<<
Salmon smoked in whisky wood.
>>
Actually, Richard, I'm told I taste more like haggis marinaded for a month
in single-malt, and then cooked slowly over a peat fire.
<<
But what surprises me most in your post is the unconscious glee
embedded in its enthusiasm for cannibalism.
>>
Well, there's the recent case in Germany, that will confirm all your
suspicions about "Old" Europe.
But then what can you expect from someone who is reduced to gnawing his
Zimmer-frame when the pangs of hunger bite his Aged Vitals?
<g>
Robin
Patrick (earlier) said:
>I was wondering what Robin would taste like I suppose that you would have
to
>boil him for weeks and use a lot of sauce any one tried ??
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