Welcome back to Seriously, Though, Who Is This?, a column by fearless contributor Xavier Aaronson, who anonymously texts strange and confusing culinary-related imagery to unsuspecting victims in order to uncover various aspects of the human psyche and the power of visual communication. This week, I reached out to some fancy bartenders for their input. Enjoy. This week, he enlisted the help of Christophe Parault to pull off these texts.
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The canned Vienna sausage is the edible equivalent to all the piled-up unmentionables at the back of the slaughterhouse: mechanically separated, discarded remnants of a brutal chapter in an animal's life.In line with their love for all things SPAM, the Joe Beef guys from Montreal drummed up a recipe for a Vienna Sausage Martini, and I decided to make it.This frothy drink is the classic martini's troubled cousin, dirtied with brine and a dash of hot sauce. It's like drinking liquid liverwurst, only juiced up with vodka, and then rinsing your mouth with lard.So for this edition of Seriously, Though, Who Is This? I took a pic of my own sausage 'tini, posted up a Michelangelo apron behind it to class things up, and sent it to a few unsuspecting people.
