overthink everything—and, nervous that this corn won’t be great
if it’s underseasoned, I ask Dieterle to taste it to confirm that I
seasoned it well enough.
He does taste it, pauses, and then grabs the salt canister and
spins the top from the sprinkle holes to the giant hole. And then
he dumps a giant stream of salt into the corn and cream, stirs, and
smiles.
We both laugh and I don’t even bother asking him how he knew
it needed that much more salt. He’d probably just shrug and smirk
and say, “It just did.”