I believe in a food's structural integrity. When I serve you [insert dish], it is perfect as it is. All the seasoning needed has been cooked in there while the guy in the kitchen was tossing the wok around. Every vegetable present has contributed its unique flavor to the overall taste. The sauce is at the perfect consistency and texture, the rice fluffy but not too sticky. What makes the restaurant I work at a true mom-and-pop joint is that my mother makes all the cooking sauces for every stir-fried dish on the menu. Indirectly, my mother is in the food I place in front of you. It is delicious. There is love and dedication and attention in every bite you take.
So when you pour out half the contents of that sweet-and-sour sauce bottle into your rice or drown your soup in soy sauce, I suddenly get the urge to upend the table you're sitting at. Why would you ruin something that already tastes wonderful without your excessive add-ons? I know that is this is the way some people feel about adding A1 sauce to their BBQ or adding sprinkles on their ice cream. It is a legitimate concern/pet peeve of mine. The next time you go out to eat somewhere, instead of instantly slathering your food with something from the condiments station, try some of your pristine, untouched meal. Let the sauce sit in your mouth. Absorb the taste of those vegetables. You might be surprised.
Which restaurants do your parents own Esa?
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