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Irrational Food Fear Friday

Here it is. What you've been waiting for all week: Irrational Food Fear Friday.
I'm not going to make this a weekly feature because, well, it would be too scary.

On the table for consideration: Voodoo Pork's meatloaf.

I suppose I should start the ball rolling by telling you about my irrational food fears.

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Only two come to mind at the moment: ...

1) The sushi at Royal Farms, which sat in my fridge without being opened until it was past its expiration date.  What was irrational was that I knew it was fully cooked, more healthful than most things to eat I could buy at a gas station, and it was my job to taste test it. I just couldn't do it.

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2) Liver. OK, not foie gras and not pate, which shows you how irrational a fear it is. It's not that it's an organ meat. I love sweetbreads.

But calf's liver. Once a week in my East Tennessee elementary school cafeteria, lunch would be liver and spinach. If you didn't clean your plate, you didn't get any ice cream for dessert. It was always a long afternoon afterward.

When I see liver on a restaurant menu it's often called calves' liver, which makes it sound as if it's come from more than one calf.

No matter the quality of the liver I buy, and no matter what exceptional Julia Child recipe I prepare it with, and no matter how perfectly just pink I cook it, I still have to try hard not to think of how it looks raw, and how beef liver smelled when my mother used to chop it up and saute it lightly to feed our cats.

To show you yet again how irrational this is, the veal liver sashimi pictured looks pretty good to me.

(A veal liver sashimi plate at Ariyoshi restaurant in New York. Photographer: Ramin Talaie/Bloomberg News)

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