Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»
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Home >> Tags >> Seriously UnusualListing articles 1 to 15 of 19 articles with tag ‘Seriously Unusual’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.  Scottish Deep-Fried Candy Bar Very Popular
At last a solution to social security deficits.  The 300 Minute Egg Very Popular
This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.  Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.  Black Truffle Soufflé
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.  Indian Watermelon Curry
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Strawberry Risotto
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  Schabziger Pasta
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead. |
Rabbit Head Pasta «For a country that wraps scraps and blood in pig and sheep guts, it seems weird to me that so many are turned off by the parts that are the farthest from the ass.» |