Blog by Sumana Harihareswara, Changeset founder
It's A Faaaaaaake
Hi, reader. I wrote this in 2004 and it's now more than five years old. So it may be very out of date; the world, and I, have changed a lot since I wrote it! I'm keeping this up for historical archive purposes, but the me of today may 100% disagree with what I said then. I rarely edit posts after publishing them, but if I do, I usually leave a note in italics to mark the edit and the reason. If this post is particularly offensive or breaches someone's privacy, please contact me.
Leonard and I watched a bit of an America's Test Kitchen about Chicken Diavola, which does indeed mean "devil-style."
CHRISTOPHER KIMBALL: So tell us a little bit about Chicken Diavola. Diavola. Am I saying that right?
JULIA COLIN: Yes. It's "Diavola," meaning chicken of the damned. To make this requires that you damn your soul to hell.
[pause]
KIMBALL: Okay, what do we do first?
COLIN: Well, there's this oath that you sign in blood.
KIMBALL: Does it have to be my own blood?
COLIN: Not necessarily. We actually found that pig's blood works best. It has a certain viscosity that we really liked.
KIMBALL: Uh-huh.
COLIN: We tested about fifteen different bloods. A lot of people think virgin's blood would be the blood you'd use here, but that's actually pretty thin. You don't want something that'll just run off the page. Pig's blood really has that earthiness and stickiness, so that's what we use.
