Ah, sweet mysteries of life. Why is it that a slightly toasted brioche bun works very well with a beef burger? A great pairing, only discovered in the early but late part of the 21st century (by me, anyway). But the same brioche bun, prepared the same way with a feather-light toasting, does not work at all well when paired with scrambled eggs. (Should there be a question mark here, as this whole thing is just a rambling kind of question?) This just isn't sensible whatsoever, and I’m now worried that my senses of taste and texture are buggered up in some way and I may never fully recover. Now that this view has been aired in the open world of blogland, I can get back to thinking about why I’ve never really liked King Crimson, and that, though I find Robert Fripp interesting, I also think he’s a bit creepy.
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