WARNING. This article is sick and wrong. It describes meals available to those with a taste for forbidden flesh. If this article can be taken seriously at all, it appears even human body parts are not off the table for this chef. But one thing's for sure, in addition to exotic animals, dogs are on the menu, right here in the US of A:
The meat in question? Our comely hostess enlightens us with a warm and knowing countenance: "Tenderloin of Bichon Frise, medium rare." I have to say, the flesh of this best friend of man is extraordinarily soft and savory, and though I loathe using the cliché, it literally melts in my mouth.I almost can't believe this is even for real
Apparently, this toy breed is favored over other breeds for rather practical reasons. Its lap-dog affability toward humans renders it easy to raise and ultimately to butcher, and the fact that Bichons are small and do not shed their fur also appeals to those who will eventually harvest them for consumption. The diminutive animal is plumped up on cream and chunks of veal for seven months, then slaughtered while still a puppy to ensure its flavor and tenderness. The taboo we Westerners have regarding the consumption of canines aside, I now understand why dog flesh is regarded so highly to this day in many Asian cultures. Like some odd cross between pork and beef, there's nothing quite like it. Can't think of a lovelier way to celebrate the Chinese Year of the Dog.
Before I continue with my description of the evening's delicacies, I should mention that I am here at the invitation of Japanese-born chef Kazuki "Kaz" Yamamoto, the shadowy maestro of an underground and highly lucrative culinary world that's thriving in Arizona, because of Yamamoto's brazen and ingenious use of meat, game and vegetation that's considered off limits, immoral or even illegal. For the past three years, Yamamoto has maintained his moveable feast right under the noses of law enforcement authorities, placating the jaded palates of the wealthy, famous and powerful with such bewilderingly bizarre preparations as monkey brain stew, roasted flank of gazelle, and dry sausage crafted from the pink, lardaceous hindquarters of the great African hippopotamus.
Many of the items the French-trained Yamamoto procures for his mind-bending, edible menagerie can be legally imported into the United States and consumed under little-known loopholes in the U.S. Endangered Species Act of 1973 and the Convention on International Trade in Endangered Species, or CITES, each of which regulates the harvesting of and trade in exotic animals, both domestically and globally. Most people would be surprised to discover that lions, kangaroos, antelopes, hippos, reindeer and zebras can be brought into the States by reputable vendors and served openly. But Yamamoto takes this one step beyond, skirting the intricate tangle of local, state, federal and international regulations to obtain and cook whatever he damn well pleases.
You know, I've been reading some really sick animal cruelty stories these last few days. Not a lot of new stuff to cover, as you may have noticed, but I go through the stories looking for something worth bringing to your attention. Then I come across this. It's new, different, but it really tops all those other stories when it comes to making me feel apologetic for belonging to the human race.
Tags: endangered species | exotic animals
