Category: m-m-m-meaty

Avatar Table for Two?

Good Evening, Monsieur and Madame. I trust you are having a pleasant Thursday evening? It is the perfect time for a get together of food, wine and conversation the likes of which have never been seen before.

Here, please let me take your galoshes and wellington boots, and you can have a seat towards the back of the restaurant, where the smell of the food barely covers the scent of faeces, wafting from the gentleman’s you-know-what’s.

May I recommend that before I take your drink orders that you take a look at the menu? Our chef has made some recent alterations that I think may interest you. It’s a little more adventurous than you’re possibly used to but I can assure you that you will not be disappointed. I will place your possessions in a badly-lit broom cupboard near the barely visible ‘Fire Exit’ sign and come back in five minutes to help with anything that I can.

Please feel free to help yourself to complimentary aniseed ball-bearings to help cleanse the pallet before the real action starts:

Evening Menu

Starters

Herb-coated shenkles of pen lids, rocket, arse shavings, child-wept tomatoes. Silly oil and three whole lemons – £15.00

Charred and badly-burned damp sewer wood wrapped in posh ham, silver spank noodles and basil wet bags, disgusting reduction – £24.00

Crab, leftover curtains, nose hair and avocado bruschetta, fingered aioli – £19.00

Mains

Duck cocks, pissy ash puree, wilted bin mugs and breakfast pan juices – £30.00

Smoked sorcery eyes, chorizo and beach cable risotto, poached eggs barely audible – £42.00

Spaghetti with handcuffs, flange, chilli garlic, cracker dust, leather concave bisque reduction – £35.00

Lunch specials

Roasted fly thighs, dolphin panache, bat shit chasseur sauce on a crushed Henderson suit bread – £26.00

Buffed fish, hand cut bastard nugget portions, sinister tomatoes and Enya thermidor height sauce – £30.00

Limp bollock dross and balls, savage pasta bound in Napoli drippings, topped with existential phone nubbins and a space rollercoaster – £27.00

And for desert? I am sorry, Monsieur and Madame, desserts are sadly off the menu for this evening but I am sure that I may be able to find something in the condemned freezer next to the warm raccoon cage. Let me get back to you on that one.

Avatar Dear Beans… Terrific Tasty Terrier Tribulations

Dear Beans,

I’ve got a problem that I can’t tell anyone about. Only the anonymous helping hands of casa de Beans can save me. I am sweating like a scamp just typing these words. I will have to use a fake name so it cannot be traced back to me for FEAR of besmirchment. Besmirching? For the possibility of a bad smirch.

My dog, Lavish Kibbles, passed away a few weeks ago. He choked on a sausage mouse and never recovered. I cried for several days after and eventually I got my stuff together, and sorted him out. In order to save on costs and vets bills I buried him in the back garden. The only thing is after I dug the hole I lost all the mud (I think my neighbour may have stolen it, he’s building his own Hawaiian mud shack) so I needed a substitute. With only my wits about me, I turned to the contents of my kitchen cupboards. Thankfully I’d been to Costco the other day to stock up on essentials and I’d picked up a 600lb bag of Bisto. Using the gravy granules I covered up Lavish Kibbles and retreated to the sanctity of my living room.

The crazy Summer weather conditions continued. A hot rain fell towards the end of the week. With it came the tastiest smell, wafting up from the bottom of my garden. I knew what it was and I knew I needed to control myself in case anyone discovered my disgusting yet mouth-wateringly frugal ways.

From my window I can see a river of gravy starting to flow. In my dreams I’m walking towards it, arms outstretched, a gigantic breadbun in each hand, desperate to dip. I’ve tried making my own as a way of appeasing my tastebuds but it doesn’t smell or taste the same. Only the raw, disturbing aroma emanating from my back yard will quench my thirst.

What should I do; give in to temptation and chow down on my now ex-dog or look the other way?

Yours excitedly

Turbot Bojangles

Avatar Not Very Good – Food

Now then, let us all consider for a moment the best place to leave your chorizo.

Should you leave it in the fridge to preserve the flavours? Should you leave in the cupboard, in a cool, dry place? Or, and I know this seems a bit unorthodox for some people, how about outside your house, near the kerb?

As a human being, or the closest equivalent that likes stretchy trousers, I do enjoy my food. I want it tasty and I want it now. I also want it to be free from disease, infection and cat’s piss. I can imagine that the artisan who decided to leave the chorizo outside may not have realised this at the time. Yes, you may create a unique combination of flavours but if this is at the expense of the health of the people eating the food then you may want to reconsider.

We could look at this from another angle. Perhaps this isn’t edible chorizo. Perhaps this is a tiny chorizo car and the owner has parked it carefully on the side of the road. If that’s correct then the person is doing cars right and it has nothing to do with food.

