Dec 18, 2009: Eat Whitey
 

"The Cellar: yada yada yada ...a Friday IOTD, complete with recipes"

Well, you heard the Boss... recipes, stat! :blunt:

http://cellar.org/2009/whitey.jpg

OK, I'll start;
White Tiger on a stick.
Insert stick in the rear of a white Tiger.

Now you do it... I'll be waiting right over there... behind the wall. ;)

*hides*

The hedgehog, rabbit, and fawn, appear to be true albino's (they're eyes appear pink, showing the faint reflection of the blood vessels of the eye).

Don't know whether they taste any better though. :headshake

A taste test seems in order! :D

They're not done!
Stick 'em on the griddle til they get some colour.

Oh and the pink eyes are a sure sign they're undercooked.

An opportunity to make a mootigroorabhogdove.

The other white meat.

That's not a tiger, it's a chola!

Obviously calls for a white sauce . . .

I dunno. I think some contrast is needed for a good presentation. Maybe some chiles and peppers?

chiles? should we greece the pan first?

greece the pan and add chiles if you're having turkey. and are very hungary.

Italy, some people...


:D

You guys take care of the recipes - I'll go get the wine - I'm thinkin a nice Merlot.

Not a chablis????

I purpose a white party

I'd go for a simple red - Valpolicella would do.
It's robust enough to handle the red meat, without overpowering the white meat. It's an easy-drinking table wine for pizza and pasta after all.

And it's pretty cheap :)

If you want to go half a step upmarket we'll have a Chianti of course.
But if we're going to stick to red meat, ideally I'd like it served tapas-style (I admot, I like offal, so you can leave those dishes to me) in which case I'd like a good Rijoca.

Right, now that's sorted - who's satueing my 'roo kidneys?