COOKING WITH DOG HAIR
G-Rated
The proper way to cook with dog hair--by Mary E. Wolley
Do you remember how embarrassed you were the last time you had company for dinner and when they dug several dog hairs from your best gourmet effort? This is because there is a right and a wrong way to cook with dog hairs.
First, we must remember each dish calls for a different variety. If you are unfortunate enough to own only one variety, I'm sure you can come up with a friend who will be willing to lend you the proper variety of hair or you could even order a rare variety, as they are light and easy to mail. There are many dishes that are basic to most menus and these can always be spiced up with the buff variety, which are especially useful when baking biscuits, pastries and yellow cakes. The black and tan hairs go well with fall dishes, Thanksgiving turkey, mince or pumpkin pies or even yams. Black, of course is for your roasts, steaks, ribs and hearty dishes, including stews, which carry black hairs well.
Naturally chocolate color hairs will go well with most desserts, unless you serve a very light Jell-O type dessert, in which case go back to the silver buff. If you are especially interested in foreign foods, most varieties can be used in Mexican, Japanese and Chinese cooking. In fact, any nationality food will accept most dog hairs without hurting the flavor.
A good rule of thumb to remember which dog hairs go with which dish is--use them as you would a good wine--white wine and light hair with the delicate dishes, dark wine and dark hair with the more robust, heartier dishes. For a special touch to finish your meal with a flourish, add the long-forgotten finger bowls with a few hairs of assorted colors floating in them. Your guests will be astounded, and so appreciative of your unexpected elegance!
