I admit, I first tried it at a big food fair (wandering up and down aisles being offered free tastes of all sorts, you end up eating absolutely EVERYTHING they hold out to you. It's how I've found out I like quite a few odd things )
We used to have it a lot when I was young (it's way hard to get now), and I have had fabulous rabbit dishes at restaurants. Lots of bones, of course...
Well, half an hour into a good one and it's "gimme gimme gimme gimmeeeeee... oh by the way what did I just eat?"
"Truly, I say to you, unless you eat the flesh of the Son of Man and drink his blood, you have no life in you. Whoever feeds on my flesh and drinks my blood has eternal life, and I will raise him up on the last day."
I may have told this story here before, not sure. When I was studying in Istanbul, I fell in with a pack of Turkish students. "We are the boys who never drink water, only drink beer. We say 'fuck!' to Allah." Great guys, in other words. Drinking in public is (was?) legal in Istanbul, so we'd go to a büfe, which is a sort of bodega thing, sells magazines, bus tickets, drinks, snacks, and in the evening, fresh-grilled shish kabob (şiş kebap, but who's counting?). So one night, after drinking quite a bit in the quad of the university, we headed back up the hill for kabobs and a refill on our beers. Everybody ordered their preference, but the owner was cooking some other meat off to the side of the grill. He offered some to my friends, speaking in Turkish, and they all accepted, and told me to try it. I did. It tasted vaguely lamb-ish, a little salty, a little more chewy than regular lamb. Then one of them asked "Did you like it?" "Yes," I replied, "What is it?" "Really, you liked it?" "Uh-huh, it was pretty good, what was it?" "Are you sure you liked it?" "Oh god, what was it?" It was only when he pointed to his crotch and uttered the Turkish equivalent of "Baaa!" that I learned I'd just eaten a sheep's testicle. Wasn't bad.
Haha... nice. That's a classic Italian appetizer. Great over pasta too. Yeah, coniglio... another classic. Either caccitore or scarpiello with taters, onions, peppers, and sausage. Some of the old timers still raise them in the old neighborhoods. Rabbit hutch right next to the chicken coop.
Having all the finely honed hunting and survival instincts of a three day old kitten, I have to admit that getting anything fresh and free more complicated than bean sprouts is, umm.... (I sometimes think that there has to be a post-apocalypse story for folk like me, but it would be very very short )
They sell it in Washington at a few places. Ex never let me get it cause bunnies are cute and not for eating.
We tell the kids we only eat the bad rabbits that were destined for bunny hell anyway. Or we say that the bunnies would have done the same to you if their brains had developed first (my personal favorite line). ETA: I worked for one sick fuck who ran rabbit for a special on Easter. A glorious man, was he.
So if the Easter bunny is smart enough to dye eggs and assemble baskets and deliver them all to the correct houses... We're fucked.
soup of the day, right? We should be okay at least until they get opposable thumbs. They can't do much harm with baskets and eggs now, can they. I'm more interested to know what sort of animal lays all those chocolate eggs and are they easy to farm . I'm cooking lamb over the Easter holidays, that's three days but I only have two recipes, so one might turn out to be improvised and lead to unexpected results.
Tonight is just tacos to keep it simple, but tomorrow I'm cooking an Easter feast! Deviled eggs two ways (sour cream/herb and Buffalo style), ham with a cherry-mustard glaze, prosciutto wrapped asparagus, mashed potatoes with goat cheese and caramelized onions, and finally mini strawberry sous vide cheesecakes.
Maybe eggs & ham for breakfast - but asparagus is not really acceptable for Easter Day - very depressing. Chocolate & roasted meat feast day/by tradition.
It’s just me and my wife tomorrow, so I’m going with an old standby- dead cow and potatoes. Tonight it’s sweet Italian sausage and pasta.
I see the enthusiasm is abound for the poor bovine with which you will dine. It could have been anything, done anything, but alas to become a steak for you to feast upon, was probably not one of it's many dreams in this life.
As long as they're gutted and skinned before cooking, your wife will never know. Had a tassel float to the top of some go-go dancer chili I was making once though, so you gotta be careful.
