From "Can Your Stomach Handle a Meal at Alchemist? At the Copenhagen restaurant, diners are served raw jellyfish—and freeze-dried lamb brain served in a fake cranium—while videos about climate change swirl on the ceiling. Is it 'gastronomic opera,' or sensory overload?" (The New Yorker).
Ha ha. It's funny that the climate change propaganda is the most disgusting part.
I had to look up the word "garum," and I found "Everything You Ever Wanted to Know About Garum/A culinary star in ancient Rome, this fermented fish sauce transforms everything it touches" (Eater)("it has been called the ketchup of the Roman world"). Are we still doing that thing of thinking about Rome all the time?
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Jellyfish sashimi salad is a common menu item across Asia. You're several hundred years late, hipster lightweights. Hmu when you've graduated to balut.
People still hung up on climate change really need to see the recent chart published by WaPo. Yes that Washington Post. Here it is embedded in a post by PowerLine's Steven Hayward. It shows we are in a tiny uptick after a long-term decline in global temperatures in recent history within a 485 Million-year graph made by paleoclimatologists.
That food sounds gross.
Sounds like the same concept of “Race to Dinner”. Maybe Matt Walsh is convincing the hoi oligoi that they are being played.
Ha ha. It's funny that the climate change propaganda is the most disgusting part.
Everything about it is disgusting, but yes, it's funny that that was the bridge too far.
We're bombarded by environmental activism everywhere we look. The last thing the world needs is more venues to harangue us about how awful humanity is.
Three times. Yes I kept a copy.
Who eats there? Perhaps the same self-flagellati who pay to be harangued as racists.
If you take someone there on a first date, this restaurant could be used as a sorting mechanism.
I wonder how Greta would like this place? Of course, anything she didn’t like she would simply blame on the Jews.
"How to lose a girl in 10 seconds"
That Garum stuff sounds pretty fishy to me.
Waiter, I'll have the Propaganda steak, well done, with a side of White Guilt and the Kamala-lala-ding-dong shake.
Thank you for releasing them from jail.
Now Robin DiAngelo has a new place to stage her shaming dinners. It'll leave the suckers moaning and shivering their seats, hyperventilating, scared of being white and breathing out too much carbon dioxide.
It reminds me of a certain dinner scene
We may live in times of shortage, but there's never a shortage of suckers wanting to be in the 'In' crowd.
I was thinking of making a dovecote on the barn. Why not let your dinner forage for itself in the neighbors' fields? If you need to be away from time to time, they will be fine, get their own water. Just reach in and grab the occasional squab when the mood strikes.
What is really funny about this whole climate change scare is that at the time that complex plants evolved, CO2 was tenfold higher than it is now. During the reign of the plants, over 90% of the CO2 from the atmosphere has been locked away as coal, oil, etc. If we hadn't started burning it, eventually the plants would have locked away so much CO2 that the planet would have turned into a snowball, something that has happened to it before. "Snowball Earth" occurred at a time when the Earth's first primordial methane, which is a very potent greenhouse gas, was broken down to CO2 by the forms of life that existed at that time, and those bacterial level life forms, through photosynthesis, locked away the CO2 until the levels of CO2 were extremely low, and glaciers reached the equator The planet would possibly still be a snowball if volcanic activity hadn't freed the locked away CO2 back into the atmosphere, to levels magnitudes greater than we see today.
So the point is, that if we mankind hadn't reversed the plants heretofore inexorable sequestration of CO2, geologic history would likely have repeated itself, and the planet would once again have plunged into an inhospitable global ice age, or ice eon.
The argument that I have just put forward is not really even arguable. Think of the plants and CO2 as a bit of yeast dropped into sugar water. The yeast expands until the sugar, in the analogy, CO2 in reality, is exhausted. It's almost enough to make you believe in God how good it was for the planet that we came along when we did.
I wonder if it's the same as or similar to Nước chấmis? This a Vietnamese dipping sauce that is made from a blend of fish pieces, water, sugar, and citrus scraps which is then allowed to ferment. The stuff smells awful but the flavor is strangely kind of addictive after awhile.
Any roadkill recipes?
I suspect Chinese involvement.
>I wonder if it's the same as or similar to Nước chấmis? This a Vietnamese dipping sauce <
I knew this was going to come up. We called it Nuk-mom. That was either American bastardization of the proper pronunciation or the Vietnamese pronunciation - can't remember which, if I ever knew.
On the beach at Danang there were old 50gal drums into which the fishermen would throw their fish scraps, and then cover with the lid. Those things just sat out in the sun and the contents decomposed, with the solid matter settling to the bottom as sort of a paste and the oil floating to the top. You didn't want to be near one of those drums when it was opened as the stench was unbearable.
The pasty sediment was used to make the Nuk-mom. I don't know what they did with the oil. I tasted the sediment once. It was not putrid, as you would think it would be; simply strong and fishy.
Nice place to eat (or work) for RFK Jr.
Especially if they find ways to work more roadkill into the menu.
I always knew he'd land on his feet.
Lasagna Chip and Chicken Fat Ripple: America’s Top Two Favorite Ice Cream flavors.
No bugs on the menu?
Does freeze drying eliminate prion diseases? I doubt it and will pass on any mammal brains, thank you.
If they put Changmai-style candied giant waterbugs on the menu and people ordered it I'd be the first to give them props.
No offal. No organ "meat" either. Steak or sushi is fine thank you.
There a a number of videos on youtube on how to make garum.
https://www.youtube.com/watch?v=ICZww0DtQKk
Its a fermented fish sauce, which is a pretty common condiment that you can find in plenty of cuisines.
The food sounds bad. Why eat there?
I don't think that we're talking about ancient Rome all the time or even more than usual. Throughout my whole life, ancient Rome has been a popular topic. There were movies like Ben Hur, Spartacus, Caligula, Gladiator, ect. I remember when I Claudius was on PBS and, in high school, I took Latin and starred in A Funny Thing Happened on the Way to the Forum..
The only Roman thing I've seen a spike in interest in lately are people talking about Marcus Aurelius. (Which I think is only natural since so many people these days are searching for ways to develop more self discipline.)
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