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The Jaw is our best tool to grasp philosophical knowledge. Disgust is the ever present watchman of my table, sternly overseeing my meals obliging me to choose my food with caution.

Salvador Dali mówił, że kiedy miał 6 lat chciał być kucharzem. Zrealizował to marzenie mając lat 60 wydając specyficzną, (ale u niego przecież wszystko jest specyficzne) książkę kucharską: Les Diners de Gala.

Jak wiadomo Dali było mocno efekciarski i taka jest też ta książka kucharska. Wypełniona jest oprócz przepisów nawiązującymi do nich lub nie obrazami, często kipiącymi od erotyzmu i często egzotycznych składników. Bardziej dla kolekcjonerów niż kucharzy praktykujących. Cacko w każdym razie.

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CONGER OF THE RISING SUN

6 slices of conger eel
6 slices of fatty bacon
1 caul (casing which will be stuffed)
12 small lettuce leaves
12 oz raw soya beans (or canned soya)
6 teaspoons of heavy cream
1 tablespoon of butter
1 tablespoon of flour
1 teaspoon of curry powder
Cayenne pepper

First of all, let us prepare the slices of conger eel by removing the skin and the central bone, one by one. Then place the pieces on a strip of bacon (cut to match the size of the piece of eel) and each of these on to a much larger piece of the caul. Add salt and pepper, then, on each piece of the eel, put a leaf of lettuce, on top of which you add 2 oz of soya beans (raw soya is the best, but canned soya will do). Sprinkle then with curry powder, salt, pepper. Pour a teaspoon of heavy cream over it, cover with a second leaf of lettuce and tuck in the caul on the four sides to wrap up all the ingredients of this recipe.

Using a very large skillet cook the fish slices on top of the range, simmering slowly, in a tablespoon of butter for 40 minutes. Be sure to go about it gently. Remove the slices and keep them warm; in the skillet, add the flour. Do not let it get brown; combine with the heavy cream and curry, taste for seasoning. Let it all boil for a little while and pour over the slices of the conger eel.

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THOUSAND YEAR OLD EGGS

1 dozen eggs
1 ½ quarts of water
5 whole cloves
3 tablespoons of sugar
3 tablespoons of vinegar
Tabasco sauce
2 lemons (cut in 8 pieces)
¾ teaspoon of thyme
4 tea-bags
2 onions
2 cloves of garlic

You certainly know these thousand year old eggs, one of the crowns of Chinese cuisine. We will not presume here to reach their ultimate perfection, but we will simply try to help you follow an amusing recipe which has the advantage of being prepared ahead of time.

First, boil the eggs for ten minutes in salted boiling water. Then take them out, put them under cold running water which will make it easier to shell them. In the same water in which the eggs had boiled, add the cloves, sugar, vinegar, a lot of Tabasco sauce, the lemons (cut in eighths) and thyme. Boil for 15 minutes. Shut off the flame, dip in the tea-bag and let them steep for 10 minutes.

In a jar, put the diced onions and garlic. Add the shelled eggs, and pour the broth so that the eggs are completely immersed. Close the jar and keep it on the lower shelf of your refrigerator.

Be patient for three weeks before opening the jar and serving. These eggs go well with cold meats and fish.

Ogląda, gotuje i fotografuje: Kino i Kuchnia

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Written by Diana Domin