Pumping Fur
April, 1988
Consider the succulent taste of a charcoal-broiled steak, the refreshing aroma of a brook trout grilled over a mesquite fire, the sensuousness of strawberries and whipped cream. There are incredible delicacies in life, aren't there? But could you list any greater delicacy than the exhilarating and provocative one that has no publicly acceptable name?All bold men have tasted it; all wise men return to it as frequently as possible. I refer, of course, to the fine art of eating out. Purists call it...
