Wizard of Id by Parker and Hart

Wizard of Id

Comments (25) (Please sign in to comment)

  1. Llewellenbruce

    Llewellenbruce said, over 1 year ago

    It was a tasty response to say the least.

  2. somebodyshort

    somebodyshort said, over 1 year ago

    @Paul Smith

    sounds delicious

  3. barticle35

    barticle35 said, over 1 year ago

    Why do waitresses in restaurants always think I’m German? They always say, “What will you have, hun?”

  4. watmiwori

    watmiwori said, over 1 year ago

    @barticle35

    Perhaps if you left off the helmet and jackboots….

  5. Nabuquduriuzhur

    Nabuquduriuzhur said, over 1 year ago

    PETA’s involved? Great… now they have to deal with an army of exhibitionists.

  6. seyleigh

    seyleigh said, over 1 year ago

    The king sentenced the innocent dove that pooped on his carriage to death. Oh the horror!

  7. Hillbillyman

    Hillbillyman said, over 1 year ago

    Well of course!

  8. edclectic

    edclectic said, over 1 year ago

    And they’d like fries with that…

  9. Joel Ivy

    Joel Ivy said, over 1 year ago

    People Eating Tasty Animals

  10. Alexikakos

    Alexikakos said, over 1 year ago

    They may have cooked it this way….

    From: The New Pennsylvania Dutch Cook Book
    By: Ruth Hutchinson
    Illustrated by: Tim Palmer
    Published by: HARPER & BROTHERS NEW YORK 1958
    Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)
    Library of Congress catalog card number 58-8873

    ROAST SQUABS

    From “The Pennsylvania German,” 1908

    Author’s note accompanying the in-book credit above:

    The note accompanying this recipe said that it was very old, even then. I found myself wondering whether it could be traced back to beechnut and passenger pigeon days. But the sherry didn’t seem indigenous.

    2 pairs squabs
    Cooked chestnuts
    Cooked potatoes
    2 tablespoons butter

    Sauce

    1 cup raisins
    1 cup cooked chestnuts
    2 cups sherry
    1 tablespoon flour
    1 tablespoon butter
    2 tablespoons “fine” sugar
    1 pinch mace

    Prick, singe, and dress the squabs.
    Fill with chestnuts and potatoes in equal measure, mixed with the melted butter.
    Roast, after brushing with melted butter and dredging with flour, in 325° oven for about 45 minutes.
    Baste while cooking.
    Use bacon fat, if needed.
    Make sauce by cooking the raisins in a little water for a few minutes, until plump.
    Mix raisins, chestnuts, and sherry and let stand overnight.
    Blend flour, butter, and wine from the raisin mixture, add sugar and mace and simmer together.
    When syrupy add raisins and chestnuts.
    Simmer while squabs roast.

  11. William Pursell

    William Pursell GoComics PRO Member said, over 1 year ago

    P.E.T.A.? does that mean they cooked it before they ate it?

  12. William Pursell

    William Pursell GoComics PRO Member said, over 1 year ago

    Oye and what’s ethical about eating a peace dove; cooked or not?

  13. nazzofoggenmach

    nazzofoggenmach GoComics PRO Member said, over 1 year ago

    and there was mention of worcestershire sauce

  14. Judson Fredrickson

    Judson Fredrickson said, over 1 year ago

    PETA = People Eating Tasty Animals. Sounds good to me too.

  15. edclectic

    edclectic said, over 1 year ago

    @nazzofoggenmach

    Actually they mentioned that Fink was the worst sire.

  16. Load the rest of the comments (10).