Or enjoy our Chirpie Bites. Crispy, crunchy, satisfying. Locally sourced.
I mean…if it’s fried I’d try it.
This is why I bring the cooler full of pre gutted foals stuffed with cheese curds.
That’s what you call them when you give em a squeeze and it breaks out the breading in the back.
The booth workers don’t get paid enough to argue with the customers. You bring it, it goes into the fryer. No questions asked.
Don’t even eat it. It’s better when they die for nothing.
Until some guy brings a still-living Fluffy full of ball bearings and kerosine.
Which I would guess would happen in the first two years based on how crazy people in Fluffverse are. Maybe twenty in real life.
I’m guessing the workers have to shave and squeeze each one for no extra pay?
They have a shave-o-matic. Ever see one of those apple peelers/corers? Same principle.
Does it get rid of crap, too?
Any company that could genetically engineer fluffies whose crap tasted like pumpkin pie would make a fortune.
Doesn’t have to be pumpkin, of course–they offer a variety of flavors. Feel like havng chocolate? Squeeze a choco-fluffy! Want savory chirpy pie? Just get some foals whose innards taste like chicken n dumplings.
Coming soon, from Slurm corporation–“you’ll love our shit!”
“I could suck that straight from the Queen!”
Also: I’d like them boneless, but I suppose then they wouldn’t be crunchy chirpies anymore.
If they use a mixture of potato or corn starch for the breading either alongside or in lieu of flour, it would DEFINATELY still be crunchy! That or double battering, but I find the ingredients make a much more significant difference.
…I wonder how well Chirpies take to marinades…
Good point. Maybe we’ll make the bones of chirpies edible. Not like they need to move around much.
Well, if you’re going to talk about marinades I think what we really want is a place that will deep fry, grill, broil, etc. Then spice rubs. Hrm…
Its a bit close to dinner time for me.