[Sca-cooks] Food and squeamishness

[Susan Fox-Davis]

FAbulous!  This is exactly the kind of answer I was looking for.  You 
too, Finne.  Surely 21st Centurians are not the only folks who ever had 
particular preferences, after all.

My squeams are usually limited to things that I have already tried and 
didn't like.  I will try any food once.  The first time I tried rabbit, 
it was not prepared well, overcooked;  I'd be willing to try again -- 
but not at Dar Maghreb restaurant in Hollywood.

Selene C

Phil Troy / G. Tacitus Adamantius wrote:

>
> I suppose you're not too hugely squeamish, or we wouldn't be having 
> this discussion. Think of all those rarely-used, rarely-noticed 
> muscles in your head. Your cheeks, lips, the ones you may use to 
> wiggle your ears or nose, or eyebrows, or those weird people that can 
> wriggle their scalps back and forth. Most of those muscles are present 
> in sheep's, calves', and pig's heads, and are essentially viable meat. 
> Attached to them are various bits of gristly stuff, some made of 
> elastin, which doesn't break down in cooking, and collagen, which does 
> (IOW, it becomes tender enough to chew, for those that like stuff like 
> pig's feet, oxtails, etc., it's pretty similar).  <snippage>