Scary Monsters

Psitticine · #1 January 10th, 2003, 12:55 AM

I find the secret is make sure they are properly tenderized. As such, I like to apply 2000 pounds of force per square inch to the stirge meat before slicing, battering, frying, and serving them up with a choice of dipping sauces.

I called the receipe <koff> "Press-Ton Stirges" . . .

<dodge>

Sniper · #2 January 10th, 2003, 01:11 AM

He he!
I'd been trying to think of a good "stirge" joke but that was magnificent
Magnificent?
Magnificent 7 was directon by...
John Sturgess!

he he!

Psitticine · #3 January 11th, 2003, 12:41 AM

Oooo, good one!

Sniper · #4 January 12th, 2003, 12:24 AM

AH yes, nothing quite beats a few "stirge" jokes does it?
Werent Owlbears special eh? Couldnt cook one mind u

Psitticine · #5 January 12th, 2003, 01:43 AM

Nope, can't cook an Owlbear. After all, what kind of wine would serve with it? Red or white?!?

Sniper · #6 January 12th, 2003, 03:56 PM

I'd personally serve Owlbear fricase with White. But its down to individual taste I think,
or u could ask the Owlbear what it thought?

On a simillar note, my all time fave AD+D illustration was for the Spell "Otto's irresistable Dance" which as it sounds, causes monsters to dance. It had a picture of a very suprised looking Umber Hulk dancing.
That sure amused me

Solar · #7 January 13th, 2003, 12:31 AM

Would an owlbear taste like owl, or bear? Or like chicken?

Solar