WOW-- "Mr. Grier's guests were about to go under the influence of miracle fruit, a slightly tart West African berry with a strange property: For about an hour after you eat it, everything sour tastes sweet..."
I just read the article in Gourmet - it might make you rethink Kobe beef:
Traditional Japanese producers, Blackmore said, raise their 1,600-pound cattle in highly confined areas. “From the time they are a week old until they are three and a half years old, these steers are commonly kept in a lean-to behind someone’s house,” said Blackmore, “where they get bored and go off their feed. Their gut stops working. The best way to start their gut working again is to give them a bottle of beer.
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