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.


  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!