From mboxrd@z Thu Jan 1 00:00:00 1970 To: 9fans@cse.psu.edu Date: Sat, 25 Dec 2004 20:51:56 +0000 From: okamoto@granite.cias.osakafu-u.ac.jp (Kenji Okamoto) Message-ID: References: Subject: Re: [9fans] plan 9 on qemu Topicbox-Message-UUID: 1df7ca6c-eace-11e9-9e20-41e7f4b1d025 -Back Ribs Beef ribs or pork ribs can be used in this recipe, and that is exactly what your dinner guests will assume! An excellent way to expose the uninitiated to this highly misunderstood yet succulent source of protein. 2 human baby rib racks 3 cups barbecue sauce or honey glaze (see index) Salt black pepper white pepper paprika Remove the silverskin by loosening from the edges, then stripping off. Season generously, rubbing the mixture into the baby?s flesh. Place 1 quart water in a baking pan, the meat on a wire rack. Bake uncovered in 250° oven for 1½ hours. When browned, remove and glaze, return to oven and bake 20 minutes more to form a glaze. Cut ribs into individual pieces and serve with extra sauce. Fresh Sausage If it becomes necessary to hide the fact that you are eating human babies, this is the perfect solution. But if you are still paranoid, you can substitute pork butt. 5 lb. lean chuck roast 3 lb. prime baby butt 2 tablespoons each: salt black, white and cayenne peppers celery salt garlic powder parsley flakes brown sugar 1 teaspoon sage 2 onions 6 cloves garlic bunch green onions, chopped Cut the children?s butts and the beef roast into pieces that will fit in the grinder. Run the meat through using a 3/16 grinding plate. Add garlic, onions and seasoning then mix well. Add just enough water for a smooth consistency, then mix again. Form the sausage mixture into patties or stuff into natural casings. Stillborn Stew By definition, this meat cannot be had altogether fresh, but have the lifeless unfortunate available immediately after delivery, or use high quality beef or pork roasts (it is cheaper and better to cut up a whole roast than to buy stew meat). 1 stillbirth, de-boned and cubed ¼ cup vegetable oil 2 large onions bell pepper celery garlic ½ cup red wine 3 Irish p