Ever wondered why chefs don’t have much peacock on their menus?
Well, obviously, because they’re “difficult to cook” and in addition “its flesh is so hard that it scarcely putrefies” so asking for it in the restaurant is “hard hearted” on the kitchen team. And you gotta take care of the KPs and your sous-chefs, man.
What’s that? You thought maybe it was simply because they’re difficult to get hold of? Merde! Not according to “Bestiary” by Richard Barber. So, now you know…
