A Dedication!
 

Food, Glorious Food - From the Musical "Oliver!"
Lyrics by Lionel Bart

Is it worth the waiting for?
If we live 'til eighty four
All we ever get is gru...el!
Ev'ry day we say our prayer --
Will they change the bill of fare?
Still we get the same old gru...el!
There is not a cust, not a crumb can we find,
Can we beg, can we borrow, or cadge,
But there's nothing to stop us from getting a thrill
When we all close our eyes and imag...ine

Food, glorious food!
Hot sausage and mustard!
While we're in the mood --
Cold jelly and custard!
Pease pudding and saveloys!
"What's next?" is the question.
Rich gentlemen have it, boys --
In-di-gestion!

Food, glorious food!
We're anxious to try it.
Three banquets a day --
Our favourite diet!

Just picture a great big steak --
Fried, roasted or stewed.
Oh, food,
Wonderful food,
Marvellous food,
Glorious food.

Food, glorious food!
What is there more handsome?
Gulped, swallowed or chewed --
Still worth a kin's ransom.
What is it we dream about?
What brings on a sigh?
Piled peaches and cream , about
Six feet high!

Food, glorious food!
Eat right through the menu.
Just loosen your belt
Two inches and then you
Work up a new appetite.
In this interlude --
Then food,
Once again, food
Fabulous food,
Glorious food.

Food, glorious food!
Don't care what it looks like --
Burned!
Underdone!
Crude!
Don't care what the cook's like.
Just thinking of growing fat --
Our senses go reeling
One moment of knowing that
Full-up feeling!

Food, glorious food!
What wouldn't we give for
That extra bit more --
That's all that we live for
Why should we be fated to
Do nothing but brood
On food,
Magical food,
Wonderful food,
Marvellous food,
Fabulous food,

Beautiful food,
Glorious food.

Please sir...may I 'av summore?

I'll settle for just SOME!

Mmm ... KC Steaks, enrobed with bacon ... mmmm bacon .....

dammit.

Now I have to go downstairs and find some kind of unsatisfying significantly post midnight snack ...

As I read this, I can smell the bone in butt (Oh, stop it) ham, I've got in the oven. Maybe if I slice a little off the outside. That part should be done already. And biscuits to sop up the juice. And a portabello(sp) mushroom with cheese. Cheese...oh yeah, onion soup. Chocolate pie with real whipped cream. And a Diet Pepsi to maintain my boyish figure. :rolleyes:

Ahh the power of beef !!!!! We had a couple of those filets just last nite a big baked potato and salad /w bacon vinagrette dressing ,,, YUMMMMM :D :D
but it is summer so that meens one thing HOT WINGS !!!!!

I'm heading down to my Irish mothers for dinner right now... yeh it could be as bad as you imagine but here's hoping.

How do you cook/season your wings?

5 lbs of wings
1/2 stick of butter
big bottle of Louisana hot sauce ( cheap generic hot sauce )
small bottle of Tobasco ( there IS no sustatute for this )

get a container that will hold 5lbs of wings ( big zip locks work ok )
melt the butter , add the big bottle of sauce , then add the tobasco to taste :mad: ( this takes some expermentation ,, but i am a willing lab rat :D )
maranate for as long as you can stand it ,, minium of 4 hrs , rotate the wings so they soak in all that goodness ,
fire up the grill , grill them doggies brushing with the remaining sauce ..
Get your self some good Blu cheese dressing and a cold beer ,, dip the wings drink the beer :cool:
oh and have LOTS of paper towls on hand and a bone bag :D

You ever fry them? I've tried frying on the highest setting (375F) on my fryer, and mix melted butter and Frank's Red Hot while waiting. Right after they get outta the fryer, put them in a tupperware container with the sauce and shake vigorously. Ranch or Bleu cheese are great for dipping.

I'll have to try your recipe sometime. Sounds good.

I cut up chicken into little chunks and bread it and bake it in the oven at 400 for 15 minutes, and then I pour the butter+Crystal hot sauce mix over that and stir it up. You have to eat it with a fork but it gets rid of the bones and skin and all that other attached goobery stuff.

sounds good UT ,but i like bone-in chicken,, it tastes better .

The Best is what i call Spring River surf and turf , we own land on the Spring river here in AR and we camp on it LOTS !!! There are trout to be had in the river , so we bring a couple of filets catch 2-3 trout, then we put 3-4 good slices of butter , thin sliced onion , and thin slices lemon in side the trout, salt and pepper to taste , wrap in heavy aluminum foil and cook then on the grill with the steaks ( when you smell the fish they are done , oh and put them to the sides of the grill , we can't burn the wee fishees ), we also do the same with an onion or 2 ( butter , foil,in the coals of the fire) . Add some salad greens and a potato (foil , in the coals of the fire ) And there you have it Spring river Surf and Turf :D :D :D

Just think of all those poor poor birdys havin' to walk everywhere now coz they can't fly!


Satay of Chicken is nice,

Chris.

Last summer I decided to experiment for a BBQ I hosted. Instead of wings I picked up a lot of drumsticks. I did some with Teriyaki, some plain (or maybe with garlic powder), and I wanted to do some with a hot sauce. So I looked around in my hot sauce collection and found a bottle of sauce (actually more of a glass hip flask) labelled '100 Pain' that I bought in Smithville and had never tried. *BTW, they had a bottle marked '50 Pain' but I don't believe in doing things half way.

Well, the only people who ate those drumsticks were either people who really loved hot sauce or who were too macho to pass up the challenge.

Even the next day, when I reheated them and had them for lunch, they were some of the hottest 'wings' I've ever had.

Last week my sister gave me the gift basket of hot sauce and spices she forgot to give me after her cruise last December. In it are some Carribean style sauces, the ones that are yellow.

I'm looking forward to grilling season.

This is tonight's Passover dinner. The specks are fresh ground black pepper and garlic powder. One of the steaks is seasoned with ground pepper and a ground mixture of sea salt, garlic, and herbs. They weren't KC steaks and they certainly were not wrapped in bacon, but, hey, life can be hard that way.

My wife made roasted potatos.

It was a real pain this year finding kosher for Passover ketchup. Fortunately the Shop-Rite had the biggest Passover section I've seen in any supermarket in this area. Thats where I found the seasonings.

Happy Passover! Happy Easter!. Happy (insert-your-spring-holiday-here)!

Lucky you were able to find unleavened meat. Most of the markets run out really fast.