Bingo!

I think we have to save mole for the mexican sauce with cocoa. That joke would make sense, if I knew how to put the accent over the e.

And since I was thinking food, not cocktails, it took me until the 2nd page to think of:

The Graphic Fuzzy Navel! Vodka, OJ, Peach Schnapps in a glass with porn on the side.

Seriously, I can’t believe that took so long…

12AY7 Mic Pre = cup of tea….

….well it rhymes anyway. :freak:

We said menu, not Cockney slang.

Some new additions:

Switchblade – Scotch with a cube of 10-year-old Wisconsin – and ONLY Wisconsin – cheddar in it. Cheese works in a drink; there is a bar in La Crosse, WI, that garnishes their Bloody Marys with Brussels sprouts, a cube of Pepper Jack, and something else I can’t remember. Best bloodys you’ll ever have.

Slapback Echo – Three fingers of Bourbon in one glass, two fingers in a smaller glass, and so on down. Definitely a drink special, never mind the fact that the really powerful Bourbon isn’t particularly cheap.

Ring Thing – A giant basket of onion rings, with a variety of sauces.

I have new dishes:

Crying Tone: Onion soup. A really freaking good onion soup, but an onion soup, all the same.

Hot Tubes: Obviously, stuffed rigatoni. I like a mutton, basil and ricotta stuffing. Maybe a mushroom, walnut, basil and olive oil stuffing would be acceptable, but I’d have to flesh either of them out before passing judgment.

I can’t legally say what a Screaming Tree would be, because the DEA would shut us down.

Sonic Boomer: A stew, made from kangaroo meat (which would be very hard to do, because kangaroo meat has absolutely no cholesterol, and is especially tender), parsnips, rutabagas, and white asparagus. The base liquid would be an Australian bitter; I live in the US, and we only get Foster’s, so that’s right out.

The Silencer: Ribs. Yeah, it sounds rather plain, but I have observed that when ribs are served, all conversation stops. The sauce/glaze would have to include Bourbon (I’d go with the really expensive, low-production stuff that my uncle used to buy), tomato paste, garlic, onions, molasses, honey, black pepper, cayenne, paprika, liquid smoke (three drops), and possibly some thyme. The ribs, by the way, would be the spare ribs, as opposed to the baby backs, because of their fat and collagen content – longer cooking time at a lower temp = AMAZING results. They also have more meat on them, so better value for money.

Golden Throat: I would have to say that the Golden Throat would be a drink – the restaurant’s own rye lager, brewed on the premises, and served as soon as it’s ready (which, for those who brew beer, is about three or four weeks). No preservatives, no Pasteurization, no filtration, no adulteration, of course; we have to keep high standards, you know.

Graphic Fuzz: A pomegranate, añ§ai, and sloe gin smoothie. For the health-conscious drinker. It’s a stupid idea, and I’ll come up with something better in the future.

That’s all for this round of my culinary and verbal nonsense.