I think you're projecting -- that's what beer does to live people, much less so with dead chickens.

She'd best not try the cola version of the recipe in China though.

Unfortunately I get a mild reaction to shrimp, so lobster is probably off the menu as well -- but I haven't bothered to try any, since what's the point without butter, anyway?

Grilled lobster can be quite good with non-buttery sauces. But probably not so good as to be worth an allergic reaction if you have them to other shellfish.

Lobster salad sandwiches are the classic casual summer celebration lunch meal in my family. No butter there, but sweet, sweet mayo.

One of the two best sandwiches of my life was a chopped lobster sandwich at a faux outdoor cafe in Vegas' Aladdin hotel mall.

t scolds chicken parm sandwich for failing to be a lobster roll

Interesting, random food facts:

Poke: poisonous
Rhubarb: thought to be entirely poisonous unless cooked, now known that only the leaves are poision
Almonds: Originally poisonous, but a mutation created a non-poisonous variety that is the mother of all modern almonds
Fugu: #1 with a bullet on the "Japanese Will Eat Anything" Top 40

OK, this is a random question: I am feeling retroactively cheap about the wedding gift I gave for the wedding I was in back in June. It's too late to worry about it, right?

Potatoes: Foliage poisonous

Yes.

Manioc is poisonous raw. Not that anyone here actually eats manoic regularly.

Of course, the way we know stuff is poisonous is that somebody died of it once.

It's too late to worry about it, right?

Yes.

Ackees -- poisonous until ripe.

I'm on the verge of home schooling my stomach. Everything, including desserts, just tastes too sweet. But I can't make everything from scratch just to avoid that. Someone out there must be catering to people who aren't interested in alternate sweeteners -- who just prefer less sweetness.

Not that anyone here actually eats manoic regularly.

Cassava? It's that rare? It's a staple in Jamaica.