Farces and forcemeat

[rosewater]

SM: oh man, mom let me have her old joy of cooking from the 60s
which my dad rebound in his bookbinding days
it is awesome
me: oh, no way
is everything 30% butter?
SM: it has recipes for, like, possum
and how to skin a squirrel

SM: okay, i'm looking at the joy of cooking right now, and there is a chapter called "stuffings, dressings, farces or

Comments

[khakipants]

Oh my lord that is hilarious and wonderful.

I followed the link to the gallinule, and was immediately reminded of the pukeko of New Zealand. I only mention this because I then noticed that they are both known as "swamp hens" and therefore I am awesome at bird comparisons. Or something.

My new long-term goal is to avoid being glazed with my own intestines.

[meestagoat]

But why deny someone the pleasure of such a delicacy?

[khakipants]

You're right. I'm being selfish.

I think I'm OK with that.

[wowbagger]

We should combine these recipes with the ones in that cookbook we found and see what we get.

Like, placing an intestines-glazed bird in the center of some macaroni and cheese and putting some possum-hot-dogs in there.

Or tripe and sauerkraut Jello!

Ew.

[rosewater]

See, part of the reason this book BLEW MY FUCKING MIND is that gross casseroles and jello molds were what I was expecting. NOT SNUFFY SMITH'S OLDE-TYME COOK-IT-YERSELF HANDBOOK.