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What food has the largest disparity between being really good or really bad, depending on who is making it?

· 2 min read

Question: What food has the largest disparity between being really good or really bad, depending on who is making it?

Answer: It depends on the chef. Some dishes are so delicate that one person's culinary masterpiece can become another's culinary disaster.

Post:
I've had so really fantastic scallops and some really horrible scallops

That was my thought. I've had some really great scallops and I keep trying to chase that dragon right into some weird rubbery bullshit. I just gave up on them completely.

Make them yourself, key is to get them as dry as possible before cooking then cook them on hot enough heat that you can get away with only flipping them once when they are halfway done.

Pork chop, can really change whether you are eating cardboard for dinner or not.

Okra. I thought I hated it until someone made it for me and actually knew what they were doing.

The Comments (no usernames, just the pure joy of anonymous culinary wisdom)​

I've had so really fantastic scallops and some really horrible scallops

That was my thought. I've had some really great scallops and I keep trying to chase that dragon right into some weird rubbery bullshit. I just gave up on them completely.

Make them yourself, key is to get them as dry as possible before cooking then cook them on hot enough heat that you can get away with only flipping them once when they are halfway done.

Pork chop, can really change whether you are eating cardboard for dinner or not.

Okra. I thought I hated it until someone made it for me and actually knew what they were doing.

TL;DR​

If you can turn scallops into a culinary triumph, you can probably also turn a bad cooking experience into a funny story. Meanwhile, a single pork chop can decide if your dinner feels like a gourmet feast or a cardboard snack. The secret? Master the basics, and everything else will just be a little better.