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Friday, July 27, 2012

Rats, Broiled Again!

Forget the BearCam for a moment, if you can, and consider today's new four-legged stars: Rats! The NYT has a lengthy piece on a dinner for 20 at at New York gallery where the guests "nibbled on goat cheese bruschetta topped with rat leg tenderloin, and rat-pork terrine encircled with beef fat, prepared by a chef after much trial and error with his proteins. The rats were shipped from a United States Department of Agriculture-approved West Coast processor that supplies pet owners with humanely killed, individually flash-frozen rodents, in classifications ranging from 'jumbo' to 'fuzzy.'”

The newspaper helpfully provides a recipe for Braised Rat.  Never thought I'd see directions, "Transfer rats to a 5-by-8-inch molded edge sheet pan."  Well, at least if we all have to live in the subway tunnels after a nuclear attack we will know how to cook our main meat staple. 

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