Slugs' Tasty Tempting and Tantalizing Slug Fritters

10 freshly slaughtered slugs cleaned of all outer mucous

1/2 cup of cornmeal

1/2 cup of high protein flour

3 eggs

2 egg yolks

1/4 cup of heavy cream

4 tbs. Of butter

4 tsp.of sour cream


First chop the slugs into fine mince, then beat the eggs and egg yolks  with  the heavy cream together.  Sift the dry ingredients and then cut 2 tbs of butter into that mixture.  Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes.  Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches.  Serve warm with a dollop of sour cream.
Yields 4 servings. 

Veritas' Harvard Beets in Moscow Red Sauce

3 Tbsp cornstarch

1/3c sugar

3/4 tsp salt

1 1/2 c Beet liquid

2 Tbsp apple cider vinegar

1 1/2 Tbsp butter

3 cups beets, cooked or can, sliced

1/2 cup sliced onion

1/4 cup vodka

Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter.

Cook over moderate heat, stirring constantly, until thickened. Add beets and onion and vodka; let stand 10 minutes. Heat.

Kirkwood's Tet Offensive Tua Hu Sot Cha (Fried Bean Turd in Tomato Sauce)

3 tablespoons vegetable oil

4 squares firm bean curd (about 13 oz or 400 g), dried with paper towel

sprigs of fresh coriander, to garnish


Sauce
1 teaspoon vegetable oil

1 teaspoon finely minced garlic

2 medium ripe tomatoes, skinned and diced (about 7 oz or 200 g)

1/4 cup (60 ml) water

4 teaspoons fish sauce

2 teaspoons light soy sauce

2 teaspoons sugar

2 teaspoons tomato paste

1/4 teaspoon freshly ground black pepper


Prepare the Sauce first by heating the oil in a medium saucepan. Add the garlic and stir-fry over medium heat until golden. Add the tomatoes and stir-fry until slightly softened, about 2 minutes, Add water, fish sauce, soy sauce, sugar, tomato paste, and pepper. Bring to the boil, lower heat, cover and simmer for 3 minutes. Remove from the heat but keep warm.


Heat the oil in a frying pan until very hot. Add the bean curd and fry until golden brown underneath, about 3 minutes. Turn and fry the other side, about 3 minutes. Drain on paper towel and transfer to a serving dish. Pour over the tomato sauce, garnish with coriander sprigs, and serve with steamed rice.

kckitty's Dry Rubbed BBQ Beef Ribs with Dripping, Gooey Wet Sauce

2 large racks of beef ribs OR 3 large racks of baby back ribs

2 large Ziplock freezer storage bags


Dry Rub (yields 2 Cups but keep indefinitely)
1 C sugar
1/2 C paprika
1/4 C Kosher salt
1/4 C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 teaspoon cayenne pepper


Classic Barbecue Sauce (yields about 4 cups)
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 C ketchup
3/4 C dark unsulphered molasses
1/2 C white wine vinegar
1 teaspoon Tabasco® sauce


Mix all dry rub ingredients together. Store in a covered jar.


In a large bowl, mix sauce dry ingredients together well. Add ketchup, molasses, vinegar and Tabasco®. Transfer mixture to a saucepan and heat over a medium flame until warm, stirring frequently. The idea is to make sure the dry ingredients melt into the sauce.


Buy your ribs and make your dry rub the day before you plan on cooking. To apply dry rub, sprinkle (rather than actually rub) the mixture on the meat - it should be moist enough so the rub sticks to the surface. A light coating is sufficient, but use as much as you like, as it tends to come off during handling and cooking. Seal your ribs in plastic bags and refrigerate overnight. You can also prepare your sauce that day and set it aside in the refrigerator.


If you are planning on barbecuing these ribs, set the temperature at roughly 250° F and cook the ribs with the lid closed. Adding some soaked mesquite or other hardwood chips is recommended, but not necessary. Cook the ribs for approximately 2 1/2 - 3 hours, or until the meat has shrunk back well from the bone. About 15 minutes before the ribs are done, add a generous coating of the barbecue sauce. Serve with the remaining sauce and ice cold beer.

sausage's Bacon Sanny In Freshly-Seasoned Pan

Bacon Sanny

Several slices thick-cut bacon
2 slices of thick -sliced white bread
HP Brown Sauce
butter (optional, for a Bacon Butty)

Fry bacon in your newly seasoned pan, and drain on a paper towel. Spread HP sauce on inside of bread. Arrange the bacon
to make a sandwich. Place sandwich in pan and brown on low heat until all the bacon juices are soaked up.

