> > I think that most of the time, the reason one thing isn't "good" is because
> > the cook worked against the flavour rather than with the flavour.  IM(NS)HO
> >
>
> No, sometimes it's just nasty, no matter what you do with/to it. To wit,
> brussels sprouts and cauliflower. Blech.

One man's "blech" is another man's "yum". I happen to like both of those,
properly cooked.

Randy

****************************************
Randall Cook of Northpass (soon to be "of Sudentur")
     (formerly Avraham haRofeh)
     mka Randy Goldberg MD