On Fri, 12 Feb 2010 14:17:17 -0600, George Leppla
> wrote:

> sf wrote:
> > On Fri, 12 Feb 2010 00:22:28 -0800, "Bob Terwilliger"
> > > wrote:
>
> >> The steaks are bone-in ribeyes which will be grilled over charcoal. Chinese
> >> have a distaste for whole steaks on a plate; they consider it butchery to
> >> cut up meat at the table.
> >
> > Which I find very odd, considering how large the individual pieces of
> > "bite sized" meat are... at least in restaurants, where they should
> > pay better attention to serving size.
>
>
> That is one of the problems I have with Sushi. Some of those pieces are
> huge and the common wisdom is to eat the whole thing at once... and
> sheesh, that just isn't possible. But take a bite and the darn thing
> starts to fall apart and there you sit with your chopsticks flailing in
> the air while part of your meal drops down the front of your shirt.
>
I couldn't agree more. I order sashimi (tuna) which is two bites but
at least I don't have to gnaw and it's not messy to eat.

--
I love cooking with wine.
Sometimes I even put it in the food.