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Down and dirty

PostPosted: Thu Jan 24, 2013 2:57 am
by Jenise
This Japanese chef is charging a lot to serve diners meals made with...dirt.

Would you bother? Not one for novelty, so at the price I'm a no....

http://www.odditycentral.com/pics/japan ... ishes.html

(Link repaired)

Re: Down and dirty

PostPosted: Thu Jan 24, 2013 8:43 am
by Redwinger
Link doesn't work , but that probably doesn't matter much.
Between being a kid and a stint in the Army, I have little interest in eating more dirt.

Re: Down and dirty

PostPosted: Thu Jan 24, 2013 10:28 am
by Mike Filigenzi
I think the link needs a ".html" at the end.

Read the article. What I wonder about is the texture. I don't like gritty food, but maybe this dirt consists of mostly organic stuff? In any case, I'm not intrigued with the dirt idea.

Re: Down and dirty

PostPosted: Thu Jan 24, 2013 3:27 pm
by Robin Garr
Mike Filigenzi wrote:I think the link needs a ".html" at the end.

Fixed! :mrgreen:

Re: Down and dirty

PostPosted: Thu Jan 24, 2013 3:28 pm
by Robin Garr
Jenise wrote:Would you bother?

Intuitively, it creeps me out. :shock:

I do like stones in my wines, though. :)

Re: Down and dirty

PostPosted: Thu Jan 24, 2013 3:41 pm
by Dale Williams
Too bad they use only one special soil, there are possibilities for a terroir tasting menu!

Re: Down and dirty

PostPosted: Thu Jan 24, 2013 4:50 pm
by Mark Lipton
Dale Williams wrote:Too bad they use only one special soil, there are possibilities for a terroir tasting menu!


yeah, it kind of lends a whole new meaning to "goût de terroir"

Mark Lipton