[Sca-cooks] Celia's Hundred (was RE: The Omnivore's Hundred)

Lady Celia CeliadesArchier at cox.net
Sun Sep 7 16:08:54 PDT 2008

Adamantius said:
<<So, you have to wonder about some of the foods that are turning some  
people off, and whether some of the potential variations are directly  
involved in whether people like a particular food, or not, or even  
affecting the question of whether they'll even try some of them.>>

This is *so* true, and for the most part I didn't think of that.  I know in
many cases that this is why I'm so willing to try even things that I've
tried before and didn't like.  Like oysters.  So far, I have not liked them,
and wouldn't be likely to order them.  But I used to feel the same way about
scallops, until the first time that I had good, fresh, gourmet scallops
wrapped in bacon.  These were *so* unlike what I was used to as scallops
(fishy, slimy, small, nasty things) ... these were large (about the size of
a golf ball), mild, meaty, just like any good white fish... not quite as
sweet as lobster or crab, but almost buttery, and very, *very* good.  

But, yes, these are good points.  When I said I'd do "clam chowder in a
sourdough bowl" again, I was thinking of New England style clam chowder.  I
don't like "Manhattan style" clam chowder (tomatoes and clams... yech!) 

So, you're right... this probably applies to a great deal of the list. 

More information about the Sca-cooks mailing list