Archived posting to the Leica Users Group, 2009/09/28

[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]
Subject: [Leica] Ken Burns and those dirty penguins
From: kcarney1 at cox.net (Ken Carney)
Date: Mon, 28 Sep 2009 20:04:43 -0500
 

> -----Original Message-----
> From: lug-bounces+kcarney1=cox.net at leica-users.org [mailto:lug-
> bounces+kcarney1=cox.net at leica-users.org] On Behalf Of Sonny Carter
> Sent: Monday, September 28, 2009 4:21 PM
> To: Leica Users Group
> Subject: Re: [Leica] Ken Burns and those dirty penguins
> 
> Are they edible?
> 
> http://survivingtheworld.net/Recitation27.html

Sure. Just add some more onions to get the Cajun varietal. 

2 pounds ground or whole penguin 
2 sliced onions 
2 sliced green or red bell peppers 
1 cup olive oil 
1 bottle Bud Ice (chilled) 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon ground garlic 
1/4 teaspoon chili powder

2 Bay Leaves 
3 sharp skewers 
   
 
Slice penguin into 1-inch cubes. Mix spices in with olive oil. Marinade
cubes in spice mix. Refrigerate overnight, stirring occasionally. Slice
onions and bell peppers into wedges. Place vegetables and penguin cubes
alternately on skewers. Brush lightly again with marinade. Grill for 10 to
15 minutes until golden brown outside. Turn and baste continually with Bud
Ice. Douse lightly with brandy or lighter fluid and light before serving.
Replies: Reply from sonc.hegr at gmail.com (Sonny Carter) ([Leica] Ken Burns and those dirty penguins)
 In reply to: Message from sonc.hegr at gmail.com (Sonny Carter) ([Leica] Ken Burns and those dirty penguins)