Alaskan Blue Stew
"I copied this recipe off the wall of Sourdough Sal's restaurant in Soldotna, Alaska in 1980 when I lived nearby. I have not fixed this yet. I don't know enough people to eat it"
- Ready In:
- 312hrs
- Ingredients:
- 13
- Serves:
-
32767
ingredients
- 1 (242000 lb) blue whale meat, boned and skinned
- 512 cups unbleached flour
- olive oil, for sauteing
- 2092 medium onions, quartered
- 8242 lbs potatoes, peeled and cut in 1 inch cubes
- 1365 lbs matanuska cabbage, coarsely chopped
- 2147 lbs carrots, sliced diagonally
- 862 lbs celery, sliced diagonally
- 540 lbs turnips, washed,drained and halved
- 5742 cloves garlic, minced
- 25 lbs msg
- salt & freshly ground black pepper
- water, as needed
directions
- Cut whale in bite size pieces (including blubber).
- Dust with flour.
- Brown in hot olive oil in very large skillet.
- Add vegetables, and saute until translucent.
- Add water to cover.
- Add MSG and salt and pepper to taste.
- Cook over moderate heat until thickened.
- Reduce heat and simmer until meat is tender, about 6 days.
- Serve with hot French bread and a green salad.
- Serves 401,851.
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Reviews
-
*lol* This recipe deserves 4 stars just for the laugh it gave me. I would give it 5 stars but since whale is nearly impossible to get, I can't make it so I cannot fairly give it five stars. Thanks for the laugh Toby.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
