Can't get enough of deep-fried meat, bacon, and cheese, and must have them combined into a sandwich? Without bread?
You're in luck!
PS: Take the poll and check out the results.
Audiogirl's humor blog of bad recipes & cookbooks, gross retro food, porno-esque pictures of meat, or anything involving gelatin or aspic. With bad decorating & crafts and good vegan recipes to mix it up. Dig in!

Awhile ago, for one of my Creative Cocktails parties, I picked up a book called Make and Do. I figured there'd be a bunch of fun, slighly-70s projects inside that my inebriated friends could make and, later do.
Kids:"Okay, we made a life-sized scene from Children Of The Corn!"




The love of my cookbook life, and the inspiration to my return to vegan diet , I purchased Microwaving Meats from Goodwill over 6 years ago. Not just a cookbook, it is a conversation piece, capable of enrapturing guests for upwards of 3 hours at a time. Horrifying, yet informative, Microwaving Meats dares you to look away from its glistening centerfolds of gelatinous poultry, indecent macro-closeups of marbleized fat, and softly-lit hand models with mauve fingernails stroking raw, bound roasts or, in some cases, firmly grasping and flagellating a chicken leg. Yes, friends, it is 152 pages of Meat Porn.
When Microwave technology first dazzled the public eye with its nuclear rays in the 1970s, many housewives were puzzled. Fine, I can reheat leftovers, but what about this Pork Loin? I have a family of 4 growing kids, how am I to prepare my Royal Rolled Roast? And what good is technology if I can't use it to cook an entire turkey?
But what if I don't know what PART of the entire turkey you're talking about when you say "Wrap securely in wax paper, then bind with kitchen twine?" Well, Microwaving Meats comes with helpful diagrams to point out, with no sense of irony whatsoever, every part of every animal ever consumed by humans ever, even if it was by accident one time. Behold, The Turkey Neck, and a list of recipes in which it will be useful!
Or, if Veal is something you have on your To-Nuke list, you can confidently unsheathe your butchery tools and go for the liver. Just go for it. It's all in the diagram. (By the way, you can eat the heart. Just be sure to remove all the veins and arteries first. A good thing to know in these soft economic times.) The point is, even if it IS meat, even if it is just pounds and pounds of dead flesh, which will, with mass and immoderate consumption, lead to even more pounds and pounds of dead flesh (you), we don't want you to waste anything; we want to you know HOW to make Tongue Soup. In seconds!
So get out your 17-inch pitchfork and your sharpest, most serrated-edged knife and get ready to masticate. It's only going to be about, oh, 10 minutes on HI, turning once, and another 5 minutes on LO until you can feel the gristle between your teeth.

