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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.
Posted at 07:35 in Ephemera, Food and Drink | Permalink
There's a joke in there somewhere. It's on the tip of my tongue.
June 14, 2014 at 07:55
You're going to get visits from some strange search queries.
June 14, 2014 at 08:21
Glad we could get to the bottom of that . . . . Clearly a concern that we need to put behind us . . .
June 14, 2014 at 09:00
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.
June 14, 2014 at 09:14
"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.""
I think I'll stop googling now.
June 14, 2014 at 09:28
Inverts rectums often contain a bone.
June 14, 2014 at 09:59
I'll pass on the Taiwanese dumplings then.
*looks at watch*
Almost time for a sausage sandwich.
John D |
June 14, 2014 at 10:18
But those hotdogs they sell at stalls outside sports stadiums are still OK, right?
I love a good 'famous-journalist-plagiarist-caught-plagiarising' story:
“He was very unhelpful from the beginning, and very aggressive,” said the fact-checker.
June 14, 2014 at 11:29
Alternatively, "burn immediately".
June 14, 2014 at 12:45
*frantically reads ingredient list for new M&S sausage rolls*
June 14, 2014 at 13:14
I’m sure you get a much classier kind of hog rectum in an M&S sausage roll.
June 14, 2014 at 13:26
I'll pass on the rectums and go directly to the crispy snoots. We Midwesterners have more sophisticated palates.
R. Sherman |
June 14, 2014 at 13:57
Delicious with apple pie and chewing gum, or so I hear.
Friday Night Smoke |
June 14, 2014 at 14:15
Eh. It's part of a pig. We eat it. If you're going to be squeamish, don't eat.
June 14, 2014 at 14:41
What was it that Bismarck said about sausages (and laws)?
Spiny Norman |
June 14, 2014 at 15:50
You should have an untip jar for posts like this. Something I can click on to make you pay me.
June 14, 2014 at 18:08
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.
June 14, 2014 at 21:15
Sold by Cut-My-Own-Throat Dibbler to Disembowel-Myself-Honorably Dibblah.
June 14, 2014 at 21:17
He eats the snouts and the trotters first
The loins and the groins are soon dispersed...
-- Frank Zappa, "The torture Never Stops"
June 15, 2014 at 00:12
In other culinary news, I present this event.
R. Sherman |
June 15, 2014 at 01:31
"... 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.
June 15, 2014 at 05:32
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.
David Gillies |
June 15, 2014 at 05:35
"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.
June 15, 2014 at 14:54
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