Friday August 8, 2008
Book 10: The Longshoreman of the Apocalypse — Part II: Enter the Longshoreman
Note: No tour of Central- or South-American cuisine is complete without a taste of fresh huitlacoche. No tour of Asian cuisine is complete without digging into a nice box of natto. Naturally, then, a blending of the offerings of these continents must necessarily include some actual blending.

When the author created the Chupaqueso he was thrilled to learn that readers actually tried the recipe out and loved it. Rest assured that with the creation of Smutto he feels only dread. One of you will almost certainly have access to both of these delicacies, and will feel compelled to experiment.

Please send pictures.


Ebbirnoth: Eeew. What's the side-dish?

Schlock: Dunno. It came with the number two.

Ebbirnoth: It looks like blueberry pudding with corn and melted cheese.

Schlock: It smells like somebody already ate it and didn't like it.

Panda Waitron: It's our specialty! Fresh huitlacoche, also known as "corn smut" is gently folded into carefully fermented soybeans called "natto."

Panda Waitron: It's called smutto!

Schlock: And you just automatically give it to people who say 'number two'.