There are two reactions/incidents that come to mind when I think about today's choice for my recipe - a good and a not- so- good. Both memorable days in my cooking history. Lets start with the not-so-good and get it out of the way first.
A colleague at work asked me what my lunch was. I was still new at this job, and the only source of cultural diversity. His expression told it all...he didn't really want to know. When I asked him why, he said that my dish looked all gooey, that there was no texture to it. 'Vegetables are supposed to be crisp and el dente', he said. 'Mashed potatoes are all gooey', I said. 'Yeah well, they're potatoes, not veggies'. Needless to say, he turned down my offer to at least try a bit from my lunch before hitting the 'Dislike' button.