FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant - Kelly Hudson, Dan Klein, Arthur Meyer
KORTE INHOUD
Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting [Dead dog co-plated with yam clippings and a leafy sage dumping.] Oftentimes, both.) BUT. People HAVE been clamoring for more of the deliciously absurd humor that characterizes the FUDS brand. And since that spot-on menu send-up, the young comedians behind it have spun out an entire "cookbook and field guide." Here are tips on planning a seasonal menu that's likely to make your guests ill; tips on kitchen safety that could leave your sous-chefs badly charred. And, of course, recipes for all the FUDS classics: Roundeye Flank Stringers with a Yankee-Poisoned Marinara and Fuzzy Rice Curds, Shitty Chicken Spanked with Cinnamon-Garlic Dirt and Dimpled wi...
