Brevity by Dan Thompson

Brevity

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  1. Bruno Zeigerts

    Bruno Zeigerts said, about 16 hours ago

    ‘Green eggs and ham…’
    ‘That does it… I’m calling the Board of Health…’

  2. Bruno Zeigerts

    Bruno Zeigerts said, about 16 hours ago

    As Chef Ramsey storms in…

  3. Alexikakos

    Alexikakos said, about 14 hours ago



    You could get Thing One and Thing Two (As introduced in the text of the story.) to dye the fish red and blue in the recipe below, but I don’t think it would appear appetizing on the plate. (In the illustrations depicting Thing One and Thing Two, their identifying clothing says Thing 1 and Thing 2.)

    From: “THE HOUSE OF CHAN COOKBOOK”
    by: Sou Chan

    Doubleday & Company, Inc., Garden City, N. Y.
    Library of Congress Catalog Card Number: 52-5543
    Copyright, 1952, by Sou Chan

    STEAMED EGGS AND FISH

    1 large flounder cleaned and filleted, or 1 pound fish fillets
    4 eggs
    1/2 cup water
    1 teaspoon salt
    1 tablespoon lemon peel, cut in thin threads
    1/2 teaspoon pepper
    1 or 2 tablespoons cooking oil or chicken fat
    2 or 3 young scallions, chopped green and white
    Soya sauce

    Mash or grind fish fillets; beat eggs with water; add to fish with salt, pepper, fat, and lemon peel. Spread on a platter; set it on a rack in a pan. Pour boiling water into the pan up to within 1 inch of the rack. Cover the pan. Bring the water to boiling point. Let steam 20 to 30 minutes, till eggs and fish are cooked. Sprinkle with scallions, dash with soya sauce, and serve. 4 servings.

    Variation: Use any delicate fish available; vary seasoning by adding a very little spice, such as cinnamon or ginger, to the mixture.

  4. SusanSunshine

    SusanSunshine GoComics PRO Member said, about 12 hours ago

    “Look what we found
    in the park,
    in the dark…”


    A charming line, when you read it in a Dr. Seuss book..
    not so appealing,
    if you read it on a sushi menu….

  5. whiteheron

    whiteheron said, about 10 hours ago

    @Bruno Zeigerts

    Board of Health
    .
    Hey at least he is wearing a hat to keep hair out of the bisque.

  6. shipl14

    shipl14 said, about 9 hours ago

    I do not like them Sam I am

  7. dsom8

    dsom8 said, about 8 hours ago

    Best strip – and comments – of the day! (And a special nod – again – to Susan.)

  8. Perkycat

    Perkycat GoComics PRO Member said, about 7 hours ago

    Love this one – and the comments.

  9. bubujin_2

    bubujin_2 GoComics PRO Member said, about 5 hours ago

    One fish, two fish.

  10. billdaviswords

    billdaviswords said, about 5 hours ago

    Les poissons, les poissons
    How I love les poissons
    Love to chop and to serve little fish
    First I cut off their heads
    Then I pull out their bones
    Ah mais oui, ca c’est toujours délice
    Les poissons, les poissons
    Hee hee hee, haw haw haw
    With a cleaver I hack them in two
    I pull out what’s inside
    And I serve it up fried
    God, I love little fishes, don’t you?
    Here’s something for tempting the palate
    Prepared in the classic technique
    First you pound the fish flat with a mallet
    Then you slash through the skin
    Give the belly a slice
    Then you rub some salt in
    ‘Cause that makes it taste nice
    Zut alors, I have missed one!
    Sacre bleu, what is this?
    How on earth could I miss
    Such a sweet little succulent crab
    Quel Domage, what a loss
    Here we go, in the sauce
    Now some flour I think just a dab
    Now I stuff you with bread
    It don’t hurt, ‘cause you’re dead!
    And you’re certainly lucky you are
    ‘Cause it’s gonna be hot in my big silver pot!
    Tout aloo mon poisson
    Au revoir

  11. Godfreydaniel

    Godfreydaniel said, about 5 hours ago

    @Susan Sunshine
    It’s also best not to hop on Pop in the dark……you might miss him completely!

  12. Kirk

    Kirk GoComics PRO Member said, about 4 hours ago

    DEAD FISH, STEW FISH!

  13. rekam

    rekam GoComics PRO Member said, about 3 hours ago

    @billdaviswords

    Having had French in school, found this whole thing to be delightful. Thank you.

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