CELEBRITY CHEF #1: PROFESSOR LIGGI SCHMORSCH
Good old 'Schmorschi' is known to us already as the Reader's Doglist Special Advisor on all things to do with your favourite bits of New Technology.
But that's not all he knows about! Oh No! (Mushroom Salad!) He is the leading light in the new culinary movement which aims to take the haste out of food preparation. For example, Schmorsch was recently invited to cater for the Annual General Meeting of the Nately Scures 'Marcel Proust' Society. These literary buffs were overjoyed to have the opportunity to re-read every volume of Ŕ La Récherche Du Temps Perdu while Schmorsch prepared some beetroot soup!
Now that's slow! Indeedy.
|'Marcel Proust' |
(Nately Scures Marcel Proust Society)
Professor Liggi Schmorsch introduces you to:
Prof. Liggi Schmorsch's Cascading Style Pork
Liggi recommends that you :-
- pay close attention to the gooreadiness methodology
- ensure you use only quality ingredients
- obtain your Style Pork from organic sources such as "Pigs 2nd Edition" of Whaplode Drove
- 1500 gr. Finest Style Pork (Irish)
- 250g Ground Dorowot (de-plebnied)
- 4 large Onions (Maurice)
- 6 slices Cassava bread (castellated)
- 500g Hurfenflurfi cheese
- 1 tsp Whiteman's Firewater
- Some pulverised Whinny
- Extraportion Pudding
- A sack of spuds
Day One - Slowly peel the potatoes
Day Two - Arrange the pork
Day Three - Take a break to develop an appetite
Day Four - Place the pork in the Slow Cooker
Day Five - Start the cooking process. Chop ingredients that look like they might benefit from this. Add to pork. After several hours, slowly cascade the resultant dobbe from a great height onto a serving platter. Your guests might like to don some form of protective clothing immediately prior to this process. Finally, generously top with Hurfenflurfi and season with hurrsssppppp.
Serve with gravy and lumps. Bon Appetit!
©2002 The Reader's Doglist Association of Great Britain