Penis Stew. No really. No, *really*.

[arysteia]

In honour of Day 7 of 14valentines. Today's subject is sexual assault. There's an essay on the subject hereI didn't feel right posting something entirely frivolous/sexy today, but nor did I want to be depressing. So with tongue firmly in cheek, here's something to imagine when cursing the male sex. This recipe cracks me up. I've never actually made it, I

Comments

[jamethiel_bane]

*frowns* I wonder what it would be like, texture wise. Possibly chewy (Going on mountain oysters, here, and... yeah)

[arysteia]

I really cannot say. I mean... It's a muscle... Isn't it? But long slow cooking... Yeah, no.

Out of a sense of vague appropriateness I did decide NOT to go with my cock icon.

[shihadchick]

...yes, I'm definitely torn between outright laughter and a sort of intrigued seven-year-old-ish-EW!! type reaction here. Good choice, I think. *appreciative grin*

(Looking forward to going back through the past couple days properly, too. Oh LJ, how do you bring me so much interesting stuff when I lack time to read it then and there!)

Re: Out of a sense of vague appropriateness I did decide NOT to go with my cock icon.

[arysteia]

I goggled for Africa the first time I saw it. It was actually featured in the 2FL calendar, and I had to have it on the wall in the kitchen for a month. Almost killed me. Then lo, it's in volume 3 of the cookbook too.

I never have time either. So, so many bookmarks now that I have to go back too. I'm in my lj renaissance though, so hopefully I will start to keep up. Maybe. *crosses fingers*

Re: Out of a sense of vague appropriateness I did decide NOT to go with my cock icon.

[shihadchick]

Maaaan, I bet. And, ahahahahahaaaa, oh, wow. Nice.

Oyah, yes. And hooray renaissance, long may it endure, then. :)

[kiwisue]

My friend has that cookbook, and I was looking at the same recipe this NYE. Cool stuff (doubt I'll ever try it).

[arysteia]

Ha ha! Snap.

Yeah, this is one recipe even this adventurous cook will not be trying any time soon.

Am sad now because I have three episodes to go in my mad Pros watching spree.

[kiwisue]

Ah, you could always join in our Pros-watching: reenacting the thirtieth anniversary of the TV broadcasts, one week at a time, at the original time of 9 pm Sunday night. londonronnie usually reminds us of the transmitted episode of the week, then agentxpndble, byslantedlight and others comment. There are recaps listed over at pros_newsletter. A tad hard for us southern folk, because 9 pm Lad's Time is like 8 am Monday morning here (or 10 am in NZ), but I've managed an acceptable compromise by watching the evening before.

[arysteia]

Heh. If only I was still on holiday. I have overly ambitious plans for g/t this year now. And it's only February.

[allzugern]

But...why? Was the tenderloin that expensive?

and thanks for all the great posts. I'm going to go back and read during the weekend.

[arysteia]

I have no idea, honestly. She attributes the original recipe to an Orthodox rabbi's mother in the old country, so maybe it's about using every single piece in hard times???

My pleasure. I'm in my lj renaissance, if you can't tell, and feeling great to be back. Now to finish and post the rest of my WIPs...!

[talitha78]

*looks at subject line*

*runs screaming in terror*

[arysteia]

Ha ha! Once upon a time, before there was a Supernatural calendar on my kitchen wall, there was a Two Fat Ladies calendar. This recipe stared me in the face while I was cooking for an entire month. \0/