You are absolutely right - charcuterie is not funny. Cheese, on the other hand, is ALWAYS funny. I love the sound of a "meat hat" -- so many possibilities! However this recipe is a big waste of time, if you ask me. Get some Legos if you want to build. Throw the food on a plate and eat it ... you know, before it goes bad. Just saying... Sharron
I've always thought French words sound cool lots of time but charcuterie is the exception! Sounds more like something a German would say. Cheese versus fromage. Trip versus sortie. Hors d'œuvre versus Meat hat. Cul-de-sac versus deadend...
In the spirit of there is no bad publicity, here is my take on the meat hat. This photograph is prone to being readily reused by a vegan. Seems that lower layer could easily be interpreted as a cauliflower floret cross-section. As Marlon Brando might say...the horror. All of the rest of the components are easily emulated in the lab I imagine.
Agreed, there's a lot of potential for a vegan meat hat. I don't know if it'll be any good, but I think Rob is going to need a second product to compete in the competitive Hors d'œuvre space.
I think prosciutto would make an excellent "meat turban". Not to poke a toothpick into any cultural sensitivities, or anything. But, prosciutto would make an undeniably good turban from the charcuterie haberdasher.
I hear you on the spelling. Cheese keeps it simple! And Rob will be happy to know you approve of his meat hat, assuming we can outsource the making of said meat hat :)
You are absolutely right - charcuterie is not funny. Cheese, on the other hand, is ALWAYS funny. I love the sound of a "meat hat" -- so many possibilities! However this recipe is a big waste of time, if you ask me. Get some Legos if you want to build. Throw the food on a plate and eat it ... you know, before it goes bad. Just saying... Sharron
Good point, Sharron! My friend Rob, inventor of the meat hat, is many things, but efficient isn't one of them.
I've always thought French words sound cool lots of time but charcuterie is the exception! Sounds more like something a German would say. Cheese versus fromage. Trip versus sortie. Hors d'œuvre versus Meat hat. Cul-de-sac versus deadend...
I’d eat the meat hat as is.
In the spirit of there is no bad publicity, here is my take on the meat hat. This photograph is prone to being readily reused by a vegan. Seems that lower layer could easily be interpreted as a cauliflower floret cross-section. As Marlon Brando might say...the horror. All of the rest of the components are easily emulated in the lab I imagine.
Loved your Pooja response.
Agreed, there's a lot of potential for a vegan meat hat. I don't know if it'll be any good, but I think Rob is going to need a second product to compete in the competitive Hors d'œuvre space.
Your Pooja response is gold. Well done. Also, definitely a fascist.
Thanks! I'll let you know if Pooja writes back.
I think prosciutto would make an excellent "meat turban". Not to poke a toothpick into any cultural sensitivities, or anything. But, prosciutto would make an undeniably good turban from the charcuterie haberdasher.
I really like the concept of a charcuterie haberdasher!
so ironic! just this morning, i used both "meat hat" and "puffy vest" to refer to mine and my wife's anatomy. what are the chances?
1 in 18. That’s the going line in Vegas anyway.
that might be the only way to get me to vegas, honestly.
I’ll eat a meat hat with a slice of salami!
Nice!
I would eat a meat hat, if somebody else made it. Rob's way seems fine., but I'm too lazy to build it myself.
I'd still call it cheese I'd have to screw up the spelling of charcuterie and have spell check pop up telling me I'd spelled it wrong.
I hear you on the spelling. Cheese keeps it simple! And Rob will be happy to know you approve of his meat hat, assuming we can outsource the making of said meat hat :)