Piano sommelier’s recommend tasting upright, with proper posture, to sustain the best notes of ivory, maple, mahogany, and rosewood. Cracking the lid before dining is crucial, and the only way to truly hammer home some of the more subtle dissonance between flavours.
Edit: If you find your piano is a bit too “stringy”, you may have to cook it longer. Young, over-confident, plucky chef’s often make this mistake.
Edit 2: over-cooking can also dampen the flavour, fyi.
Edit 3: one last thing, if the staff haven’t let piano rest, you’ll also want to pedal back your expectations, better to just hit up any other bar and maybe try a classical italian coda.
"Lotito holds the record for the 'strangest diet' in the Guinness Book of Records. He was awarded a brass plaque by the publishers to commemorate his abilities. He ate his award."
We're getting closer and closer to "You're in a desert, walking along when you look down and see a tortoise. It's crawling toward you. You reach down and flip it over on its back, its belly baking in the hot sun, beating its legs trying to turn itself over. But it can't. Not with out your help. But you're not helping. Why is that?"
Its funny because they're not even good AI generated images. I always fail these because they usually request real things so I never select the ones obviously generated lol. Like, my dude, I cant eat an AI generated hamburger, if you want me to mark that half melted burger as edible you might wanna phrase it a little differently.
By western standards, you'd certainly not eat some of those things unless a survival situation has been forced on you...You've gotten a chuckle out of me anyway, as it is funny.
Ugh even the best piano is way too stringy for my tastes. That thing in the middle row looks like an organ. It should be easy enough to find someone to eat your organ.
How does giant panda meat taste? Terrible, apparently. In 1983, a Chinese villager named Leng Zhizhong was tried for illegally killing a giant panda. He told the judge that his wife cooked the meat with turnips, but they didn’t enjoy it, so he fed some to his pigs and gave the remainder to his sister. Leng, unfortunately, didn’t explain what made the meat so unpalatable in what appears to be the only written description of panda-eating.
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It’s tempting to assume that giant pandas would taste like other members of the taxonomic family Ursidae, such as black and brown bears, which were a regular part of the frontier diet in 18th-century North America. Bear meat is darker and fattier than beef, although similar in flavor. The problem with the comparison, though, is that an animal’s diet greatly affects the flavor of its own flesh. Bears that dine mainly on salmon, for example, taste worse than those with a more varied diet. Since 99 percent of a giant panda’s diet is bamboo—with the occasional addition of a rodent, bird, or fish that popped out of a stream—it’s very unlikely that its flesh tastes anything like that of other bears.
The red panda, which is not directly related to the giant panda, has also largely avoided human gastronomic interest.* There are growing reports, however, of Chinese restaurants keeping live, caged red pandas and offering their meat to guests. Descriptions of the experience are rare, suggesting that the animal may also be unpalatable.