Could do - you might ask your Abyssinians, and they
might say, oh, we don't do that because the
Rochesterians get weirded out by it, or possibly they
might say, eww, who ever thought of such a thing.

No way to know until/unless one does ask, I guess... ;)

Well, you know the drill.

Being at the top of the profession doesn't guarantee feeling
secure, though....

That IS true, but one might hope for a tougher
skin at the top.

One might hope, I suppose... ;)

Of course, we see some counterexamples every day.

Indeed.

There was Horowitz, who had to have his shrink
sitting in the same place in the hall every time
he played a concert.

That was told me by a German viola player.

It would have had to be a viola player, to get away with it... ;)

It's a time-honored rule that only a member of
the affected class can use a derogatory term for
that class.

... Appetisers are those little bits you eat until you lose your

appetite.

Actually, I've come over into your camp of making a meal from them, especially at Fu's when we are there at suppertime... ;)

I've been doing it for decades. The Spanish have been
doing it for centuries.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Eels in Piquant Sauce ( All I Pebre)
Categories: Appetizers
Servings: 10

4 lb Eel
1 tb Olive oil
1 tb Paprika
2 c Hot water
3 Garlic cloves; chopped
14 Blanched almonds
2 tb Chopped fresh parsley
1/4 ts Saffron
1 tb Olive oil
Salt to taste

A favorite Valencian tapa as well as a popular main dish, especially
along
the Costa Blanca. A cold beer might go best with this piquant tapa.

Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1
tablespoon
olive oil in a casserole or skillet, add paprika, and stir in enough
water
to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a
mortar and pestle or in an electric blender crush garlic, almonds,
parsley,
and saffron with enough olive oil to make a smooth paste. Stir mixture
into
casserole, add salt to taste, and cook for about 20 minutes or until eels
are done. Add more water if sauce thickens. Serve hot.

Variation: For an all-in-one meal or a main course, add peas, chopped
carrots, or new potatoes (or all three) and serve over rice, as they do
in
Valencia.

From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
0-8092-4877-8

MMMMM
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Quoting Michael Loo to Nancy Backus on 08-05-19 03:45 <=-

Could do - you might ask your Abyssinians, and they
might say, oh, we don't do that because the
Rochesterians get weirded out by it, or possibly they
might say, eww, who ever thought of such a thing.

No way to know until/unless one does ask, I guess... ;)

Well, you know the drill.

I might think of it sometime I eat there... ;)

Being at the top of the profession doesn't guarantee feeling
secure, though....

That IS true, but one might hope for a tougher
skin at the top.

One might hope, I suppose... ;)

Of course, we see some counterexamples every day.

Indeed.

There was Horowitz, who had to have his shrink
sitting in the same place in the hall every time
he played a concert.

To say nothing of the many other rituals various stars have...

That was told me by a German viola player.

It would have had to be a viola player, to get away with it... ;)

It's a time-honored rule that only a member of
the affected class can use a derogatory term for
that class.

But of course... :)

... Appetisers are those little bits you eat until you lose your appetite.

Actually, I've come over into your camp of making a meal from them, especially at Fu's when we are there at suppertime... ;)

I've been doing it for decades. The Spanish have been
doing it for centuries.

True... with their tapas... I guess, too, it probably has been decades
now since we started doing just appetizers instead of a big sit-down
meal for my family's Christmas celebrations... Or at least that was the
plan... there are always some people in the family that think that we
should have something more, and bring that instead.... :) So now it's a
cross between appetizers and a buffet... ;)

ttyl neb

... I don't trust their taste buds. They're computer geeks.

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