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Jules

Check this shit from Waverly Root's "Food of Italy":

Dolphin is eaten much less now than it used to be, perhaps because pampered modern stomachs are likely to be turned by the unappetizing aspect of the dolphin's very bloody flesh. Delfino al Raul, named for the restaurant which created the dish, is made by cutting the meat into large cubes and washing it for 15 minutes in running water to get rid of the blood." Eventually you sautee it "to dry it out" with bacon and cloves and then simmer it for hours. I mean, that's disgusting. Dolphins: cute, smart, emotive, FULL OF BLOOD. And who knew these "Boners of the Sea" could be eaten? Yow.

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