Sign up to The Irish Times Archive (1859 - 2008)My Account »

Tue 05 May 2004Being a good eggExtreme Cuisine The start of the weekend usually means collecting the casual suit from the dry cleaners, tomato stain hopefully removed, the anticipation of being entertained by somebody else, the sweet smile of the host, the canapés sliding across the glass top of the table, a pink mayonnaise or, perish, raw crudités.For those who are revising their eating plans, what might lie ahead is more the difficult business of ducking the social opprobrium heaped on the fussy. A grimace? A call for the BiSodol? The air kisses are behind you, the aperitif empty, you sit à table at the house of a friend you cannot afford to offend.