It’s been awhile since our friend Sadie weighed in with her helpful opinions and advice:
I’ve turned to Sadie because a reader’s email has me flummoxed. I’m running his letter in full because I feel he’s hit a hot button that affects many readers. So from Pompano Beach, Fla., here’s Max W.’s question:
The Chicago Bugle
Dear Max: Why don’t you do some of the cooking? And yes, size does matter. I can’t say too much on that topic in a family newspaper. Any chance you might slip away to Chicago? Mazel tov.
From Nicole: Oh, dear! That wasn’t the kind of answer I was expecting, but to give Sadie the benefit of the doubt, I’m sure she was talking about food rather than … It’s always wise to get a second opinion, so I’ve turned to nutritionist and author Judy Toews, who knows Florida well. Unfortunately, Max, my plea that Judy cook for you on her next visit fell on deaf ears, but this was her reply:
“Dear Nicole: ”
So there you have it, Max! I’m not aware of any “guidelines,” but recipes often give prompts to chop foods “coarsely” or “finely.” Such prompts hint at the “mouth feel” of the variety of textures and tastes most of us enjoy.