Communion

Cut away the curds of fat that hold the intestines tight to the muscles of the spine. Excise the diaphragm from below. Split the sternum. If your blade gets lodged in bone, hammer the hilt with the flat of your hand. Sever the esophagus, remove the lungs. These are pink-yellow and can be squeezed like a sponge. Watch them go sucking back to their native shape.
The heart looks exactly as you would expect it to. Cut away the blood vessels. Hold it in your hand - this engine of the body, fuel pump for muscle and bone, nerve and organs. Seal it in a Ziploc bag.
You may also put the liver in the Ziploc, if you intend to eat that too.
Leave the entrails in the snow below a fallen log for the racoons, possums, coyotes, turkey vultures. Watch them steam. Watch them sink like warm rocks through snow melting red around them.

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How To

Hold the doe's head in your hands. The pupils are immense, black as stones underwater, now clouding over with a layer of white. The tip of the tongue hangs from the corner of the mouth, dripping blood into the snow. The blood steams. Let it wash over your bare hands.
It is wet, and your prayer is still warm.



Christopher Mohar - 'Communion' Gastronomica 11:4, 2011

Birch

A sous chef's gift from a Russian deli inspired Jordan Kahn to lay out this luscious woodland landscape worthy of Turgenev. A frozen birch-sap granite is served with a base of soft mugwort mousse, sweetened with red-currant syrup, accompanied by shards of dried pine meringue and a side of frozen milk skin, and blanketed in dried hyssop leaves, wild fennel, and red coriander.

NYMag

BDSM Food Guide

If cooking professionally is about control, eating successfully should be about submission, about easily and without thinking giving yourself over to whatever dream they'd like you to share. In the best-case scenario, you shouldn't be intellectualizing what you're eating while you're eating it. You shouldn't be noticing things at all. You should be pleasingly oblivious to the movements of the servers in the dining area and bus stations, only dimly aware of the passage of time. Taking pictures of your food as it arrives - or, worse, jotting down brief descriptions for your blog entry later - is missing the point entirely. You shouldn't be forced to think at all. Only feel.

Anthony Bourdain - Medium Raw

A passion for fish

The seafood they send me is extraordinary. I get sea bass and halibut and cod so fresh that, at the right angle, you can see a rainbow playing across the flesh. We marvel at it. I get forty black bass that are all the same size, which is critical to dishes at the French Laundry. The scallops are still twitching, because they were practically just shucked and haven't settled down. For a cook, that's an exciting thing to see.

Thomas Keller - The French Laundry Cookbook

bad girls

John William Waterhouse -

Magic Circle, 1886
Ulysses and the Sirens, 1891
Mermaid, 1900

Trick or Treat, Mr. Malcom?

Vargas - Trick or Treat, 1963