On Thu, 06 Sep 2007 09:29:08 -0400, DownTime
wrote:


Make no mistake, and as JSB just indicated, it is probably more the cook
than the ingredients.

I've had other so-called exotics; elk, buffalo, bison, wild hog &
ostrich, and can state for each, I would have it again if I was in the
right location for it. As to seafood, while in Hawaii a few years ago, I
had white marlin, marlin, sunfish and each was done right.

As to my location comment, it sort of leads me to try various localized
specialites: crab while in MD, salmon on the west coast, cold water
lobsters in NE, grouper in Florida, & bison/elk in the midwest, etc. To
each I usually check for a local micro-brew as well. I much prefer the
smaller almost boutique providers, than the stuff produced in quantities
to fill in every lake in the land of 10,000 lakes.

Agree about the cook, but I've never met a cut of venison that comes
close to a good cut of beef. I've had all you mentioned and some
more, and the only thing I wouldn't flat turn down is hog and gator.
Hell, I don't even like lamb unless it's in gyros.
I'm not a gourmet type, but since my wife is a superb professional
cook, I don't have to eat out. When we do, it is usually to partake
of a local specialty. I had my fill of micro-brewery beer when I was
a corporate cog, and never had any beer more satisfying than a
Hacker-Pschorr Weissbrau with a slice of lemon in a Chicago bier
stube. I always try to have some bottles in the fridge along with
some Czech and Polish brews. But I won't turn my nose up at
a MGD either. Different strokes.

--Vic