Re: On the origin of repugs

On Sun, 09 May 2010 16:25:36 +0200, François Yves Le Gal wrote:

On Sun, 9 May 2010 00:49:45 +0100, "Alex W." <ingilt@xxxxxxxxxxx> wrote:

The less time between the deep blue sea and my
plate the better.

Fished, shipped - alive, no ice, prepared, enjoyed. All in 24 hours or so.

24 hours is almost too long. The best I have had in my life were
in Guernsey and Sydney respectively -- neither were more than
three to four hours in captivity.

The more steps in the shipping, the higher the risk that
somewhere along the line the lobster is contaminated -- old ice,
dirty tap water, etc.

Not to mention barbarian cooks (definitely not chefs) who think
they can abuse this delicacy any way they wish. Add tabasco and
expect me to come into the kitchen and forcibly insert a live
lobster in your rectum....
.

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