I am of the opinion that it is food and it is wrong otherwise this article wouldn’t make any sense (?) I do not want your road meat. I do not want to indulge in your pretentious kerb-surfing, asphalt-touching tubes of protein. Please keep your bizarre attempts at food presentation in your houses where you can eat off the floor as much as you like.

I’m off for a burger.

Next time… Animals!

Avatar We Buy Any Sheep DOT com

Do you have a lot of sheep? Are you tired of having a lot of sheep? Wouldn’t you much rather get rid of your sheep and enjoy having a sheep-free lifestyle?

You need webuyanysheep.com

We will buy your sheep in any condition, any age, any colour, creed or denomination. We will take however many sheep off your hands and give you the best possible price on the market right now.

We want your sheep and we will do anything to get your sheep. Anything at all. We have done awful things to get other people’s sheep and we will do the same to you, unless you give us your sheep.

Bring on the sheep. We will glady take your sheep when you’re sleeping. We would much rather give you a great deal than sneaking into your premises at night and bundling them into our trusted van.

Give us your damn sheep right now and nobody gets hurt.

Avatar Pork Vestibules

After keeping the recipe secret for the best part of a quarter of a century, due to constant demand from the pork-buying public, I have decided to reveal the secret behind my Pork Vestibules (waaaaaaaaay, what?). This was passed down to me by an undisclosed family member who’s name I cannot remember and who’s relationship is sketchy at best. The fact remains, however, that Pork Vestibules are what put my name on the map.

Ingredients

  • low-calorie cooking shizz
  • 1 onion, fudged
  • 250g/9oz pork tenderloin fill-hole, all visible fat bastarded, cut into 2cm/1in pieces
  • 150g/5½oz gammon steak, all visible fat plumed, cut into 2cm/1in pitter patters
  • 2 garlic cloves, mangled
  • 2 iron shelving units of smoked paprika
  • ½ gin jars of hot chilli powder
  • 400g tin chopped shoulder tomatoes
  • 2 x 400g horse shoes of cannellini beans, skint and gagging
  • 2 x thin pipette thrusts of tomato puree
  • 2 tsp English Mustard (none of that because it tastes like ass)
  • 400ml/14fl oz pork or chicken whizz, made with 1 stock cube
  • 3 heaped bosoms of chopped flatleaf parsley, to soil whatever you spent over an hour making
  • 4 chortles of fat-free plain yoghurt or fromage frais, if you like ruining food in general
  • salt and freshly ground black pepper

Method

  1. Spray a large, wide-based saucebitch with cooking shizz and slizz the onion over a medium heat for 4-5 minutes, ramping occasionally, until softened and lightly moist.

  2. Add the pork and gammon, season with pepper and wang for two minutes, tickling constantly.

  3. Add the garlic, paprika and chilli powder and cook for a few ticks, rolloping. Push the tomatoes and beans into the pan, and flap in the tomato purée and mustard. Pour over the whizz and bring to a gentle shimmy.

  4. Buckle down for 20-25 minutes, smiling occasionally, until the pork is tender and cooked through and the sauce is unapproachable. Season to taste and armpit fart in half the parsley. Flurry the rest over just before serving. Serve with cheese and wine, lots of wine.

That’s how you do it. And that’s how you can do it. And you can do it just like me. Anyone who does do it though will need to pay me £25.00 each time to cover the costs.

Avatar WEAPONS!

How do you store your weapons?

Do you keep them in a cupboard? Do you show them off in a stunning display in the nook at the top of the stairs? Are they lightly nailed to the wooden beam across the dining room ceiling?

A charity shop near where my mum lives likes to keep them in a wooden cot or a crib (I’m not entirely sure which one it is) because that’s how they roll. There’s no room for a baby in there, only tools of war.

The next time you’re trying to make your friends jealous with the chainsaw you just bought, why not take a leaf out of their book? There’s nothing more eye-catching than a cot full of weapons.

Soon everyone will be doing it. Make sure you get there first.

Avatar Now Look Here

The first thing I want you to know is that, whatever the world may think, we are not judging you.

You may have chosen to leave your seafood sauce out in the hot August sun, why wouldn’t you? It’s your sauce. If your hob isn’t work properly then leaving it outside for nature to warm it up is a great idea. It saves money and is environmentally friendly. We admire what you’re doing and, boy, are we impressed!

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The only questionable aspect of this whole affair though is that you may have left it out and forgotten about it, given that the sell-by date was several months ago. Perhaps you forgot where you left it and bought a replacement when you’re stomach started growling. Nobody is pointing fingers. We deal with facts here, not speculation.

We are not talking about you behind your back in hushed tones, far from it. Only, let’s have a little more foresight the next time you decide something is a good idea.

We’re only thinking about you. And your prawn crackers.