May 04, 2005

Finally Some Recipes

First of all sorry for doubling my last post. And sorry for taking so long to post some of my recipes, and now without further adieu...

Stew

  • 2-3 lbs flank meat (abdominal muscles) cut into cubes about 1"
  • 1 medium onion cut into coarse chunks
  • 2-3 medium potatoes cut into large chunks
  • 1 cup peas
  • 1 cup carrots cut into chunks
  • 2 cups water ( if desired use 1 1/2 cups water with 1/2 cup red wine)
  • 1/4-1/2 cup flour
  • 1 tsp gravy browner
  • salt and pepper to taste

Boil over medium heat the meat and potatoes in half the water till meat turns grey. Then skim off fat before adding onion. Thoroughly mix flour, gravy browner and the rest of the water before adding it to the stewpot at this time ( if its to thick add more water). Add salt and pepper to taste and add the rest of the vegetables and turn the temperature to low. The stew will be done in about two hours or until all the vegetables are tender.

Black pudding (a traditional Scottish breakfast)

  • 2 liters of fresh blood (about enough to fill a large soda bottle)
  • 1-2 cups of milk
  • salt & pepper
  • minced liver & kidneys
  • sausage casings (optional)

Put all ingredients in a large stock pot and cook over a low heat until ingredients form a thick paste. [Low temperature is essential otherwise the blood will clot to fast and instead of the consistency of a thick pudding (hence the name black pudding) you will end up with something resembling black cottage cheese (yuck!) ] Once this is done you can either pour this mix into a loaf pan or stuff it into sausage casings. I prefer a loaf pan because it takes less work :)

Long pig pork rinds

  • Skin
  • Hot oil
  • salted water
  • spices (you can find nice mixes of spice in your local grocery store in convenient plastic bottles)

cut the fresh skin into 1" strips and soak in water over night. Use the blunt end of a knife to scrape the both sides of the skin strips. Put the strips one at a time in the hot oil (be careful not to get burnt) take them out when they are golden brown or slightly lighter. Drain on paper towels (you'll need quite a few) and dust with the spices. Enjoy.

Human breasts, contrary to popular belief are not very appetizing. They are about %90 fat and the rest is made of lymph nodes, veins, skin and other gristle. They are however very good for rendering along with other fatty bits you should trim off your good meat. Simply place all the fatty bits into a large pot and cook them slowly at a low temperature mixing occasionally. It should stay clear otherwise the temp is to high. Strain the result thoughally and store in your refrigerator. Its a good cooking grease and anything you cook in it (even if its not long-pig) counts as a cannibal meal. Also it works well as a lube (its oil based and will break condoms though)

that's all I can think of right now that are specific to long-pig. For the most part it is best to just human meat to substitute for other meats mentioned in different cookbooks. Just remember three things: human meat can be tough so its best cooked slowly at a low temperature, human meat has a bit of a gamey taste and may clash with some recipes and human meat (especially from females) has an unusually high fat content so there is less need for basting but more need for skimming.