{"id":163,"date":"2010-05-04T16:00:44","date_gmt":"2010-05-04T15:00:44","guid":{"rendered":"http:\/\/philonfood.com\/?p=163"},"modified":"2010-05-04T16:00:44","modified_gmt":"2010-05-04T15:00:44","slug":"dont-read-if-you-are-at-all-squeamish","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2010\/05\/04\/dont-read-if-you-are-at-all-squeamish\/","title":{"rendered":"Don\u2019t read if you are squeamish&#8230;"},"content":{"rendered":"<p>OK &#8211; so this isn\u2019t a suggestion for a dinner party.\u00a0 In fact, I often say I\u2019ll try anything at least once, but even I\u2019m not sure about this one.\u00a0 But I feel I have to share it.\u00a0 And I apologise in advance.\u00a0 But please, don\u2019t read it if you are squeamish!\u00a0 You have been warned&#8230;<\/p>\n<p>I\u2019ve just watched Heston\u2019s gothic horror inspired dinner, and as part of his research in to Transavanian food, he stumbled upon an interesting recipe &#8211; goose blood gorged leeches!\u00a0 So, in the name of culinary exploration, he acquired some leeches and fed them on goose blood (which he put in to sausage casing &#8211; not using a live goose!)\u00a0 He then dispatched them (quickly using liquid nitrogen &#8211; of course!)\u00a0 He then fried them &#8211; they looked like little sausages &#8211; before cutting them up to eat.\u00a0 He described the taste (I might add through a slightly strained expression) as \u201cThat&#8217;s just congealed goose blood with a leech membrane casing\u201d &#8211; I think his cooking is better than his menu writing!<\/p>\n<p>Needless to say, that didn\u2019t end up on the menu for his guests.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK &#8211; so this isn\u2019t a suggestion for a dinner party.\u00a0 In fact, I often say I\u2019ll try anything at least once, but even I\u2019m not sure about this one.\u00a0 But I feel I have to share it.\u00a0 And I apologise in advance.\u00a0 But please, don\u2019t read it if you are squeamish!\u00a0 You have been [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/163"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=163"}],"version-history":[{"count":0,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/163\/revisions"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}