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On Saturday night I went out to dinner with Cat Sparks (catsparx), who I convinced to eat 65 day old chicken. As anyone who has grown up round the stories of salmonella poisoning, she was naturally resistant to the idea, but I wouldn't be turned away. If I'm to die, let it be because I ate the wrong food.

Turns out Chicken 65 (as it was called) was quite nice, and made me think about just how you can have sixty five day old chicken. I mean, if you freeze it, it's not so much of a challenge, right? I reckon I have sixty five day old chicken in my freezer right now. Also, I think I'd be disappointed if that's how it went. I have this whole image of chicken left out in a special room, turning green, then black. No one can enter the room, for it smells that bad, but the chef, in a sealed suit, braves it once a week to find the choicest cut of 65 day old chicken. He used to make whiskey, this chef, so he knows that time is a factor no money can buy. Also, he's drunk, because that explains most of this passage.

Years ago, I saw a cooking show in which the host of it drunk the still beating heart of a snake. Since then, I've always used that as my bar for people and their food: if you turn down the chance to drink the still beating heart of a snake, I feel as if you haven't properly embraced life to its fullest, since if I found myself in that position, I'd do it.

In fact, here's a vid of someone doing that:

As you can see by the look of his face at the end, it promises to be tasty.


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(Deleted comment)
Jul. 14th, 2008 06:41 am (UTC)
you wuss :P

(i bet you already have, too)

Edited at 2008-07-14 06:41 am (UTC)
(Deleted comment)
Jul. 14th, 2008 06:54 am (UTC)
hmm. hard to argue with that last point, i suppose.
Jul. 14th, 2008 12:32 pm (UTC)
I'm not touching that YouTube arrow either.

65 day old chicken? I know how to get it to last 65 days without going off... don't kill it.

Poor little chickky. Couldn't you wait until it was 12 weeks old like KFC? Was it forcefed to make it big enough to eat at 65 days? Actually, my first thought when you said 65 days was that it was "big chick" rather than "well-hung chicken".
Jul. 15th, 2008 01:35 am (UTC)
you've put too much thought into this, haven't you?
Jul. 15th, 2008 02:30 am (UTC)
As someone who blogs about long-dead chickens and is prepared to die for a taste of them, how much do YOU think is too much and why should I care?

Also can you confirm the age of Chicken 65 at its death? Perhaps Chicken 65 is a break down in communication between the chef and the menu typer?

I'm not sure you know enough about what you just ate.
Jul. 14th, 2008 11:10 pm (UTC)
I watched it. Of course. There's not even a snake in it!

Just a bloody, beating snake heart. And a cup full of a really pale looking blood...oh, and a guy making a pre-puke face. The face is the best part.

Jul. 15th, 2008 01:35 am (UTC)
yeah, that's the best bit, innit?
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