This farmer had a sick cowThe vet prescribed a daily suppositoryThe farmer's method for administering the prescription was to insert an aluminum tube into the cow's rear and blow the suppository in.One day the farmer was too sick to attend his cow, so he asked his hired hand to take care of the cowThe hired hand took the tube, and turned it around! Then blew the supository into the cowThe farmer's wife, who was standing nearby watching, asked the hired hand why he had turned the tube in the cow's rear around.He exclaimed quot;What! From the farmer's mouth into mine?quot;
nice one! Check out this joke, Who are the slowest learners in the planet? Convicts, they spend ten years on a single sentence I know its not as funny as yours but, this is the only one good I thought of just know.
The only way to find out is to try itIt will evaporate as it drys though.
I have added red wine to my jerky, and it is yummy!!! I also use a lot of garlic, yummm!!!!!
Asian Spiced Beef Jerky: 1 teaspoon coriander seeds 5 allspice berries 1/2 cinnamon stick, crushed 2 teaspoons crushed red pepper 1/2 cup soy sauce 1/4 cup granulated sugar 1/4 cup packed dark brown sugar 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 3 large garlic cloves, minced 2 teaspoons finely grated ginger 1 teaspoon Asian sesame oil One 1-pound sirloin steak, about 1 inch thick, sliced lengthwise with the grain 1/8 inch thick 1In a small skillet, toast the coriander, allspice and cinnamon stick over moderate heat, shaking the pan frequently, until fragrant, about 2 minutesTransfer to a plate and let coolTransfer to a spice grinder and grind to a powder2Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 secondsScrape the red pepper onto a plate to cool3In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce and salt and cook over low heat, stirring to dissolve the sugarsStir in the ground spices, crushed red pepper, garlic, ginger and sesame oilTransfer to a medium bowl and let cool4Preheat the oven to 225°Line 2 large, rimmed baking sheets with foil and set a wire rack in each oneAdd the meat to the seasoning sauce and toss to coat the slicesSpread the sliced meat on the racks in a single layerUsing a pastry brush, dab the meat with some of solids from the seasoning sauceBake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking timeLet the beef jerky cool for 20 minutesMake Ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeksYield: MAKES ABOUT 1/2 POUND
Asian Spiced Beef Jerky: 1 teaspoon coriander seeds 5 allspice berries 1/2 cinnamon stick, crushed 2 teaspoons crushed red pepper 1/2 cup soy sauce 1/4 cup granulated sugar 1/4 cup packed dark brown sugar 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 3 large garlic cloves, minced 2 teaspoons finely grated ginger 1 teaspoon Asian sesame oil One 1-pound sirloin steak, about 1 inch thick, sliced lengthwise with the grain 1/8 inch thick 1In a small skillet, toast the coriander, allspice and cinnamon stick over moderate heat, shaking the pan frequently, until fragrant, about 2 minutesTransfer to a plate and let coolTransfer to a spice grinder and grind to a powder2Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 secondsScrape the red pepper onto a plate to cool3In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce and salt and cook over low heat, stirring to dissolve the sugarsStir in the ground spices, crushed red pepper, garlic, ginger and sesame oilTransfer to a medium bowl and let cool4Preheat the oven to 225°Line 2 large, rimmed baking sheets with foil and set a wire rack in each oneAdd the meat to the seasoning sauce and toss to coat the slicesSpread the sliced meat on the racks in a single layerUsing a pastry brush, dab the meat with some of solids from the seasoning sauceBake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking timeLet the beef jerky cool for 20 minutesMake Ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeksYield: MAKES ABOUT 1/2 POUND
nice one! Check out this joke, Who are the slowest learners in the planet? Convicts, they spend ten years on a single sentence I know its not as funny as yours but, this is the only one good I thought of just know.
The only way to find out is to try itIt will evaporate as it drys though.
I have added red wine to my jerky, and it is yummy!!! I also use a lot of garlic, yummm!!!!!
