Roast bone marrow, potted pig’s head, honeycombed tripe, ox heart, brined pork belly, cold lamb’s brain, crispy pigs’ tails, pig’s foot Milanese , beef cheek ravioli, and lamb’s brain francoboli. Tasty.

22 April 2004



Comments

22 April | 13:49  |  LisLei

While I wouldn't touch that stuff with a 10-foot salad fork, I can present another gastronome's tome on the subject of, er, "ultracarnivorous" cuisine: The Decadent Cookbook, by Medlar Lucan and Durian Gray. May it nourish you well. Poodles up!



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Joshua Benton is the director of the Nieman Journalism Lab at Harvard University, among other things. Before that, he was a staff writer and columnist for The Dallas Morning News. (More.)

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