In the worst way!
I'm good at making the visibly horrible into something of an art form. It'll cost me an arm and a leg to get into the San Francisco Culinary Academy but I've got that!
The difficulty here is finding a good side dish to serve with this particular brand of meat. I'd have to go with something bold, like a fully dressed stuffed peacock. Or a jelee of toad warts served on toasted mini buns. That'd be the Valtrex special of the day!
Yep, I wanna be a chef....
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