Wizard of Id by Parker and Hart

Wizard of Id

Comments (20) (Please sign in to comment)

  1. Llewellenbruce

    Llewellenbruce said, almost 3 years ago

    It was a tasty response to say the least.

  2. barticle35

    barticle35 GoComics PRO Member said, almost 3 years ago

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

  3. watmiwori

    watmiwori said, almost 3 years ago

    @barticle35

    Perhaps if you left off the helmet and jackboots….

  4. Nabuquduriuzhur

    Nabuquduriuzhur said, almost 3 years ago

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

  5. seyleigh

    seyleigh said, almost 3 years ago

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

  6. Hillbillyman

    Hillbillyman said, almost 3 years ago

    Well of course!

  7. edclectic

    edclectic said, almost 3 years ago

    And they’d like fries with that…

  8. Joel Ivy

    Joel Ivy said, almost 3 years ago

    People Eating Tasty Animals

  9. Alexikakos

    Alexikakos said, almost 3 years 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.

  10. nazzofoggenmach

    nazzofoggenmach said, almost 3 years ago

    and there was mention of worcestershire sauce

  11. edclectic

    edclectic said, almost 3 years ago

    @nazzofoggenmach

    Actually they mentioned that Fink was the worst sire.

  12. JPuzzleWhiz

    JPuzzleWhiz said, almost 3 years ago

    Okay:

    “PETA’S involved”!

    Well, Rodney said “Let’s say…”!

  13. Me3000

    Me3000 said, almost 3 years ago

    my joke was taken at least twice

  14. exoticdoc2

    exoticdoc2 said, almost 3 years ago

    So it has something to do with insanity?

  15. Lamberger

    Lamberger said, almost 3 years ago

    @watmiwori

    >Perhaps if you left off the helmet and jackboots…

    Bazinga!

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