religion and the brain

hillscap at pacbell.net hillscap at pacbell.net
Tue Dec 28 07:29:08 EST 2004


as much meat as possible, cube, and brown in hot oil. 
Add a little water, season, then add the carcass. 
Simmer for half an hour keeping the stock thick. 
Remove the carcass and add the vegetables slowly to the stock, 
   so that it remains boiling the whole time. 
Cover the pot and simmer till vegetables are tender 
   (2 hours approximately). 
Continue seasoning to taste. 
Before serving, add butter and pasta, 
   serve piping with hot bread and butter.



Offspring Rolls

Similar to Vietnamese style fried rolls, they have lots of meat 
(of course this can consist of chicken, beef, pork, or shrimp). 
Who can resist this classic appetizer; or light lunch served with 
a fresh salad? Versatility is probably this recipe?s greatest virtue, 
as one can use the best part of a prime, rare, yearling, or the 
morticians occasional horror: a small miracle stopped short by a 
drunk driver, or the innocent victim of a drive-by shooting...

2 cups finely chopped very young human flesh
1 cup shredded cabbage
1 cup bean sprouts
5 sprigs green onion, finely chopped
5 cloves minced garlic
4-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon) 
Salt
pepper
soy & teriyaki
minced ginger, etc. 
1 tablespoon cornstarch dissolved in a little cold water 
1 egg beaten

Make the stuffing: 
   Marinate the flesh in a mixture of soy and teriyaki sauces 
      then stir fry in hot oil for till brown - about 1 minute, remove. 
   Stir-fry the vegetables. 
   Put the meat back into the wok and adjust the seasoning. 
   De-glaze with sherry, cooking off the alcohol. 
   Add broth (optional) cook a few more minutes. 
   Add the cornstarch, cook a few minutes till thick, 
      then place the stuffing into a colander and cool;
   2 hours
Wrap the rolls:  
   Place 3 tablespoons o





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