You don't know how many times I've heard people say they hate shrimp, fish, mushrooms, cilantro, etc. and then when it's prepared correctly (or they are exposed to it enough to develop their palate) they actually enjoy it very much.
The human palate does change and grow, but you have to let it. I am not a believer in X'ing something off my food list forever just because I didn't like it one time or had an aversion to it growing up. With that logic, I would have never liked kale.
Of course, most of your point is very valid. I have experienced many changes in my palate. Cilantro, however, is one of those things I've had in many things and I always know it's there and I can't stand it. There are some things that are not going to change, and it doesn't matter how they are prepared. As a chef, it is your job to adapt recipes to the customer's likes and dislikes. You can't just continue to make a dish one way and say 'you'll eat it this way because this is the correct way', and expect everyone to eat it. You won't have many customers come back that way. You need to meet the needs of your customers, even if those needs are simple likes and dislikes that require a recipe change.
To comment on the bolded portion of your response... no... Chefs do not adapt recipes to the customers likes unless they have a food allergy or medical condition. Otherwise, the recipes are the same for everyone. This isn't Burger King "Have it your way".
Cindy, for what it's worth, I used to taste that soapy quality to cilantro as well. After a lot of exposure to the ingredient, I sense more of a floral citrusyness to it now. It's bright and lightens a recipe when properly incorporated.
Similar experience with habaneros... I remember they used to be way too hot for my tastes, and whenever I minced them, my hands would burn for hours. I don't know what happened since then because, now I find the heat bearable and my hands never burn when cutting them without gloves. What I'm trying to say is that most of this is due to increased exposure to the ingredient, understanding it, learning to enjoy it, etc. - I'm not sold that half the world tastes cilantro and the other half tastes soap, and that this is genetic and there is nothing you can do about it.0 -
Fresh Cilantro is pretty crucial for guacamole. I love using a lot of it, but a little big goes a long way. It is better to use 1 tbsp. than none at all if you want that signature guacamole flavor.
What is off-putting in guacamole is raw, harsh garlic. I would nix it altogether.
Not if you don't like cilantro. It's crucial to like the flavor of things. I love guacamole, but I can't stand the taste of cilantro, so if it's in there, I won't eat it. I do like the flavor of garlic, but not a lot of it. To each their own, if you are making it for yourself. Make it so you will like it, not to fit some social "expectation" or signature recipe.
What was the best guacamole you've ever tasted? Was it at a Mexican restaurant? If so, then you ate cilantro.
No, my aunt made it, and left out the cilantro because she knows I don't like it. I know what cilantro tastes like and I don't eat things that contain it.
It's not a point of contention here, it's just to say that the 'best' recipe for something is the recipe that you like. For you, if you like cilantro and not garlic, a recipe for guac with cilantro and without garlic is the best one. For me, a recipe without cilantro and with garlic is the best one.
Why fight about it? I'm just saying there's no 'perfect', ultimate recipe for everyone.
Also, some people have food intolerances, so things have to be left out for that reason sometimes.
That's probably why. If you ever had it made properly, you would likely change your mind.
Aware of food intolerances & allergies... but cilantro would be a first.
I don't understand your insistence on this. I've had cilantro. I've had guac with cilantro in it. I don't like it, because I don't like cilantro. Everyone has a different opinion on what's good, why do you have to be "right"? No one is "right". As seen above, everyone has their own favorite version of guacamole.
Kind of like chili. Traditional chili doesn't have meat in it, yet most American places serve it with meat. I know people who put everything from corn to noodles in it. Everyone has their own version of it. To each their own.
Maybe because I'm a chef and food prepared/cooked to perfection is my passion. You could enjoy completely unseasoned, boiled Ribeye steak but that doesn't make it the logical or correct way to prepare it.
This may cause some stir, but in my experiences, when someone says they do not "like" something (and it is not due to an allergy or medical condition) then it is likely because they have not had it prepared correctly and/or their palate is quite immature. You don't know how many times I've heard people say they hate shrimp, fish, mushrooms, cilantro, etc. and then when it's prepared correctly (or they are exposed to it enough to develop their palate) they actually enjoy it very much.
The human palate does change and grow, but you have to let it. I am not a believer in X'ing something off my food list forever just because I didn't like it one time or had an aversion to it growing up. With that logic, I would have never liked kale.
Of course, most of your point is very valid. I have experienced many changes in my palate. Cilantro, however, is one of those things I've had in many things and I always know it's there and I can't stand it. There are some things that are not going to change, and it doesn't matter how they are prepared. As a chef, it is your job to adapt recipes to the customer's likes and dislikes. You can't just continue to make a dish one way and say 'you'll eat it this way because this is the correct way', and expect everyone to eat it. You won't have many customers come back that way. You need to meet the needs of your customers, even if those needs are simple likes and dislikes that require a recipe change.
To comment on the bolded portion of your response... no... Chefs do not adapt recipes to the customers likes unless they have a food allergy or medical condition. Otherwise, the recipes are the same for everyone. This isn't Burger King "Have it your way".
Cindy, for what it's worth, I used to taste that soapy quality to cilantro as well. After a lot of exposure to the ingredient, I sense more of a floral citrusyness to it now. It's bright and lightens a recipe when properly incorporated.
Similar experience with habaneros... I remember they used to be way too hot for my tastes, and whenever I minced them, my hands would burn for hours. I don't know what happened since then because, now I find the heat bearable and my hands never burn when cutting them without gloves. What I'm trying to say is that most of this is due to increased exposure to the ingredient, understanding it, learning to enjoy it, etc. - I'm not sold that half the world tastes cilantro and the other half tastes soap, and that this is genetic and there is nothing you can do about it.
different strokes, I guess.
I've been to several restaurants where they make their food on-site and they've made the food to suit customer requests. My son works at a high-end steak and chop restaurant in the Twin Cities and they do that all the time. Maybe it's different at different restaurants? Not arguing, just wondering.0
This discussion has been closed.
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