Wednesday, June 1, 2011

TWISTED TALES: Ethical Eating With Author Mykle Hansen

Twisted Tales #2
Why not say it with video? 
From boobtube to youtube.
Is this a bar or a circus tent????

Bitsy Bling's Review as it appeared in the 
Seattle Times Culinary Foodie Section
* Did not really appear in the Seattle Times but book review is posted at various sites.
The Cannibal's Guide to Ethical LivingThe Cannibal's Guide to Ethical Living
Author Mykle Hansen

The superb game dishes are prepared fresh on the spot, and feature actual produce if you so desire at the exclusive floating bistro, L'Arche.  Chef Andre serves a kick-ass Heiress Dissolu, Mock Oxtail Soup and Dessert Juste. My prestigious job as a reviewer and critic has given me the opportunity to eat many fancy-pants main courses in stuffy restaurants, all that cater to elite clients, but L'Arche is literally head and shoulders above the rest. Call me low-class for eating rare parts, but if you haven't yet tried millionaire testicles in cream sauce -- well, you just haven't lived.  The aroma will make your mouth water.
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Culinary Questions with Mykle Hansen

Which fruit/vegetable do you think you resemble and why?

According to the "What vegetable are you" survey on OK Cupid, I'm a Watermelon, because I'm fat and seedy.  But in springtime my trousers fill with asparagus. 

Is it true that cannibals don't eat clowns because they taste funny?

That's a myth!  Clowns are delicious.
What do you love and hate the most about the human race?
People are animals, and animals are beautiful.  But when you expect more from humanity than barking and butt-sniffing, you're bound to be disappointed.

Recently, while surfing Netgalley I came across this new cookbook.  Just wanted to get your thoughts?  What do you think?  Should I put this on the top 10 musts for 2011 Christmas gifts?  Is this the gift that will keep on giving?  Should I toss out the traditional ham and whip up a nice plate of testicles?

God bless Ten Speed Press!  If Phil Wood (R.I.P.) decided to publish a book on the culinary delights of gristle and offal, I have to assume it will be the most accessible, comprehensive and entertaining book available on that subject.  It's only sad he didn't live long enough to smell the aroma of the gently roasting testicles himself.

If you'd like to also order this book for all your friends and family -- or maybe you just want to impress your next date with a home cooked meal?  May I suggest:
Odd Bits: How to Cook the Rest of the AnimalOdd Bits
Subtitle:  How to Cook the Rest of the Animal
Publisher: Ten Speed Press
Release Date:  Sept. 13, 2011
Author:  Jennifer McLagan

In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles. 

Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?

JUNE 2 - 19th
1 lucky winner will get to choose a book from any of 
Mykle Hansen's published titles.
HELP! A Bear is Eating Me!Rampaging Fuckers of Everything on the Crazy Shitting Planet of the Vomit Atmosphere: Three NovelsThe Cannibal's Guide to Ethical Living
+3 Extra bonus entry points is you kindly click on the NEW "+1" google share feature located at the bottom of this post.  It's the BLUE box with the red, blue, green and yellow stripe on it (see example below)

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