Carrot Top

You might have to enact a new law to get teachers to want to do something like what you are mentioning. I can just imagine the meetings in the "Faculty Senates" now in the elementary schools. Having done a good deal of volunteer work in public schools, I can say with some good authority that 99 out of 100 teachers will not want to see a live or even close-to-live fish or anything else in their classrooms that students will then be "messing with" in any way. They are generally as squeamish about these things as the general public is. Add to that fact the idea that there will be discussion of life and death in the classroom and you've got the parents involved and arguing over it. Add to that the idea of bacteria and "germs" that come from living things being messed around with and you've got the school board involved and the lawyers, who want to avoid liability. Best case scenario for this stuff is 4-H. They are everywhere, and this is part of what they do.

Wow. My first testicle has not even descended yet. How do I get to be a better person? How can I even learn to be kind to people as Clark suggests? ............................................................................. I did enjoy this article, though, Bond Girl. Karen

VEFE is soon to be added to the Americans with Disabilities Act, Gregg. It is a paralyzing disease that happens to the over-Ph.D.'d. ................................................. Your love is taken kindly, chef-to-chef. Love is a good thing. And love from a poet that can cook is even better! Karen

At the same time, I can not remember ever having a waiter or waitress touch me while dining in Europe. And it is quite common here. I think it has something to do with the idea of service being considered a profession that has its own sense of pride historically in Europe whereas here it is (from what I hear and see) more of "just a way to make a buck" for most that do it. Therefore the "we are all equals here including me the server" approach. More of a "I am serving you today but by touching you, introducing myself, crouching down to be a part of your group" it is made clear that the service part is not taken in really the full sense of pride in itself alone that it might be. There is something inferred that someday soon, it will be the server sitting at the table being served. It makes of the situation a more "democratic" approach somewhat avoiding the real "sense" of service that service is. I have an old-fashioned view of service. I believe it is an end unto itself for those that can see it that way. Excellent and true service can give back to the one who provides it more than what they give to those that they serve. I'm not talking money here. . .but money does tend to flow from these things when done right, too.

Um hm. But of course I've built my life in such a way so that most are.

Further Reflections on Parsley by Ogden Nash Parsley Is gharsley.

May I play with your words for a moment, Behemoth? Inserted [. . .] mine. Edited to add: Forgive me, please. The idea of a landlord for dinner just appealed at the moment.

Seems to me that there are two basic ways of looking at this, and finally one is either in one camp or the other. The camp you are in has an effect not only on the meat question but on many other things, too. Camp #1: Do unto others as you would have done unto you. (i.e. "pretty little bunny, I will be sweet and kind to him for I wish the same from him to me") Camp #2: Do unto others before they do it to you first. (i.e. "I am quite sure that that steer would be trampling right over me and gobbling me right up if he were smart enough to figure out how and knew how good I tasted") Myself, I travel back and forth between the camps. Of course I can blame this on Libran indecisiveness or alternately, the search for balance.

I would agree with Dave the Cook that the most likely place to find success in this sort of reimaging of the traditional holiday foods is where the traditional family structure has been itself reimaged. Tradition seems to really mean tradition to most people. Even if the food is bad. Still you will find people wanting that same terrible thing that appeared on the table in years past. It is scary and offensive to them if it is not there. For the world is then not As It Has Been. I always do a re-image of all holidays, since my children (who live with me) visit their father and new stepmother with the new large family that is attached to that, for all the traditional holidays. It is always on a different day with the foods reconfigured. And each time, my kids are ravenous and excited about it. Indeed, they like it better than the traditional table laid on the actual holiday that they already experienced. I am not sure if this is a segment of the population that you are addressing in your story, so will not post all the reconfigurations that we've done. . .for it just plain might not work for the more traditional gatherings in my opinion. If you can, please post a link anyway when the story is done? It would be fun to read.

I wouldn't dare argue with your assessment without having a fresh vanilla pod in front of me, and that is an unlikely scenario given my geographic location. They are simply not available here. Perhaps online. . . But anyway. My question to you regarding all this would be: What percentage of people actually have the ability to discern these tastes? Is it an innate ability that exists in us all that can be developed or not, or is it simply something inborn? Does training the palate over a period of time in different ways have anything to do with how the flavor is perceived or not perceived? Does the fact of being from one culture or another with the differences in flavors and flavor perceptions due to exposure to the flavors have any effect on the final perceived results? Just curious. Oh. And which Gaius are you anyway? First, Second or Third? For obviously this is important to know in relationship to assessing your answers.

Well. . .I have to admit the idea occured to me that the study from Cornell was developed and then written in such a way to get the responses it did from some old guy who was hungry for something else besides a burger and fries if you know what I mean. . . Funny to think that this is how history is made and culture is developed. The academic pen with all that power residing behind it standing proudly in print declaiming utter nonsense. And all for a nice little backrub.

Yeah, I thought the same thing till I measured four feet with my arms wide open. It is just about the right space, (if the waiter is standing and has not decided to cuddle up next to you in the booth or sidle down onto the floor. . . ). Of course there are places in NY where four feet isn't even allowed between tables, forget about between people, and screaming the order into the waiter's ear is neccesary because of the existing decibel level. That is, if I remember right.

