On this Meaty Monday (contrary to the memos circulating G:TB HQ, this is not an homage to Igor), we celebrate the entire animal. Chef Chris Cosentino is renowned for his celebration of the animals he cooks, especially the parts that most American palates consider, well, disgusting. His San Francisco restaurant, Incanto, is recognized by Forbes Traveler as "perhaps America's most adventurous nose-to-tail restaurant." His website, Offal Good, goes deep on the odd animal bits upon which he's built a career.
I consider myself a reasonably adventurous eater, but I confess that Cosentino's latest offering gives me quite a bit of pause. Among other things, his new restaurant, Pigg, features french fries and pig ears covered in "brainase", an aioli that includes blended pig brains. The pig ears, sure - I'd give those a shot. The brain sauce? That'd maybe take six or eight stiff drinks.
I can't even imagine what the Doofus Overlord will make of this.