Recently in “The Atkinsonville Philet News Line”, Dr. Hooker of the University of Cullguta Cod Evolution Dept. said, (in nontechnical language for those lacking opposable thumbs)
“The outer muscle tissue of cod have been observed growing a thick brown encrustation along with a consistent increase in body temperature that cannot be accounted for either by global warming or increased metabolism.
Analysis of the genetic component of the unfatted premix layering revealed several plant origins and eleven unaccounted for chemical residues”.
Scientists at The Max Sincker Institute at Tartar University, Thousand Islands, California, said it is a recipe for disaster and a real pickle.
(Reprinted with permission of Batter and Salter Pepper Co.)