Tuesday, February 8, 2011

Stewed Dog, Wedding Style

One of the recipes I included in the homemade cookbook I made for my college roommate's wedding a few months ago (see yesterday's post) was this recipe from Jonathan Safran Foer's Eating Animals, which was appropriate in this particular cookbook for many reasons. Here is the recipe, along with JSF's commentary:

Here’s a classic Filipino recipe I recently came across. I haven’t tried it myself, but sometimes you can read a recipe and just know:
 

“First, kill a medium-sized dog, then burn off the fur over a hot fire. Carefully remove the skin while still warm and set aside for later (may be used in other recipes). Cut meat into 1” cubes. Marinate meat in mixture of vinegar, peppercorn, salt, and garlic for 2 hours. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and sauté until tender. Pour in tomato sauce and boiling water, add green pepper, bay leaf, and Tabasco. Cover and simmer over warm coals until meat is tender. Blend in purée of dog’s liver and cook for additional 5–7 minutes."
 

A simple trick from the backyard astronomer: if you are having trouble seeing something, look slightly away from it. The most light-sensitive parts of our eyes (those we need to see dim objects) are on the edges of the region we normally use for focusing.

Eating animals has an invisible quality. Thinking about dogs, and their relationship to the animals we eat, is one way of looking askance and making something invisible visible.

2 comments:

  1. umm...we have pictures of this very thing happening in the philippines when tristan lived there!

    ReplyDelete
  2. ooh, ooh, I want to see. Share them with me?

    ReplyDelete