Carpaccio of dog
Mmmm… Carpaccio of dog.
After a heavy weekend, there’s little better than the flesh of a new-born puppy to revive those party spirits.
There’s really only one way to enjoy this rare delicacy, the Tuscan dish, Carpaccio of Dog. Take your sharpest knife and slice thick ribbons off the little critter (you may wish to bind its mouth).
Drizzle the slices with olive oil and lemon juice, add parmesan shavings, capers and black pepper. Serve with warm, crusty bread, some good red wine and keep both sets of balls as the chef’s privilege!
Lip-smackingly good stuff.
April 4th, 2006 at 3:49 pm
Hot diggity dog, Corin! You serve up a houndstooth specialty that gets a canine out of ten on everyone’s menu! Every dog should have a bone, though, so no fillets, please!
It’s definitely something that people will woof down, and can feed a rabid appetite. I’m sure more than one has tried to put the bite on you for the recipe.
I’m sure people will paws and pant at the bonus treats on their plate… just be sure that there’s no sharing, though! Everyone licks their own balls.
April 5th, 2006 at 2:01 am
You drink them? I usually just get blood transfusions. Afterwards I can sniff people’s asses, but I have an excuse XD
April 10th, 2006 at 10:54 pm
You’re so damn funny/offensive/smart/hard allegedly.
Wey hey hey! :)
April 11th, 2006 at 5:16 am
heh heh heh, ace.
Thanks B.
November 27th, 2006 at 12:38 pm
Hey, I have to strongly object to this post!! A true tuscan dog carpaccio would never include capers!!!