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This whole monstruousity was originally conveived February through March 2001 by the members of The Big Note - a Frank Zappa YahooGroup. After an arduous gestation period, this site was birthed on April 11 2001. True to the essence of collaborative effort, these people are held responsible.
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The Hungry Freaks Cookbook - Part One
The Dangerous Kitchen
Or, stay where you are and have a party! Red "Hot Rats" Apple Cider
Take 1/2 cup white port (the cheaper the better), add 1/2 cup canned lemonade from the Quickie Mart, pour into a large glass, stir well and add ice (optional). Drink quickly and call your girlfriend.
DebK Zoot Allures Appetizers
These recipies will whet your appetite for further Zappian delights This one kinda mutates a little... Any Kind Of Pain Dip
Dig yourself up a heaping bowl of your favorite baked beans - from scratch or can. I usually go with a big can of Bush's vegitarian style. Dump in the Any Kind of Pain dippy to baked bean mixture and enjoy.Also tastes good with well cooked black beans. That be the way I most often consume it.
YH Soup and Old Clothes
One recipie serious and one not Lumpy Gravy*
Open a can of condensed soup choose from the following:
Tomato, Cream of Mushroom, Green Pea, Bean with Bacon or WORST OF ALL a can of Franco American brown gravy.
Empty into a saucepan.
A lb of browned hamburger,OR a can of tuna fish, OR some canned corned beef OR a package of chipped beef. DO NOT drain the grease off of the hamburger or tuna.
Heat until barely warmed.
Pour over day old crackers or toast.
Take a plate of the stuff out to the living room. Turn off all the lights and settle down under a draped piano. Take small bites until you just can’t stand it anymore. Take leftovers and put way in the back of the refrigerator. Avoid assiduously until it grows green fur. Throw out.
*for entertainment purposes only, unless you really like this stuff!
DebK Geez, only a week late. (Also have a veggie stew recipe we could submit sometime.) But here goes:
Latex Solar Beef Stew
Obviously, if you’re considering this, you’re not a vegetarian or Vegan. Good. Welcome, fellow carnivore. This is a pretty straightforward stew recipe, but other than the beef broth (which can be made fresh if you’re so inclined), all ingredients are fresh. The ingredient dimensions (minced, one-inch pieces, etc) are the result of much experimentation in our TBN-Sacramento Utility Research Kitchen – given the time involved in cooking, we find these dimensions work best for flavor and the all-important meat/vegetable texture – the size and timing allow the vegetable flavor to infuse the stew while allowing the vegetables to retain their character and flavor when you take a bite. Stew vegetables do not have to disintegrate! To that end, use full-sized carrots rather than the petite, pre-prepared variety, since those turn mushy. We found that tri-tip’s texture works extremely well – it becomes very tender, but doesn’t flake apart on contact; however, any inexpensive cut of beef will work provided the piece size is maintained. (Yes, that's right, folks -- size matters!)
This is not a "quickie" recipe (total time, start to finish,about 4 hours) – but at least 2 hours of that time is unattended simmering. Once the broth has been added, the vegetables can be prepared and refrigerated, allowing you to relax for an hour or two before further steps need to be taken – although we recommend storing cut potatoes in ice water to minimize discoloration. This recipe bears a favorite TBNSURK characteristic: initial preparation is somewhat involved, but once the prep work is done, all the prep mess can be cleaned up and out of the way well before the meal is ready, leaving only a couple of utensils, the pot on the stove, and the dinner dishes to deal with after dinner. At TBNSURK, we strive to make your life easier.
And, as always, if you have access and can afford it, buy organic!
Mix the flour, salt and pepper together. Coat the beef pieces thoroughly. Heat the bacon drippings and butter until melted; over medium heat, brown the beef pieces completely. Finely chop the bacon, add to pot.
To thicken, mix together until blended:
I'm hoping to transcribe a couple more this weekend, but who the hell knows?
Slap (Michael) Uncle Meats, Thing Fish and Poultry
Fabulous Main dishes for the Young Sophisticate in all of us... Burnt Weeny Sandwich
A Cleveland favorite since 1999
There are several things that are essential to have before even beginning to cook this truly excellent dish.
You must be very involved in a project or projects which consume a large amount of your time and are very intricate. Ie: composing lengthy musical passages, rehearsing musical numbers, creating large paintings, doing a production run of pottery, writing the important novel of the 21st century.
Here comes the tricky part. How close to the fire (or element) do you hold the weeny? This depends on whether you like your weenys rare, medium or well done. Another consideration is whether you want the weeny burnt on the outside, yet cool on the inside, evenly cooked all the way, only burnt in places etc. Also, how hungry are you and how much of a hurry are you in to return to your life's work? Experimentation is the key here.
Secondly how do you get it cooked all over? This is where the electric element has the advantage. Simply hold the hot dog over the entire element. You should not have to move it around too much, just rotate it, maybe hold the ends over the heat for a few seconds. With a gas burner, constant moving is neccesary (unless you are really in a hurry. I suggest eating them raw in that case) A back and forth motion as the skin bubbbles and peels back is the way to go here. When you finish one quadrant, rotate the hot dog to another uncooked side. Be sure as in the case with the electric element to up end the weeny over the heat source to make sure you have a proper all over burning. To Serve: Release your perfectly cooked weeny from its fork. Say ouch, since you have used your bare hand to remove it. Nestle your burnt weeny in the soft cushion of the slice of bread. Use no condiments, this is serious eating. Otherwise you will lose the full enjoyment of the Burnt Weeny Sandwich. If you are the manly no holds type of guy, just jam the weeny sans bread into your mouth. Beverage Choice The perfect complement to this delicacy is warm Coke or a quick slurp of milk right from the carton.
Now, for gods sake, GET BACK TO WORK!
DebK MM7's "Eggs-centrifugal Forz" Cassarole
MM7 The Melt From Utopia
(Warning -- if you are not fond of garlic, stop right now. Yes, you. This recipe isn't for the timid. Managua might be a good idea.)
A word or two regarding ingredients...Sourdough bread works best for all of the aromatic and flavorful possibilities to be fully appreciated, but sweet will do just fine. I specify Portobello mushrooms for their size, dense flavor, ease of use in this context, and meaty texture; however, Crimini will work as an alternative, and white will do as well. (If you use white, increase the garlic a bit to compensate.) Speaking of garlic, you can use the fresh pureed variety to save time; I'm not sure how quantities translate (minced cloves vs. teaspoons of puree), but I think the pureed stuff has that info on the label. Butter can be salted or unsalted, and the olive oil should simply be a good quality, basic olive oil; extra-virgin's flavor difference disappears in this recipe, so the extra expense is unnecessary. Ingredients:
Preheat oven to Broil, with the oven shelf in the middle position. Slice the bread lengthwise, horizontally. (Try to ensure both the top and bottom are of equal thickness.) Place both halves on a cookie sheet, cut side up, and place under broiler until LIGHTLY toasted. Remove from oven, andreset oven rack to the normal Broil position.
Using a slotted spoon, spread the mushrooms evenly (and thickly) on the toasted side of the half-loaves. Drizzle the olive oil/butter/garlic mixture over everything. (Use all of it -- don't be shy! The bread is toasted to keep it from getting too soggy at this stage.) Smother both loaves with the shredded mozzarella, then sprinkle the grated Parmesan on top. Place loaves under the broiler until the cheese melts and BEGINS to brown.
Remove from oven, slice in large chunks, and serve with a good red wine and a great green salad.
Hope everyone is doing well -- I miss having the time to talk....
Slap ... on to Part Two... »
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