[Sca-cooks] cooking holiday choke that Muse!

[Sue Clemenger]

I'm pretty food-adventurous when it comes to flavors and all, but *not*
with textures.  Don't give me none of that slimy/wet stuff, huh-uh! (and
that includes raw meat <<shudder>>)
--maire

margali wrote:
> 
> Bwahahaha
> 
> Pen and Pencil Club, Manhattan. lunch with my dad, i was 8.
> 
> I ordered steak tartare as my dad mentioned they used real steak,
> chopped instead of ground beef like we cheated and made it at home. The
> waiter nearly had kittens, assuring us that he could take it back to the
> kitchen at any time and have the chef turn it into a hamburger...right
> until i mixed it all together and dug in...I still *love* steak tartare,
> but am very careful about making and eating it. Am i the only one who
> thinks that a caper exploding in the mouth when you bite into it is
> almost as good as a tiny caviare egg doing the same?
> margali
> 
> Olwen the Odd wrote:
> 
> > I'm one of those kids too, and my sister and my kids.  My sister never
> > was an adventurest cook so her kid has a very sheltered pallet.  My mom
> > like to tell the story of when we went to a restaurant when I was about
> > 5 or 6 and ordered liver and onions........
> > Olwen
> 
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