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Discussion Starter #1
I'm not sure if I posted this before or not, but I'm going to throw it out here anyway.
Last time I made corned beef and cabbage I used a purple cabbage instead of the usual green.
The stuff came out looking like rotten chunks of zombie flesh in sickening hues of grays and purples.
It tasted the same as always (delicious) but it was hard to eat because of the way it looked. The cabbage being slightly veiny and grayish purple is a dead ringer for hacked up bits of putrid flesh. Not to mention the corned beef turned purplish gray too.
 
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