“The adventurous gastronome, when he or she has decided to accept the challenge that Chuckleslovakian cuisine offers, could do worse than seek out Innesmount’s The Velvet Ham. Here the wily eel pudding rubs shoulders with the tart, seductive beet Jello, while the jovial Chuckleslovakian Plains Clam (served broasted or alive) flirts with the unctuous fish boil with pork chop (blessed is the one who discovers the lucky pork chop!). Accompany your meal with a bottle of surprisingly promiscuous cabbage wine to complete the experience!” Beverly Saddlesore, I Dare You To Eat That magazine.
For those of you who’ve never been in the Upper Midwest, along the shores of the Mighty Lake Michigan, here’s a description of a fish boil:
http://www.seagrant.umn.edu/fisheries/fish_boil
It’s well worth your time to seek one out if you’re in the area. Seriously.
Friday we’ll be introduced to the most beloved man in Chuckleslovakia!
That actually sounds really good!
Or maybe I’ve been around Germans, Poles and Minnesota Scandinavians for too long.
It is really good-I just don’t know how a fish-boiled-porkchop would taste…
What?! There’s so many gross sounding things in this strip! But I’ll look up a “fish boil” and perhaps I will stand corrected. But I doubt it…….
Part of the fun of the Fish Boil is the social setting. You go to a supper club and the old guys are out back, beer in hand, standing around the big pot (the kind you can fry a turkey in-I love America). Then it boils over and everybody lines up with those plates that’re divided for the different portions. It’s kind of like the lutefisk dinners we have out here. Just a great time.
I am anti-social. I haven’t left the house in….6 days. I don’t think that event would go over very well for me lol.