steakermeister!
Mr. Chad and i have theorized a way to make food more fun, more delicious, and more dangerous, all at the same time.
think Jagermeister.
but don't think of Jagermeister as just a time-bending, memory-eroding, logic-devouring liquor.
think of it as a tasty marinade.
i believe that Jager's unique, 56 herb-infused flavor would lend itself well to many dishes.
like wild salmon with carmelized Jager sauce.
ginger and Jager chicken (with lemon!)
Jagerberry sherbet.
fettuccine Jagfredo.
the list goes on.
so be creative. be adventurous.
impregnate your gut-sack with my dirty little Jager-babies.
think Jagermeister.
but don't think of Jagermeister as just a time-bending, memory-eroding, logic-devouring liquor.
think of it as a tasty marinade.
i believe that Jager's unique, 56 herb-infused flavor would lend itself well to many dishes.
like wild salmon with carmelized Jager sauce.
ginger and Jager chicken (with lemon!)
Jagerberry sherbet.
fettuccine Jagfredo.
the list goes on.
so be creative. be adventurous.
impregnate your gut-sack with my dirty little Jager-babies.
posted by mike | 8:19 AM
2 Comments:
i am certainly not opposed to beer.
and i've seen these 'can in the ass of the chicken' dealies before.
and i am into that kind of thing.
really.
thanks for the recipe linkage.
(and it is 56. recognize.)
Very nice. Keep up the good work.
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