I have a pretty simple philosophy when it comes to food: If you don't want me to eat it, don't put it on my plate!
It probably started with the fish.
When I was growing up, my grandparents had a pond with fish in it on their farm. We called it "The Fish Pond." (We were pretty clever back then.) Grandpa stocked The Fish Pond with lots of large trout. We didn't go fishing very often, usually only when cousins would come from out of town to visit.
|My cousin Jim (lost in the shadows), me, my sister Lynette, my brother John, and my Uncle Harvey. It's hard to see, but in front of my brother and sister is a line with at least a half dozen large trout on it.|
You would think that having access to The Fish Pond would make it so I liked to go fishing and eat fish. The exact opposite was true. It turned me off from fishing in the "wild" because I was used to catching a large trout with every two or three casts into the water. (The success rate of fishing in the real world is not nearly so high.)
And, it turned me away from wanting to eat fish. First of all, we had to gut our own fish, which was not a particularly pleasant experience. And then when the fish were cooked, there were the bones. Lots and lots of bones.
Whenever I would try to eat the fish, some concerned adult would emphasize, "Don't eat the bones! You might choke on them!" Sounds simple enough, but for a young kid it is sometimes hard to differentiate the fish from all those small bones. I was always fearful I was going to end up hacking, coughing, and possibly croaking because a bone got stuck in my throat. I did not like to eat fish.
And then I discovered the Filet 'O Fish at McDonald's! Fish with NO BONES!!! I could eat it without fear of death! Plus, it came with a slice of cheese, a bun, tartar sauce, and a deep-fried skin coating! Perfection! Why in the world would I ever eat fish with bones in them ever again?
|Filet 'O Fish: Tasty without even a hint of death.|
Up until that point, the drumstick had always been my favorite piece of chicken. This was because: A) It came with an easy to hold handle; and 2) That's the only piece we were given, because Mom and Dad kept the good pieces (you know, the ones with meat on them) for themselves.
Then I learned that they made boneless chicken, too, as a filet or nuggetized! Why in the world should anyone put chicken with bones in it on my plate when they could be serving me chicken with NO BONES?
Sometimes they would even try to get me to eat a wing. Wings! Really? Wings? Needless to say, I am not a big fan of the ratio of meat to bone on a chicken wing.
And yet, wings are a very popular American food item. I don't understand. I just don't get it. At least two national restaurant chains, "Buffalo Wild Wings" and "Winger's," have named themselves after these bony little pieces of gristle. (Although a few years ago Winger's tried to distance themselves by changing their name to "Winger's Roadhouse Grill," which I thought was a rather foolish marketing ploy. Most places change their name to shorten it (KFC) not make it longer. Who is going to say "Let's go to Winger's Roadhouse Grill" when they could just say "Let's go to Winger's?" And the abbreviated "WRG" doesn't exactly roll off of the tongue, either.)
(On the flip side, I guess naming your chicken restaurant "Breasts" might not be the best idea, either.)
Recently, I went to the drive-thru at Little Caesar's and saw this:
|Now serving 8 tasty varieties of flavored chicken bones!|
Why? Does anyone know anybody who has ever gotten chicken wings from Little Caesar's? And if so (which I doubt) has anyone in the world tried all eight flavors? I just don't get it.
I've lived most of my life in Idaho or Utah, neither of which is known as a hotbed for seafood. So, I haven't had lobster or crab very often. But, the few times I have tried them, I've been perplexed by what comes out on my plate.
First, I tried crab legs. I really enjoyed the taste…of what I was supposed to eat. I just wasn't quite sure what I was supposed to eat and what I was not supposed to eat. There was a lot of cracking and scraping and scooping and breaking going on. Just give me the part that is edible! I don't think that's asking for too much!
And then, when we summered at The Cape, I had some lobster. (When I say "we summered at The Cape," what I actually mean is that time we spent four days on vacation at Cape Cod. "Summered at The Cape" sounds more hoity-toity, and I'm all for taking any opportunity I can to make myself seem hoity and/or toity.)
They brought out the lobster and all I could see was shell and claws and a face! (The only foods that should have a face are a gingerbread man and a chocolate chip pancake.)
|Face it: eating a lobster can get messy.|
I was given special tools to use to open up my lobster. A hammer, a chisel, pliers, wire cutters, a saw, and something that resembled a nutcracker. I'm sorry, but when I'm eating the only tools I should need are a fork, spoon and knife. They're called utensils! If I wanted to play with a tool box I would have become a mechanic!
I eventually cracked and chiseled and pried some meat out of my lobster shell, and it was very tasty. But I could have done without all the shell-cracking rigmarole.
I even occasionally have a beef with beef! Lots of people like a big t-bone in their steak. Not me. And some steaks come with little pockets of fat attached that I'm never sure if I'm supposed to eat or not.
Rib meat, of course, would be better without the actual rib. (I guess that would just make it "meat.") (I'm okay with that.)
Pork chops? More pork, less chop.
And parsley sprig garnishes are barely worth mentioning. (So I just barely did.)
I also don't have any use for watermelon rinds or seeds, apple cores, or orange peels.
Yes, if I need to I can work my way around these non-edible things that are served with my food. But that's not how I prefer it. If I can't eat it, I don't want it on my plate!
That's why I like hamburgers so much. Not once has anyone ever tried to serve me a hamburger with the cowhide still attached!