Wednesday, May 11, 2011


I promised myself I would not read the SFGate comments. So Ali read them to me. I maintain this is in no way cannibalism.

Thursday, May 5, 2011

Blogging will tire you. Placenta will invigorate you.


Look, I'm trying to keep up with this thing but let's face it- one person cannot alone carry a blog unless they are like that book-movie-deal Pioneer Woman I just read about in the New Yorker. Always a day late and a dollar short, that's my problem. Anyway, The San Francisco Chronicle will have an article next Wednesday, May 11 on their website in which a food writer documents our recent Placenta Food Adventure. 

I've made myself a promise to NEVER read the online comments that will surely be posted within seconds because I read the comments for sport and they are just awful! So terrible! And I don't want to hear the things these commenters will call me and my club and my fearless club compatriots. 

Instead, I will accent...uate the positive and ellim...inate the negative by offering you the base recipe from Epicurious that I used to make the Placenta Rumaki. 

  • 1/4 lb fresh placenta or defrosted frozen placenta (human)
  • 1/4 cup soy sauce
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon curry powder
  • 12 canned water chestnuts, drained and halved horizontally
  • 8 bacon slices (1/2 pound), cut crosswise into thirds
  • Special equipment: 24 wooden toothpicks

Open placenta, removing major blood clots, umbilical cord and tissue. Cut placenta meat into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add placenta and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour. 

While placenta marinates, soak toothpicks in cold water 1 hour. Drain well. 

Preheat broiler. 

Remove placenta and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of placenta and 1 chestnut in center. Wrap bacon around placenta and chestnut and secure with a toothpick. Make 23 more rumaki in same manner. 

Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.

* Adapted from Epicurious rumaki recipe