*  Exported from  MasterCook  *

                 CURMUDGEON PICKLED HASH A LA AL MARTIN

Recipe By     :
Serving Size  : 100  Preparation Time :0:00
Categories    : Appetizers                       Tofu

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 50       lb           Waller Waller Onions
    1/4   lb           Pickling Spices
    1/4   lb           Crushed Red Peppers
 10       ga           Red Wine Vinegar Or Ripple
  5       lb           Sugar
  2 1/2   ga           Water Or More Ripple
    3/4   lb           Salt
 25       lb           Fresh Squidlets *
 25       lb           Tofu Cut Into 1" Cubes **
  2       qt           Tabascar Sauce
  8       lb           Minced Garlic
  1       d            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.



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