Tuesday, October 12, 2010

A Little Excessive...

While cleaving young women in the basement, my mind wandered a bit in search of something a bit less pedestrian than simply hackng them up with a 10" Wusthof Chef's Knife.

Ah, yes. The Blood Eagle. Surely near the top of the list when dinner conversation turns to medieval execution methods.

The unluckiest botter is shackled to a wall or in a doorway with his arms spread and back exposed. Then, two vertical cuts are made with a sword on either side of the spine, from the shoulder blade down to the waist. The aggressor then plunges his arms deep into the writhing botter, reaches around the spine, and pulls the rib cage out and back, breaking the ribs and splaying them akimbo like the wings of some horrific buteo.

You would think that at this stage, the aggressor would have effectively made his point. But wait, it gets better.

The aggressor returns to the ravaged innards and grasps the lungs of the botter. He then pulls them out the back of the moaning ruin and salts them. Yes, salts them.

Things end for the botter shortly thereafter.

Suggested pairing: Fava beans and a nice Chianti.

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