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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 Two

Dangerous Kitchen Du Jour*

  1. Enter local supermarket in terrible hurry.
  2. Choose the one cardboard package from the fridge that reads "Penne with aubergine & red paprika - Hot & Steamy!".
  3. Purchase.
  4. Come home, and stuff the cardboard package in the microwave.
  5. Remember not to read the instructions on the package.
  6. Nuke at 700W for ten minutes for optimal results.
  7. Wait for the microwave to go "ting!". In the mean time, check email and pick nose.
  8. Upon hearing the "ting" cue, open microwave, and take the package out of the microwave without gloves on.
  9. Burn fingers.
  10. Open package, stir, head over to couch and have a first bite whilst watching a stupid tv show.
  11. Burn tongue.
  12. Drink large quantities of water for the remainder of the evening.

DebK: *For entertainment purposes only, I think! Is it YM? Huh? Oh, you're serious, okay!

"Petroushka Kapoushta" - (an easy, all in one pot entree)

  1. 4-6 decent-size russet potatoes (or 8-12 smaller redskins),
  2. 2 packs of Ekrich (or similar) Polska Kielbasa, or smoked sausage
  3. about 2 lbs of meat
  4. 2 pounds (or 32 oz jar) of barrel cured saurkraut
  5. a small handful of caraway seeds.
Peel potatoes and place in the bottom of an ungreased pressure cooker, or dutch oven type pot (a secure, or heavy, lid is important as steaming is the primary cooking method). Add water to almost cover the potatoes.
Place Kielbasa or Smoked Sausage pieces on top of potatoes.
Drain Saurkraut of most of the vinegar, and cover meat with kraut.
Sprinkle a small handful (about the size of a half-dollar) of caraway seeds over the kraut.
Cover the pot securely, and simmer on stovetop for 2 - 3 hours at low heat.
Serves 4 - 6 Hungry Freaks.

In the Night of the Iron Sausage

  1. 1 pound hot Italian sausages, casings removed, sausages broken into 1/2 inch pieces
  2. 1 medium onion, chopped
  3. 3 large garlic cloves, chopped
  4. 1 28-ounce can diced peeled tomatoes
  5. 1/4 cup pesto sauce
  6. 3 cups ziti or penne pasta, freshly cooked
  7. 1 package frozen spinach, thawed and squeezed
  8. 1 cup mozzarella cheese, cubed
  9. 1 cup grated Parmesan cheese
Preheat oven to 375° F.
Heat large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through; about 10 minutes. Add tomatoes with juices to pan. Simmer with occasional stirring until sauce thickens slightly; about 10 minutes. Stir in pesto. Season with salt and pepper to taste.
Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt; about 30 minutes.

Chicken's Revenge
from BL's significant other


  1. 1 tbsp. oil
  2. 500 grams boneless chicken breast, cubed
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 1 green pepper, chopped
  6. 1 cup broccoli, chopped
  7. 2 tbsp. curry paste (for spicier taste, use more)
  8. 1 cup coconut milk
  9. 1 tbsp. brown sugar
  10. 3 tbsp. fresh cilantro, chopped
  11. Optional: 3 tbsp. raisins
Heat frying pan over medium/high heat. Add chicken, onions, garlic, and green pepper and stir occasionally. If browning too quickly turn down to medium. When onions are shiny and translucent, add the broccoli. Cover and continue cooking for 5 mins. Once chicken is cooked, add curry paste and stir to coat all the other ingredients. Add the coconut milk and sugar and bring to boil. Once boiling, turn down to med/low and let simmer for 5 mins with lid on. Just before serving add the cilantro and serve dish over basmati rice
For the rice:
  1. 1 cup basmati rice (rinsed 3 times under cold water)
  2. 1 cup water, or coconut milk
  3. 1 cup chicken stock
  4. 3 tbsp. dried apricots, chopped
  5. Optional: If raisins are omitted above, they can be included here.
Bring rice, water, chicken stock, apricots and raisins to boil. Put lid on and turn to low. Cook for approximately 20-25 mins or until liquid is absorbed.

Iron Sausage Balls

  1. 2 c. Bisquik
  2. 8 oz. mild cheddar cheese
  3. 1 lb. sausage
  4. 1/2 c. water
Mix Bisquik and water. Cook sausage and drain. Mix with cheese. Add Bisquik. Mix and knead. Roll into balls and place on a cookie sheet. Bake at 350 degrees for 20 min.

Galoot La-sa-ga-na

  1. 1 jar garlic/herb spaghetti sauce
  2. 2 lb. ground beef
  3. 1 6 oz. can tomato paste
  4. 2 pkg. Mozzarella cheese
  5. 2 tbs. cottage cheese
  6. 8 la-sa-ga-na noodles, boiled and drained
Lay 4 noodles in bottom of cassarole dish. Mix sauce, meat, and cottage cheese together. Cover noodles with half of mix. Spread 1 package of Mozzarella chese, then 4 noodles, then rest of meat sauce. Cover with one package of Mozzarella cheese; bake until cheese melts on top.

