Recipe Deliciousness.

My signature dish....

Spicy Pickled Leah Rice

Procedure:
Remove all appendages with a large butcher knife.
Boil all parts in a 30-gallon cauldron of vinegar at a high flame.
After the appendages have been boiling for 35-45 minutes, turn off the flame and let the appendages sit over-night in the vinegar.
The next day, remove the appendages from the vinegar. Let them stand for 25 minutes.
In a separate 30-gallon cauldron, boil water.
Add 25 pounds of white rice to the boiling water. Let boil until rice is tender. (about 45 minutes)
After 25 minutes out of the vinegar, dice the appendages into small 1' by 1' squares.
Serve diced appendages over hot rice and douse in Franks Hot Sauce and mounds of fresh chili peppers.




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