FAVORITE Recipes from film, book and music....

[jamestkirk]

Many a favorite recipe has been culled from BOOK, FILM & SONG...or record album jacket...

Share your favorites....


Well, we all found out the right way to make a peanut butter and
jelly sandwich from the double "spread" of the Airplane's 1969
Volunteers gatefold cover. Just open and serve.

Psychedelic sandwich....

-Two slices of whole wheat bread
-First, butter one slice (the butter keeps the bread from instantly
drying out due to the jam...something I discovered as a child...I am a peanut butter
gourmet of long standing)
-Then, spread your choice of jam or jelly....strawberry jam is
preferred by the Airplane, it seems
-Next, generously spread peanut butter on the second slice

Finally, place one slice onto the other (preferably, the jam to the
peanut butter--join the two the way you would close a book, or gatefold cover.....(any condiment facing outside will cause an
unnecessary mess [;)])....or close the Volunteers album gatefold and
dream of culinary delights!


(inside Volunteers.....CAUTION: viewing this while stoned
can cause uncontrollable cravings!!))

[jamestkirk]

Spaghetti sauce recipe from THE GODFATHER

http://www.youtube.com/watch?v=eZD-ApotEOQ

[jamestkirk]

Pap Nez' Home Brew Recipe from Tantamount To Treason Vol 1 album back cover.





Tantamount to Treason, Vol. 1



I assume that anyone who listens to any album does not need liner notes to tell them whether or not the music made them feel something ... so that's that. Therefore, I would like to use this space to tell you how to make home-brewed beer.

THE PAPA NES HOME-BREW RECIPE
INGREDIENTS:
BARLEY MALT ... ABOUT THREE POUNDS
WATER ... ABOUT FIVE GALLONS
HOPS ... ABOUT A CUP (Washington hops, if available)
CORN ... TO TASTE (PILGRIMS THREW IN ARTICHOKE)
RICE ... TO TASTE (It has to be processed rice)
BREWER'S YEAST ... ONE BLOCK (It must be fresh and non-flocculant*)


Now then, you're gonna need a bunch of big pots (obviously big enough to hold five gallons of home brew.) In the first pot make a porridge-like mash of the water and the barley malt. (The water has to be between one-hundred-and-fifty and one-hundred-and seventy degrees Fahrenheit before adding it to the barley malt.) O.J. "Red" Rhodes: Pedal Steel Guitar. Stir the mixture well for about twenty minutes. (If you get tired, sometimes friends will help you if you tell 'em what you're doing.) Michael Cohen: Keyboards and Moog Synthesizer. Strain this mixture into another kettle; add the corn, rice and hops; slow boil for about two hours. (It really smells good at this stage.) Jack Panelli: Drums. Strain slow-boiled mixture into another pot and allow to cool to room temperature. Add the block of yeast. Johnny Meeks: Bass. Put it in the refrigerator. Do not allow the temperature of the mixture to rise over sixty degrees from this point on, because if you do ... you got the world's worst soup. You are now in attendance at a miracle of nature in the capacity of midwife. José Feliciano: Congas. The first day some white stuff will appear at the top; by the second day it will really start bubbling and forming lots of that white stuff. As midwife your job is to constantly scrape that off the top of the brew. At the end of the third day, it will stop. You now have green beer -- a potent potable drunk by maniacs and people from Farmers Branch, Texas. Assuming that you are neither, I suggest we go to the bottling stage. In bottling, make sure you use only those bottles designed especially for carbonated beverages. These can be purchased at any Sears or Montgomery Ward. (If you don't, I would like to remind you of the great natural explosion that took place near Tempe, Arizona in 1927.) You also need a crown capper which is also available from the above-named stores. Pour the brew into the bottles. Cap the bottles. Keep those bottles at thirty-two degrees until you can't stand it anymore and you got BEER. There will probably be some sediment at the bottom of each of the bottles; that shouldn't bother you, but at the same time don't drink it ... IT TASTES TERRIBLE. This recipe misses as often as it hits ... if it hits, your popularity will be assured ... if it misses, it makes sensational fertilizer ... or hair spray. Good luck....

*Non-flocculant ... that means it doesn't get lumpy. Producer: M. Nesmith who also played guitar and sang.

Warning: Michael Nesmith's Home-Brewed Beer may be hazardous to your health.
_______________________________________
Autoclaving turns this line brown.

[jamestkirk]

recipe for Bangers & Mash from Keef's "Life"

Keith Richards Recommends Bangers
And Mash For Dinner[/size=4]
By Paul Cashmere



“When I’m at home I cook for myself, usually bangers and mash, with
some variation on the mash but not much,” he says.

Anyway, onto Keith’s cooking hint. “I’ve been cooking bangers all my
life and I only just found out from this lady on TV that you have to
put the bangers in a cold pan. No preheating. Preheating agitates
them, thats why they’re called bangers. Very slowly, start them off
cold. And then just be prepared to have a drink and wait,” he says.

He says he used the same method when he was cooking Goat’s Head Soup
(but let’s not go there).



So here it is, the Keith Richards recipe for Bangers and Mash:

1. First off, find a butcher who makes the sausages fresh.
2. Fry up a mixture of onions and bacon and seasoning.
3. Get the spuds on the boil with a dash of vinegar, some chopped
onions and salt (seasoning to taste). Chuck in some peas with the
spuds. (Throw in some chopped carrots too, if you like). Now we’re
talking.
4. Now you have the choice of grilling or broiling your bangers or
frying. Throw them on a low heat with the simmering bacon and onions (or in a cold pan, as the TV lady said, and add the onion and bacon in a bit) and let the ****ers rock gently, turning every few minutes.
5. Mash yer spuds and whatever.
6. Bangers are now fat free (as possible).
7. Gravy if desired.
8. HP sauce.