You read right, folks: The Times UK reports that Hans Locher of Zurich, Switzerland, is attempting to open a restaurant that includes human milk in every dish.
Isn't this just the way? Ya tell a bad joke, and some whackadoo has already thought of it, sans irony.
Where is he harvesting this bounty of Hepatitis Hazard? Why, from willing young mothers in his village, plus all who answer his sordid classifieds (which is how authorities caught onto him in the first place). The going rate for unscreened breast milk? $16 USD per liter. Cheap bastard.
understand all the controversy. The mother’s milk is the most natural thing
in the world – how can anyone be against it? It is, after all, the first
thing we taste and I see no reason why I should not include it in my menu,”
Mr Locher, who trained as a cook in several countries, said. --Bojan Pancevski, Times Online
Lord she’s gone done left me done packed / up and split and I with no way to make her come back and everywhere the world is bare bright bone white crystal sand glistens dope death dead dying and jiving drove her away made her take her laughter and her smiles and her softness and her midnight sighs—
Fuck Coltrane and music and clouds drifting in the sky fuck the sea and trees and the sky and birds and alligators and all the animals that roam the earth fuck marx and mao fuck fidel and nkrumah and democracy and communism fuck smack and pot and red ripe tomatoes fuck joseph fuck mary fuck god jesus and all the disciples fuck fanon nixon and malcolm fuck the revolution fuck freedom fuck the whole muthafucking thing all i want now is my woman back so my soul can sing
I'm a gal who likes to keep a few foodie friends around, for to feel
a little less like a freak when eating in public--kinda like a tapeworm
Alas, we're of that age when peeps are wandering away
from NYC to seek more affordable living, procreate, fight calamitous
crime, etc. Last year, dear Heathie and her baguette-baking ways left
for the West Coast. Next week, Big-Eyed Curvy Bombshell will start a
shinier life in DC, free of the crushing tyranny of NY expenses.
<SOB> It's the end of an effing era.
Naturally, a sadistic schedule of ritual overeating is underway. (Hurray!)
We got wind of legendary lechon at Pistahan via Roboppy of Serious Eats;
I sent Bombshell a text about pork fat on a Monday, and we were fanning
ourselves in the languid heat of the tiny restaurant by Tuesday night.
you require speedy service or air conditioning, this isn't the place to
be. But if you have patience to spare and a hankering for home-style
Filipino food, pull up a seat and ready the Pepcid.
Surprise! We unconsciously incorporated pork into everything we ate! Of course, there was the keystone lechon:
how blistered-yet-glossy, burnished and beautiful? Drool. Crispy skin
and moist, fat-laced meat, with a goodly cushion of, yep, MORE FAT
separating the two layers. The dipping sauce is a vinegar-spiked,
sweet, liver-y affair that manages to cleave through the lipid
wonderland. THIS is fatty pork before fatty pork jumped the phucking
If my loved ones were forced to stage an intervention on my behalf, it would probably have less to do with sweet, sweet booze, and more to do with stinky, stinky cheese.
As much as I enjoy gnawing and cataloging my way through Murray's Everest o' Queso on my own, nothing lights me up quite like Murray's classes.
Yes, there is booze AND cheese. But more importantly, most of us aren't born with an intrinsic knowledge of which boozes and cheeses were meant to be together, and Murray's classes have stepped in to reduce the guesswork of pairing.
The fantabu-rrific cheese empath, Nora Singley (formerly of Murray's and currently cooking in Martha Stewart's test kitchens), and overall-clad LeNell Smothers (Brooklyn/'Bama's own bourbon expert and spunky purveyor of spirits), presided over the merry marriage of congealed curd and brown booze with wit, ease, expertise, and bawdy tales.
Stuck on the idea of bourbon and cheese together? To be fair, it
is a matter of taste; if you favor, say, white wine spritzers and mild
cheeses, these pairings may be a hard sell. For me, I tend to heart the
rankest of the rank, cheeses that are tough to pair with wines, ports
and sherries--so bourbon and scotch pairings seem like the next logical