Some young women learn the proper way to tenderize male meat.
Properly Tenderized Meat
1 - Balls..
"What is the most important part of preparing any piece of meat?" the formidable looking woman at the front of the room asked, looking intently at her attentive audience.
A few seconds passed, during which all of the new culinary students, who were garbed in clean chef's whites just as their instructor was, looked around at each other. They must have found the question, or perhaps the questioner herself, a bit intimidating, as no one seemed keen on being the first to speak up. But, perhaps that wasn't so surprising, given the woman's world renowned reputation as a master chef.
Finally, one of the freshmen girls at the back of the crowd raised a tentative hand.
"Yes? Miss Linde, you have an answer?"
"Umm, is it choosing the right spices to accompany the.. the dish, Ms. Gray?" the girl responded, hesitantly.
"Hmm, that's a good guess, dear, but incorrect." the woman replied, smiling a little to take the sting out of her words. "While choosing appropriate seasonings to accompany a meat dish is, of course, very important, it isn't the MOST important thing."
"Does any one else care to try?" Ms. Gray continued, arching an eyebrow up daringly at her class.
"Is.. is it picking out the right sides to go with the meat?" another girl asked, after raising her own hand.
"Another important thing to consider, but no, not that either." Ms. Gray replied.
"Marinading?" piped up a different freshman girl.
"Presentation?" asked yet another, rather tall girl, who was stroking her chin and frowning in thought.
"Close, very close, Miss Copper!" Miss Gray stated, bouncing on her feet a little as her class all looked around at each other again, their expressions pensive. "Anyone else? No? Well, those were all good guesses, but the correct answer is actually.."
"..Tenderization!" she exclaimed, clapping her hands together smartly. "Now, can anyone tell me why?"
There was another moment of silence before the first girl raised her hand and spoke again.
"Umm.. because it probably doesn't matter how delicious a meal tastes, or how good it looks on a plate, if the diner can barely cut through Post too long. Click here to view the full text.