In Taiwanese steakhouses, entrees are always preceded by buttery rolls (literally, soft dinner rolls with melted butter on the inside- I loved those when I was a child because they were so salty, greasy, and limp- to the point that my parents would make it a point to save me theirs whenever they went out for dinners) and a bowl of creamed corn soup. The soup was milky white, starchy, and did not taste of much except salt, kernels of corn, and cream, with an occasional dash of pepper. But oh, I just had a sudden hankering for that simple soup. A taste just came into my mouth to make me think of it and now I want no more of work (work that I actually like doing today), but just a simple ladle of soup, served in a white soup bowl with two handles resting atop a saucer, and perhaps a couple of those sinfully buttery rolls to dip in. And I sure wouldn't holler if all that was followed by a Taiwanese steak as well (thin, and served on a sizzling platter with a side of pepper sauce).
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