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My food pyramid is more like food columns lately

My food pyramid is more like food columns lately

I have been living on rice and pulses for weeks (pulses=lentils, split peas, red beans, pink beans, black beans, pinto beans, chickpeas…you get the idea). These foods deserve their own posts, not just for keeping me alive in this narrow stretch, but because they are also some of the first crops of humankind (and our history with them goes back way longer than that). However, as much as I love my chili and curries, tonight I couldn’t bear to look at the crock of chana masala. Plus I somehow managed to complete my training as a new employee of [Redacted], the regimented and tight-fisted financial firm where I am improbably quartermaster, and I felt like celebrating the fact that I made it through a (mostly) full week of grueling work alive. this a post about the glamor of working on Wall Street?

Uh…is this a post about the glamor of working on Wall Street?

So I gathered up my nickels and bought one of the cheapest meats available at the supermarket to make a strange poultry feast. Now this is one of my favorite meals, but it is kind of a monster’s dinner–and it is definitely made of meat! My readers who are vegetarians…or even just squeamish may want to skip this cooking post [ED: Why is a recipe post even here?] and come back tomorrow for Fourth of July stuff.

Chicken Livers (photo by the hungry native)

Chicken Livers (photo by the hungry native)

OK, we are making delicious chicken livers with onions in creamy marjoram vermouth sauce! I usually eat it on a bed of yellow rice, but it is really a French meal and it also works well on buttery mashed potatoes, if you want to make those. The key to the meal is fresh undamaged livers without gall bladders…but your only clue in the supermarket is color so this is sort of a Russian roulette meal. Just buy the freshest looking chicken livers and you’ll probably be fine.

Drain the chicken livers (which, rather unpleasantly, come floating in a little plastic cup of chicken blood) and dredge them in a deep plate of plain flour with a pinch of salt mixed in. I threw away one of the livers that looked like it came from a chicken with a serious drinking problem, but all of the livers smelled good (if they smell rancid or bilious, you uh probably need a new batch). Keep the bloody flour—you’ll need it! Grease a large solid frying pan with a bit of olive oil and start frying the livers on medium heat. A lid really helps if you have one!

Thanks Mom and Dad, for the really nice pan.

Thanks Mom and Dad, for the really nice pan.

I then chop up a medium onion and get a handful of wonderful marjoram from the garden. Flip the livers and throw a large pat of butter in the pan. When the butter melts and starts sizzling, put the onions in and flip them around so they don’t burn.



Add the chopped marjoram and some dry thyme and turn the flame down and put the lid on. Now mix the bloody flour with water till it becomes a viscous paste. The livers should be browned and firm and the onions transparent. Pour the flour water into the pan. Cook covered for a few minutes over low heat and then add a liberal splash of dry vermouth. If the gravy looks too thick, just ad some water and turn up the heat. Slosh everything around delicately with a spatula and add some sea salt to taste. Let the meal simmer on low heat till it looks right and then let it rest while you rice finishes (this all goes really fast).

I'll put up this mystery image so you can imagine the meal

I’ll put up this mystery image so you can imagine the meal

The meal looks like brown glop with horrible livers and dispiriting brown bits floating in it. It smells like butter, onions, trace elements, and cooked viscera. Sadly I forgot to take a picture before I fell on it and devoured it like a savage—so you can’t see how ugly it looks. Yet, when it comes out right, it is one of my best meals (and I’m a very good chef). I always imagine it being cooked by some sad scary old French man who lives alone in a forest, but when you get to know him you realize that he is a visionary genius and his horrifying meal is a gourmet treat.

They say he lives on entrails...and read all of Proust...

They say he lives on entrails…and read all of Proust…

This post concerning chicken strayed pretty far from the beaten path, but now you have a gourmet dinner you can make for next to no money! Let me know if anybody makes it! I’m new to food blogging but it seems to be all the rage out there and I thought that this meal fills a peculiar sophisticated/impoverished/delicious niche!


Tomorrow evening will feature the first game of the Detroit Red Wings season. This bold team of lovable* misfits will take to the ice against the hockey team from Ottawa–the name isn’t listed but they have some sort of classical footsoldier as a mascot so we’ll call them the Ottawa Hopelites. [maybe you should understand at least something about hockey before writing about it—ed.]

Anyway, even more exciting than the actual game between the Redwings and the Hopelites is the unofficial mascot of the Red Wings.  In a post concerning mollusk mascots from around the world, alert reader Ryon Lancaster commented that we had overlooked the mascot for the Detroit Red Wings, a purple hockey-playing octopus named Al.  Apparently the legend of Al started back in April 15, 1952, when fishmongers Pete and Jerry Cusimano decided to throw an octopus onto the ice at Olympia Stadium.  The eight tentacles of the cephalopod were meant to mystically represent the eight victories required to win the Stanley Cup (the ice hockey championship trophy). Sure enough the magical mollusk brought the team to championship victory and ever since then fans have thrown deceased octopuses onto the ice at their home stadium—especially during playoff matches.  As the Red Wings’ octopus tradition deepened, the purple mascot Al coalesced from fan art and from oral tradition. Al takes his name from a former building operations manager, Al Sobotka, who exhibited great elan whenever he removed octopuses from the ice.  Apparently Sobotka had a special octopus twirling technique which whipped the fans up (albeit at the expense of distributing octopus particles onto the ice and the crowd).

As you might imagine, NHL officials have mixed feelings about this fan tradition. In 2008 hockey officials banned Al Sobotka’s octopus twirling and the duty of removing octopus corpses has fallen to linesmen and icegirls.  The stadium itself added a large octopus prop during the 1995 playoffs.  This huge octopus totem was ceremonially raised to introduce the team.  Later on it was given glowing red eyes (which light up during goals), a number eight hockey jersey, and a broken tooth.  Since it now requires winning 16 games to win the Stanley Cup, there are two Al the octopuses hanging above the ice at playoff time.

Naturally a number of other teams have tried to imitate the seafood throwing craze including San Jose, (where fans threw a shark), Boston (lobster), and Vancouver (Salmon).  The only other team which appears to be establishing a continuing tradition of throwing deceased aquatic creatures on the ice is the Nashville Predators (why does Nashville have a hockey team?): predators fans have been known to throw large catfish onto the ice.  A weary ice attendant, Jessica Hanley is reported to have said “’They are so gross. They’re huge, they’re heavy, they stink and they leave this slimy trail on the ice. But, hey, if it’s good for the team, I guess we can deal with it.”

*actual boldness and lovability may vary

Ye Olde Ferrebeekeeper Archives

May 2023