toggleswitch
Well-known member
The bottom-feeders eating the bottom-feeders.
BAKE you say?
When I worked in an exclusive (read: snooty) country club in a suburb of NYC in my youth, I'd have a hard time watching as trays of lobsters went into the fiercly hot broilers. The broilers were open-fronted and just below eye-level. The chef would split the lobsters' undersides open and stick-em in the cooker, tray after tray.
Actually, I found it quite distasteful to see them start thrashing about in there.
Death in one room. Rejoicing, dancing and feasting in the adjoining one.
BAKE you say?
When I worked in an exclusive (read: snooty) country club in a suburb of NYC in my youth, I'd have a hard time watching as trays of lobsters went into the fiercly hot broilers. The broilers were open-fronted and just below eye-level. The chef would split the lobsters' undersides open and stick-em in the cooker, tray after tray.
Actually, I found it quite distasteful to see them start thrashing about in there.
Death in one room. Rejoicing, dancing and feasting in the adjoining one.