Courtesy of Hot Doug’s Sausage Emporium, Chicago’s #1 Source for Delicious Dogs.
[Wag of the dog to Six Shooter for this link]
We started a new feature here on Chomposaurus, using the WordPress “google search terms” tracker to find out what questions people are asking this blog to answer. Here’s today’s anonymous query:
guinea pig meat chicago?
I guess he or she read our post last week about the Peruvian Last Supper. Anyway, after some research there appear to be two restaurants in the city by the lake where you can get some fried cuy: La Sierra and Rondador. However, it may or may not be available on a given night, and sometimes it might not show up on the menu even if they have it (silly squeamish Americans). Don’t be afraid to call ahead and ask.
Pet store owners of Chicago should beware: there may be a hungry person stopping in to ask how “fresh” your guinea pigs are. Just imagine what he or she would have done *before* google. Asking your friends if they’ve been to a restaurant with “some good cavy” is a recipe for social awkwardness.
Anatidae haters of the world, unite and converge upon Chicago! For the Windy City has repealed its ban on the serving of foie gras, which I wrote about previously in an article on rebellious Chicago restaurants that were blatantly ignoring the law.
Since it doesn’t matter anymore, the “secret code word” for getting foie gras was “turtle soup.” Might be useful in case the ban goes into effect again.
Please note that the legality of foie gras does not change the fact that you have to force a duck to endure a hideously cruel life to get some. There’s no such thing as organic, cruelty-free foie gras.
I’m a fan, as you might have guessed from the existence of this blog, of meat that comes from a cow served organic food and taken from this world painlessly. I’m not so much a fan of meat that comes from tortured ducks. However I recognize that some of you don’t care that much about ducks; some of you may actively hate ducks. And you duck despisers could very well live in Chicago, a place that is becoming known for its duck torture underground.
Of course, the meat I’m talking about is foie gras, which was banned in Chicago circa 2006.
Now, according to my sources in the restaurant industry there, you can easily find it in the best restaurants in the Windy City. All you have to do is utter the code word, which is an ingredient that does not usually show up in U.S. restaurants. This ingredient will either be on the menu or available as a special you can ask for; apparently, some gourmet places even offer full (and fully confidential) foie gras tasting menus.
I won’t be telling you the secret word, because I don’t want to get anyone in trouble or see any more ducks end up in Gitmo. But it’s good to keep in mind that just because some crazed alderman bans something doesn’t mean people are going to stop eating it. Now I wonder how I can get my Papaya Dogs fried in transfatty oil? Maybe if I ask for them to be “Bloomberged”?