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256 pages, Paperback
Published January 1, 2020
A few years ago, some Estonian tourists and I were eating in a restaurant here, and a man pestered me with endless questions about what kind of pasta is the tastiest. How can I recommend such a thing if I don't know a person's taste preferences? Being a cheese lover, I suggested that he could have the penne with four cheese sauce. Done and ordered. When the desired dish was brought to the table, the pasta lover stopped the waiter:
"I'd like some ketchup, too."
"What?" the waiter did not understand the client's request.
"Some ketchup, to put on the pasta." The desire was expressed by the movements of squeezing ketchup from a bottle onto a plate of pasta.
The waiter stared at the man and announced:
"We don't have ketchup."
"How come? It's available everywhere else, but you don't have it?"
Ketchup is used here, but mainly to flavour french fries, and it may not be found in all restaurants.
I tried to keep the ensuing war of words under control:
"Don't put ketchup on pasta with cheese sauce, it spoils the whole taste!"
"Yes, but I want a tomato taste too!", the demanding customer did not give up.
"But what was the point of you asking me what kind of pasta I would recommend – You could have just ordered any kind of cooked macaroni and poured tomato paste over it!"
The man tensed up. I was a little worried about how he would eat his dish, and I asked the waiter to bring the regular tomato sauce - it was at least a bit like a ketchup substitute, only healthier. The delicious dish was topped with tomato sauce and mixed. The diner seemed to like it. The waiter, however, cast disbelieving glances at our table every time he passed. - my translation of a excerpt from the book.
