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Writer's Block: Leftovers of leftovers
Jan. 22nd, 2010 10:28 am[Error: unknown template qotd]
Right before Hannibal came to the theaters, we had a chef from some frou-frou restaurant in St. Louis come into the studio and prepare some organ dishes. I'm probably going to swap around the actual animal w/ body part, but I believe we were prepared: lamb heart, foie gras (goose liver), sheep brain, and...something else. I LOVED the foie gras, didn't care for the heart, but the brain was good (but it may have been the copious amount of garlic the brain was sauteed in.
As far as "blindly" eating some food. When I became determined to try sushi, I didn't want to know what it was that I was sampling. I definitely ate a few things I may not have otherwise tried, but it also made me never discover what some of the items I enjoyed were if I couldn't find out after the fact (my sampling of sushi usually involved picking at the large platters a sushi place in Dallas used to bring into the radio station every couple of months).
Right before Hannibal came to the theaters, we had a chef from some frou-frou restaurant in St. Louis come into the studio and prepare some organ dishes. I'm probably going to swap around the actual animal w/ body part, but I believe we were prepared: lamb heart, foie gras (goose liver), sheep brain, and...something else. I LOVED the foie gras, didn't care for the heart, but the brain was good (but it may have been the copious amount of garlic the brain was sauteed in.
As far as "blindly" eating some food. When I became determined to try sushi, I didn't want to know what it was that I was sampling. I definitely ate a few things I may not have otherwise tried, but it also made me never discover what some of the items I enjoyed were if I couldn't find out after the fact (my sampling of sushi usually involved picking at the large platters a sushi place in Dallas used to bring into the radio station every couple of months).
