Saturday, February 07, 2004
The Epic of Roostard, Part 3
giantlaser: "Roostard was delicious. Jayme cooked him with potatoes, carrots, and garlic in a roast pan, then served him with a white chicken gravy with Italian spices. It took almost two hours in the oven, rotating once and basting every 15 minutes with melted butter and rosemary. He was a little chewy, but roosters just aren't made for eating. I honestly think it was the best Roostard I've ever had. Thank you, Jayme.
In retrospect, the whole experience feels strangely visceral. Three days ago, this meal was walking around in my neighbor's yard, annoying me every morning at dawn. So I bought it, killed it, cooked it, and ate it. This reminds me of my place in the food chain at a deep level I've never experienced before.
In my head, the predator warred with my sense of empathy. We called our meal 'he', not 'it', because we knew him. We named him. We killed him. I couldn't help but remember my last moment with Roostard alive. In fact I can't forget, because we took a picture."
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