Bourdain says, "I'm a total egg slut."

There are plenty of things on food shows that we want to make at home, but every once in a while you see something so straightforward that it can go from your eyes to your brain to hands and ingredients to table with just a little sheer creativity. Such is... the Three little pigs sandwich as seen at the Silver Palm restaurant in Chicago.

I just saw this culinary beast featured on the best food show ever... No Reservations.

As you all know, Spicy is a Bourdain disciple like no other. Even though his commentary may be delusion-arily over the top at times (c'mon, was that "mother in law" tamale-dog that good?) or induced after blindly engorging salve for a mean hangover, I'm willing to trust him on this sandwich. Big? Yes. Good enough to each off a t.v. screen? You betcha! What I'm wondering is: What spices are involved in the making of the Three Little Pigs? What kind of breading on the cutlet? Smoked ham? Should I smoke it myself? Condiments?

Enter, gastro-imagination.

As described in the segment, the Three Little Pigs ("3 li'l pigs"?) is one mama fried pork cutlet, smoked ham, strips of bacon, fried eggs (two, I think, topping alternate layers of pork) and melted gruyere on a white, seedless roll. This concoction will be any pork lover's last sandwich on earth. An enormous mound of crispy, smokey, tender and faintly charred and fatty pork parts, touched with hot yolk and topped with nutty cheesy gruyere goo fresh from beneath a flaming salamander. Inspired by good onscreen t.v. etiquette or simply old age and good sense, placed before him Bourdain cut the sammy in half and marveled at its dripping cross-section. "I'm a total egg slut," he remarked at the addition of not one but multiple fried eggs to the layered wonder.

At the Silver Palm, they even have the audacity to serve the Three Little Pigs with french fries.

Here's my proposal: We all do-it-yourself this mama sammy in our own kitchens and report back...

Tell Spicy how your friends and family reacted. And, how many meals you skipped before you could eat again. Tell me where you got your pork. And, whether you braved the smoker. And, of course, my condimentia requires a full detail of the condiments engaged in this sexy act of sandwich making. (Is aioli too rich? Will mustard compromise? Fruit spread?) Trial and error is earnestly encouraged. Send pictures!

*Now that we have a little pet pork project, my friend Juls has also alerted the locals about BaconCamp...proceeds going (lovingly, with terrible irony) to the AHA. I really hope there's wild boar bacon. And, the potluck approach sounds very interesting. I can't wait until March rolls in like a lion and we're all sample-stuffing ourselves indoors without a care...satisfying deeply rooted bacon cravings and popping lipitor.

OK... Ready, set, pork... mobile pic uploads encouraged. I know some of you are standing in professional kitchens as I type, so get going!

Six more weeks of winter according to my blue-eyed groundhog.

- Spicy!

random thoughts on the NR chicago episode:

Bourdain: This is what people mean when they say fish that tastes like the ocean...

"...exactly," Ripert says.

Ripert on smoked oyster jus, "I can have like a dozen like that."

Why is Eric Ripert so cute? Like french cheffym broken english, dorky cute?

Why is Anthony Bourdain's writing so brilliant?