Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

50 lb Waller Waller Onions 3/4 lb Salt
1/4 lb Pickling Spices 25 lb Fresh Squidlets *
1/4 lb Crushed Red Peppers 25 lb Tofu Cut Into 1" Cubes **
10 ga Red Wine Vinegar Or Ripple 2 qt Tabascar Sauce
5 lb Sugar 8 lb Minced Garlic
2 1/2 ga Water Or More Ripple 1 ds Secret Curmudgeon Sauce ***

* Squid should be at least bait quality if fresh squid are not
available. ** Tofu should be freshly made to Al's personal
specifications. *** Al's Secret Curmudgeon Sauce really contains 1
Quart Sweat Sauce, 1 quart Nam Pla (Fish Sauce), 1 quart Wednesday's
Frosties, 1 Gallon Justin Wilson's Dehydrator Barbecue Sauce and six
dozen crushed Nieman Marcus $250.00 Cookies.
~---------------------------------------------------------------------
~-- Remove skins from Walla Walla onions. Wash squid, remove skin and
entrails, leaving tentacles. Carefully cube tofu into exact 1" cubes,
cause Al is particular or is that peculiar anyway 1" cubes please. Set
squid aside in the sun while preparing brine/pickling mixture.

In a 55 gallon oak barrel place the red wine vinegar, water, salt,
sugar, Tabasco sauce and Secret Curmudgeon Sauce; mix thoroughly.
Add minced garlic (Al usually uses 16 pounds per batch), Pickling
spice, crushed red pepper and stir until well mixed.

Place the onions, squid and tofu into brine solution making sure
everything is submerged. If necessary place a manhole cover on top
of everything to keep the ingredients submerged. Allow the process
to continue as long as you possibly stand without sampling. It
should be ready just about picnic time. That's all ther is to it
Folks. Named after the Patron Curmudgeon Of The Cooking Echo Al
Martin.

Al Martin mistakenly left this recipe in the Tofu Cookbook he had
borrowed from the Portland Public Library where it was on loan from
the Escondido California Public Library. Typed for your personal
pleasure by Syd Bigger.

Browse by categories