[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.
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