You know what I'm talking about...
This thread is about one thing:
Your opinion of dipping etiquette.
I've had this discussion many times throughout my life, and the argument is "If you dip your steak in steak sauce, it's insulting to the chef." I think that's whack. Replace "steak" with "chicken finger" and "steak sauce" with "honey mustard" and who gets their feelings hurt? No one.
I'm big in to cooking and have worked in restaurants for many years.. I know guys who claim to have the greatest steaks in the world... By achieving this goal, they will spend 90 seconds pouring Dale's on their ribeyes, then let it marinade for an hour, then throw it on the grill. So then you sit down to eat, and "Hey, do you have any A-1?" someone may say... "WHAT?!?!?!?! HOW COULD YOU POSSIBLY NEED THAT?!?!?!?!!!" What if you asked for more Dale's? Isn't this only adding to their current "hand-crafted masterpiece"? People really will get insulted.
I think it's ignorance.
I grew up in a family that ate everything entirely too spicy for most people in the United States to consume. I remember being 12 years old and having friends stay over at our house, and they knew to bring their own food because whatever mom made for dinner, it was going to be too hot for them to eat. At the time, I felt bad... embarrassed, I suppose.. But now as an adult, I'm still guilty of the same thing. I want everything hotter. Could a chef be insulted by my enthusiasm for heat? That's my own personal preference, I mean no harm by asking for sriracha or tabasco, it's just who I am.
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