FanPost

EATING THE ENEMY: OREGON STATE BEAVERS

James Snook-USA TODAY Sports

The Bear will not quit! The Bear will not die! Encouraged by what I saw of the defense last week against the southern branch, we move forward. This week our stadium floweth over with Beaver. All season long I’ve tried to look past the same ol’ same ol’ and give you a glimpse into food scenes of our PAC-12 brethren. However, that changes this week because I found this:

http://www.yelp.com/topic/corvallis-corvallis-worst-food-city-on-the-west-coast

Sad faces indeed. So, their food scene sucks. What about the rest of Corvallis? What can we draw from that quiet little haven to the north?

To The WIKI!!

A 2003 study, released once every 10 years, listed Benton County (of which Corvallis makes up the majority of the population) as the least religious county per capita in the United States.

!?!?!?!?!

Those goddamn dirty, unkempt BEAVERS!

This is ‘Murica. We believe in god, in the right to Bear arms, and the right to use those arms to punch beavers in the mouth! Or at least poke them with our fingers.

What did you think that link was for, pervo? THIS IS A FAMILY SITE!!!

I feel like we only have one choice here!

3rojai_medium

via i.qkme.me

"I'm gonna rise up, I'm gonna kick a little ass, Gonna kick some ass in the USA, Gonna climb a mountain, Gonna sew a flag, Gonna fly on an Eagle, I'm gonna kick some butt, I'm gonna drive a big truck, I'm gonna rule this world, Gonna kick some ass, Gonna rise up, Kick a little ass, ROCK, FLAG AND EAGLE!"

So maybe we will return to our roots this week and cook us up some of that pinko beaver! Those godless heathens! And nothing is more 'murican than a good ol' chili cook-off.

Beaver Chili

4 lbs Meat from back straps and both rear quarters cut into cubes

Yellow Onion (diced)

Red Bell Pepper (diced) 1/2- bunch of celery (diced)

2-28 oz cans of diced tomatoes in juice

1-14 oz can tomato sauce

1 Bottle Red Wine

3 tablespoons butter

Chili Powder

Cumin

Salt

Directions:

In large put melt butter and add diced beaver meat and salt, brown meat, add onions, bell pepper, celery and continue browning until vegetables begin to wilt. Add chili power (i use a lot probably 6 tablespoons) and a couple of table spoons of cumin. Add tomatoes and tomato sauce and bottle of wine. Simmer for 4 hours and remove lid for 30 minutes. Garnish chili with red onions and sliced jalapeno.

Recipe via: http://exoticbbq.com/beaver-chili/#sthash.Gl7SwWQx.dpuf

Serving Suggestion: Whiskey. Good ol' 'Murican Whiskey! Dealer's choice.

Enjoy!

Ps_0395_eat_beaver_rk_medium

via www.roadkilltshirts.com

Happy 'Murica and GO BEARS!

The opinions expressed in a FanPost are, in every way, reflective of the opinions of every California Golden Blogs Marshawnthusiast. Moreover, they are reflective of every employee of SBNation, including Tyler "Blez" Bleszinski.

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