I was thinking it was the rats.
It’s obvious! He’s making Lamb Amirstan!!
Seasoned with chest hair…
Watch out for that grass skirt near open flame!
Double double toil and trouble. Fire burn and cauldron bubble.
Hey! Rats is GOOD for you!
They’s protein. You’ll be gladda rats in a coupla years when this global warming REALLY kicks in. They’l be a welcome change from wasps and cockroaches . . .
Another “Celebrity Chef” Wannabee!
The obvious rats have been nailed. It’s the crafty ones who have yet to be exposed. It will come.
Dwarfs in Ankh-Morpork once became very angry — with axes, naturally — when they learned a certain restaurant was serving them fake rat meat (it was actually steak, of all things) because the proprietor couldn’t get his hands on enough real rats.
DHBirr! There’ll be a glut on the market very soon. Five guilty, Manafort headed for easy time the rest of his life in the slam, four hundred Republican congresscreeps taking Ru$$ian money, four thousand elected officials doing the same across the country and in defense contractors’ staffs….there’ll be plenty.
lesliepiper1: none of this investigation matters. the president will pardon anybody who holds the line and his pecker…
Strange how the busboys keep disappearing.
Seasoned with .. uh .. capers! Yeah, that’s it, capers.
(Invasion of the Body Snatchers)
There’s something fishy about this – and it’s not in the Bouillabaise, I can tell you that ! Traditional bouilabaise is a fish stew not a rodent *rat*atouille !
Ingredients for Bouillabaise
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
_ For soup_
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Puts me in mind of an episode of the old “Alfred Hitchcock Presents” TV series titled “The Specialty of the House”. Look it up and watch it, if you can. . .it’s delicious!
I’m impressed that only two of us found a way to twist this into politics (skipping the reply strings). I’m almost surprised that nobody’s gone racist. Maybe we should get back to yesterday’s cave?
I’ll just have a pastrami on rye thank you.
“Fried green tomatoes” this shore is good babque ma’am!“auh huh- the secrets in the sause”(misspellings intentional) grin
John Spartan: (Bites into the burger) This is fantastic! You gotta try this. Huxley: Just don’t ask them where the meat comes from. John Spartan: Huxley, what’s that supposed to mean? Huxley: Do you see any cows around here, detective?
It’s a cookbook! (To Serve Man)
TV Tropes: I’m a Humanitarian aka: Cannibal