I have removed the veil that obscured sight of what truly transpired... turn back the page, and gaze upon the full countenance of the God of Forests, as he kneels before the mist-wreathed AllFather!
Xar wrote:I have removed the veil that obscured sight of what truly transpired... turn back the page, and gaze upon the full countenance of the God of Forests, as he kneels before the mist-wreathed AllFather!
Xar wrote:I have removed the veil that obscured sight of what truly transpired... turn back the page, and gaze upon the full countenance of the God of Forests, as he kneels before the mist-wreathed AllFather!
I must say, if the mortals of that realm had been able to see the staff, there may have been potential problems on their underground transport system...
Ingredients
1 large dragon, jointed into barbecue pieces
2 gallons olive oil
1000 preserved lemon, washed and chopped, skin and pith only
2000 clove garlic, crushed
1 keg ground cumin
1 keg ground saffron or turmeric
1 barrel paprika
1 crushed chilli (the mutated version, approx size of a cow. Thanks Nor!)
For the dipping sauce
1 field coriander, chopped
2 fields parsley, chopped
3000 spring onions, finely chopped
3-4 vats lemon pickling brine
Method
1. Trim the dragon pieces neatly and combine with the rest of the marinade ingredients in a roomy(!) bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.
2. The barbecue should be moderately hot. Shake the excess moisture off the dragon joints and grill until the juices run clear, test through the thickest part with a sword. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse.
3. Serve the grilled dragon with the dipping sauce on the side.
Ambrosia - food fit for the gods!
Last edited by stonemaybe on Sun Dec 14, 2008 1:08 am, edited 1 time in total.
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11