Authors: Steve H. Graham
ISBN-13: 9780806528687, ISBN-10: 0806528680
Format: Paperback
Publisher: Kensington Publishing Corporation
Date Published: July 2008
Edition: Revised
Steve H. Graham is author of The Good, the Spam, and the Ugly and Keep Chewing Till It Stops Kicking: Finding Your Inner Caveman. In 1983, he was indicted for eating a live midget. Steve lives in Miami, where he enjoys fishing, piano, home-brewing, and cooking enormous portions of unhealthy food.
Eat healthy and live to be 100?
Screw that.
Why choke down bland, mushy, steamed veggies and brown rice when there's so much fat-laden, calorie-rich, heart-bursting cuisine out there to be savored? Because you want to live? So you can spend your golden years wandering aimlessly around a Florida shopping mall and eating dinner at 2 in the afternoon? So your rotten kids can plop you into some hellhole of a nursing home the minute you forget what day it is?
Go ahead, triple your cholesterol and triglyceride counts, and clog those arteries. You'll never get out of this world alive, so enjoy life while you can. Here are the most unhealthy triple-bypass recipes sure to satisfy the most insatiable cholesterol craving. Instead of steamed tofu, try Lard-Oozing Caja-China-Roasted Hog or Pizzeria-style Baked Ziti with Sausage and Mozzarella! Follow up with a decadent dessert of Deep-Fried Twinkies or Ice Cream Lasagne. You'll die quicker but with a smile on your face.
Eat What You Want and Die Like a Man will put you back in touch with your Inner Hog.
Raves for Steve Graham's THE GOOD, THE SPAM, AND THE UGLY
"Gleefully offensive."Publishers Weekly
"Thanks for using a pseudonym."Steve's father
Nostalgic for a time when kitchen counters had a container marked "grease" right next to "flour" and "sugar," author and blogger Graham (Keep Chewing Till It Stops Kicking) offers up a rambling, tongue-in-cheek, plaque-in-artery collection of recipes and essays for those dedicated to the "Art of Lard." Graham delights in slaughtering sacred cows with his acerbic, at times wildly inappropriate humor, but also gets a terrific amount of glee from simple bacon grease, a key ingredient in ribs, chicken fried steak, hash browns and even popcorn. Predictably dense takes on macaroni and cheese, burgers and fries dominate, though more exotic fare like Turducken and Rotis with Goat Curry are also detailed. Graham's glib instructions can frustrate; for fatty (but incredibly flavorful) twice-baked fries, "you get your fat, and you put it in a big pot, and you put it in the oven at 250 for like a day. Then you throw out the lumps that remain," before you add potatoes for frying. Most of his dishes, however, fall within the capabilities of kitchen novices, and he peppers sound advice throughout on everything from the proper use of ham hocks to the care of cast iron skillets. Unfortunately, his wildly uneven tone and pointless digressions kill any sense of momentum, making this a comedic smorgasbord best consumed in moderation.
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