• Sinigang na Baboy

Last month metal-friendly Brooklyn publisher Bazillion Points sent me a review copy of Hellbent for Cooking: The Heavy Metal Cookbook by Annick Giroux (of the Montreal-based zine Morbid Tales). I got a kick out of the premise: 101 recipes by metal bands from 32 countries, among them Obituary, Mayhem, Sepultura, Amebix, Saint Vitus, and Eyehategod. I liked the cute cartoons by Nagawika that tweak the book’s metal imagery, especially the drawing on the front page of the “Desserts” section: a scowling caricature of Scott “Wino” Weinrich, arms folded, sitting next to a tray of brownies and a sign reading “Brownies of Doom, 5$.” And the generous use of slogans like “Death to False Meals” and “Raise the Infernal Fork” suggested that the whole project had been undertaken in a spirit of fun, which I can really get behind. Metal isn’t nearly as self-serious as it can seem from afar, and only the most grim and frostbitten of poseurs worry about how it’d look if they had a laugh.

But I didn’t want to write about the book until I’d tried one of the recipes, and I didn’t manage that till Saturday. I made a Filipino sour pork-rib stew called sinigang na baboy, the contribution of Voltaire 666 of Deiphago, a black-metal trio formed in Manila in 1989 and now based in Costa Rica. “A recipe from our pagan fathers,” he calls it. “Simple, cannibal-style cooking: all in one pot!”