On February 19, 2016 at 11:15 AM, rotuts said:re olive oil : you like it ? fine. a trained tester likes something else and not what you like , much less important
Sure, if you're doing your own tasting for yourself. But if you're going to publish a review, especially one with the air of authority that CI assumes, I think you should do your homework.
Just like with wine, not everyone is going to like what the trained tasters like. There are recognized flaws wine that some people specifically enjoy, like taint from brettanomyces yeast. But it's irresponsible to print a review that goes counter to the industry standards without acknowledging it. CI was recommending oils that had rancidity flaws—not because they were championing a controversial position, but because they had absolutely no idea.
Which means they had so much confidence in their own imagined authority, that they didn't even bother to ask anyone who knew anything.
So looking at something like saucepans, why would I trust that anyone there actually knows anything about saucemaking? It's a craft I studied for years—the only meaningful opinions I have about saucepans are rooted in that knowledge. Without it, you'd easily arrive at very mistaken conclusions about what's important, or you'd subscribe to the usual lore, like "use a heavy thick-bottomed pan ..." How many times have we heard that? Advice like this could lead us to sauciers made from enameled cast iron, or ones with a 10mm aluminum disk on the bottom, both of which would be terrible. Useable—because you can make anything work—but definitely the most difficult to use.
