surprising

” The 6 Most Terrifying Foods in the World “, #3

# 3. Baby Mice Wine

From: Korea.

What the hell is it?

What better to wash down your gelatinous lumps of lye fish than a nice chilled cup
of dead mice?What better indeed.Baby mice wine is a traditional Chinese and Korean
“health tonic,” which apparently tastes like raw gasoline. Little mice, eyes still closed,
are plucked from the embrace of their loving mothers and stuffed (while still alive)
into a bottle of rice wine. They are left to ferment while their parents wring their tiny
mouse paws in despair, tears drooping sadly from the tips of their whiskers.

Wait, it gets worse …

Do you wince at the thought of swallowing a tequila worm? Imagine how you’d feel
during a session on this bastard. Whoops, I swallowed a dead mouse! Whoops,
there goes another one! Whoops, I just puked my entire body out of my nose!

Excerpts from an article by
Tim Cameron on www.Cracked.com

” The 6 Most Terrifying Foods in the World “ # 4

#4. Lutefisk

From: Norway.

What the hell is it?

Ahhh, Lutefisk. After the larvae-ridden cheese, it’s a blessed relief to sample a clean, down-to-earth Scandinavian recipe.
A little too clean.
Lutefisk is a traditional Norwegian dish featuring cod that has been steeped for many days in a solution of lye, until its flesh is caustic enough to dissolve silver cutlery.
Wait, it gets worse …
For those of you who don’t know, lye (potassium hydroxide/sodium hydroxide) is a powerful industrial chemical used for cleaning drains, killing plants, de-budding cow horns, powering batteries and manufacturing biodiesel. Contact with lye can cause chemical burns, permanent scarring, blindness or total deliciousness, depending on whether you pour it onto a herring or your own face. Or, so the lutefisk industry would have us believe.

Danger of this turning up in America:
IT’S ALREADY HERE!

It’ true, lutefisk is more popular in the United States than in Norway. What the hell are they doing with it? They’re not eating it are they? Is it because it’ a cheap alternative to colonic irrigation? Seriously, how do you advertise this stuff?

Excerpts from an article by
Tim Cameron on www.Cracked.com

” Schweizer Wurstsalat ” – Swiss Style Sausage Salad

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Just had me the perfect midnight snack. (Thursday, 0.15 am)
Bologna, swiss, pickles, scallion, onion, dijon vinaigrette.
Less then five minutes prep.

Life is Good ! 🙂
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” Rendang Padang “

Here is a simplified version of one of my favorite dishes,
which I ate many times in Singapore, Malaysia and Indonesia.
The reason I have ” simplified ” the recipe is that some of the items
in the original recipe (there is a million different recipe’s, anyway)
would require a trip to the asian market, which is not practical to everybody.
I can assure you that the taste of my version is just as good and
the smoother texture of the sauce is more pleasant to many.
Enjoy either version ! Bon Appetit !

” The 6 Most Terrifying Foods in the World ” #6

Today: #6. Escamoles

From : Mexico.

What the hell is it?

Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being f……. insane.

Wait, it gets worse …

Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of f….. ant eggs.

Danger of this turning up in America:

We’re not sure Taco Bell hasn’t snuck this sh.. into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.

Excerpts from an article by
Tim Cameron on www.Cracked.com

” Yaki Udon “

Had a craving for liver Yesterday.
Have a craving for pasta always.
What better than combining the two 🙂

Watch the Video HERE.

Bon Appetit ! Life is Good !

” Seafood Salad “

For a light lunch, try this :
Lettuce, red cabbage, octopus, shrimp,
anchovies,onion, parsley, eggs, dijon dressing.

Life is Good ! Bon Appetit !

” Morons ! “

Russ Orford on :

” Why are chefs so poorly compensated? “

Hi all enjoy this , it was sent to me by a chef friend
Conversation I just had over the phone for an early Birthday Dinner. (8 people)
*note I don’t usually disclose my rates but for this I must. Because of a close affiliation
To a friend / colleague I waved my usual flat rate and quoted at $25.00 per hour. (4 hours work..Steal!!!) Any way…

sir; “Your menu looks great and I’ve heard your food is wonderful!”
me; “Thank you. I do my best.”
Sir: “However you rates seem a bit high for me, can you come down a bit. I was quoted by another at $18.00 per hour.”
Me: “Really? Great I’d go with him then.”
Sir; “That’s it? No negotiations?”
Me: “I have already come down quite a bit here…”
Sir: “ I understand that but your competition is lower.”
Me; “I see that. I am, unfortunately unable to match that. If the price is right for you then go with him or her.”
Sir; “I don’t get it? You aren’t even trying to come down.”
Me: “No.”
Sir; “But don’t you want my business?”
Me: “Of course. But I can’t work with those prices. Again Sir. Go with the other if it suites you.”
Sir: “You’re not a very good businessman are you?”
Me: “……………….I am Chef. An artist. An artisan. I am a service professional. I provide a great service for those who want it. Am I to understand that you are having drinks and dancing for 30-40 people after dinner?”
Sir: “Yes.”
Me; “You’ve hired a bartender and a DJ?”
Sir “Yes”
Me: “How much are you paying them?”
Sir: “$30.00 an hour for the bartender. And $125.00 and hour for the DJ.”
Me; “Sir. This conversation is over. God Bless!”

Thank God I love what I do.

” Red Cooked Beef & Garlic Noodles “

Red-cooked (also called twice-cooked) beef.
The meat in this dish is beef neck.
It takes a long time to braise,
but the taste and texture is phenomenal.

Play with the seasoning for the garlic noodles
so the taste is axectly as you like it 🙂

Bon Appetit ! Life is Good !