The Somewhat Ambitious

When I first discovered Steve, Don’t Eat It back in the hazy mists of 2007 (hard to know where all the mist was coming from. Perhaps we had a carbon monoxide leak. That would explain why I only have around three memories from the entire year and two of them involved me trying to glue myself to the roof) I can honestly say it changed my life. In many ways. For example, never before had I realised that one could procure, let alone consume, such a thing as Pickled Pork Rinds. As Steve says:

Taking a bite, I quickly realized the swatch of fat wasn’t chewy at all. In fact, it was eerily soft, not unlike my own swatches of fat. This was a blessing because less chewing meant less actual contact with my mouth. I think it’s fair to say it was everything you’d expect from a sliver of briney fat. It was also the only time in my life my brain formed the sentence: “I have a mouth full of cellulite.”

And that’s just volume two! In later editions he takes on breast milk, silk worm pupas, a box of Urkel-Os from 1991 and, my personal favourite, Cuitlacoche, “a black fungus that infects corn fields, making the kernels bulbous and swollen as they fill with spores”. You can see the contents of a can of Cuitlacoche up the top. Tasty. Anyway, the site had been down for more than a year, so you can only imagine my joy when I stumbled across it again, alive and well, last night. I can highly recommend checking it out and having your culinary horizons broadened. Well, perhaps not so much broadened as completely fucking reformatted. There’s something about seeing an open can of silkworm pupas that means nothing will ever be the same again.

The horror, the horror.

/Luke