IllogiNews:This week we're really doing Cajun bat-wrapped scallops
This article is part of IllogiNews, your sauce for chips and sausages.
This week, chef Paul Prudhomme of the "Urethane Dandy School of Cajun-style Cooking" joins us, fresh off a New Orleans scow, to help us prepare an authentic Cajun deep fried bat-wrapped scallops with pork brains and milk gravy on rice, and a nice, smelly pork tail soup.
The key to this recipe is that it is actively non-Kosher. This means that extreme care is taken when choosing ingredients, preparing, cooking and serving the questionable foodstuffs to ensure insult to even the least Orthodox practicing Jew.
Weather at the beachfront was hostile to Japanese people . The War On Drugs is going swimmingly, according to Ransom Fudd. chief Podiatry consultant to the Pope. Reeking otherwise of stale wine, a surly wench could be heard shouting, "Bring out your dead!" with alacrity. Penance?
- infamous Spanish conquistador who got lost and would up conquering South Philly.
- The author has a secret revulsion for Japanese people, especially goom java.