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Monday, March 11, 2013

COCHINA WITH SPARE RIBS


The Cochina!
Photo by: Lord-Williams
female pig; a dirty person. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003]

SPARE RIBS FROM THE ARCHIVES OF THE SPANISH MEDIEVAL CHEF

Ingredients

1 lb spare ribs
2 tbsp lard
salt and white pepper to taste

Preparation

Cut the spare ribs. 

The ribs are best barbaqued and served as hors d'oeuvres. Neither salt nor sauce are necessary. If a barbaque is not available they can be broiled or pan fried as follows:

Heat a frying pan and add the lard. Fry the ribs until browned. Add salt and pepper to taste. Serve warm.

Eating Properly the  Medieval Way
Photo by: Lord-Williams
Eat the medieval way picking up a rib between the thumb and the index finger of the right hand. Wear rings with stones on the ring finger and baby finger. The stones are to ward off poisons and evil spirits. If any grease falls on the stones, they will loose their power and the eater will be considered a cochina or cochino!


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