Serious Eats - seriouseats.com

pliant, wrapped around a dry pack dayboat scallop

Sounds good to me, would like to read more, wink, wink, nudge, nudge...

15 years ago when I first started in the restaurant business, I first sampled arugula, and didn't like it (though it was much better than an underripe persimmon). As the lowly dishwasher/prep cook, I was coerced into tasting all sorts of things, but now I can appreciate how much it broadened my palate and helped me to love all sorts of vegetables. These days I prefer arugula in a simple salad with a touch of sweetness to counteract the bitterness. And, as executive chef, I make my own cooks and dishwashers try everything.