Mindblown: a blog about philosophy.

15 chicken thighs8 large potatoes, peeled and quartered1 quart vegetable oil for frying1/2 cup wine vinegar5 lemons, juiced10 cloves crushed garlic2 tablespoons dried oregano2 tablespoons dried parsley1 onion, mincedsalt and pepper to taste

3 cups Burgundy wine2 tablespoons brandy2 onions, thinly sliced2 carrots, chopped1 sprig fresh parsley1 bay leaf1 clove garlic, crushed10 whole black peppercorns1 teaspoon salt2 pounds cubed beef chuck roast

2/3 cup water2/3 cup white wine vinegar1 tablespoon fresh-ground black pepper2 tablespoons garlic salt2 tablespoons Worcestershire sauce1 tablespoon hot sauce3 tablespoons margarine, melted4 (10 ounce) bone-in chicken breast halves

1 (15 ounce) can peas, drained1 (15 ounce) can shoe peg corn, drained1 (15 ounce) can green beans, drained1 (2 ounce) jar pimentos1 cup chopped celery1/2 cup chopped green bell pepper1/2 cup chopped onion1 cup white sugar1/2 teaspoon ground black pepper1 teaspoon salt1/2 cup vegetable oil3/4 cup white wine vinegar