The Two Guys' Gourmet: A Cookbook for Men by Paul Zeissler

Author:Paul Zeissler [Zeissler, Paul]
Language: eng
Format: epub, mobi
Publisher: THEAQ LLC
Published: 2015-02-27T22:00:00+00:00

1 cup of salt pork, cubed (ask your butcher about this one if you can’t find it in the lunchmeat section.)

3 tablespoons of yellow onion, chopped

1⁄3 of a cup of celery, chopped. Save the leaves and add them to the soup

2 tablespoons of green pepper, seeded and deveined

1 cup of red, unpeeled potatoes, diced

2 cups of water (tap water will do, but Tisquantum would prefer water from a glacier-fed babbling brook.)

1 teaspoon of sea salt

1⁄4 teaspoon of Hungarian paprika

1 bay leaf

3 tablespoons of flour

1 cup of milk

Another 1 cup of hot milk

2 cups of whole kernel corn. Take it off of the cob, even if it’s one of those half peeled, wrapped in plastic-sheeting, poor excuses for fresh corn cobs—it’s the best that way. Besides, Tisquantum and the rest of the Patuxet, didn’t have the luxury of plastic bags and fresh-frozen nuggets of soil, sun and maze. Patuxet grew it from dried kernels using dead fish as fertilizer. They loved soup too.

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