The Princely Pinched Whims
"Someone has written that leaving is always 'dying a little.' Dalí assures that, without any doubt, eating—especially haute cuisine delicacies—is always 'dying a lot.'
The one who explained this definition best was the genius who still dazzles us today, Theofastus Bombastus Paracelsus of Hohenheim, who considered digestion to be like a combustion toward death. The specter of death creates incomparable delights, salivary expectations, and it is for this reason that the pinnacle of gastronomic refinement is eating beings 'alive and cooked,' following the culinary recipe of the Neapolitan of Catalan origin, Giambatista della Porta (1535-1615)—described in section 7.
Besides the sadomasochistic pleasure that this recipe involves, it confirms, gastronomically speaking, the sublime fundamental law of our Catholic. Apostolic. Roman and Romanian religion: swallowing God alive, just as practiced in the Sacrament of the Eucharist." ( Feeds 12 )
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2 tablespoons of oil 1 tablespoon of butter 1/2 kilogram of onions 1 kilogram shank of beef 1/2 kilogram of ribs, or flank 1 large bone - with the marrow 2 litres of water 2 bullion cubes ( beef ) 4 cloves 3 teaspoons of ginger |
300 grams of beef offal 300 grams of ground pork 1/2 kilogram of chickpeas 1/2 kilogram of carrots 1/2 kilogram of turnips 1 bunch of leeks 1 cabbage 6 eggs 2 pimientos encarnados 6 cucharadas de sémola |