[Sca-cooks] Something totally different - Ortolan eating

Michael Gunter countgunthar at hotmail.com
Thu Nov 22 10:04:37 PST 2007

While reading the wikipedia entry on the turducken I wanded beyond that, as
is common when reading wikipedia and found this interesting note about eating
"The eating of the ortolan has ethical eating groups baying for blood. First, it is caught with a net in the forest. Taken alive, its eyes are poked out and the bird is put in a small cage. It's then force-fed oats, millet and figs until it has swollen to four times its normal size. Then the bird is drowned alive in fine cognac. Then, it's roasted whole, in an oven at high heat, for six to eight minutes. Once it reaches the table, a napkin is placed over the eater's head. The technique of eating the ortolan is to put the whole bird into the mouth, with only the beak protruding. Here sadism mingles with masochism. The first taste as you crunch on the bird is the brandied flesh and fat. Then, the bitterness of the guts follow and finally, as the tiny, delicate bones are being chewed on, they will lacerate the diner's gums, with the salty taste of the bleeding gums mingling with the richness of the fat and the bitterness of the organs. Chewing the ortolan takes approximately 15 minutes.
– The Connossieur's Series, The Global Gourmet"
Just.....ew. That does not sound appealing. 
I know, this is lousy Thanksgiving conversation and I almost went into a discussion
on cruelty measures taken in high cuisine throughout the world. But we'll leave that
until next week.
Thanksgiving dinner for me was a 7-11 bratwurst on the way to work. 
At least I'll make a good meal tomorrow.
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