Added on August 24, 2014  Stefani Sloma  cannibalism , Chicken , horror , image , Jasen A. Mortensen

Comic Review and A Recipe: Chew #1

Tony Chu is a cop, but he isn’t your stereotypical incompetent, moronic, donut-eating cop. In fact, he’d probably rather not eat that donut, thank-you-very-much.

 

Chew #1
Writer: John Layman
Artist: Rob Guillory
Publisher: Image

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That’s because Tony is cibopathic, meaning that he gets a psychic impression from whatever he eats, whether it be knowing which tree an apple came from or how a pig was butchered to make the bacon he’s munching on. This is Tony’s secret, but the government has just found out and, well…they’ve got plans for Tony.

Issue one was a great introduction to this series. You meet a fair amount of the characters you’ll be encountering throughout the whole first volume, and you really get a good sense of Tony’s abilities. There’s some cannibalism, violence, humor, and gore. I really liked the artwork, too; yes, it’s a little cartoonish at times, but it fit the story – bizarre, strange, and sick. In other words: awesome. Let’s just say that I was glad I had all of volume 1 when I finished the first issue because I couldn’t wait to read more.

 

A recipe from editor Jasen A. Mortensen:

 

First off, I have to say I’m elated to make recipes based on this comic. This is one of the series that really got me back into reading comics on a daily basis. John Layman’s writing is satyrical, brilliant, demented,  entertainment at it’s finest. I’ve only read the first volume, but there has yet to be a bad issue. The writing is perfectly mirrored by Guillory’s art. It shares all the characteristics I listed about Layman’s writing. If you haven’t picked Chew up yet, please do. I wholeheartedly endorse it.

In the first issue of Chew we see our hero eating (illegal) Chicken Noodle Soup. Because of his gift, and the cook’s lack of concern for sanitary cooking habits Chu is able to nail him a serial killer. This is my rendition of said soup with the added convenience of being made in a slow cooker. This is one of my favorite versions of chicken noodle soup I’ve ever prepared, and the sriracha really spices up this typically bland dish. Bon appetit!

 

Slow Cooked Blood Drenched Chicken Noodle Soup:

 

• Main Ingredients:
• 1 1/2 lbs uncooked boneless skinless chicken breast, cubed
• 2 cups uncooked egg noodles
• 6 cups chicken broth of your choosing (I prefer homemade)
• 1 cup water

• 4 Cups Mirepoix:
• 4 medium carrots, peeled and chopped thinly on the bias
• 1 medium yellow onion, diced
• 4 stalks celery, chopped thinly

• Crushed dried herbs:
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary,
• Small pinch celery seed,

• Additional Flavors:
• 3 cloves garlic, minced
• 3 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 3 Tbsp chopped flat leaf parsley
• Sriracha for garnish.

Directions

• To a slow cooker, add chicken , mirepoix, and garlic. Drizzle olive oil over top then add in all your crushed dried herbs, bay leaf, and salt and pepper to taste. Lastly add in your 6 cups chicken broth, and 1 cup water. Cover and cook on low heat 6 hours.
• After 6 hours, add egg noodles and parsley to the slow cooker. Increase temperature to high, cover and cook 10 minutes more (or until noodles are tender). Stir in lemon juice and serve warm with a small squirt of sriracha on top to simulate the cooks blood.

If you like Nailbiter, Puffed, Marvel Zombies vs. The Army of Darkness, or just being grossed out in general then you’ll love Chew!