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When it comes...

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When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. ... A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement

Source: Third Helpings, Houghton Mifflin 83
-- Calvin Trillin, (Dec 5 1935-____), US journalist, writer; He is well known for his writing in the New Yorker.

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