Gourmet magazine recently reworked their website to include sections on food politics, food-making videos and hoity toity advice. Now, this would not normally warrant a post on the anti-establishment ES, but they also added the section: “Vintage Gourmet.” This showcases ghosts of Gourmet’s past. And when I say ghosts, I just don’t mean pineapple, kiwi and goose pudding, or some other gelatin concoction. No, I mean seriously effed up dishes – VARMINT recipes. Yes, I said it. Gourmet actually published recipes for woodchuck, raccoon and squirrel.
Now this is where the fun comes in. ES will offer a guest blogging post to the most daring, most delicious attempt at varmint cooking and eating. AND, a coveted spot on our forthcoming Hall of Endless Eaters.
Good luck and Godspeed!