Dear Editor,
As we all enter our favourite Chinese Hood restaurants on a basic, every at least once-a-month visit, certainly it must not have escaped you observing the obvious condiment spurting talent of the patrons in decorating every take-out dish as ordered and then being embellishing it to a tee.
Generously the culinary Asian favourites are being enhanced with zigzagging patterns of mayo, ketchup, Matoux and Soy. Seriously artfully squirted with an elegant flourish across, back and forth on a maybe already pretty rich dish. Which sometimes to my taste buds seem not so complimentary touches.
But hey, who am I to say, I eat things incomprehensible in the food chain of any other person and vice versa. Gagging sometimes while tremendously enjoying the Anthony Bourdain Adventures of our worldly culinary art and drink.
Wondering as myself in the ever-wandering thought behind the supply and demand factor. Like this one: Wow, what is the plentitude of refilling these coveted plastic pouted bottles of mayo and ketchup that are to be devoured per day in the restaurants? As well thinking, sympathetically of course, the so tedious a chore of prep replenishing. What is the number of the backup stowed in the fridge each and every day and by which particular popular brand on top of that.......? Is it Kraft, Hellman's, Heinz or some generic brand soon to be dissolved into the desired meal to be devoured and never distinguishing in the squished dishes to start with.
Boggling my mind each time I encounter this phenomena alien to my desire, but heavenly puts me into a happy state of mind, because of how enthusiastically the food is coveted and being enjoyed with so much grace and precious touch.
M.I.A. Roos
