>  ML> Could do - you might ask your Abyssinians, and they
>  ML> might say, oh, we don't do that because the
>  ML> Rochesterians get weirded out by it, or possibly they
>  ML> might say, eww, who ever thought of such a thing.
> No way to know until/unless one does ask, I guess...  

Well, you know the drill.

>  >  > Being at the top of the profession doesn't guarantee feeling
>  >  > secure, though.... 
>  >  ML> That IS true, but one might hope for a tougher
>  >  ML> skin at the top.
>  > One might hope, I suppose... 
>  ML> Of course, we see some counterexamples every day.
> Indeed.

There was Horowitz, who had to have his shrink
sitting in the same place in the hall every time
he played a concert.

>  ML> That was told me by a German viola player.
> It would have had to be a viola player, to get away with it... 

It's a time-honored rule that only a member of 
the affected class can use a derogatory term for
that class.

>  > ... Appetisers are those little bits you eat until you lose your
appetite.
> Actually, I've come over into your camp of making a meal from them,
> especially at Fu's when we are there at suppertime...  

I've been doing it for decades. The Spanish have been
doing it for centuries.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Eels in Piquant Sauce ( All I Pebre)
 Categories: Appetizers
   Servings: 10

      4 lb Eel
      1 tb Olive oil
      1 tb Paprika
      2 c  Hot water
      3    Garlic cloves; chopped
     14    Blanched almonds
      2 tb Chopped fresh parsley
    1/4 ts Saffron
      1 tb Olive oil
           Salt to taste

  A favorite Valencian tapa as well as a popular main dish, especially
along
  the Costa Blanca. A cold beer might go best with this piquant tapa.

  Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1
tablespoon
  olive oil in a casserole or skillet, add paprika, and stir in enough
water
  to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a
  mortar and pestle or in an electric blender crush garlic, almonds,
parsley,
  and saffron with enough olive oil to make a smooth paste. Stir mixture
into
  casserole, add salt to taste, and cook for about 20 minutes or until eels
  are done. Add more water if sauce thickens. Serve hot.

  Variation: For an all-in-one meal or a main course, add peas, chopped
  carrots, or new potatoes (or all three) and serve over rice, as they do
in
  Valencia.

  From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
  0-8092-4877-8

MMMMM
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