Matt: Can you post that Grandma beef recipe you mentioned you love the other day? I forget what the dish was...stew? Brisket? Grandmabeef?
2 comments:
Mattbeef
said...
The Grandmabeef recipe has been around since the great depression, and it is my honor to pass it onto your family in its original version.
Rangle one (1) billygoat from Arbuckle’s farm. Huck off 4 furlongs of skin and a tack or so of choice gams. Stick ‘er on in the chimney just above the licks of the devilflame.
At quarter-past sunrise, guff 2 pounds of beef, 5 tacks of puddin-tuck, and a flim-flam of hoosegaw into maw's scrubbin-tub.
Once it gets-a wigglin, add some nose-radish, sassafrass, and muttenful o some fritters.
Put the poppychuck into the scrubbin’ tub. Don’t high-hat that poppysap now.
you idiot, this recipe is for Aunt Mae's billybeast dirt pie. And you forgot the tobackey garnish! Also, this was pretty funny. Also, I still want the real recipe.
2 comments:
The Grandmabeef recipe has been around since the great depression, and it is my honor to pass it onto your family in its original version.
Rangle one (1) billygoat from Arbuckle’s farm. Huck off 4 furlongs of skin and a tack or so of choice gams. Stick ‘er on in the chimney just above the licks of the devilflame.
At quarter-past sunrise, guff 2 pounds of beef, 5 tacks of puddin-tuck, and a flim-flam of hoosegaw into maw's scrubbin-tub.
Once it gets-a wigglin, add some nose-radish, sassafrass, and muttenful o some fritters.
Put the poppychuck into the scrubbin’ tub. Don’t high-hat that poppysap now.
Serve with flapjacks and maw at sundown!
you idiot, this recipe is for Aunt Mae's billybeast dirt pie. And you forgot the tobackey garnish! Also, this was pretty funny. Also, I still want the real recipe.
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