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.
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~----------------- 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.
