Oddly, Australians love their Vegemite a dark paste made from yeast extract, eaten on toast, that has the taste of briny rat and the consistency of industrial lubricant* (or maybe it's the other way around). Vegemite is the Down-Under version of the equally baffling British food product Marmite. Anyway, despite having fed generations of Ozzies with no known ill effects, Vegemite is now verboten on U.S. soil.
The United States has slapped a ban on Vegemite, outraging Australian expatriates there. The bizarre crackdown was prompted because Vegemite contains folate [a vitamin], which in the US can be added only to breads and cereals. Expatriates say that enforcement of the ban has been stepped up recently and is ruining lifelong traditions of having Vegemite on toast for breakfast. [...] Paul Watkins, who owns a store called About Australia in San Antonio, Texas, said he had been forced to stop importing Vegemite six months ago.
I sure am glad the U.S. government is using its might and manpower to protect me from yeast extract.
I would like to say a few words before revealing this secret recipe that will make your friends and neighbors so discontent with your culinary skills that they?ll never ask you to cook ever again! First and foremost, baklava is Turkish, dammit! My ancestors invented this form of fine fatty pastry thousands of years ago on horseback while migrating from China to Mongolia! And no wonder aliens visit this country the most the food is anything but of this planet! I would like to end this foreword with a brief statement that I hope will shed some light on myths concerning the name of my country. I have a confession to make. No study so far could determine whether the animal was named after the country or vice-versa. Many theorize that it is the doing of benign well-meaning early modern Orientalist anthropologists who confused the language spoken in the area with the gobbling of a turkey and thus decided to name the region and its inhabitants after the aforementioned animal.
INGREDIENTS:
1 Turkey
45 toothpicks salt
1 cup (preferably a shock-absorbent type) paprika
666 cloves of garlic (use a holy hand grenade for substitute if you can?t find any)
54 Ars&&05;n tablecloth
1/5/4 cups of sushi (a day old if possible)
1 pack of English muffins
2 jars Vegemite
3 jars whiskey punch (uppercut is preferable)
3 bottles of Raki (the drink of preference of the moderately Islamic, Western-oriented, Middle-Eastern, Semi-Secular republic of Turkey)
DIRECTIONS:
Catch a live turkey (preferably one from Turkey, Turkish turkeys are world-renowned for their tantalizing taste). Decapitate the turkey. Gently remove skin and organs. Simultaneously, pour all the Vegemite on sushi (yummy) and preheat the oven to 365 degrees. Smash the garlic, cover it with paprika and hang it up on a wall nearby. Wash the turkey under hot whiskey punch and stuff with tablecloth. Cook for several hours and gorge, making sure to wash it down with an inhuman amount of Rak&&05;. Or save yourself the trouble and do it the traditional American way: buy an instant turkey.
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