Questions of taste and consistency

'The world is flat' was once axiomatic as well.

Are there now data to the contrary?

Are there now data to the contrary?

Yes.

My wife says that people outside of moneyed areas don’t have leisure time enough to pay attention to delicate cooking.

Covert,

How then would your wife explain myself and my friends? We live outside of "moneyed areas" yet can all pay enough attention to delicate cooking. Or how about people that do live in these "moneyed areas" and cannot cook worth a damn? I know from firsthand experience that there are plenty of those types out there.

Covert,
I think you just answered your own question. As I am sure you know, the '02's are problematic and still need a little air/time, maybe 3-4 years depending on the chateaux, or maybe a warmer than normal storage. I am not familiar with that chateau but as you know St. Estephe is the most firm of the Medoc wines.

Covert,
I think you just answered your own question. As I am sure you know, the '02's are problematic and still need a little air/time, maybe 3-4 years depending on the chateaux, or maybe a warmer than normal storage. I am not familiar with that chateau but as you know St. Estephe is the most firm of the Medoc wines.

Perhaps we should ask what Covert's wife thinks.

My wife says that people outside of moneyed areas don’t have leisure time enough to pay attention to delicate cooking.

Covert,

How then would your wife explain myself and my friends? We live outside of "moneyed areas" yet can all pay enough attention to delicate cooking. Or how about people that do live in these "moneyed areas" and cannot cook worth a damn? I know from firsthand experience that there are plenty of those types out there.

She would probably say I misquoted her. And she was talking averages, not everybody.

My wife says that people outside of moneyed areas don’t have leisure time enough to pay attention to delicate cooking.

Covert,

How then would your wife explain myself and my friends? We live outside of "moneyed areas" yet can all pay enough attention to delicate cooking. Or how about people that do live in these "moneyed areas" and cannot cook worth a damn? I know from firsthand experience that there are plenty of those types out there.

She would probably say I misquoted her. And she was talking averages, not everybody.

Covert,

Now I am even more intrigued because my friends and I are "average" cooks. So the average cannot delicately prepare a meal because they do not live in "moneyed areas"?

Covert, Now I am even more intrigued because my friends and I are "average" cooks. So the average cannot delicately prepare a meal because they do not live in "moneyed areas"?

Dave, I was strictly talking about the average restaurant, not individual people cooking in their homes. We live in the backwoods on weekends and cook better than any of the local restaurants do, in our opinion. You could probably argue also that you have dined in a good restaurant out of moneyed areas and big cities. I wouldn't be able to argue against that, either, and wouldn't want to. I have just personally rarely found really good and delicate food in a restaurant anywhere other than in moneyed areas or big cities, and I have dined out all over the country for almost 50 years. On rare occassions when I have stumbled into such gems, they didn't last long, because people of what I call "average" tastes didn't go back. My statements are almost all expressions of my personal experience and assumptions of idealization or generalization from them, for the sake of discussion, not citations of facts per se, which take statistical evidence to "prove." By the time anything becomes an accepted fact, it is boring to talk about, for me, anyway.