One survey shows 64% of Americans are uncomfortable about eating the meat of cloned animals, but the FDA says it's as safe as the original. Though diners may never find cloned beef on the menu at Los Angeles' upscale Campanile restaurant, executive chef Mark Peel recently conducted a double-blind experiment with selected guests. Invited to compare porterhouse steaks and hamburgers from a conventional animal and from a clone, the diners included a food critic, an animal geneticist, a TV host and Karen Kaplan, who writes about technology for the Los Angeles Times.