The Hungover Cookbook by Milton Crawford

By Milton Crawford

Publish yr note: First released in 2010
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The morning after - the drilling headache, the waves of nausea, the paranoia, the guilt, the disgrace - definite, it's the feared HANGOVER.

We are all acquainted with the overall distress. What are much less popular are the nuances of the hungover states. in line with P.G. Wodehouse there are six types of hangover which can carry the high-spirited reveller to his or her knees, and every calls for a truly particular remedy.

The Hungover Cookbook is a witty self-help guide that is helping the morning after drinker to spot the character of your hangover and tailor the remedy accordingly.

With scrumptious and restorative recipes - from Milton's zingy knickerbocker glory to his impossible to resist tahini and tomato toast, the English Breakfast tortilla to Mexican ranch-style eggs - The Hungover Cookbook invitations you to rework facing a hangover right into a refined, multi-faceted and stress-free artwork rather than basically chucking a 'full English' at it.

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39 Stamp and Go* (Jamaica) These crisp fritters make a special breakfast treat in the Caribbean. ¥ lb. saltfish 1 medium onion, peeled and chopped 2 green onions, chopped 1 small clove garlic, chopped 4 cherry tomatoes, chopped 1 chili pepper, seeded and chopped 4 c. all-purpose flour 2 tsp. baking powder ¥ c. water 2 tbsp. butter or margarine, melted ¥ tsp. paprika vegetable oil for frying 1. Place saltfish in a medium bowl and cover with water. Soak for about 30 minutes. 2. Drain in a colander.

Shredded coconut 1 c. sugar pinch cream of tartar 1 egg yolk, beaten 2–3 drops almond extract 1. In a small saucepan, scald milk. Place 2 c. coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut. 2. In a large saucepan, combine coconut milk (extracted in Step 1), sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved. 3. Remove pan from heat and add beaten egg yolk (use an egg separator to isolate the yolk).

This inexpensive treat is sold at patty shops all over the island. 1 green onion, finely chopped 2 small chili peppers, seeded and diced 1 lb. ground beef* 1 to 2 tsp. salt 1 tbsp. black pepper ¥ tsp. dried thyme ø loaf French bread ¥ tsp. paprika 1. Place green onion and chili peppers in a small bowl and grind together with the back of a spoon. 2. In a medium bowl, combine onion mixture and ground beef, salt, black pepper, and ø tsp. thyme. Mix well with hands. 3. In a large frying pan, break up meat mixture with a fork and cook over medium-low heat until meat is barely browned.

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