Chef Pipick said today: "I started out by experimenting with shrimp that had been contaminated by the oil -and Voila! -I sauteed the shrimp with cayenne pepper and a special secret balsamic vinegar sauce and my customers went wild for it"
Digibandit restaurant and food reporter Elise Mandelbaum asked the chef: "Weren't you afraid of folks getting sick from the oil?"
"No No!" said Chef Pipick; "Louisianan's have caste iron stomachs -they can eat a shit based boulliabase with enough hot sauce on it to choke a Mexican - with no problems whatsoever"
The Chef continued: "So - next - i experimented with oil soaked clams and mussels and they were delicious and people went crazy for them -and i ran out in two days"
"Next i developed an oil soaked fish stew with fennel and tomatoe sauce and i can't handle the demand I'm getting!"
Pipick went on: "Right now there are dozens of fishing boats working with me to catch oil coated fish and mollusks for my expanding BP enriched menu -AND:
"I have even developed an oil soaked Roast Duck entree' with peppercorns -AND if that goes over the way i think it will:
"Voila -oil enriched -braised Brown Pelican in a rich wine and cognac based gravy -and i am also experimenting with a stuffed oily Lobster vinagrette"
Elise Mandelbaum queried Chef Pippick' "Have your ingredients been approved by the FDA?"
"Hah1 Hah! Elise -you have nice breasts but you don't know how things work in Louisiana"
