Sunlight Chef Prints

Man roasting his satay by the sun.

"Maybe if we added some pumpkin spice?"

Halloween may be a little different this year.

Frozen Turkey: "I hate to bother you on a holiday but I'm freezing out here. Do you have a heated enclosed space I could rest inside for four to five hours?"

"I've just barbecued my head again."

Surgeon carving a chicken/turkey.

"I hope you're not using any of the canned food I so diligently stockpiled.

"Sauted lard, please."

"I'm not eating a TV dinner. Now it's called 'Computer Cuisine.'"

'What we were about to receive has gone the way of all flesh.'

An intergalactic oat bran cluster, about to significantly lower Earth's average cholesterol level.

Sandwich snob.

"Burgers ready in 6 hours!"

"Do you like eye of newt in your Mac 'n' Cheese?"

Solar Range.

'Blimey, how old is this stilton?' 'Let;s put it this way...it used to be cheddar.'

End of the day bargains at the cheese counter.

'Of course I'd never have so much as looked at Timothy if it wasn't for his nose for truffles.'

Witches in kitchen, sign for man says 'Your dinner's in the coven'.

'Chefs, the secret ingredient for tonight's competition is - wing of bat!'

"Well, we went through the fruit and veg, and thought we should try something more exotic - like the space-time continuum."

"Not the Verity Brewster? The Verity Brewster who invented sweet-potato casserole with marshmallows on top?"

"Jean-Pierre, homemade caviar for table six, please!"

'Thanks, I found the cheesecloth. Can you recommend a nice wine to serve with it?'

'Ketchup? You know that's an insult to the chef, right?'

"Sous vide hot dog round, dehydrated generic bun dust, sweet relish foam, ketchup tuile."

"This isn't just any old food wine. This is the foodies' food wine."

"You're not going to believe this -- they're making deep-fried manna."

"Examine the bottle? Sniff the cork? At these prices why am I doing all the work?"

Christmas canape?

'Gentlemen, tonight's special is broiled sea urchin, with raspberries, over candy corn, with a goat's milk sauce. I would suggest a wine to recommend with it, had I attended sommelier school in the Twilight Zone.'

'What d'you say to a massive Szechuan-style wok fry-up before we start?'

"Apart from writing your new cookery book what else have you been up to?"

"We only have three and twenty black birds for the pie."

Quartet of Chefs