[Magdalen] Update

[Cantor03 at aol.com]

In a message dated 7/25/2015 8:38:56 P.M. Eastern Daylight Time,  
romanos at mindspring.com writes:

AFter  all that European experience?>>>>
 
I've eaten, as goes the expression, as "high off the hog" as eating
gets in Europe. This includes a half dozen or more Michelin 3  star
restaurants (the stars chefs die for), and loads of 2 and 1 star
eateries.
 
I'm most familiar with the two mainstream German cuisines:  the  wine
based which has heavy French influence, and the beer based, which
is more blue collar and dominated by schnitzels, sausages, and  potatoes.  
I can say that for a steady diet, I'll take the beer cuisine.
 
Of course you can drink beer with the "wine based" haut cuisine and
wine with the blue-collar "bear based" cuisine.  I actually drink  the
local mineral waters with all German and French food.
 
But I suppose it is the dominant plain meat and potatoes (a type
of blue-collar cuisine) in the Upper Midwest, that I want for a steady  
diet.
 
OTOH, I've tried everything.  I won't do brains anymore, but thymus,  
kidneys
and chicken livers are currently my most exotic foods.
 
 
David S.