Here is an amusing little link per your request, Chris. How's Your Personal Distance

I don't have that info at the moment, Chris. . .it was just the "native" culture that I happened to run across this with. . .but will try to see what I can find, and will post it if I can locate it. It is interesting, isn't it.

In Communications Theory, there is something called Proxemics. This is the study of personal space and the various definitions of the zones that we consider to be appropriate in interactive personal communications. The assumption is that expectations will drive our interactions and will define the interaction as being acceptable or deviant. (Love that word. ) Our expectations are learned from our culture and from our experiences. These are the definitions of the zones for North America: 1. Intimate - Touch to 18". Defined as for intimate interactions. 2. Personal distance - 18" to 4 feet. Defined as for interaction with family or close friends. 3. Social distance - 4 to 12 feet. For work settings or social settings. 4. Public distance - 12 feet and beyond. Formal discussions or settings. It would seem to me that the personal space relationship between server and patron would fit into the "social distance" category. It is worthwhile to note that again, these are the zones for North America. In Europe, for example, the "social distance" is defined as being half that of the North American model. (Where did this study that said guests like being touched come from again?!) .................................................................... Finally, I am tempted to say "When in Rome do as the Romans do". But then the thought of French men came to me and I realized it would be a mistake to say that. Don't smile at a French man if you are a woman, unless you want to immediately know him very very well. How that relates to the original question, I can not remember. Anyway.

Well, if you do have a twisted mind, you hide it quite nicely under intelligent posts here, Sandy. And Gaius did need a bit more complexity with his choice (in my oh so informed opinion after seeing five posts by him ) so you have given it to him in the form of a certain sort of extravagance. Very good choice! ........................................................................... As for you. . .I do hope there is a cup or a bowl of tomato soup nearby. . that goes so well with grilled cheese. . . Though potato chips or a half-sour pickle would do too. . .

← Mmm hmm. Exactly.

Interesting question. I hadn't thought about mustard "grouped" things. There are several things I make with an intense mustard component (besides a vinaigrette, of course). They all seem to be rather earthy dishes. Rack of lamb coated with mustard then parsley buttered crumbs is so simple, of course. Codfish cakes with mustard sauce. . .use baccala, soak, mix with mashed potatoes, butter, eggs, ginger, pepper. Brown and serve topped with crisp bacon and a sauce made from mayo, lemon juice, mustard, and whipped cream. Lamb, pasta, and green bean salad. . .slivered cooked rare lamb tossed with crisp julienne green beans, red onion, red peppers, parsley and cooked orzo. . .in a strong mustard-y dressing with olive oil, mustard, lemon juice, a bit of heavy cream. Serve cold. And a recipe for calves liver which makes even liver-haters happy which involves a deglazed pan sauce made of white wine, brown stock, shallot, tomato, heavy cream and mustard. Luscious. Mustard is a very autumnal flavor, I think.

Wow! What a richness of offerings! And Isabelle! Fantastic second post, welcome welcome. Did you write that? I so love that "rich pink fleck". . .

I may have to disagree that you are a simple chile serrano, Gaius, if the depth of the recipes you posted gives any hint of your true personality. A serrano is nice, but I think perhaps you may need something more symphonic as your overall representation of self.

I think Rumi is speaking of God, ling. I found the poem while reading on Sufi-ism. But yes, how pleasant it would be to be so Goddess-like to think that those words could be personally taken. . .

I can see the merits that the others claim for your meal, grub. . .but still I am laughing at this wonderful idea. Yes, "regrettable foods". I love it. The truly democratic thread. The thread that sooner or later, everyone will be tempted to post in. For there is no escape sometimes, from the regrettable food.

What a very nice introduction to yourself as a first post, Gaius. It will be interesting now to see more of you! Welcome!

Yeah. We've gotten some interesting male responses on this one, haven't we?! I wonder if we extended this question to everybody else. . .let's try it this way: What food do you think your husband/wife/best friend/companion/whatever would say they are? Does it match up with the food that you are? lesfen and her hubby would make a nice salad, no? My. . .paramour. . .sometimes proclaims that he is just like a piece of dry toast compared to me. Of course he says it to make me feel good. What he didn't know was that I am a grapefruit! (I didn't know it either.) But we do match up for a nice little breakfast there, don't we. How about you all? Do you blend or do your flavors clash. . .

Oven-poach some salmon in white wine with aromatic vegetables. Serve with. . .whatever. White and wild rice pilaf? If you really really mean just one-dish meal then accompany by some pickled beets perhaps and some warmed rolls. The next day you can top some orzo cooked and cooled and tossed with a lemony dressing with the cold salmon. . .or even just serve it with sliced cucumbers and tomatoes and a mustard-mayo and some breadsticks. Either way, if it bores you too much this way, add a few steamed cooled shrimp. If you still have some and still are in the mood, make a salmon salad for lunch. . .tossed with a parsley-caper mayo. . .or mixed with a curry-yogurt mayo. . .sandwich between black bread or fill a pita and add lettuce.