"I suppose my life has boiled down to an over salted reduction where no one is able to tolerate the taste for more than minute, but mustn’t be rude and not taste...
The consensus may be that when starting with fresh ingredients in a well-balanced nature the end dish shall be a marvelous accomplishment fit to satisfy even the most fickle guest. A well-mannered dish with all the necessary flavors to be placed in all the French culinary books. Rarely though, after a dish is completed does one not experiment with other spices. A dash here, a dash there, until a point arrives here the dish is an unrecognizable meal, a mixture of flavors, which do not blend, and certainly do not gratify the palate. Perhaps I have arrived at this point. A point of unrecognizable flavors that do not blend, and simply cause those dinning to vomit, and flee with terror never to return, but always to mention the horrible dish.
When the point has arrived where one causes the diner to reach the point of utter disgust, it is best to start over. Begin once more with fresh ingredients in a well-balanced nature with the reminder that over spicing is not necessarily better. One mustn’t forget to mind the stove at all times, for reductions add intensity that not all diner’s fancy.
Once the newly created dish has been made, serve with caution, for the diner’s have a sensitive palate. Do not be saddened by the lack of diners that return, for not all have the patience to taste one’s dish again. Instead, take every moment in stride with the memory that you started over creating a well-mannered dish with all the necessary flavors to be placed in all the culinary books."
Most amazing thing I've read in the longest time. My regards to the author.
