For your edification, the raccoon
was brought last night for Hammond to taste. Since David has spent considerable time trying to locate a raccoon butcher
, I felt he should have a sample of what he has long desired. At least if he didn't like it, then he could cease all his efforts.
When I walked into Moto last night, everyone was sitting in the cocktail lounge. When the gentleman took my coat, I handed him a plastic bag holding my container of raccoon and a frozen coconut drink to keep it cold. I inquired if they would consider warming up the raccoon so everyone present could have a taste, generously suggesting the staff could sample some as well. If they objected, then could they please refrigerate it until we left. They promised to consult with the chef and advise.
After we sat down to dinner, Matthew inquired how many present would like to try the raccoon? Ten of the eleven people present affirmed their interest. I must admit I still assumed they would just heat up the raccoon, I never dreamed it would be granted the four star presentation treatment paired with a suitable wine. Of course, there was considerable humor and maybe some nervous tittering about what we were about to eat. In respects to the suitable wine presented with professionally hushed tones, someone inquired, "What suitable wines were offered Saturday night?" "Wine? No discussion beyond let's have a beer at the bar!"
I pride myself on being observant, though sometimes I focus on the leaves and not the tree. I was really caught up looking at the edible paper rendition of a raccoon. I joked with the staff, "Would the paper taste like raccoon in the deja vu style we experienced in an earlier course?" No, though they confirmed the paper was indeed edible. As I used my fork to reach under to extract some raccoon, I notice immediately a change in the texture. Rather than the course chunks of meat on the bone, they had deboned it and shredded it finer, yet the taste was very much the same. Only then did I see the larger picture, that the presentation was of roadkill raccoon! Jazzfriend quipped, "All that's missing is an 'Acme Anvil'
dropping from the sky!"
In the delightful chatter post-raccoon, we learned Jazzfood's friend has a master's degree in dissectology ... ok, some related degree where she performed a variety of dissections the breadth of which was staggering. She was quite eager to work with Hammond in pulling the skin and cutting up the raccoon. It often boggles the mind what one learns in the company of LTHforum people; who are so rich in interesting experiences.
Mrs. Jim in Logan Square was really quite taken with the image of the raccoon. There was hardly any question, she needed a raccoon image to take home. I inquired with the staff if they could allow us a copy of the raccoon image. They graciously provided us with not one but three sheets of edible paper with raccoons applied with edible ink. So Hammond, Mrs JiLS and I could have an interesting souvenir of our evening.
I just keep wondering how those wonderful gentleman who hunted and cooked those raccoons will react to learning how their gift of raccoon meat traveled.