So I assume you eat the bones of chicken wings, legs, thighs, etc? You eat the stems of apples and other such fruit? And you eat the cores or pits?
Or were you one of those children brought up by parents who cut off the crusts of the Wonder Bread sandwiches to make sure you never encountered any iota of challenge or even the most trivial work while eating?
This is just a difference in food cultures. If you can remove something like a core or a pit before you mix it in, great. With what I’m assuming is Indian food, you need to physically leave the cinnamon in there a while so the flavor can leach out. You can’t really do a bouquet garnis because this is a sauce that is stirred a lot over direct heat, not like a soup that is just simmered.
In those food cultures, you just know to eat around it. It’s no more a choking hazard than a bone in meat, so people will notice it.
If it’s not edible it shouldn’t be in the plate. Bay leaf, cinnamon sticks. Etc shouldn’t end up in the plate. They’re used just for flavor.
What a weird hill to die on!
So I assume you eat the bones of chicken wings, legs, thighs, etc? You eat the stems of apples and other such fruit? And you eat the cores or pits?
Or were you one of those children brought up by parents who cut off the crusts of the Wonder Bread sandwiches to make sure you never encountered any iota of challenge or even the most trivial work while eating?
Cores pits and stems are removed from cooking, and honestly I do like to nosh on the marrow from bones
This is just a difference in food cultures. If you can remove something like a core or a pit before you mix it in, great. With what I’m assuming is Indian food, you need to physically leave the cinnamon in there a while so the flavor can leach out. You can’t really do a bouquet garnis because this is a sauce that is stirred a lot over direct heat, not like a soup that is just simmered.
In those food cultures, you just know to eat around it. It’s no more a choking hazard than a bone in meat, so people will notice it.