*  Exported from  MasterCook  *

                  Curmudgeon Pickled Hash A La Al Martin

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50       lb           Walla Walla 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 -- cubed 1" **
   2       qt           Tabasco sauce
   8       lb           Garlic -- minced
   1       ds           Secret Curmudgeon Sauce
                        Secret Curmudgeon Sauce:
   1       qt           Sweat sauce
   1       qt           Nam pla (fish sauce)
   1       qt           Wednesday's Frosties
   1       ga           Justin Wilson's dehydrator
                        - BBQ sauce
  72                    Nieman Marcus $250 cookies --
                        - crushed

  * Squid should be at least bait quality if fresh squid are not
    available.

  ** Tofu should be freshly made to Al's personal specifications.

  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 lb 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 there 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 by: Syd Bigger


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