Today I made a 2-rib roast for Xmas dinner--it was pretty good, having been dry aged by me for several days and roasted to about 131 in the middle. Anyway, I sliced off the ribs and separated them, sliced the roast itself, and served it all to my non-chowhound family and friends. Nobody took any bones until the platter got to me--I took one. I sat there and nearly had a foodgasm eating this rib it was so good, but I tried to not moan too much so nobody would catch on. Then later I quietly took the second one, that everyone else had passed up, and ate it too, while the others were gushing over how good the meal was (the rest of the roast was pretty good, but not like those ribs.....).
I do the same thing with the "oysters" on any form of poultry. Anyhow, nobody else ever seems to want them; I even recall once getting both oysters from a restaurant buffet whole turkey that was otherwise completely gone. I am similarly amazed how often folks pass up the nicely browned crust on the edge of a casserole.
Am I a bad person? Should I alert others? Do you quietly just go ahead and take the best part, knowing that the others probably won't appreciate it anyway? What things fit this description for you?
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