Repeatedly I am reminded of my love for Dali, mainly due to his unshakable pursuit of the utterly absurd, which was driven in part I think by the horrific notion that it might slip by unnoticed.
“I only like to eat what has a clear and intelligible form. If I hate that detestable degrading vegetable called spinach it is because it is shapeless, like Liberty.” A quote, from within this monstrosity of a cookbook – a shining golden feast for all the body and those certain dark corners of the mind that Dali does so well at accessing
“This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up.”
The juice of 1 orange
1 tablespoon bitters (Campari)
1 teaspoon ginger
4 tablespoons brandy
2 tablespoons old brandy (Vielle Cure)
1 pinch Cayenne pepper
Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of a remedy.
THOUSAND YEAR OLD EGGS
1 dozen eggs
1 ½ quarts of water
5 whole cloves
3 tablespoons of sugar
3 tablespoons of vinegar
2 lemons (cut in 8 pieces)
¾ teaspoon of thyme
2 cloves of garlic
“You certainly know these thousand year old eggs, one of the crowns of Chinese cuisine. We will not presume here to reach their ultimate perfection, but we will simply try to help you follow an amusing recipe which has the advantage of being prepared ahead of time.
First, boil the eggs for ten minutes in salted boiling water. Then take them out, put them under cold running water which will make it easier to shell them. In the same water in which the eggs had boiled, add the cloves, sugar, vinegar, a lot of Tabasco sauce, the lemons (cut in eighths) and thyme. Boil for 15 minutes. Shut off the flame, dip in the tea-bag and let them steep for 10 minutes.
In a jar, put the diced onions and garlic. Add the shelled eggs, and pour the broth so that the eggs are completely immersed. Close the jar and keep it on the lower shelf of your refrigerator.
Be patient for three weeks before opening the jar and serving. These eggs go well with cold meats and fish.”
“I attribute capital esthetic and moral values to food in general, and to spinach in particular. The opposite of shapeless spinach, is armor. I love eating suits of arms, in fact I love all shell fish… food that only a battle to peel makes it vulnerable to the conquest of our palate.”
You can pick one of the few 400 or so copies for around £350 and be treated to art, excess & erotica all round.