Nothing better until they've been deep fried in lard rendered from baby polar bears. I'm telling you, it can't be beat!
Being a chef of some renown (and successful restaurateur), myself, I've long been fascinated by and dedicated to the creation of exotic cuisine. Some of my more celebrated creations include Baby Baked Panda Parmesan Pasta (farm raised), French Manatee Suprise en Crout (expensive, but a favorite nonetheless), Grilled Spotted Owl (a very elegant hors d'œuvre), Kentucky Fried Giraffe Neck (always a crowd pleaser), Koala Stroganoff (from our kids' menu), African Lion Lasagna (for heartier appetites), Polar Bear Kabobs (slow roasted over Honduran Rosewood), Baby Beluga Chowder (December through February only), Short-tailed Chinchilla Chili (topped with a Wild Goldenseal salsa), and Hot Mexican Prairie Dog Tacos (in season, market price).
So please visit us in Rockford, Illinois and please mention your membership in the LBC when making your reservations for special seating and a complimentary appetizer for your entire party.
sigpicMIKE HUCKABEE/RAND PAUL - 2012 (or sooner if possible)
Ivory billed woodpecker isn't all it's said to be - a bit stringy.
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“We must reassert that the essence of Christianity is the love of obedience to God’s Laws and that how that complete obedience is used or implemented does not concern us.”
Ivory billed woodpecker isn't all it's said to be - a bit stringy.
Yes, Brother Ezekiel, it is. And no method of coking can change that strange fact. BUT, the broth that can be derived from slow-simmering several (7 to 10, depending on their weight) carcasses at once makes an incredibly rich consomme suitable for serving alone or with egret nuggets and fresh dill. The supply chain for the woodpeckers has been a little.....well....inconsistent of late, though. It is not currently on our menu as a result.
sigpicMIKE HUCKABEE/RAND PAUL - 2012 (or sooner if possible)
Once I was in Thailand, and we had a beautiful and tasty salad. I asked what was in it, and they said a bunch of gobbledy gook that my translator told me was "live butterfly wings."
Apparently, butterfly wings are very delicious in salads, but only if you pull them off live butterflies. Also, ants toasted with a magnifying glass sprinkled over the top make a delicious, cruncy and nutritious compliment to a salad. Add a tortured kitten on a skewer and a nice chianti, and you have a delicious meal!
Ah, the skewered kittens (do try them with oregano) reminds me. Has any one any tips on how to keep an animal alive yet still hack off all its limbs?
I ask as I can manage to take either the 2 forelegs from a lamb or one of its hind legs and still have it survive and thus provide really fresh meat. However (and isn’t there always an ‘however’ in these cases) if I go any further than that, the creature gives up and dies.
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“We must reassert that the essence of Christianity is the love of obedience to God’s Laws and that how that complete obedience is used or implemented does not concern us.”
The Happy Soldier offered all you can eat roast turtles on Wednesday for happy hour and I think I ate twenty of the little critters. They tasted great and the batter was crispy as always.
Again, I haven't tried it. Seems the Canadian government stopped my shipment of sea turtles
Sea Turtle In Chafing dish Recipe
Take two-pounds of turtle meat, cut in small pieces, braise in two ounces of butter with a little onion.
Add one-half pint of cream and two hard-cooked eggs cut rather fine.
Thicken with a little flour mixed first with cold milk.
Salt and paprika to taste, a glass of Madeira, if desired, and serve from chafing-dish on squares of toast with sliced lemon.
Seems simple enough.
Pastor Ezekiel won't like it, with that paprika it will be too ethnic for him. As for the Madeira, is he not going to accuse you of making Cat-o-lick food?
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