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Do you ever just take the best part and keep quiet about it?

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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  1. No way dude, you are not a bad person.
    You're educated and know what you like.

    It sounds like you enjoyed your meal(s). That's awesome!

    1. Nah, you put them out there, they could have taken them if they wanted to and didn't. It wasn't as if you kept them in the kitchen and then secretly loaded your plate with the yummies. Enjoy them with a clear conscience.

      1. Last turkey I made, My wife asked where the gizzard was.................

        I showed her the wrapper and pointed out the words that 'some giblets may be missing'

        I didn't have to fess up to eating it in the kitchen before bringing the platter to the dining room.

        2 Replies
        1. re: bagelman01

          LOL. I do the same thing to avoid fighting over it at the table. Only family I know of that fights over the innards. To atone, I frequently make dirty rice with gizzards, hearts and livers.

          1. re: mickie44

            Growing up, the wings and neck were in demand in our family. My mother used to make a turkey and roast an additional 8 wings and 4 necks in the pan. Everyone was happy.,

            I made a turkey for dinner tonight. Only sliced breast and thigh made it to the table. I made a meal from the neck, gizzard, carrots, onions and celery in the kitchen.

        2. Guilty as charged, your Honor. I do this whenever I can get away with it.

          1. why be quiet about it? Had dinner yesterday at my father and stepmom's. Got there and stepsis and I realized that stepmom was a little behind on her cooking: she'd been travelling and hadn't quite gotten back into the swing of kitchen stuff (though she is an excellent cook)...so stepsis and I pitched in to help. It was a sterotypical scene: the 'boys' (five of them) in the dining room tasting and drinking wine and snacking on appetizers while the 'girls' got dinner on the table, including picking a few of the produce items she needed from her garden....

            anyway, centerpiece of the meal was a huge rib roast, which stepmom had roasted to perfection. As we put it on the table we announced that the girls got the bones and first choice of slices of roast, since after all, we'd done all the work! :-)