Strat Vindaloo

For the Marinade

  1. 1 tablespoon Cumin seeds
  2. ˝ teaspoon whole Cloves
  3. ˝ teaspoon whole Black peppercorns
  4. 1 teaspoon Green Cardamom pods
  5. 2 teaspoons Black mustard seeds
  6. 1 teaspoon Turmeric
  7. 1 teaspoon Red Chili powder
  8. 1 teaspoon Ground cinnamon
  9. 1 Onion chopped
  10. 8 cloves Garlic chopped or 4 teaspoons garlic paste
  11. 1 inch Ginger chopped or 2 teaspoons ginger paste
  12. 6 dried Red chilies (use as desired for hotness)
  13. 1 tablespoon Ketchup
  14. 5 tablespoons Oil
  15. 8 fl oz Cider vinegar
  16. 3 lbs lean Pork, cubed
Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted. Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency. Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge overnight.
Heat the oil and fry the meat over a medium high heat until browned. Add the vinegar and cook for 5 minutes on high, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender. Serve hot with Jeera Rice.

Jeera Rice
Add a couple of teaspoons of cumin (ground or whole, your choice) to your rice along with the water. Cook as usual and server with butter or ghee.

Notes: Hot spices can be modified. The amount in this recipie is quite exhilarating to me, but more could be added. All the spices need not be ground or can be purchased in a ground form and combined. Same with the aromatic vegetables (onions and garlic) It will still turn out quite good with an intriguing apple fragrance. The vinegar becomes quite mellow.

Side Dishes Call Any Vegetable and Muffin Man Baked Goods
"Ah, what can I say? What can a person like myself say to a vegetable?" But the answer is simple, my friends . . . just call . . . and tell them how you feel....and then slip them into a pot of boiling water!!!! Yummy!  Keeps ya regular!

Call Any Vegetable Salad Bar

What have you got in the kitchen?  Make up a salad bar with the good stuff you have.  Serve buffet style and let everybody assemble whatever ingedients they desire.  Why is a vegetable something to hide?  When they are yummy and fresh, there is no reason to!  

In a large bowl place interesting salad green, not just iceberg lettuce, please!  A little romain, some radicchio, spinach, dandelion greens, you name it!  All cut into bite-sized pieces, of course.  

Around and next to your bowl arrange plates and platters filled with the following:
Raw vegetables cut into bite sized pieces such as:  broccoli, cauliflower, cucumber, zucchini, radishes, scallions or red onion, avocado, tomatoes, mushrooms, jicama, grated raw carrots, grated raw beets, sprouts, cooked beans or sliced cooked potatoes, toasted pumpkin or sunflower seeds, diced tofu (if you are adventurous, try smoked, it's pretty good), shredded or crumbled cheese (cheddar, mozzarella, blue, etc), a bowl of cottage cheese, sliced hard cooked eggs, croutons, crisp crumbled bacon  

Dressings:  cruets of oil and red wine vinegar, italian, creamy garlic, 1000 Island etc.  Home made is the best, but if your pressed for time oil and vinegar with a little oregano can be delicious, especially since you have so many other wonderful things to eat in your salad.  A fancy dressing is not required.  With this and perhaps a hearty soup, you have everything you need for the Hungry Freaks in your house. Bon appetito!

Of course...

Muffin Man's Blueberry Muffins
(courtesy of Mama Muffin)

  1. 1/2 c. butter
  2. 1 c. sugar
  3. 2 eggs
  4. 1 3/4 c. sifted all-purpose flour
  5. 1 tsp. baking powder
  6. 3/4 tsp. baking soda
  7. 1/4 tsp. salt
  8. 3/4 c. buttermilk
  9. 3/4 c. drained blueberries
  10. (chrome plated icing annointment utensil optional)
Cream together butter and sugar until light. Add eggs, one at a time; beat well after each addition. Sift together flour, baking powder, baking soda, and salt; add to creamed mixture alternating with buttermilk. Beat well after each addition. Fold in blueberries. Fill paper lined muffin pans 2/3 full and bake at 375 degrees for 20 to 25 minutes.

A Little Green Rosetta Desserts
Sweet treats that put the "eyebrows" on any meal

I don't know how many recipes you have for Lumpy Gravy, but here's one for that old southern favorite...

Chocolate Lumpy Gravy

  1. 1 c. sugar
  2. 3 tbs. flour
  3. 2 tbs. cocoa
  4. 2 c. milk
  5. 1 tbs. butter
  6. 1 tsp. vanilla
Combine sugar, cocoa, and flour; mix well. Add milk and stir over medium heat until thick. Remove from heat and add butter and vanilla; eat over hot buscuits (preferably homemade) with butter.

Frank Zappa

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