Deveining

October 6, 2008

I have never seen myself as squeamish. I can stare at a cockroach straight in the eye, eat a frog and a horse, touch mice, walk through the fourth floor Rizal Hall hallway as the Bio students gleefully open up stray cats’ bellies and I can eat champoy. With these many handy talents, I have kept my composure and self-esteem in several situations which other people may run away from. But there are things that gross me out and one of them is eating shrimps that I have deveined myself.

 

Have you ever deveined large, uncooked shrimps? You have to decapitate them first, after which red and green goo will ooze out from what we may call their necks. Then you have to pull the green vein out of the grey squishy body. This I can handle with finesse; but I had to force myself to eat them afterwards, even though they were nice and orange and cooked. I can’t stand the thought of grey squishy fishy things, much less dealing with imaginary green spinal cords, as I eat my pasta.

 

Ugh.