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#133

One noted chef was a perfectionist. He made the most delectable meals because he expected nothing less. Thus it came as a surprise to one of his students that the chef used low grade spices. "Why do you use the worst spices when you expect the best?" the student asked him one day. "Wouldn't your foods taste so much better if you used premium-grade spices?"

"I once thought as you do," the chef answered. "When I was learning, I bought all the best spices -- they were fresh and perfectly ground, no flaws whatsoever. But taken with their own perfection, they were unruly spices, constantly fighting each other to be the dominant taste instead of working together. So I tried lower grade spices -- they weren't so perfect, but they weren't so intractable either. And so it is well to remember, my dear pupil, that a glitch in thyme behaves fine."