Wednesday, August 24, 2005
A few recipes by three people who I like
Although I don't believe the word butthole should appear in a recipe, this recipe is from a classic Butthole Surfers interview:
GIBBY’S SPILLANE PEACH COBBLER
Stir together 1/3 t. salt and 2 c. flour. Cut in ½ c. shortening until crumbly. Add 1/3 c. milk and stir with a fork until the dough leaves the sides of the bowl On a lightly floured board, roll the dough into a rectangle a little-less than 1/4 in. thick. Put it on a baking sheet and bake it at 425 until it’s lightly browned. ~ Then put mixed-up water, brown sugar, egg white, and cinnamon [5 egg whites, ¾ c. water, ½ c. brown sugar, ¼t. cinnamon] on top of the crust and bake it until it foams up like a custard. When it starts to look cooked, take it out and put sliced fresh peaches on it. it’s amazing. It’s a killer dessert.
The young curmudgeon Steve Albini is outspoken about everything. Read this interview with him about food. He is so caustic, which is why I love him. He's usually right too.
Albini's Sauce Mayonnaise:
Ingredients:
Two eggs (egg + 1 yolk)
1 garlic clove
1/4 teaspoon Cayenne pepper
1 tablespoon Tamari soy sauce OR 1 teaspoon salt
(optionally: 1 tablespoon fresh or dried dill or thyme)
~ 1 cup olive oil
juice of 1/2 lemon OR 1 tablespoon 'good' vinegar
Into a stationary blender, crack one egg. Add an extra egg yolk, one garlic clove, a strong quarter teaspoon of cayenne (or a teaspoon of white pepper ground very fine) and either a slight teaspoon of salt or a tablespoon of Tamari soy sauce.
Blend at high speed until the garlic is finely divided and the egg begins to froth. With the blender still running, trickle in good olive oil until the mayonnaise thickens and will accept no more oil. (this will vary, but will usually be about a cup.)
Stop the blender and add a tablespoon of good vinegar OR the juice of half a lemon. Fold the mayonnaise once or twice with a spatula, which will loosen it considerably. Pulse the blender until the thick consistency returns.
Taste. If the mayonnaise tastes oily, add more acid (vinegar or lemon juice only. Never combine the two, as this makes for a weird bilious aftertaste).
Chill covered for at least 15 minutes. I often add a tablespoon of fresh or dried dill or thyme at the beginning of the process. Don't add the acid at the beginning, as this can prevent the eggs from emulsifying.
I love Vincent Price. If you haven't seen The Abominable Dr. Phibes then you are only marginally alive. His favorite recipe is for Hamburger a la Mode .
Hamburger done the way you like it - top with sour cream and caviar and dress with chopped onion or sliced green onion.
GIBBY’S SPILLANE PEACH COBBLER
Stir together 1/3 t. salt and 2 c. flour. Cut in ½ c. shortening until crumbly. Add 1/3 c. milk and stir with a fork until the dough leaves the sides of the bowl On a lightly floured board, roll the dough into a rectangle a little-less than 1/4 in. thick. Put it on a baking sheet and bake it at 425 until it’s lightly browned. ~ Then put mixed-up water, brown sugar, egg white, and cinnamon [5 egg whites, ¾ c. water, ½ c. brown sugar, ¼t. cinnamon] on top of the crust and bake it until it foams up like a custard. When it starts to look cooked, take it out and put sliced fresh peaches on it. it’s amazing. It’s a killer dessert.
The young curmudgeon Steve Albini is outspoken about everything. Read this interview with him about food. He is so caustic, which is why I love him. He's usually right too.
Albini's Sauce Mayonnaise:
Ingredients:
Two eggs (egg + 1 yolk)
1 garlic clove
1/4 teaspoon Cayenne pepper
1 tablespoon Tamari soy sauce OR 1 teaspoon salt
(optionally: 1 tablespoon fresh or dried dill or thyme)
~ 1 cup olive oil
juice of 1/2 lemon OR 1 tablespoon 'good' vinegar
Into a stationary blender, crack one egg. Add an extra egg yolk, one garlic clove, a strong quarter teaspoon of cayenne (or a teaspoon of white pepper ground very fine) and either a slight teaspoon of salt or a tablespoon of Tamari soy sauce.
Blend at high speed until the garlic is finely divided and the egg begins to froth. With the blender still running, trickle in good olive oil until the mayonnaise thickens and will accept no more oil. (this will vary, but will usually be about a cup.)
Stop the blender and add a tablespoon of good vinegar OR the juice of half a lemon. Fold the mayonnaise once or twice with a spatula, which will loosen it considerably. Pulse the blender until the thick consistency returns.
Taste. If the mayonnaise tastes oily, add more acid (vinegar or lemon juice only. Never combine the two, as this makes for a weird bilious aftertaste).
Chill covered for at least 15 minutes. I often add a tablespoon of fresh or dried dill or thyme at the beginning of the process. Don't add the acid at the beginning, as this can prevent the eggs from emulsifying.
I love Vincent Price. If you haven't seen The Abominable Dr. Phibes then you are only marginally alive. His favorite recipe is for Hamburger a la Mode .
Hamburger done the way you like it - top with sour cream and caviar and dress with chopped onion or sliced green onion.
