@USKUncleScott@lukeappleton Similar: ~15 years ago, there was the scourge of foodies and Yelpers who probably couldn’t cook an egg, yet were proud to opine on restaurants and wanted to speak to the manager.
@USKUncleScott@gotrice2024 I've heard that restaurants will use the skin to make the stock. The claim is, again, that it's just a dehydrated layer of the same thing. I suppose I've never done an A-B test.