h a l f b a k e r yThe embarrassing drunkard uncle of invention.
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Porkcicles
Just like Lardcicles but with a delichious porky center | |
Ok, now i know that the whole "Lardcicles" idea didn't really work out, but i'm sure that this is much better than that (atleast i hope so anyway). Basically a nice long piece of pork (like they have on kebabs) is stuck onto the end of a stick. Now this stick is covered in pork crackling (pig fat to
those who don't know what crackilng is although i'm pretty sure everyone would), deep fried and then smothered in butter. Then a thick sprinkling of salt over the porkcicle to give it that "i'm not concerned at all about my health" feel to it.
[link]
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"blissmiss", what's "fer" mean? |
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You can buy these in any park in Eastern Europe. In Russia, called "Shashliik." But cubed. |
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It’s called ‘pork fondue’. |
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1. delicious, I, I'm, at least, I, crackling, I'm, I'm. |
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2. I'm not voting for this until you tidy it up a bit. |
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3. Crackling is skin after it's been scraped of hair, is it not? |
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For n=1 to 6 billion
let x=next food word entry in wikipedia
Print x "cicles."
next n
end |
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Deep-fried pig dandruff... mmmmm |
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Thank you Ray. Next meme please. |
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mmmm! Chicharrones/cracklins with hot salsa and lime juice are sold in little bags on every street in Mexico city. You don't know them? Hmmm... might be a good idea for a new business overseas. I need a job, after all. |
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My step-grandparents, and many aunts and uncles on that side of my unusually extended family make cracklins every year at the local festival. Now mind you, they're also the largest, most unhealthily obese lot of siblings you've ever met... |
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After all that time, Godot finally shows up and I miss him by three years. Oh well, back to waiting... |
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