To the editor:
When it comes to the culinary arts of food, one can also look a bit deeper and see that, at times, we can bring life and media stories into this stew of everyday being. With that said, take a look at the chef who would put the stew together. A good chef knows that you have to have many flavors blend together for the stew to be tasty to the palate. Truly a mixture means more than just one item making up the stew.
It must also be brought out that a good chef knows that the stew must not be served straight from the pot and heat. The chef knows that the pot must sit and cool to the point where there is the blending of flavors.
At that time, it is a much better dish that is served. The chef who would look upon the dish as being nothing more than leftovers is wrong with that point of view. A chef who would call leftovers as being stale and having a bad taste must look past his own taste buds. Sometimes it takes time to see and taste the real flavor of the stew.
Point being, at times, things just need to simmer for a while before the true flavor comes to the top of the pot before it should be dished out. As we have all seen, the same dish might well have a different taste to each dinner. So you see Mr. Smith, some dishes and accounts of the media need to be brought back out so the true side and flavor can be seen after it has been allowed to cool off a bit.
This is a response to Mr. Smith’s letter of May 30. Now was that not a tasty stew of words?
Robert Lee
Rockingham