Wednesday, February 04, 2009

Live blogging the pig ear salad, pt. 2

Are we enjoying this piece of absurdist performance art? 

You can't really see them, but the ears are simmering in that back pot with a bunch of onions and carrots. In the front are the prunes, poaching gently in red wine. 

There's definitely something hostile about a menu that begins with pig ear salad and ends with poached prunes.

3 comments:

  1. This salad had better be good, for all the work that's going into it. Does your butcher carry poultry? Or does one have to go to a poulterer for that? It's like shopping in a Dickens novel!

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