Cosas que me apetece comer
Ikizukuri
In Japanese cuisine, ikizukuri or ikezukuri (生き作り/活け造り? “prepared alive”) is the preparation of sashimi from a living animal.
Ikizukuri usually begins with the customer selecting, from a tank in the restaurant, the animal (shrimp, octopus, lobster, assorted fish) they wish to eat. The chef is, most of the time, a sashimi chef who has undergone years of training and apprenticeship, takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating.
Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori (seaweed). Squid and small octopuses are usually wrapped around a chopstick and eaten whole.
Una imagen mejor que mil palabras:
Ortolan
For centuries, a rite of passage for French gourmets has been the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God.
Baby eel tofu, or Tofu hell
Step 1:
Take a bowl of water, and slowly boil.
Step 2:
Place a large cube of tofu into the bowl.
Step 3:
Immediately add live baby eels. To escape the heat, the baby eels burrow into the still-cold tofu.
Step 4:
Boil until tofu itself is cooked. The baby eels will be cooked inside.
Step 5:
Remove tofu, which will be riddled with holes like swiss cheese. Serve like raisin loaf.
