On Food

I only did it because of my high regard for the friend that suggested it. She was talking up the deep-fried alligator and really pushing for it to be the choice for our shared appetizer. I thought I had made it clear that I wasn't in favor of that but when the waitress came over, she ordered it without hesitation. I would have been glad to sit there and just wait for the entree, but she was looking at me so hopefully and she really wanted me to like it.

So I ate one piece. The next night, I was in a restaurant that specialized in bison. In fact, that was pretty much all they had - bison burgers, bison stew, bison chili, bison meatloaf. (Can you really be so bold as to refer to a hunk of bison as a Delmonico steak? I think not.)

And that's where I drew the line. I don't have to do this. I've lead a brave and adventurous life and done a lot of things, but I don't have anything to prove and I'm no longer culinarily curious. At this point, I know what I like and I don't see why I should miss an opportunity to have something that I know I'll enjoy instead of having "a new experinece". I've had a lifetime of new experiences and I don't have a problem with re-running the old ones.

So have your kangaroo, your Peruvian rodents and your candied crickets and God bless you. I am neither disgusted by it nor impressed by you.  As for me, I just want to live out my life in comfort, musing about tuna fish on Wonder Bread and the occaisional root beer float.

Comments

[John Smith]

We had a restaurant near my old office (the "corporate job") that made a big deal out of 5 de Mayo, served Corona and had lots of Tex-Mex. Once my boss came over from England and we took her there. She showed that famous English pluck and tried alligator tail.

Next time she came over and we were discussing lunch options, "Whatever you do," she said, "don't take me to that crocodile place."

Now buffalo, on the other hand, can be quite tasty when cooked right. There is a buffalo ranch in Flemington that supplies all the local restaurants, including the Sergeantsville Inn. They make a nice buffalo steak there. They also serve locally-raised ostrich and boar meat ravioli.

[Sharon GR]

I've had fried alagator; I didn't have a problem with it, although I wouldn't seek it out.

I've heard buffalo described as "what beef wants to taste like," and I think it's true- it's very strong-flavored, a little tough but very tasty beef. Good stuff.