“Got an idea for a new dish. Take a live pig and throw it into a very hot oven so the pig is roasted outside and, when you cut into it, still alive and twitching inside. Or, if we run a dramatic joint, a screaming pig covered with burning brandy rushes out of the kitchen and dies right by your chair. You can reach down and pull off the crispy, crackly ears and eat them with your cocktails.”
