Illegals Yell "f*** You Americans" at immigration rally in California 93

Moderate Mammal faces

Coos coos no!

What they really said is that they like fried Bunny Wabbit Ears when they cross the border just like our ancestors in Spain do:

Melissa Clark wrote in this past Wednesday's New York Times Dining In section about the many strange things she saw and tasted in Madrid at last week's Third Annual Madrid-Fusi—n gastronomic conference.

Among them were de-furred, deep-fried rabbit ears, which some chefs there called the best chicharron (cracklings) ever.

Wrote Clark, "I kind of missed the familiar porky tang."

She also noted that the hottest new chef on the Spanish scene, Angel Le—n of Casa del Temple in Toledo (scroll down to #7 here), was now using fish eyes - the whites only - to add body to sauces.

For contrast, Le—n used dried, powdered fish scales as a thickener in another dish, which "added collagen for a thin, shiny, gelatinous consistency."

Yum.

But wait - there's more.

Exploding desserts were said to be the next big thing, with celebrated chef Ferran Adriˆ of El Bulli in Rosas demonstrating how to take a fresh strawberry milkshake and make it effervesce into a cascade of pink, flower-like bubbles after being mixed with dry ice. -------------------

Meanwhile while BunnyRWabbit is guarding the border, I am taking liberties with Charlotte Ross over the whole Bunny Ear thing:

Better Luck next time Keith!