blue artichoke

What would you do if you were invited to a dinner party and served a peacock that had been skinned leaving the plumage intact, the meat seasoned and roasted, then sewn back into its plumage and the beak and legs gilded in gold? I imagine it is beautifully arranged on a giant gold platter, then sliced and served to you. Would you eat it? I'd try it, were it served to me. I'm doubtful that I'd ever cook such a thing.

I'm no fan of peacocks. Sure, they're pretty to look at, but those suckers can be mean, as anyone who has been terrorized by one will tell you. But I'd never think of eating one, much less dressing it up so fancy. But that was standard fare at opulent feasts for the German aristocracy in the 1300s. How do I know this? Because I'm reading Time Life Foods of the World: Germany. I have several of the series on my cookbook shelf, and like to pick one up every now and then for inspiration for Wandering Gullet meals. One recipe I won't be making: beer soup. A few bottles of beer, sugar, egg yolks, sour cream, cinnamon, salt and pepper. I'm queasy just writing the ingredients.

Getting to Know All About You: What have you done, or would you do, if served something totally disgusting? I think my strategy would be to get really drunk and divert attention away from the fact that I'm not eating the salmon or beer soup.