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Politics : Sharks in the Septic Tank -- Ignore unavailable to you. Want to Upgrade?

To: cosmicforce who wrote (34508)	10/19/2001 11:14:45 PM
From: gao seng	Read Replies (1) \| Respond to of 82486

This is going to be a war of strange bedfellows. What's odder, is, I think China will be a tremendous ally. Just my opinion, and no data to support it. Just a hunch. But speaking of wars, the real one is over today's hot topic: Lobster Rolls. I think warm bun, chilled meat. I am a brave soul, aren't I? On a roll... The roll: It must be a stand-alone hot-dog bun, rectangular, flat on both sides, coming to a crisp right angle at the flat base. If it's oval or toasted, do not touch it. if it's not buttered, do not even look at it. The meat: It must be fresh and predominantly from the tail. It must be at least three inches wide at the top, extending at least an inch above the crest of the bun. No less than a quarter-pound of lobster per sandwich. Some joints boast that they use a full lobster in each sandwich, but it takes nearly five lobsters to get a pound of meat. The dressing: The lobster may be mixed with a thin lather of mayo but not salad dressing. Dick Henry, co-owner of the Maine Diner, believes in naked lobster. "All meat", he says. I, however, will accept celery, if finely chopped. "It gives a hint of the taste", agrees Billy Tower, who has sold lobster rolls for four decades at Barnacle Billy's restaurant. The temp: Like a hot-fudge sundae, the ideal lobster roll is a contradiction of temperatures: warm bun, chilled meat. "I'm 60 years old, and that's the way I've always been told it should be", says Georgia Kennet of Five Islands Lobster Co. But it has become quite respectable to serve the meal hot, in which case the lobster should be covered with drawn butter, not mayonnaise, and eaten with a fork and knife. Follow the rules, and no one gets hurt! -- From Aug. 13, 2001 issue of Fortune.