Got Milk? Breast Milk in the News
. . . Chef’s Cheesey Recipe for Breast Milk: Chef Angerer is offering a special taste treat for the clientele at Klee Brasserie: cheese made from his wife’s breast milk.
He was surprised that the phone ran off the hook after he blogged about his ticky-tacky gastronomic experiment. He must have forgotten that Klee Brasserie was situated in the Chelsea section of Manhattan.
That’s in New York City, for the folks from Oshkosh.
Chef Daniel cites drawbacks for human breast milk, not the tackiness of it all but that it doesn’t curdle well enough to make cheese; he has to add cow milk to his recipe for canape’s of breast-milk cheese with figs and Hungarian pepper.
It must be the fruit and that exotic pepper that gives it that special pizzazz.
Angerer’s wife, Lori Mason, obviously a willing participant in the enterprise, pointed out for those who were unaware that, ”I think a lot of the criticism has to do with the combination of sex and cheese, but . . . the breast is there to make food.” . . .
(Read more at http://www.genelalor.com/blog1/?p=1555)
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