They’re Boneless, Which is Nice
I’m off to a barbecue this afternoon, but I thought I’d leave you with something to chew on:
“Culinary insiders have long known that it is only in the cheapest dumplings that one finds non-inverted rectums.” Via Kate.
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There’s a joke in there somewhere. It’s on the tip of my tongue.
You’re going to get visits from some strange search queries.
Glad we could get to the bottom of that . . . . Clearly a concern that we need to put behind us . . .
You’re going to get visits from some strange search queries.
Oh, that bridge was crossed long ago. I mean, hell, you lot somehow found this place. I fear to ask how.
“Though it has a shape and texture similar to the real thing, its component parts are decidedly different. While calamari comes from squid, the replica is supposedly made of hog rectum, otherwise known as “bung.””
http://www.huffingtonpost.com/2013/01/16/imitation-calamari-sliced-pig-rectum_n_2482063.html
I think I’ll stop googling now.
Inverts rectums often contain a bone.
I’ll pass on the Taiwanese dumplings then.
*looks at watch*
Almost time for a sausage sandwich.
But those hotdogs they sell at stalls outside sports stadiums are still OK, right?
OT
I love a good ‘famous-journalist-plagiarist-caught-plagiarising’ story:
“He was very unhelpful from the beginning, and very aggressive,” said the fact-checker.
“keep refrigerated”
Alternatively, “burn immediately”.
*frantically reads ingredient list for new M&S sausage rolls*
I’m sure you get a much classier kind of hog rectum in an M&S sausage roll.
I’ll pass on the rectums and go directly to the crispy snoots. We Midwesterners have more sophisticated palates.
Delicious with apple pie and chewing gum, or so I hear.
Eh. It’s part of a pig. We eat it. If you’re going to be squeamish, don’t eat.
What was it that Bismarck said about sausages (and laws)?
You should have an untip jar for posts like this. Something I can click on to make you pay me.
*frantically reads ingredient list for new M&S sausage rolls*
You can’t scare me: I lived in South America. Didn’t kill them; wasn’t gonna kill me.
Still, the psychological impediments to eating deep-fried cow lung and bovine stomach-slab soup (with the cilia staring you in the face) were nearly insurmountable, whereas chicken soup plus claw was served to me so late in the game I hardly noticed it.
Sold by Cut-My-Own-Throat Dibbler to Disembowel-Myself-Honorably Dibblah.
He eats the snouts and the trotters first
The loins and the groins are soon dispersed…
— Frank Zappa, “The torture Never Stops”
In other culinary news, I present this event.
You’re welcome.
“… chicken soup plus claw…”
Ah, if only soup were the sort of food that required a toothpick, they’d have been on to a winner there.
I’ve only very seldom eaten the kind of Chinese food that yer echt Chinese person eats, rather than some deracinated imitation in a restaurant catering for round-eyes. It was all very delicious, but in the interests of sound digestion my inquiries as to its provenance were very circumspect, lest they told me.
dicentra: ah, the mondongo! I eat haggis, steak-and-kidney pie, black pudding and sweetbreads with gay abandon, but I will not eat mondongo. It’s not the taste, it’s the texture. I was cruelly hoodwinked into trying some at a Brazilian churrascaria and nearly projectile vomited on the salad bar, which would have put quite the dampener on the evening.
“Nose-to-tail” restaurants are quite trendy right now. I have been to one in London, and the food was pretty good.
And the pig does seem to be one of those animals for which it can be truly said that EVERYTHING is used, except the squeal.