Nothing To Be Proud Of

I'm in Tokyo for the day, and managed to grab lunch at an excellent tempura restaurant in the Ote Center. We sat at the bar while the third-generation chef/owner dipped all the various pieces of fish and vegetable in light batter and fried them, before depositing them fresh in front of us. His pride in his work was obvious, and the meal was just outstanding. Tonight I'll probably eat sushi, which I also expect to be excellent. One day I'll host some of my Japanese contacts in St Louis but this raises a question: just what the fuck will I feed them?

What would I hold out as a fine example of St Louis cuisine in return for the wonderful food I've enjoyed in Japan? Once you rule out all the shite chain restaurants, and the overpriced and overrated mock-Italian crap on The Hill there isn't much left. And a lot of that isn't in the slightest bit "St Louis" - most of the good food is "ethnic". Fuck me, if I based my decision on the places I like to eat we'd end up going for sushi again. I guess I'd settle for the burger at O'Connells, medium rare, of course - I've never had a better burger anywhere in the world. By the way, if you were going to suggest Imo's pizza or toasted ravioli, washed down with Budweiser, I strongly suggest you stick your head up your arse and whistle through your colon in an attempt to wake up your brain...

Easy To Swallow

In addition to fine beer, Mrs Bison and I took a dessert to the 4th of July party yesterday. It was a cheesecake, the recipe for which she'd never tried before. It turned out to be excellent and a part of me wanted to complain that she never makes good stuff like this for us just to eat at home. On the other hand, I should probably be grateful that she doesn't, otherwise I'd be in the fast lane to fat bastardhood before you could say "another slice?" Apparently this thing is supposed to serve sixteen people, which is obviously bollocks; we couldn't have made it last more than two nights between the three of us.

My reason for including the picture is simply that when Mrs Bison unveiled it I took one look at it and said "If Jaggy saw this he'd ask why everything Mrs Bison makes seems to be covered in jizz." Well, I asked about the "jizz" and it's made from cream, milk, sugar and vanilla. I dare say if real jizz tasted as good we'll all be geting a little more, well, you know...

Happy Birthday To Me

First came the blog, then the t-shirts, and now the cake. Yes, Mrs Bison excelled herself this year in creating this Bison cake. Better even than the penis and testicles one from a few years back, and much less disturbing to eat. I'd invite you round for a piece but it mostly didn't survive the first hour of my return from China. Sorry...