I appreciate nature's way of painting. br She uses for substrate any organic br or man-made matter. br br She does it naturally, seductively br and at times oh so lethally. br An ever-ready-to-bite apple br br skillfully embedded in the weave br of a well-painted tableau tastes akin br to a Belgian linen canvas br br and if poorly executed, its aftertaste br approximates cotton duck br made somewhere in the Far East. br br That is the prime difference br between a filet mignon and br a Chateaubriand or London broil. br br It’s not only a matter of price br but the fine line separating br cannibals from carnal taste buds.