On Fri, 04 Dec 2009 05:08:56 -0600, thunder
wrote:

On Fri, 04 Dec 2009 00:53:46 -0600, Vic Smith wrote:


Been a choice on the menu plenty of times at "events." Always chose
steak. Probably always will take a good steak over lobster.
And I certainly wouldn't pay the crazy prices they want for it. Isn't
lobster dipped in butter to make it palatable? I've had snails once,
called escargot on the menu of course. All garlic-ed up to make them
taste other than slime. Don't want a steak that needs steak sauce
either. I put a little A1 on it once in a great while anyway, because I
just want to taste some A1.
Cracking crab legs is nonsense too. More calories lost than gained.
Unless you dip it in butter. That'll fatten it up. I do like crabcakes
- when somebody else gets the meat from the crab. But I admit crab and
lobster have more snob value than a good steak. Nothing against lobster,
mind you. Golfers probably eat a lot of it. You know, guys like O.J.
Simpson, Tiger Woods, etc.


Pretty damn accurate description of lobster. Although, you leave out the
ambiance. I vacation in Maine quite often, and can't get through a week
up there, without having lobster several times. I love eating lobster
when I'm in Maine, here, not so much. I find that true with quite a few
foods. I'm not a big fan of Chinese food, but when I'm in Chinatown...
Italian food, however, I don't need to be in Little Italy.

Great minds...and all that.
--

John H