Tag Archives | Cuisine

Your Guide to Eating Brains, Balls and Eyeballs

Pic: Gunawan Kartapranata (CC)

Pic: Gunawan Kartapranata (CC)

I am un chien… Andalusia!


Like “awful” with an “o,” offal refers to the nasty bits we normally consider inedible. Recently, the ever-experimental American foodie culture started digging around for organs with top restaurants featuring hearts, livers and kidneys on their menus. But we’re not here to talk about steamed gallbladders served with roasted beets and beurre blanc. That’s pussy sh*t. We boiled it down to the barf-inducing basics: brains, balls and eyes. Let’s get started.

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Criminal Charges For Tokyo Artist Who Cooked And Served His Own Genitals

Is Mao Sugiyama a man ahead of his time? His mind-bending artistic/culinary/surgical endeavor, intended to raise awareness of asexuality, seems to have been done in an entirely ethical manner, but he now faces persecution from authorities. Japan Daily Press reports:

It’s been three and a half months now since 23 year old Mao Sugiyama cooked and served his own genitals to diners in Tokyo, but the “chef” is finally facing criminal charges. Tokyo’s Metropolitan Police Department has said that Sugiyama and three others who organized the event are looking at allegations of indecent exposure.

After undergoing voluntary surgery in order to fulfill his desire of becoming asexual, the young illustrator then offered to cook and serve his severed organs to five of the high-paying bidders. Sugiyama cook[ed] his penis, scrotum, and testicles to five diners for roughly $250 each.

Sugiyama…says that it was part of an effort to raise awareness about asexual people and others of sexual minorities.

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‘Bible of Futuristic Culinary Art’ Contains Cheeseburger Made Of Liquid Nitrogen

storyimages_1297116918_cuisine_640x795_310x220Everyone thought futuristic meals would be in pill form. Turns out, liquid nitrogen burgers and ultrasound fries are the way of the future. AlterNet reports:

The gastronomic world is readying for a futurist revolution with the hotly anticipated release of Nathan Myhrvold’s . An innovative exploration of how science and food interact, the 2,438-page, six-volume tome is causing a major stir.

Top Asian cuisine chef and restaurateur David Chang has called the bible of futuristic culinary art, which has recipes for cheeseburgers made with liquid nitrogen, french fries fried in ultrasound and pea soup prepared in a centrifuge, “the cookbook to end all cookbooks”.

Along with the headline-grabbing recipes, Myhrvold, a 51-year-old scientist and millionaire inventor also seems to have created – along with his Seattle-based Cooking Lab – what could be the definitive practical study of what humans eat.

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