I’ve had beef wellington a quite few times and even at a Gordon Ramsay restaurant. It’s nice but like, it’s not THAT good in my opinion. My palate is probably unrefined but it’s some good roast beef and pastry seems just like they’re showing off.
This is shit that food snobs tell people to make them feel bad for liking what they like. The foods people like are personal opinions, not fact. There aren’t right and wrong things to like.
Oh and some food being expensive doesn’t mean it is good, it just means it’s expensive, it can still be shitty and suck, even if others delude themselves into thinking it’s good because $$$
That’s not just food though, that’s literally everything.
A person whose spent thousands of hours making and consuming music is going to notice and value different things than someone who just listens to whatever is on the radio.
A person whose driven hundreds of cars probably has a way better idea about what they like and what they don’t like in a car than someone whose driven 3.
That’s what having a “developed taste” means. Yeah it’s all opinions, but you can’t even know what your opinion is of something unless you try it, and you can’t develop an in-depth opinion of something unless you’ve tried a whole bunch of similar somethings.
That doesn’t mean you need to do that with everything of course. Not everyone needs to cultivate an appreciation for everything, I don’t know or care what good beef Wellington is like for example, but I’m also not going to get pissy with people purely because they have different interests than me.
It’s what people usually say to others who don’t or can’t convince themselves to like something which is shit because its expensive. I had a friend who was like that with caviar and insisted that my taste wasn’t “refined” because I wasn’t willing to convince myself that the $200 dollar made it not taste and smell like cat food (which it absolutely still did), I enjoy fish but I do not like caviar, it smells and tastes like cat food smells like. Even if it’s $2000 I’m not going to enjoy it, I’m just going to be bummed I wasted money better spent on something much more enjoyable in higher quantity.
That’s what having a “developed taste” means. Yeah it’s all opinions, but you can’t even know what your opinion is of something unless you try it, and you can’t develop an in-depth opinion of something unless you’ve tried a whole bunch of similar somethings.
I understand that and agree, but please also understand that when someone dismisses your opinion of something like mine with caviar by saying your pallet is unrefined, they’re not saying you haven’t experienced enough, they’re chastising you for not pretending to like it the way they do. Which is what my comment addresses, because they’re not telling you you need to experience new things to get a better understanding, they’re saying that their opinion is the correct one objectively and not just their opinion.
I think it’s one of those technically difficult to do well dishes, so it’s easy to make a bad one because even the good ones are already pretty middling
I’ve had beef wellington a quite few times and even at a Gordon Ramsay restaurant. It’s nice but like, it’s not THAT good in my opinion. My palate is probably unrefined but it’s some good roast beef and pastry seems just like they’re showing off.
This is shit that food snobs tell people to make them feel bad for liking what they like. The foods people like are personal opinions, not fact. There aren’t right and wrong things to like.
Oh and some food being expensive doesn’t mean it is good, it just means it’s expensive, it can still be shitty and suck, even if others delude themselves into thinking it’s good because $$$
That’s not just food though, that’s literally everything.
A person whose spent thousands of hours making and consuming music is going to notice and value different things than someone who just listens to whatever is on the radio.
A person whose driven hundreds of cars probably has a way better idea about what they like and what they don’t like in a car than someone whose driven 3.
That’s what having a “developed taste” means. Yeah it’s all opinions, but you can’t even know what your opinion is of something unless you try it, and you can’t develop an in-depth opinion of something unless you’ve tried a whole bunch of similar somethings.
That doesn’t mean you need to do that with everything of course. Not everyone needs to cultivate an appreciation for everything, I don’t know or care what good beef Wellington is like for example, but I’m also not going to get pissy with people purely because they have different interests than me.
It’s what people usually say to others who don’t or can’t convince themselves to like something which is shit because its expensive. I had a friend who was like that with caviar and insisted that my taste wasn’t “refined” because I wasn’t willing to convince myself that the $200 dollar made it not taste and smell like cat food (which it absolutely still did), I enjoy fish but I do not like caviar, it smells and tastes like cat food smells like. Even if it’s $2000 I’m not going to enjoy it, I’m just going to be bummed I wasted money better spent on something much more enjoyable in higher quantity.
I understand that and agree, but please also understand that when someone dismisses your opinion of something like mine with caviar by saying your pallet is unrefined, they’re not saying you haven’t experienced enough, they’re chastising you for not pretending to like it the way they do. Which is what my comment addresses, because they’re not telling you you need to experience new things to get a better understanding, they’re saying that their opinion is the correct one objectively and not just their opinion.
In my opinion, there’s no beef wellington that could possibly beat a good corn dog.
The main thing with the wellington is that it’s hard to make. That’s it.
I think it’s one of those technically difficult to do well dishes, so it’s easy to make a bad one because even the good ones are already pretty middling
Steak and Kidney pie is more enjoyable, but restaurants do Wellington as a bit of a flex, because it’s tricky to do it well.