> a lot of “classics” are flavorless. Chicken, turkey and most fish flesh are bland and rubbery That's because most people enjoy tastes that are loud rather th

> a lot of “classics” are flavorless. Chicken, turkey and most fish flesh are bland and rubbery That's because most people enjoy tastes that are loud rather than subtle. It's a bit about educating your palate, but also about sitting down to enjoy the food itself rather than the food being an accessory to some other activity.