January 04, 2004

Kangaroo Jacked

WE RECENTLY LEARNED that a very good friend of ours, having just returned from a long trip to Canada and New York, had some rather interesting dining experiences in the City. An edited transcript of the conversation, held over AOL Instant Messenger, follows:

SCOTT RUBUSH: What's up, chief?
BENJAMIN KEPPLE: And welcome back to the land of milk and honey! How was Canada?
RUBUSH: Thanks, man ... just got back about an hour ago. Trip rocked.
KEPPLE: Sweet.
RUBUSH: Yeah, man, Quebec's where it's at. It's not as cool as the Manch; I mean, no Red Arrow Diner ... but still, worth the trip.
KEPPLE: Sweet.
RUBUSH: Good times all the way around. We just got back from four days in NYC. Good times there too ...
KEPPLE: Man, I can bet you had a blast there.
RUBUSH: Ate kangaroo meat on New Year's Eve!

(At this point, Mr Kepple removed his glasses to ensure that he had read Mr Rubush's last post correctly. After a momentary start, he quickly recovered).

KEPPLE: Sah-WEET! Do tell, how was it?
RUBUSH: Tastes like chicken!
KEPPLE: What!
RUBUSH: Naw, it's good. It was a kangaroo sausage that we had. So it tasted like sausage.
KEPPLE: A bit gamey, I would say.
RUBUSH: It was really good.
KEPPLE: Yes, but a good sausage actually has flavor, so what did it taste like? This was not $2 a pound, gristle-'n'-tripe sausage.
RUBUSH: No, it was quite good.
KEPPLE: So you said, but what did it taste like? Was it gamey, was it stringy, was it beef-like?
RUBUSH: A little bit sweet for sausage, but still peppery.
KEPPLE: Wait a minute. You didn't buy this off some street vendor, did you? Now you'll have the typhus!
RUBUSH: No, we went to a respectable Australian establishment in Greenwich Village.
KEPPLE:. There's such a thing as Australian cuisine?
RUBUSH:. Kangaroo meat. That's pretty Australian!
KEPPLE: Isn't that a bit like (English) Canadian food -- something that exists in theory, but is really just derivative of something else? ... Well, at least the beer was good. You did have beer, yes?
RUBUSH: Oh yes, much beer was consumed on New Year's Eve.
KEPPLE: What was the name of the restaurant?
RUBUSH: the sunburnt cow
KEPPLE: You've got to be kidding me.
RUBUSH: They have their menu on-line. Click on entrees.
KEPPLE: OK, that's f------ it. I went to this link you gave me and I'm greeted by a mooing cow.
RUBUSH: We had the 'Roo Bangers and Smash.
KEPPLE: (scanning menu) Did you pay a fiver for any of the sides? 'Cause you know that corn on the cob is worth $5, even in New York City.

Despite our initial qualms, though, we have to admit we'd be willing to pay the $12 for the kangaroo sausage -- just because we could. For in a wealthy society such as ours, it is not so much the quality of the goods that make something atypical or status-worthy, but rather their availability. And we're pretty bloody sure that New York is the only place we'd be able to get such a thing.

Posted by Benjamin Kepple at January 4, 2004 12:20 AM | TrackBack