First, play this clip: http://www.nytimes.com/2010/08/11/dining/11mini.html?_r=1&hpwWhen the raccoon editor
was in 8th grade
living with his father
Dad had had a few snorts
and brought home live lobsters
He put them down on the linoleum
and laughed crazily as they clattered
across the floor
then, he put a large kettle on to boil
and after blocking the lobsters'
escapes with his foot
the water roiled, and
he picked them up and insisted
as he had done at Army cannon firings
that the editor listen and watch
The lobsters
- as memory serves -
let out screams of pain
as they quickly expired
and turned red.
That contributes to the revulsion felt here when the chef we usually enjoy watching, Mark Bittman of the NY Times, produces this video above. We have consumed lobster brought cooked to a restaurant table, but due to price, not often. Indelible memories, we have many.........and they have made us what we are.
