Suppose you haven’t eaten all day, you’re super hungry. You select the best restaurant in town and then ask the waiter for the finest steak on the menu. He responds that filet mignon is the house favorite, and you order it charcoal broiled and medium rare. The waiter returns twenty minutes later, and sets your meal on the table before you. In the center of a large plate is a lonely piece of meat, one inch square flanked by a single bit of potato.

You complain to the waiter and yell, “Is this what you call a steak dinner?” The waiter then replies, “How can you criticize before tasting the steak? I have brought you one square inch of the finest steak money can buy. It’s cooked to perfection and, served with a little salt. In fact, I doubt that you could get a better piece of meat anywhere in the city. I’ll admit that the serving is a little small, but, after all, sir, everyone knows that it is not quantity that counts, but quality.” “Nonsense,” you reply, “If quality and quantity are worthy ingredients, then we have to give both. It is not fair to toss our hungry children an occasional bite of steak, even if it is prime rib or filet mignon.”