@ Yvonne 17:21 Dec 6, 2018
You seem to be misunderstanding and / or you are not expressing yourself clearly:
"I disagree that "mild" refers to the beef. ... 'Mild' has to refer to the flavour of the beef..."
Well, isn't that just what I said?! I wanted to emphasize that it is the strength of flavour of the beef, as distinct from the seasoning of the dish per se.
And even if you haven't personally heard of it (and it's by no means a common term!), as a professional chef myself, I have heard of it — albeit, as I suggested, only ever in US contexts.
So I think we're both saying exactly the same thing, though for some reason you seem to disagree?
I'm not entirely convinced about 'doux,' but it's certainly the best suggestion we have so far, and is used a lot in similar situations, e.g. "le goût de l'agneau est moins fort, plus doux, que celui du mouton" |