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Sally's Sillies

Cooking and Food Jokes


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Chili Cookoff

A story from a guy named Cameron

Recently I was honored to be selected as an Outstanding Famous Celebrity in my Community to be a judge at a chili cook-off because no one else wanted to do it. Also the original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted this as being one of those burdens you endure when you're an Internet writer and therefore known and adored by all. Here are the scorecards from the event:

Chili # 1: Mike's Maniac Mobster Monster Chili

JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor Very mild.
CAMERON: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These people are crazy.

Chili # 2: Arthur's Afterburner Chili

JUDGE ONE: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
CAMERON: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line. The barmaid looks like a professional wrestler after a bad night. She was so irritated over my gagging sounds that the snake tattoo under her eye started to twitch. She has arms like Popeye and a face like Winston Churchill. I will NOT pick a fight with her.

Chili # 3: Fred's Famous Burn Down the Barn Chili

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.
CAMERON: This has got to be a joke. Call the EPA, I've located a uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest. She said her friends call her "Sally." Probably behind her back they call her "Forklift."

Chili # 4: Bubba's Black Magic

JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: A hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
CAMERON: I felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn't have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled--it's kinda cute.

Chili # 5: Linda's Legal Lip Remover

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
CAMERON: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to stop screaming.

Chili # 6: Vera's Very Vegetarian Variety

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
CAMERON: My intestines are now a straight pipe filled with gaseous flames. No one seems inclined to stand behind me except Sally. I asked if she wants to go dancing later.

Chili # 7: Susan's Screaming Sensation Chili

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment. I should note that I am worried about Judge Number 3, he appears to be in a bit of distress.
CAMERON: You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy they'll know what killed me. Go Sally, save yourself before it's too late. Tell our children I'm sorry I was not there to conceive them. I've decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll just let it in through the hole in my stomach. Call the X-Files people and tell them I've found a super nova on my tongue.

Chili # 8: Helen's Mount Saint Chili

JUDGE ONE: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 fell and pulled the chili pot on top of himself.
JUDGE TWO: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
CAMERON: Mommmmma?

Show More...
October 3, 1998 

The Best Rum Cake, Ever!

I can't take credit for the following recipe but I wouldn't mind giving this one a try. I am told that the "Key to Success" with this dish is to follow the directions exactly.

Preparation Instructions

  1. Gather ingredients to start preparation. 1 or 2 Quarts of Rum
    • 1 Cup Butter
    • 1 Teaspoon Sugar
    • 1 Cup Dried Fruit
    • Baking Powder
    • 1 Teaspoon Soda
    • Lemon Juice
    • Brown Suga
    • Nuts

  2. Before you start, sample the rum to check for quality. Good, isn't it?

  3. Now, go ahead and select a large mixing bowl, measuring cup, etc...

  4. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass. Drink it as fast as you can.

  5. Repeat above step.

  6. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar and beat again. Meanwhile, make sure that the rum is of the finest quantity. Try another cup. Open a second quart if necessary.

  7. Add 2 arge leggs large eggs, 2 cups fried druit ah whatever, and beat 'til high. If druit gets stuck in beaters, just pry it loose with a drewscriver.

  8. Sample the rum again, checking for tonscisticity.

  9. Next, sift 3 cups of pepper or salt (it rally doesn't matter.)

  10. Sample the rum again.

  11. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the boven and ake.

  12. Check the rum again.

  13. Go to bad (if you are still conscious).
Conal O'Neill, October 14, 1997 

Chocolate

If you've got melted chocolate all over your hands, you're eating it too slowly.

Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want.

The problem: How to get 2 pounds of chocolate home from the store in hot car.
The solution: Eat it in the parking lot.

Diet tips:

  • Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less.
  • A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy?
  • If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?
  • If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.
  • If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?
  • Chocolate has many preservatives. Preservatives make you look younger.

Money talks. Chocolate sings.

Q. Why is there no such organization as Chocoholics Anonymous?
A. Because no one wants to quit.

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated.

Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

Lisa H. January 14, 1999 

Deep-Fried "Cajun" Turkey

From: Chef Emeril Lagasse

Ingredients

  •  2 8-14 lb turkeys
  •  10 gallons peanut oil 
  • 1 cup salt 
  • 1/2 tbsp cayenne 
  • 1/4 tbsp black pepper 
  • Emeril's Cajun Marinade 
  • 2 tablespoon Lea & Perrins worcestershire 
  • 1 tablespoon crab boil 
  • 1/4 cup apple cider 
  • 3/4 cup honey 
  • 1 bottled beer 
  • 1 tablespoon salt 
  • 1 tablespoon allspice 
  • 1/2 cup essence or Creole spice 
  • 1/4 teaspoon cayenne 
  • pinch of clove 

Equipment 

  • 40-60 quart pot with basket 
  • Burner and propane tank 
  • Candy thermometer to measure heat oil 
  • Meat thermometer to test turkey doneness 
  • Safety goggles 
  • Fire-safe gloves and pot holders 
  • Fire extinguisher 
  • Seasoning injector 

Directions 

  1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight. 
  2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector. 
  3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)
  4.  While the oil is heating, prepare the turkey as desired. 
  5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature. 

Fryer Beware: Safety Tips 

  • Remember you're dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. 
  • Place fryer on level dirt or grassy area. 
  • Never fry a turkey indoors, in a garage or in any other structure attached to a building. 
  • Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. 
  • Never leave the hot oil unattended and don't allow children or pets near the cooking area. 
  • Allow the oil to cool completely before disposing or storing. 
  • Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. 
  • Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking. 

[SOURCE: The National Turkey Federation (202) 898-0100] Recipe copyright © 1998 Emeril Lagasse

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