Most of his customers know no better. This is an attempt to set matters aright. She, however, has her own blind spots in the matter. For one, she is of the opinion that she fries chicken better than anyone else. I grant the rightness of that opinion in every case but mine own.
Recipes usually begin with a list of ingredients together with the quantities required.
When Willis Popenoe first asked me to write down how to fry chicken, I was concerned whether such an operation was even possible perched as we were on the precarious edge of western sanity. I complied with his request in about three pages. When he read what I had written, he promptly went to the market to get an whole chicken. I realized that my instructions to him were vague on that aspect. Later in the trip, when Richard Niebuhr, a professional eater and sometime stockbroker and historian of Aberdeen, South Dakota, made his similar request for chicken frying instructions, I improved on the steps required to disjoint a chicken properly.