Maybe I'm the only one in the entire universe who doesn't like uncooked cookie, cake and brownie batter. On the very rare occasion that I might actually BAKE something, if I take the used bowl and mixing utensils to the sink to wash, whomever is within 50 yards will verbally attack me like I was about to put filet mignon down the garbage disposal or aiming a hair dryer at a 6 foot Snowman.
Then the bowl, spoon and spatula are converged on like bees at a honey convention.
Why would anyone like un-cooked batter? And if everyone seems to love it so much, why do we not see it on the menu of our local dining establishments?
I can see it now:
(1) 2" fudge brownie - $1.95
(1) Tablespoon of uncooked brownie batter - $2.50
And just so I am making myself perfectly clear, I also don't care for almost ANY uncooked "real food" (excluding the raw veggies and fruit that I so dearly cherish).
Please don't try to tantalize me with high-brow sushi and steak tar-tar. Which reminds me, if raw sirloin (hamburger, to me) is such a delicacy, why would those in charge of fancy cuisine names tack on "tar-tar" to their precious "ground round"?
Oh, wait. Maybe I can figure this out myself. Let's return to the menu scenario.
Which would Mr. Fancy Pants want to order when trying to impress Ms. Snub-nose who happens to have a nice set of "who-whos"?
$5.95 - 2 oz. raw catfish or
$18.95 - 2 oz. sushi
$5.95 - Burt's Best Burger or
$18.95 - Tar-tar du jour accompanied by the chef's special sauce (probably mustard)
Heck, one doesn't even get a sesame seed bun here!
I'm guessing that George Forman is "in my corner" on this.
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