Teddy
Take you out and get you drunk, go back to my place and play some PS3, last drink for you would be a Jeffery Dommer special. After you "fall asleep" the fun begins..
Tare off all your limbs with my brute strength (no instruments needed) Afterword I would be forced to get the sawzaw out for the more difficult bones. Drain and clean excrement and blood, it will spoil the meat. I believe I would poach your skull in a nice beef broth and extract the tender meat (cheek meat, brains, and eye balls) I would then par boil your other parts as to extract your skin. After skin has cooled, I would flour and deep fat fry (skin cracklings) Crackings are the perfect accompaniment to poached offal meat. Pure your brain and serve on a nice buttery cracker with sour cream and caviar of course. My wine choices would be: a nice smokey Chardonnay, then finish with a Cab/sav.
Take you out and get you drunk, go back to my place and play some PS3, last drink for you would be a Jeffery Dommer special. After you "fall asleep" the fun begins..
Tare off all your limbs with my brute strength (no instruments needed) Afterword I would be forced to get the sawzaw out for the more difficult bones. Drain and clean excrement and blood, it will spoil the meat. I believe I would poach your skull in a nice beef broth and extract the tender meat (cheek meat, brains, and eye balls) I would then par boil your other parts as to extract your skin. After skin has cooled, I would flour and deep fat fry (skin cracklings) Crackings are the perfect accompaniment to poached offal meat. Pure your brain and serve on a nice buttery cracker with sour cream and caviar of course. My wine choices would be: a nice smokey Chardonnay, then finish with a Cab/sav.
