“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.”
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.
Tried eating a piano once but it tasted a bit sharp
Me too. The flavor left me flat.
It gave me A minor indigestion.
The pain was diminute, but soon it augmented, you C.
The taste has A sharp overtone in my opinion
Remember to use the tuning fork, not the salad fork.
I mean this guy ate a cessna 150
https://en.m.wikipedia.org/wiki/Michel_Lotito
“Monsieur Mouth” Nice.
“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.”
#List of unusual items consumed
At least:[3][8][12]
45 door hinges 18 bicycles 15 shopping carts 7 TV sets 6 chandeliers 2 beds 1 pair of skis 1 computer 1 Cessna 150 light aircraft 1 waterbed (full of water) 500 metres (1,600 ft) of steel chain at once 1 coffin (with handles) 1 Guinness award plaque
Just don’t eat the burnt ones
A piano is edible if you are willing enough
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.
Edit 4: sorry, typo… soda.
You son of a bitch… /s
Me too. Honestly, the whole experience fell flat for me.
You probably didn’t age it enough. Or try simmering it in wine with honey for some hours.
I tried to come up with a witty reply, but sadly that’s not my forte.