Magna cum Laude OR New Chef Boy-ar-Dee Management Selects "Special" Entrees
What if Chef Boy-ar-Dee was suddenly, and without warning, bought out by Baker & McKinsey, one of the largest international law firms in the country? And what if THEY got to pick the entrees and names?Just having some fun, here, but allowing my imagination to take a flight of fancy...
Witness the 'entrees' below:
I think I'll have some Carpe Diem, please!
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Ok, it's late Sunday evening, and I have the giggles... I can't help it-- it's my age, obviously.
Anyway, I sure hope you enjoy these little imaginative flights of fancy...
I didn't know angst was green. That's a new one on me. Tasty lookin, too.
I think I've lost myappetite.
Carpe Diem please.
Or this tasty dish...
Weird canned foods from around the world
Making some of these pictures made me ill... and the Anchovie paste w/ pure whipping cream was one of them! LOL!
I didn't even know they MADE that stuff... UGH!!!
Love you, dear Grump!
Oh my gosh...
CREAMED fat gravy? I'm on my way to throw up...
I really do like possums, and can't imagine someone eating them...
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EW!!!
road tenderized... Now, that's enough to make one ill!
We have a few armadillos down where I went to school at Murray. Poor little things, they got awfully cold in the winter!
All this is making me feel rather erpish, and I started the subject.
What was I thinking???
LMAO!!!
Yer gonna get what ya deserve, Dowser.
I'm surprised that the Chef to the masses is serving up a anchovies in any form . Aren't they ... like expensive ?Personally I'd prefer the following ... heavy on the ink :
Fun!
LOL,,,"side or main dish".
:~)
Squid or octopus in ink sauce is really good. Not kidding.
Yes it is ... but it looks gross . If you cook it in wine ... tres magnifique !
There are more horses asses in the world than there are horses.
Um, fish assholes? Wouldn't the hole just be a bit of nothing?
I have a can of Haggis in the kitchen cabinet you can have. I'm afraid to open it.
I wonder if that is real? Maybe fake? Anybody know?
still have a box of thi in my kitchen,...lol
That sounds deeeliteful ... I'm guessing it doesn't matter the variety of "carcass" you add to the mix .
i think it does matter,...just like hamburger helper and tuna helper,...lol
Hmmm ... if it does matter , is there one for Jackass assholes ??
maybe for real ass holes...
These are just gross.
Wish I did-- It would be nice to know that this ISN'T real!
Yep. Always, if it's something bad, for sure!
Pass the Carpe Deim, please...
UGH. My dear departed mother-in-law, the one I loved, used to make tongue. Fortunately, she cut it up to where you didn't know it was tongue. However, EWWWW!
That looks unusually nauseous!
However, I've eaten squid in a restaurant before and it was VERY tasty. Somehow, they had tenderized it, (calamari sometimes is like chewing rubber bands), and it was chilled in a fruit sauce, and served as small chunks in a fruit salad. Actually, it was VERY good! I loved it!
But his? with ink sauce? EWWWWW!
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Oh. My. Gosh.
Fish assholes. Proving that some people will eat anything. I would have thought they would have reserved that particular part of the fish for cat food. But, what do I know? Is this a Korean dish, i wonder? We went to a Korean restaurant, and it was all guts. And the menu described, in great detail, the exact guts that were in each dish. I really wondered what happened to the meat! Did they raise cattle and pigs, just for their guts?
EW!
FUNNY!
Is the can empty, you think? Or just sort of jellied or something, so that you have to add it to water to get a 'taste'...
UGH!
I would be, too! I don't want to know what haggis is, exactly, but I seem to remember that it was sheep innards. UGH!
LOL!
The funny thing-- when we were in Mexico, the car ahead of us ran over an iguana. It was still twitching, and we all came to a screeching halt. The people in the car behind us and the people ahead of us got into a knock-down, dragout fight over who was going to take the carcass home and eat it.
EWWWW!
I love that picture! I hope they got him out, poor thing...
Yeah, they are, aren't they?
Bad idea for an article! I should know better!
Squid that is over cooked is rubbery.
Clean squid or octopus, saving the ink sacks. Tuck the tentacles into his little body cavity. Put some butter in a pan and throw in the little devil. Cook over medium heat for a couple minutes, squirt in ink. Cook another 30 or so seconds. Salt and pepper. Serve with fresh Italian bread and a wine you like. Yum.
Uh, if you say so!
I'm not fond of tentacles on my food. Nor do I want it to watch me while I eat it. If fact, for the most part, I don't want my meat to bear any resemblance of what it was when it was alive...
UGH, I love trout, but not with the heads on them. Etc.!!!
Love you, dear Lone!!!
At the local oriental market they sell pig uteri by the pound. So now when I go to the Chinese restaurant, I wonder if there could be a pig uterus floating in my soup. You should see them in the butchers showcase, all pinkish gray and icky looking, right next to the chicken feet.
How 'bout ...
What's Yer Beef SUEp
In the COURT size can.
UGH!!!
I used to run into our friends at the Chinese restaurant over at Kroger's buy up all the squid, etc. Guts? Thanks, but no thanks...
It was always a real shock to me to be shopping at the local IGA and there, on the end of the meat aisle, were pig's heads. UGH.
LOL, dear A. Mac! Love you bunches!
OK, that's too much for me. I don't like seeing heads laying around. I would have to run screaming from the store.
I thought about it, numerous times! Mostly, once I learned where they were, I just avoided that area...