I didn't pay attention to any of it until now Share. Says a lot I think, of the "enlightened"
--- In FairfieldLife@yahoogroups.com, Share Long wrote: > > Doc, I don't think it's right of you to bring turq's mom into this, especially in the way that you do.Â Really nasty.Â And the violent image of skewered Curtis, also really nasty IMO.Â I've removed myself from this menu.Â Please keep me off of it.Â > > > > ________________________________ > From: "doctordumbass@..." doctordumbass@... > To: FairfieldLife@yahoogroups.com > Sent: Monday, April 29, 2013 5:24 PM > Subject: [FairfieldLife] Menu for Today, Monday, April 29th - FFL Main Dining Room > > > > Â > FFL Main Dining Room > Menu for Today, April 29th, 2013 > > *Appetizers* > > -Dick Mays dry toast, always served room temperature. > -MJ's freshly beaten horse meat, prepared to order. > -Merde du Mer â" A daring appetizer, offered on our public menu for the first time. This exciting creation starts with "night soil" from the deep; a mixture of fish, mammal, and, yes, human waste, collected diligently by Sous Chef Barry, and his mom, from the crystal clear waters off Port Arthur, Texas. After UV sterilization, the drying process, and a secret mixture of spices, this novel creation is flash cooked in a pizza oven, until crispy. Said Sous Chef Barry, "I like to offer people shit, and see if they'll eat it...". > > *Soups* > > -Chef Xeno's renowned Archer-Alexander Clam Chowder (please read ingredients on back of menu). > -Extra Cheezy Faux Gazpacho, made with fresh Velveeta, home-made popcorn, Ritz crackers (for that mock apple pie flavor), half a bottle of ketchup, and a dash or three of habanero sauce, then haphazardly stirred over a period of several days â" More than a meal in itself. New recipe! From the Kitchens of Doctor Dumbass(R). > > *Entrees* > > Skewered Curtis, shish-ka-bobbed beautifully by Chef Ravi, grilled nearly until done, finished in a tart lemon sauce, and topped with an American flag. One of these is enough for any diner. > > The Wolf Baiter. Don't take this one on, unless you've got plenty of appetite. This 22 ounce favorite begins with deconstructed Filet Mignon and hearty sauces, though never confused in identity or flavor. Delightful finish. Pairs neatly with a dry or semi-sweet wine. > > ER Diet Plate, a light assortment of sautÃ©ed vegetables, served with a thoughtful Chamomile tea. Best enjoyed with Led Zep on the I-Phone. > > Crop Circlet, by Chef Nablus. When the diner first confronts this dish, he, or she, sees nothing unusual. After a short time however, a lettuce leaf is turned under, there is a nearly undetectable slash through the cherry tomato, the spinach with a pat of butter suddenly takes on the appearance of a green mandala! Be amazed when Nabby plays with your food! > > Buck's Basic Feed. Experience a meal from the pioneer days, as Chef Buck whips up one of his favorites, Possum Pie, with Fresh Wild Turkey Giblets, smothered in Raw Oats, and save room for the Huckleberry Pie! > > Kick Ass Kasserole. Chef R. Dog starts things off with a bang, combining 15 different varieties of pepper, an entire bottle of grey goose vodka, reduced over medium heat to a single tablespoon of intense taste, then ladled over a perfectly prepared swordfish steak, sword included. Best enjoyed with balloons and a cocktail or two. > > *Desserts* > > Judiliscious Baked Alaska. The size of this treat for the sweet tooth is deceiving. Served in a delicate porcelain cup, some diners simply refuse to finish it â" Richness, complexity and above all, endless layers of pastry. > > *Beverages* > > -Robin's Milk (yep, we were confused too, until we tried it!). Imported. > -Steve-O (bottles only). A favorite for children of all ages! Delicious any time of day. > > *Music performed in the lounge area by Barry2 and srijau.* >