Curmudgeon Pickled Hash a la Al Martin

Title:
Curmudgeon Pickled Hash a la Al Martin

Yield:
100 Servings

Categories:
Appetizers,
Pickles,
Hot,
Squid,
Tofu




Ingredients:





    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 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini