Fox News (some call it my official mouthpiece, I say that's hogwash, but refuse additional comment) will host the first defeatocrat presidential debate in August.
Losers.
You know that all the big names will show up - as a matter of fact, I'm counting on it. Dylan and I are busy formatting suggested questions for our friends at Fox right now.
Here's what we have so far:
1. Hillary Rodham Clinton: Megabitch or murdering whore - discuss.
2. In what ways will your presidency resemble that of Jimmy Carter?
3. Name one thing that should not be taxed - no repeat answers.
4. Why do you hate America?
5. The way in which I am most gay is ______________.
6. How will you, as president, win the war on Christmas?
7. In your honest opinion, which of your fellow Democrat presidential candidates is most likely to go on a murderous killing spree?
8. Which of these is a Democrat candidate:
a. Osama bin Laden
b. Saddam Hussein
c. Barrack Hussein Obama
d. Muqtada al Sadr
9. Name 3 reasons why Dick Cheney should be president.
10. Which Democrat candidate do you consider most likely to be the antichrist?
11. One thing that I really dislike about US troops is __________.
12. Fill in the blank, John Edwards' hair is so gay, ______________.
13. Hindenberg or Titanic: which will your administration most resemble?
Stupid Fucks.
Okay, today we have a little something from the kitchen of my great and loyal friend, Prince Bandar of Saudi Arabia. Even though he likes to lie about the size of his dick (see photo), the man has pocket loads of cash, we're talking Wal Mart-type dollars here, yet he still knows how to set out a superlative piece of meat. It was Tuesday last we sat down to a meal crowned by this terrific dish. I asked for and received what I consider the finest recipe of its kind.
Enjoy the fucking beef.
13. Hindenberg or Titanic: which will your administration most resemble?
Stupid Fucks.
Okay, today we have a little something from the kitchen of my great and loyal friend, Prince Bandar of Saudi Arabia. Even though he likes to lie about the size of his dick (see photo), the man has pocket loads of cash, we're talking Wal Mart-type dollars here, yet he still knows how to set out a superlative piece of meat. It was Tuesday last we sat down to a meal crowned by this terrific dish. I asked for and received what I consider the finest recipe of its kind.
Enjoy the fucking beef.
Prince Bandar's Salt Encrusted Ribeye Roast
1 4-6 lb. well-trimmed beef ribeye roast, small end
1 Tablespoon vegetable oil
2-3 teaspoons cracked black pepper
Salt Crust:
1 box (3 lbs.) coarse kosher salt
1 1/4 cup water
Directions:
1. Heat oven to 425° F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
2. In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1 inch larger than the size of the roast.
3. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
4. Roast in 425° F oven approximately 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to 2 hours for medium doneness.
5. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
6. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2 inch thick slices.
1. Heat oven to 425° F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
2. In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1 inch larger than the size of the roast.
3. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
4. Roast in 425° F oven approximately 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to 2 hours for medium doneness.
5. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
6. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2 inch thick slices.
Note : To my friends in Tehran...I was off by a week...So, next Monday the eagle flies at midnight. These fucking pills Dr. Mandingo has me on leave me goofier than Al Gore.
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