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Pickled eggs

2008-01-21 14:16:47 by FullArsenal
Updated

Here's a recipe that you can actually eat.

Required
12-16 large eggs
A wide mouthed pickling jar
2 pints of ordinary brown vinegar
Large pinch of salt
2 tablespoons of sugar

Using a large saucepan, completely immerse the eggs in cold water, adding a splash of vinegar to prevent the shells from cracking and improve peelability. Put a lid on and bring the water to a vigorous boil. As soon as it's boiling, turn off the heat, and let the eggs stand in the hot water for 15 minutes. Timing is vital. If you overcook the eggs, or at too high of a temperature, the whites will shrivel and toughen, and the yolks become hard.
After 15 minutes, remove the lid, and put the pan into the sink, and run the cold tap into the hot water, allowing it to overflow while you get on with something else for a few minutes.
To peel the eggs, tap them on the table and crack the shells between your hands. Peel them carefully under water, starting at the fat end. Try to get all the skin off but avoid damaging them. Wounded eggs look ugly. This part is mind-freezingly boring; get someone to help.
Pour the vinegar into a pan along with the salt and sugar, and bring to a boil. If you're making fancy eggs, now is the time to drop in chopped onion, cardamom seeds, chilies, garlic, or whatever you like, and simmer until people start to complain about the smell. Put the eggs into a very clean jar in the sink and pour the boiling vinegar mixture over them. After about five minutes, put on the lid, making sure it's airtight. Store the eggs somewhere dark and cool. They will be ready in about a month. The longer you keep them, the rubberier they get.
Eat with beer.


Some recipes.

2007-12-20 22:21:38 by FullArsenal

Mice cream

Ingredients:
A few fat mice
A hunk of salt pork or sowbelly
A bottle of industrial-strength vodka
3 oz Grand Marnier
A few cloves
half a pound of all purpose flour
Salt and pepper

Skin, eviscerate, and wash the mice but leave the heads on. If you don't like the reproachful look in their eyes, tie an old sock over their faces.
Marinate in vodka for two hours (the mice, not you)
While you wait, dice the pork belly and render the fat by cooking slowly for several hours.
Drain the mice (careful, vodka is flammable.)
Dredge them throughly in the flour, seasoned well with salt and pepper.
Saute in the pork fat for five minutes.
Add 1/2 cup vodka, the Grand Marnier, and a pinch of cloves.
Simmer covered for 15 minutes.
Prepare a Bechamel cream sauce (look for it in an old cookbook) and transfer the hot, succulent, and orangey mice into it.
Warm for about 10 mins.
Serve.

Spider side salad

In addition to tarantulas, you should include spiders of as many different kinds as you can find, depending on where you live. Don't go anywhere near the poisonous ones, obviously.

1. Steam your spiders live, like crab, to maintain crispness.
2. Amputate the legs from larger specimens, and quarter them.
3. Make a bed of romaine lettuce, parsley, chopped portobello mushrooms, radishes, and scallions. Toss in a cut of chopped spiders and a generous squirt of extra-virgin olive oil, vinegar, lemon juice, and fresh ground pepper. Sliced jalapeno chili pepper adds an extra kick. (since you won't get one from the spider legs)

Enjoy!