HydroMaster
Posts: 4786
Joined: 9/24/2005 Status: offline
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quote:
ORIGINAL: bludemonn Well Hydro im glad you asked *dons his chefs hat and apron covered in blood* I like to use a large pan, pour in about a litre of olive oil and heat up, then add 6 large spanish onions diced, 10 cloves of garlic and sweat them....then using the thigh of a freshly dead cannibal i cut into strips and brown, season salt and pepper and add 5 table spoons of turmeric and 3 tablespoons of chillipower... pour in 8 litres of 'dead bloke' stock made with the bones and simmer for 2 hours.... Only 2 hours, I usually let mine cook on low all day. Now are you using virgin or extra virgin....the oil not the cannibal...or due you use virgin cannibals too?
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I walk the lonely road, the only one that I have ever known.
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