Does the Spook have any interesting recipies for Monkey Heads? If so,any recommended wines to compliment the dish?
Yes, I do. Separate monkey heads from bodies, discard bodies. Utilising a bone saw, pry open the skull to expose the cranial cavity. Add a wholesome amount of vinegar, garlic, and cream cheese, and mash the brain matter and ingredients into a smooth paste with a rock or pestly. Allow to sit in the vinegar for 3 days. This will "cook" the meat. Spread on toast for a healthy breakfast or snack. Since it's more of a breakfast food, I don't really have a wine for this one, but try Papio Cabernet. It's the bottle featuring jazzy monkeys on the label.
Post by beefbrainmchitfist on Jan 15, 2006 9:18:15 GMT -5
I bet if you cut the skull neatly enough and you got all the hair and skin and organs off the skull it would make for a fitting presentation. Why heck, you'd even have enough time to bleach it right good before the dip was even ready to serve, if you had the right chemicals anyway. Thought for food.
I've always wanted skull soup bowls...i've looked for years and finally found a set in the Ed Gein Entertaining On A Budget catalogue.Their business motto is "If you want it bad enough,we'll dig it up for you."
(Insert Heavenly choir singing "Hallelujah") After 14 years of searching I have finaly found it. Yesterday while at Publix I found a spanish dry sausage called Chirozo that tastes very similar to my favorite Hungarian sausage. I had some last night with some french bread. It was the best simple meal I have had in a very long time. U could call it euphoric.