Alright. Time for me to come clean.

[Oysters Rockefeller]

   Okay, you're right.

   I've been raging against your machine for years now, and I think it's time that I become an honest, open-minded person like you are...and admit what is really happening.

   I'm pretty young. Old enough that people expect things from me, but young enough that they still look down on me. And, truth be told, I've only ever said anything bad about cops, or government, or religion, or political parties, or America™, because I was angry, or wanted the attention, or never spent any time researching/ thinking for myself. I just got caught up in the liberal spin machine. All my college professors did my thinking for me.

   And, I guess, somebody did their thinking for them.

   Also...somehow I was unaffected by gun-toting, flag-waving professors. Or there weren't any, maybe. The liberal professors probably made me imagine that.

   Truth is that you're right. You can have small government that simultaneously does all these things you want it to while being both a Christian state and not a theocracy. And it's possible because YOU'RE PEOPLE (Real Americans) are good people. They have no ulterior motives and no faults that might result in any kind of failure or corruption. They are, also, entirely bribe-proof. They are the pasty, balding, Super-Men of politics.

   All cops are qualified, respectable, pure-hearted heroes. Not a single one of them could possibly just like the idea of holding a gun. Nuff' said there.

   You are right, I always knew that your religion was the right one. I'd just been fighting it because I'm young and stupid or whatever your reason was. Let me let you in on a secret. We ALL know it. Muslims, Jews, Atheists, Buddhists, Hindus, Agnostics. None of us actually believe that shit, we're just some combination of brainwashed, angry at good, serving the devil, or stubborn, or in awe and fear of the real God (trademark of Buffalo Rock).

   Alright, I'll admit there is nothing racist about the immigration argument. "Black" and "Hispanic" neighborhoods have more crime because their skin color makes them criminal. There is nothing racist about that! No, poverty is certainly not to blame. Everyone knows capitalism is the shit. Even liberals (despite how they're always mad because we manage to work hard AND be happy. Idiots!). Thankfully we still have the innocent, father-like face of big business to guide us into a new, crime free era of Happiness™ and Freedom™.

   A small government would somehow be less crazy. No chance it would be even remotely similar to a big government. Because...less people are less susceptible to ulterior motives, or bribes, or general dickery. It grows with numbers. Science.

   And the only reason I didn't make the connections earlier is because I'm young, stupid, and have never thought for myself. Although that doesn't explain all the other, older people who pretend to dislike all these great ideas you've been vomiting all over my carpet compassionately sharing with me through your utter selflessness.

   Seriously,though, fuck yourself.

[Oysters Rockefeller]

My world is filled with people who resemble the cast of basically every Fox News program.

[navkat]

Oh, thank you. I'll take my OR with a dash of Pernod pls.

[Oysters Rockefeller]

I don't know what anything in that sentence means.

Which, I'm pretty sure, means you win.

[navkat]

http://whatscookingamerica.net/Seafood/OystersRockefeller.htm

Oysters Rockefeller Recipe
Recipe Type: Oysters, Seafood, Seafood Appetizers
Cuisine: Cajun, Creole
Yields: 6 servings or 36 appetizers
Prep time: 15 min
Cook time: 5 minutes


Ingredients:

36 fresh oysters on the half shell*
6 tablespoons butter
6 tablespoons finely-minced fresh spinach leaves
3 tablespoons finely-minced onion
3 tablespoons finely-minced parsley
5 tablespoons homemade bread crumbs
Tabasco Sauce to taste
1/2 teaspoon Herbsaint or Pernod**
1/2 teaspoon salt
Rock Salt
Lemon wedges for garnish

* It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed.

** Herbsaint and Pernod are an aniseed flavored spirit, available where liquor is sold.


Preparation:

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters, reserving the oyster liquor.

In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. NOTE: Mixture may be made ahead of time and refrigerated until ready to use.

Preheat oven broiler. Line and ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level.

Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.

Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. NOTE: Watch carefully.

Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.

Makes 6 servings or 36 appetizers.

[Cainad (dec.)]

Good ranting. I've been feeling burned out on all the Crazy lately.

[Mesozoic Mister Nigel]

Well done, Oysters!

[Oysters Rockefeller]

http://whatscookingamerica.net/Seafood/OystersRockefeller.htm

Oysters Rockefeller Recipe
Recipe Type: Oysters, Seafood, Seafood Appetizers
Cuisine: Cajun, Creole
Yields: 6 servings or 36 appetizers
Prep time: 15 min
Cook time: 5 minutes


Ingredients:

36 fresh oysters on the half shell*
6 tablespoons butter
6 tablespoons finely-minced fresh spinach leaves
3 tablespoons finely-minced onion
3 tablespoons finely-minced parsley
5 tablespoons homemade bread crumbs
Tabasco Sauce to taste
1/2 teaspoon Herbsaint or Pernod**
1/2 teaspoon salt
Rock Salt
Lemon wedges for garnish

* It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed.

** Herbsaint and Pernod are an aniseed flavored spirit, available where liquor is sold.


Preparation:

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters, reserving the oyster liquor.

In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. NOTE: Mixture may be made ahead of time and refrigerated until ready to use.

Preheat oven broiler. Line and ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level.

Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.

Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. NOTE: Watch carefully.

Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.

Makes 6 servings or 36 appetizers.

It's pretty weird that I didn't make that connection. Hahaha...

[Oysters Rockefeller]

Thank you, thank you.

[Doktor Howl]

Very nice.  Just the right amount of vitriol.