Taking extreme chances when cooking with and/or eating food made by a kRaZy, yet top-notch chef. Usually the chef is hitting the upper limits of what is possible in modern or ancient cuisine.
Hey, chef Tony has something special for you. It's fermented, salted raw pork, that he puts in a jar and keeps on the shelf, unrefrigerated, for at least 1 year. It was pretty scary to think I was about to eat unrefrigerated, 1 year old raw pork, but it turned out to be fantastic... try it.
Tony's got some old raw pork, wanna do some Culinary Skydiving?