Xtreme Cuisine (4)

1 Name: Anonymous Chef : 2006-05-14 08:39 ID:SbCggjbv

2 Name: Anonymous Chef : 2006-05-15 19:41 ID:C+hJx3GO


3 Name: Anonymous Chef : 2006-05-15 20:55 ID:Heaven

It looks funny, but it really is way to long to read.

4 Name: Anonymous Chef : 2006-05-16 03:17 ID:SbCggjbv

OK, here's some choice excerpts

> Our comely hostess enlightens us with a warm and knowing countenance: "Tenderloin of Bichon Frise, medium rare." I have to say, the flesh of this best friend of man is extraordinarily soft and savory, and though I loathe using the cliché, it literally melts in my mouth.
> For the past three years, Yamamoto has maintained his moveable feast right under the noses of law enforcement authorities, placating the jaded palates of the wealthy, famous and powerful with such bewilderingly bizarre preparations as monkey brain stew, roasted flank of gazelle, and dry sausage crafted from the pink, lardaceous hindquarters of the great African hippopotamus.
> African-born Houston Rockets center Dikembe Mutombo once stated that Yamamoto's chimpanzee stew "is better than me mum makes back in the Congo."
> After another intermezzo, this one a ramekin of Key lime custard, made with sea-turtle eggs, and garnished with lime zest, we're brought what at first resembles a petite Cornish game hen or a quail. It is in fact a ferruginous pygmy owl...what we're noshing is one of those endangered cactus dwellers, so beloved of Arizona environmentalists that the creature's mere presence has halted the construction of schools and roads.
> The final course is not dessert, but rather two pieces of seal sushi, prepared nigiri-style, wrapped in gold leaf and served with an amber cordial glass of very expensive and very sweet Muscat de Beaumes-de-Venise.
> Whether it's immoral or illegal, I can attest to the fact that Yamamoto does know how to cook a penguin...It's a tad unnerving witnessing this beautiful Antarctic bird being dismembered before me. But soon Yamamoto is frying up its walnut-size brain in a Japanese omelet with shiitake mushrooms and heirloom tomatoes.
> "I kill lion on safari in Tanzania," he relates of one skinned carcass. "She guard two cubs, and I kill all three. Cubs we roast for Sultan of Brunei, and the heart of mother lion I barbecue for Donald Trump. I keep body. Maybe make steaks, and stew of rest. Lion not good meat. No fat, but people want to eat, so I hunt them."
> "There many Mexcan immigrant need money," confides Yamamoto during my inspection of his Anthem residence. "Sometime they sell me kidney, arm or leg, or just slice of liver. Very, very expenseeve. These Mexcan never have to work for year, I tell you. And Mexcan liver with onion? Is sooo deleeshus. You must try."
> How could I resist? Actually, at another of his clandestine spreads, Yamamoto presented me with three plates, one with a slice of human liver sautéed with onions, another with a hunk of muscle torn from a human leg that had been deep fried, and a third of a side of poached hufu, a faux human flesh product that bills itself as the "Healthy Human Flesh Alternative" (available online at www.eathufu.com)
> I sample a bit of each, and I must admit that Yamamoto is correct. Mexican liver is exquisite, a thousand times tastier than its bovine counterpart. The leg muscle was a little chewy, sort of like gnawing on a fried chicken gizzard, but not bad.
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