Monday, September 26, 2005

May we tell you our specials this evening?

From the New Yorker, by way of
We have several.

For an appetizer, the chef has prepared a slaughter of baby salmon on toast points of nine grains—blue corn, barley, rye, chaff, stover, found rice, horse-rolled oats, balsa, and fermented teff flown in daily from Ethiopia—and fancy assorted nuts, which may contain up to ten per cent peanuts. The salmon is very fresh; it was hatched just this morning.

The chef is also offering a personal favorite, his hot spiced rocks. These are igneous and sedimentary varietals, half-washed and heated to nine hundred degrees Fahrenheit, then gleefully sprinkled with international peppers.
It continues... click on the link.


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