That's a pity

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In response to Thursday's postPeople Like Us, reader Bob Whitlock sent me this charming note and I wanted to share it. "I've always been interested in food, literally started cooking as an eight-year-old, nearly 50 years ago. At age 33, I was able to attend a 10-month culinary school in Cambridge, MA and graduated with a chef's diploma. So, now I'm a food “audiophile” and the unintended consequence is that certain friends were quick to tell me—almost proudly—that they have very pedestrian tastes in food and, of course, would never want to serve me anything they had cooked since I would be so critical. Ahem. Then I would ask them, “How do you like your eggs cooked?” Their reply would be specific: fried, but not browned, the yolks runny, flipped once, butter as the cooking oil, salt, very finely ground pepper. “How about hamburgers?” Oh, even more detail—seeded buns, medium rare, sweet onion, pickles, no mayo—you get the picture. And that's when I would shake my head and tell them, “Wow, I'm not sure I would want to try to cook for someone who has such refined tastes.” It's ridiculous to think that someone can't appreciate great food or great sound. They may not gravitate to either with the passion we display, but it's within us all, just like our response to works of art or athleticism. We get it, but may not want it. And that's a pity." Couldn't have said it better myself. Thanks Bob.
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Paul McGowan

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