[Sca-cooks] Steak (was Big Eggs)

[Edouard de Bruyerecourt]

"Pixel, Goddess and Queen" wrote:
>
> >
> >
> > > He used to describe his preferred steak as "slap it on the *ss
> > > and chase it through the kitchen".
> >
> > A friend of mine once told a waitress to take the cow into the shade and
> > introduce it to the concept of fire, and then bring it to him.
> >
> > Brangwayna Morgan
>
> My late grandfather would say "If it don't moo when you stick it, it's
> well-done."
>
> And now, I am blessed with menfolk who panic if the inside of their steak
> is even the slightest bit pink. One of them is the same man who insists
> that if you leave the butter out for more than about fifteen minutes it
> will "go bad" and blanches when I trim a spot of mold off the parmesan
> cheese rind. [shakes head]

One of my former jobs in the modern world was at a zoo. Once a day, we
would drive into town and pick up cases of donated produce from grocery
stores, mostly buised, blemished and past-date stuff. Examples would be
bananas that were perfectly ripe _today_, a perfect apple except for
that dime sized bruise on one side, etc. All wholesome food except for
one little bit one could cut out. Problem is, nobody is going to buy it
from a store, so it would be thrown out anyway. Half when to supplement
the elephant diet and half of this when to the clinic for primate,
avian, and ungulate animals in the village area, but some of the rangers
would gather around the truck to glean off some stuff for their animals
(some primate were out in the main areas). Just about every zookeeper
has a mentality of not feeding anything to his/her charges that he/she
wouldn't eat themself. Primate and elephant keepers especially would
nibble a bite or two out of the diets before they were delivered. Then
there was the gleaning out of the truck, occasionally snagging a nice
apple or banana and eating all but the bad part.

Made me wonder how modern 'pickiness' about food quality would compare
to that of 1200 CE or 12,000 BCE, including the gastro-intestinal
constitution of people eating less that 'perfect' specimens of their
diet.

My brother went through SERE (Survival Evasion Resistance and Escape)
training in the USAF, basically how to survive and avoid capture if shot
down behind lines, then resist interrogation and escape if captured). He
said he developed a taste for raw meat during that, while sneaking a
little raw beef kabob to nibble on. He then said he'd only eat cockroach
when he was really hungry.

Edouard