A somewhat earlier vintage than Ace Novelty Company’s Pipe Full ‘o Fun Kit #7.
PORQ!
The Daily Howler
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Ham, bacon, and a touch of manure fill the nose on this outstanding vintage.
…prosciutto overtones abound….
Complex notes of chitterlings and slop weave through the silky, yet bristly porcine flavors and linger on the finish.
Pork, the other white wine.
For those preferring something with bubbles, may we suggest the Asti Spamante.
Those crazy college kids have traded their beer bongs for pork snorkels.
There’s nothing like a nice glass of pork after a good pork. Hmm, what would you have for dinner before the pork?
Pork D’oeuvres.
All bow down before our new Jennifer overlord.
I am not a fan of champigne. I prefer a nice pignot noir. Uniformly they are lovely bottles of swine.
Has anybody sampled the bacon noir? It is a lovely counterpoint to a fine Gewurtztrawiener.
UC beat me to the punch! Although a grilled Gewurstraminer has much to recommend it.
When did this place turn into such a sausage-fest anyway?
The high myoglobin content makes pork both a red and a white wine therefore being making it the international donor of wines. When in a wine quandary, serve pork with a cork.
Oops, that should have been either *being* or *making*, not both. I was distracted by thoughts of a cold glass of Lardonnay.
When did this place turn into such a sausage-fest anyway?
When was this place NOT a sausage-fest is the more obvious question.
How about a nice Pink Ziffeldel?
I prefer Boardeaux.
Or perhaps a Hog-Brion.
Oh for the love of all that is porcine… it’s not wine, it’s SWINE!
That stuff is swill.
Wow. A bottle of that would put me up to my eyes in hock!
You guys are really hamming it up today.
In addition to the pignot noir, there’s also the pignot greasio.
Though if you really want wine from Grease, you should go for the retswina.
And there’s styrah, also known shirazorback.
There’s also the tricolore: caboarnet sausageon (a red), sausageon frank (a white), sausageon putréfié (sort of bluish).
I wonder how they get the feet through the neck of the bottle?
OT: I just realised that the sound a bovine makes online is: e-moo.
*shirazorback*
Damn! I knew there was a Shiraz one hanging out there!
PLOVER SMASH!!
There’s nothing like a nice glass of pork after a good pork. Hmm, what would you have for dinner before the pork?
An apórkitif?
Hmm… I think my answer applies to a different question than the one actually asked.
Mmmmm …oh yes…I think my most memorable meal was the day they served pork sushi at the Black Rock City DPW commissary tent. So tender, so pink…
…mmmmmm….
…by the way, what day is today, anyway? I seem to have lost track…
…very peculiar…
jexter! have you been asleep this whole time????
Whadya mean this whole time? What day is it?
jexter, it is the WORLD OF TOMORROW!
OMYGOD! This is so awesome! I’m actually _in_ _the_ _future!!!
I knew this would happen, though. I was walking home from a night of booze and bingo at the indian casino with K.A.C. (we’re pretty close buds now) right after Darcy Burner conceded (but hey, we made the Repubs spend $millions$ on Reichert’s campaign that they might have spent elsewhere) and anyway I meandered off the path to drain the lizard, so to speak. K.A.C. is yammerin’ to hurry up, and I’m all “yea, yea, settle, ya’ wacky lil’ robot chipmunk” when suddenly my foot snags a root and I’m face down in a fairy ring of p. azurescens (Astoria Ossip). The last thing I remember is finishing off the fruiting bodies, and starting to dig directly for the mycelium.
Long story short, K.A.C. ( now a model citizen, by the way) directed the nanobots to cary me back to my lair, but as their legs are *incredibly* short, it took quite a while.
But now I’m back…in the future!!! What day is it again?
I look forward to seeing you with a glass of pinot noir tomorrow evening, fish.
And I’m not kidding about the pork sushi. It’s like trailer park fugu – you’re just waiting for that first tingle of trichinellosis: eye swelling, nasea…
we dont have days, just intervals between pork-related posts it seems.
fish- I missed your earlier *swine* comment. I bow to the fish.
I did serve my youngin’s nice pork smoothies this morning, garnished with a lovely pork rind. The smoothies were pork-a-licious as well as nutritious. Mmmmmm.
Vino? Por qué? Porqué!
Happy Tawny Pork post plus one!
Jennifer:
We must be careful not to bonk heads as we bow to each other…
MDH
Foreign language puns are taking it to another level. Puigs fait.
jexter has re-joined the Rotisserie League?!?
and fish, I got your back bacon. I’ll keep it Jack Sprat.
what’s really appropriate for the times is how something like this has taken all the attention away from somethign that is more deserving of it, like the post below.
however, the de-serious-pantsification is required on this here blog, lest it become total ly emutastic!