Salted & Dwight_Schrute
Dwight_Schrute
Hey Salted, I can't help but notice your sauce is simmering for a half hour. I believe we can cut that down by applying a strict schedule, just like in the beet fields, to maximize output without sacrificing flavor.
Salted
You think a half‑hour is too long? Trust me, that’s the only time the flavors actually get to mingle. If you rush it, the sauce tastes like it never met its destiny. And let’s not pretend a strict schedule can replace the patience a good sauce deserves.
Dwight_Schrute
I respect your devotion to destiny, but even the finest beet soup obeys a schedule; if we rush, we sacrifice quality. A disciplined process guarantees consistency, and that is what wins in the field—and the kitchen.
Salted
I get the grind, but a schedule can make a sauce feel like a spreadsheet, not a living thing. Give it a chance to breathe, let the flavors find each other, and then you can measure the result. Consistency is great, but don’t forget that a sauce that sings is worth a few extra minutes.
Dwight_Schrute
I understand the appeal of a living, breathing sauce, but think of it as a battlefield where every minute is a strategic move. Give it time, but still keep an eye on the clock—no one wants a surprise attack from overcooked flavors.
Salted
I’ll watch the timer, but don’t let it turn my kitchen into a war room. A sauce that’s ready on cue is fine, just make sure it still sings before I let it march to the plate.