Dreams of Fish
Fragments
The Seven Deadly Social Sins
My Enemy
San Francisco, Strippers, and Satan
New Town
Interviews with the People in My Neighborhood
First Dateh
Reunion
Tasty Recipes
Job Search, Pt. 1
Republic, Pt. 2
Scientology
The Girl Who Works at Tower Records on Thursday Afternoons
Meat Market
Fun Pranks
My Best Friend is My Dentist
Tips For Scoring With the Ladies...
"For making: 5 kh of horse-flesh, 5 kg of suet, 350 g of salt, 10 g of black ground pepper, 50 g of garlic, greens to taste.
The prepared meat is rubbed with salt and kept for 1-2 days in a cool place at the temperature of 3-4°C. Guts are washed and kept for some time in salt water. Meat and fat are cut in small pieces and mixed. Garlic, pepper and salt are added and all this is mixed again. Then the guts are stuffed, its both ends are tied up with a string and they are hung out for 3-4 hours in a cool place.
Shuzhuk is smoked during 12-18 hours over dense smoke at the temperature of 50-60°C, then dried up at 12°C for 2-3 days."
From Delicacies of Horseflesh, a collection of Kazakh recipes.
My father was a tough son of a bitch. When I would hear children …