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FPM C10 wrote:
I prefer the Filipino Box Spring Hawg.

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kath wrote:
may i refer the starter of this thread to the "are you retarded or just stupid" thread??

this spamming is ridiculous!

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Sir Stonesalot wrote:

I'm making a point kath. Thanks for helping out.

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VoodooChileInWOnderl wrote:
You saved my ass now I ain't gonna cook myself

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Joey wrote:
{{{{{{{{{{{ WTF ?!?! }}}}}}}}}}}}}

{{{{{{{{{{ **** BLANK STARE ***** }}}}}}}}}}}

{{{{{ YOU MAKE JOEY SAY , HUH ?!?! }}}}}}}}}

Why ?

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FPM C10 wrote:


Well I hung on to Mary's stump
I danced with a soldier's glee
With a rum soaked crook and a big fat laugh
I spent my last dollar on thee
I saw Bill Bones, gave him a yell
Kehoe spiked the nog
With a chain link fence and a scrap iron jaw
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog

Spider rolled in from Hollister Burn
with a one-eyed stolen mare
Donned himself with chicken fat
Sawin' on a jaw bone violin there
Kathleen was sittin' down in Little Red's Recovery Room
in her criminal underwear bra
I was naked to the waist with my fierce black hound
And I'm cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog

Dig a big pit in a dirt alley road
Fill it with madrone and bay
Stinks like hell and the neighbors complain
Don't give a hoot what they say
Gotta slap that hog
Roll em over twice
Gotta baste him with a sweeping broom
You gotta swat them flies and chain up the dogs
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog

Rattle snake piccata with grapes and figs
Old brown Betty with a yellow wig
Tain't the mince meat filagree
And it ain't the turkey neck stew
And it ain't them bruleed okra seeds
though she made them especially for you
Worse won a prize for her bottom black pie
The beans got thrown to the dogs

Jesus Christ, I can always make room
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog
Cookin' up a Filipino Box Spring Hog

Written by: Tom Waits and Kathleen Brennan-Waits

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Main Entry: sat·ire
Pronunciation: 'sa-"tIr
Function: noun
Etymology: Middle French or Latin; Middle French, from Latin satura, satira, perhaps from (lanx) satura dish of mixed ingredients, from feminine of satur well-fed; akin to Latin satis enough -- more at SAD
1 : a literary work holding up human vices and follies to ridicule or scorn
2 : trenchant wit, irony, or sarcasm used to expose and discredit vice or folly

You know, just in case you didn't get my earlier reply. Perhaps the above definition from Merriam-Webster will help you grasp where I was going with this.

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exile wrote:
Whole Stuffed Camel
http://home.tiac.net/~cri/1997/camel.html

In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8),

you will find:
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste


Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
recipe by Shararazod Eboli Home Economist, Dammam, Saudi Arabia


[Edited by exile]

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No you don't get it kath.

I'm not trying to be funny. It's not a joke.

I'm trying to make a point.

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exile wrote:
I PREFER A......

TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)





http://fp.thesalmons.org/lynn/turducken.html

The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be deboned the day before and kept refrigerated overnight. Save the turkey carcass for making stock and some duck skin to render fat. We sometimes make the sausage stuffing the night before and store it in the refrigerator, but it helps to warm it in the microwave before final assembly.

Basic Needs:

16-20 lb whole turkey
4-5 lb whole duckling
3-4 lb whole chicken (or use a larger chicken and place the duckling inside it)
corn bread dressing
sausage stuffing
large roasting pan and rack
cotton string
large needle and cotton thread

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