With a wink and a nod, salmon is sometimes referred to in Alaska as "the other pink meat."
Well, Food & Wine magazine has (unintentionally?) taken the junior high humor of sexual double entendre to the next level by featuring this "smoked salmon carpaccio with brioche and caviar," which in case you were wondering, famed master chef Eric Ripert prepares by, um, "pounding."
Seriously I feel like there is no way the designer of this photo shoot and the copy editor did not conspire to literalize the concept of "food porn" in this, um, spread.
All it needs is a cracked peppercorn and black sesame seed crust along the sides and VOILA!
