freecounterpoint: Delicious pinko food

Thursday, March 01, 2012

Delicious pinko food

3 comments:

Arelcao Akleos said...: Sounds like Pepe's heady cock-tail of syphilis and madcow.; 3/01/2012 7:13 PM
Tecumseh said...: So what's the wine which goes best with this feast?; 3/01/2012 7:21 PM
Tecumseh said...: Methinks a bottle of Château Haut Brion Pessac Leognan would go perfectly with any of these dishes:

Raw liver ($14): Ruminant-style sashimi and not for beginners. It has the gelatinous texture of carnivorous pate de fruits, and powerful muskiness.

Brains ($28): Served in a tube. Evokes bland chicken liver pate. Comes with mushy hackleback caviar and mealy blini.

Large Intestine ($12): Edible rubber bands. No thanks.

Achilles Tendon ($12): The spicy, shredded tissue is chilled into a salad that tastes like plastic wrap.

Non-achilles Tendon ($15): Much softer than the ankle stuff. Takashi turns the connective tissue into a rich, miso- sweetened casserole. Pair with a glass of earthy El Coto rioja ($12) to supersize the wintery warmth.

Second Stomach ($13): Americans euphemistically call this honeycomb tripe. Of all the digestive-tract organs, this is the best for entry-level aficionados. Tastes like wet pet hair, which is precisely the flavor that intestine-lovers like me are looking for.

Testicles ($12): The kitchen douses the orbs with shiso garlic butter. They look like big snails and have the texture of Styrofoam.; 3/01/2012 7:27 PM

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