To Season a Pan:

Cookware made of cast iron, cast aluminum and steel are customarily seasoned.

The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface.
 
Wash That New Pan

-     Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source for thorough drying, then let it cool before seasoning it.
-     We do not recommend washing pots and pans in the dishwasher; iron and steel would rust in it, and some finishes can get marred from the harsh detergents.

What Oil to Use

-     We recommend Peanut Oil, because it has a very high smoking point.
-     We do not recommend using butter, olive and other oils that will smoke at low temperatures. If you want to be traditional about it, you can use lard.

The Stovetop Method

-     Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
-     Put the pan over moderate heat and remove when the oil begins to smoke.
-     Then let the pan cool completely.
-     With a clean cloth or paper towel, wipe off any excess oil and your pan is now ready to use.

The Oven Method

-     Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
-     Put the oiled pan in a 300-350oF oven for about an hour.
-     Remove from the oven and let cool.
-     Then wipe off excess oil and your pan is ready to use.

The Clean Up

-     After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by putting the pan over a heat source.
-     By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminum doesn’t rust), just sand out the rust, wash thoroughly and re-season to make it like brand new.
-     Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.

Storing

-     If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.
-     When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.
-     Cast aluminum pans don't need coating, because they can't rust. They can be stored without additional care.

chef's Perfect Pasta With Final Answer to Oil and Salt Question

1. Start with good imported dried pasta.

2. Make sure you use ample water--6 quarts for up to 1 pound of pasta. Cover the pot so the water comes to a boil quickly.

3. Salt the water just before adding pasta; use about 3 1/2 tablespoons of sea salt for 6 quarts of water. Water that tastes slightly salty will enhance the flavor of the pasta.

4. To prevent the pasta from sticking together, stir it frequently during cooking. Never add oil to the water.

5. Use spring-loaded tongs for stirring pasta in boiling water and in sauces, as well as for serving.

6. Reserve some of the cooking water before you drain the pasta. If a sauce is too thick, a little pasta water will lighten it; if a sauce is too thin, add pasta water and then reduce it. The starch will thicken the sauce.

7. Never rinse pasta. The starch that clings to the strands is important to the taste and texture.

8. If you are adding pasta to a sauce, undercook it by a minute or two so it can simmer in the sauce and absorb some of its flavor.

9. Serve pasta the moment it's done--it never gets better. To keep it steaming, heat your serving bowls; thick china will hold the heat best.

10. Always use top-quality ingredients. For canned tomato products, Muir Glen brand is best.

"What Really Happened To ShyAnne's Dog" Stew

Stewed Dog (wedding style)

6 pounds dog meat

1 1/2 cups vinegar

3 Tbsp crushed peppercorns

6 Tbsp salt

12 cloves garlic - crushed

1/2 cup olive oil

6 cups onion - sliced

3 cups tomato sauce

10 cups boiling water

6 cups red pepper -cut into strips

6 pieces bay leaf

1 teaspoon tabasco sauce

1 1/2 cups liver spread

1 wholefresh pineapple - cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.
2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)
3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt and garlic for 2 hours.
4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and saute until tender.
5. Pour in tomato sauce and boiling water, add green peper, bay leaf and
tobasco.
6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.

Komrade all3's Dialectical Steak and Banana Omelette

I have formulated a dish capable of trashing the excesses of wealth with it's sheer innovation and lack of respect for class barriers. This Steak n' Banana Omelette has been designed to shock the bourgeoisie into joining the working class movement. 'Tis the taste of organised revolution.


Cooking oil

4 ounces of steak, diced

half an onion, diced

1 tomato, sliced

1 banana, sliced

3 eggs, lightly whisked

4 ounces of cheese, grated



Lightly fry the steak on a low heat in a little oil. Add the onion and tomato and cook together for ten minutes.
Add the banana and cook for another five minutes.
Remove the food from the pan, add more oil (think: the end justifies the means) and the eggs.
As the eggs begin to bubble spread the cooked food over them. Sprinkle the cheese on top.
Fold the omelette over and serve.

Truly food on the edge of the socialist spine - dispels the guilt of eating capitalist products whilst acting as revolutionary chow itself! Serve to a banker and watch his world fall apart!