Body parts of Christ

From: "nu-monet v6.0" <>
Date: Fri, Mar 19, 2004

Espira wrote:

"Soylent Communion Wafers are made out of Jeeeeezus!"

Looks like bucko met up with the John Wayne Gacy
clown face Jesus.

Reminds me of an old Dr Zinn piece:

or, how to eat the body and blood of your savior.

Like all organ meats, HIS SWEETBREADS are highly perishable
and should be prepared for use as soon as purchased. First
soak them at least one hour in cold water to release any
blood. You may change the water several times during this
period. Next THEY must be blanched. This is done by
putting THEM into cold acidulated water, one quart water and
three tablespoons lemon juice. Bring THEM slowly to a boil
and simmer uncovered from two to five minutes depending on
THEIR size. Firm THEM by plunging THEM at once into cold
water. When THEY have cooled, drain THEM and trim THEM by
MEMBRANE. Weight THEM refrigerated for several hours if you
plan on using THEM whole. If you are not using THEM in one
piece, break THEM into smaller sections with your hands,
being careful not to disturb the very fine MEMBRANE that
surrounds the smaller units.
After these preliminary processes, to which HIS
SWEETBREADS must be subjected, you may poach, braise, broil
or sauce THEM.

HIS BRAIN may be used in all recipes calling for HIS
SWEETBREADS but in both cases they must be very fresh.
To prepare THEM, give THEM a preliminary soaking of
about three hours in cold acidulated water. After skinning,
soak THEM in lukewarm water to free THEM from all traces of
BLOOD. Then, as THEY are rather mushy in texture, firm THEM
by again blanching in acidulated water to cover for about
twenty minutes. Be sure the water does not boil. HIS
BRAINS are often combined with eggs or in ragout and
souffles with SWEETBREADS. Because THEY are bland, be sure
to give the dish in which they are used a piquant flavoring.

HIS KIDNEYS may taste either soft and flat or hard and
strong in flavor. Soak THEM first for two hours in cold
salted water. Off-flavors may be withdrawn either by
blanching in acidulated water or by drying after soaking and
sauteing briefly over brisk heat, after which HIS KIDNEYS
should be allowed to cool partially before further cooking.
The white membranes should be snipped from HIS KIDNEYS
before THEY are washed. Curved scissors make the job
easier. Another way to remove THE membrane conveniently is
to saute HIS KIDNEYS first for about one minute in HIS FAT.
Discard HIS FAT.

HIS LIVER should be soaked for about thirty minutes in
a marinade or in milk. IT should then be dried and the
liquids in which it soaked should be discarded. Wipe IT
before cooking with a damp cloth, then remove the thin outer
SKIN and VEINING. Never toughen IT by cooking IT too long
over excessive heat, and never cook IT beyond the point of
tenderness. Sometimes the drippings in which HIS LIVER has
been cooked are bitter. Test them by tasting before you use
them in a sauce.

For prime texture, HIS TONGUE should be scrubbed well.
If IT has been smoked or pickled, you may wish to blanch IT
first, simmering for about ten minutes. Immerse HIS TONGUE
in cold water. After draining, put IT into seasoned boiling
water to cover. Reduce the heat immediately and simmer
uncovered two to three hours or until tender.
If HIS TONGUE is to be served hot, drain IT from the
hot water, plunge IT into cold water for a moment so you can
handle IT, skin IT and trim IT by removing the ROOTS, small
BONES and GRISTLE and return IT very briefly to the hot
water to reheat before serving. To carve HIS TONGUE, cut
nearly through at the hump parallel to the base. Toward the
tip, better-looking slices can be made if the cut is

HIS HEART, which is firm and rather dry, even though
large, is best prepared by slow cooking. In texture, IT
more nearly resembles muscle than organ meat and so may be
used in many recipes calling for ground meat. An especially
good way to prepare HIS HEART is to stuff IT with a savory
dressing. Before cooking, wash it well, removing HIS
FAT, ARTERIES, VEINS and BLOOD and dry carefully.

TRIPE is the muscular lining of HIS STOMACH. To
prepare fresh "Bob" TRIPE, trim if necessary. Wash IT
thoroughly, soaking overnight, and blanch IT for one-half
hour in salted water. Wash well again, drain and cut for
cooking. Cooking may take between twelve and twenty-four
hours. When cooked, the texture of HIS TRIPE should be like
that of soft gristle. More often, because the heat has not
been kept low enough, IT has the consistency of wet shoe

HIS LUNGS should be cut into julienne strips, washed
well and simmered in stock until tender, about one and one-
half hours.

HIS LARGE INTESTINES, or "bobberlings", just after
slaughtering should be emptied while still warm by turning
them inside out and scraping as clean as possible. Be
especially careful with this part. Soak twenty-four hours
in cold salted water to cover, then wash in five or six
waters. Remove the excess of HIS FAT.

HIS SPINAL MARROW, which is really a continuation of
HIS BRAIN, may be substituted in any recipe for HIS BRAIN.
HIS BONE MARROW may be removed from any split large bones.
IT must not be overcooked, as IT is very fat and simply
disintigrates under too high heat. HIS bone marrow may be
cut into one-half inch slices and softened in the top of a
double boiler or gently and briefly poached in a little
stock, for about one and one-half to two minutes. You may
serve IT this way for hors d'oeuvre. IT may also be poached
gently in the bone in water barely to cover or roasted in an
oven for about one hour.

The best recipe for HIS BLOOD is Blood Sausage,
otherwise known as "Boubin" Noir or Black "Bob" Pudding.
First have your sausage casings ready. Then cook
gently without browning: 3/4 cup finely chopped onions in 1
lb. fresh "Bob" FAT. Cool slightly and mix in a bowl with:
1/2 cup whipping cream, 2 beaten eggs (any type), a grind of
fresh pepper (optional), 1/8 teaspoons fresh thyme, and 1/2
pulverized bay leaf.
When these ingredients have been gently combined, mix
in: 2 cups fresh "Bob" BLOOD.
Fill casings about 4/5 full, as this mixture will swell
during the poaching period. Without overcrowding, put the
sealed casings into a wire basket. Plunge them into boiling
water. Reduce heat at once to 200 to 203 degrees and
continue to cook at this temperature for about 20 minutes.
Should any of the sausages rise to the surface of the
simmering liquid, pierce them to release the air that might
burst the skins. To serve, split and grill them very

Conversely, the more traditional approach is to mix the
BLOOD of "Bob" with equal parts of red wine or tequila,
which makes a fine, rich drink much favored by the more
experienced palate.

Rev. nu-monet
Founder and High Priest
Church of Kali, U.S.A. (Reformed)

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Original file name: Cooking with Bob.txt - converted on Saturday, 25 September 2004, 02:05

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