I’ve had a good night’s sleep since yesterday’s frustrated outburst regarding the damn appearance of this blog. When I am not longer cheesed-off I’ll make another attempt to make it look pretty, but for now, you’ll have to live with it (and so will I!). Although what I really need to do is learn .php and learn more than I know about CSS (which is barely enough to get by) so I can make my own theme and stylesheet, so I’ll have nothing to whine about except my own ineptitude. :happy_tb:

Anyhow, on to the stinky meat.

After a lovely couple of days with the parents, I returned, with esky (cooler?) full of food. Stuffed capsicums (peppers), cold baked ham (omg it was SO GOOD when it was fresh out of the oven), large jar of mum’s minestrone (with smoked ham hock meat), Hungarian walnut strudel, Hungarian baked cheesecake and the stinky meat. I don’t know what the proper name of it is translated, but stinky meat is totally appropriate!

You get a large piece of pork belly (kind of like uncooked bacon, only leaner), shove it in the pressure cooker, and cook it until done. Pull it out and put it on a rack, but while it’s hot, completely coat it in a mixture made of crushed raw garlic, red paprika powder and salt. Now when I talk about garlic here, I don’t mean a little pansy 2 clove affair, I mean at least half a dozen HEADS of crushed garlic.

You let it cool, seal it well in a plastic container, then put it in the ‘fridge. The method of eating is to cut a slice, cut it into little “soldiers”, then eat it with bread and salad. Its v. v. bad for you (your arteries constrict at the mere sight of it), but oh oh OH it is GOOD. Chernobyl is the closest analogy to the garlicky radioactivity of your mouth after feasting, and I don’t lie when I say that you have to remove yourself from the human race for a day or so after eating, because there is no amount of tooth-brushing, or bad breath gargling that can remove the stinkiness from your breath (or pores for that matter!).

So there it is. Stinky meat. mmmmmmmmmmm.

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