On 18 Dec 2002 at 18:27, Laurie Campbell wrote:

> Iron Chef is a cooking show that takes place in Kitchen Stadium. The
> cooking show most in need of inviting Emeril to be a challenger (it's
> not a teaching show like most cooking shows, it's a contest between an
> Iron Chef and a challenger) just so that I can hear him say "Relax,
> it's just a cookin show to Chairman Kaga.

Okay, I missed just about every reference in that graf, except for 
the "show" part... but I have no idea who these people are.  TV just 
ain't my thing, and cooking even less.  I was serious... my primary 
cooking gadget is a microwave, and the only other appliances in my 
kitchen that get any use at all are the coffee grinder and the 
coffeemakers...  and occasionally the range, once in a while.


> 
> Just think of them as undersized land based lobsters

They'd fall under the heading of "Could probably try them if it were 
a social necessity."  (I'm not all THAT fond of lobster or crab, 
either.)

> Does it taste like rabbit?

Can't rightly say; haven't had rabbit in twenty, thirty years and 
don't remeber it well.  I come from a family of non-hunters, and you 
don't often find rabbit at the local grocery mart.

> Yes, we were! That's great stuff! If you cook it right it's tender (if
> you don't it's rubber) and it can be cooked in a thousand different
> tastey ways from soft to crunchy

Well, I've had it as tender rubber and tough rubber and it just 
tasted to me like... rubber.   No flavor, no texture, just some 
undefinable chewy stuff which I quickly learned to avoid.  (In the 
Andes it doesn't always do to look too closely at the undefinable 
chewy stuff....)               Albest,

                        Clayton

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