May 04, 2005

Finally Some Recipes

First of all sorry for doubling my last post. And sorry for taking so long to post some of my recipes, and now without further adieu...

Stew

  • 2-3 lbs flank meat (abdominal muscles) cut into cubes about 1"
  • 1 medium onion cut into coarse chunks
  • 2-3 medium potatoes cut into large chunks
  • 1 cup peas
  • 1 cup carrots cut into chunks
  • 2 cups water ( if desired use 1 1/2 cups water with 1/2 cup red wine)
  • 1/4-1/2 cup flour
  • 1 tsp gravy browner
  • salt and pepper to taste

Boil over medium heat the meat and potatoes in half the water till meat turns grey. Then skim off fat before adding onion. Thoroughly mix flour, gravy browner and the rest of the water before adding it to the stewpot at this time ( if its to thick add more water). Add salt and pepper to taste and add the rest of the vegetables and turn the temperature to low. The stew will be done in about two hours or until all the vegetables are tender.

Black pudding (a traditional Scottish breakfast)

  • 2 liters of fresh blood (about enough to fill a large soda bottle)
  • 1-2 cups of milk
  • salt & pepper
  • minced liver & kidneys
  • sausage casings (optional)

Put all ingredients in a large stock pot and cook over a low heat until ingredients form a thick paste. [Low temperature is essential otherwise the blood will clot to fast and instead of the consistency of a thick pudding (hence the name black pudding) you will end up with something resembling black cottage cheese (yuck!) ] Once this is done you can either pour this mix into a loaf pan or stuff it into sausage casings. I prefer a loaf pan because it takes less work :)

Long pig pork rinds

  • Skin
  • Hot oil
  • salted water
  • spices (you can find nice mixes of spice in your local grocery store in convenient plastic bottles)

cut the fresh skin into 1" strips and soak in water over night. Use the blunt end of a knife to scrape the both sides of the skin strips. Put the strips one at a time in the hot oil (be careful not to get burnt) take them out when they are golden brown or slightly lighter. Drain on paper towels (you'll need quite a few) and dust with the spices. Enjoy.

Human breasts, contrary to popular belief are not very appetizing. They are about %90 fat and the rest is made of lymph nodes, veins, skin and other gristle. They are however very good for rendering along with other fatty bits you should trim off your good meat. Simply place all the fatty bits into a large pot and cook them slowly at a low temperature mixing occasionally. It should stay clear otherwise the temp is to high. Strain the result thoughally and store in your refrigerator. Its a good cooking grease and anything you cook in it (even if its not long-pig) counts as a cannibal meal. Also it works well as a lube (its oil based and will break condoms though)

that's all I can think of right now that are specific to long-pig. For the most part it is best to just human meat to substitute for other meats mentioned in different cookbooks. Just remember three things: human meat can be tough so its best cooked slowly at a low temperature, human meat has a bit of a gamey taste and may clash with some recipes and human meat (especially from females) has an unusually high fat content so there is less need for basting but more need for skimming.

April 21, 2005

Cannibal Dictionary

Hello all.
Sorry I haven't been posting lately, I've been indisposed. I was thinking it over and I thought it may help you all if I were to give you a list or dictionary of cannibal terms, So without further adieu!

Anthrophange-A person who eats people (the scientific way of saying cannibal)
Anthrophangephillia-Sexual excitement from eating other people
Cannibal-a person who eats people
Chef-the cannibal who cooks the human meal
Endocannibal-a cannibal who only eats loved ones or friends
Exocannibal-a cannibal who only eats enemy's
Germany-the country with satisticly the highest proportion of cannibals per capita
Gynophangea-a preference for eating females
Gynophangeaphillia-sexual excitement from eating females
Hairless goat-a prepubescent meal
Meal-the person who is being cooked
Necrophangea-a preference for eating a dead person in an advanced state of decomposition
Necrophangephillia-sexual excitement from eating a person in an advanced state of decomposition
Long pig-an adult meal
Pedophangea-a preference for eating someone who's prepubescent
Pedophangeaphillia- sexual excitement from eating someone who's prepubescent
Spitting-impaling the meal on a large spike and roasting over an open fire
Vore-The Latin root of words like 'devour'
Vorephillia-sexual excitement from the thought or action of being violently eaten, violently eating another or watching someone be eaten alive

I can't think of any more right at the moment, when I do I'll update the list. I have some nice 'crime scene ' photos that would look nice on this blog. It's to bad I have no idea how to put them up :) If any one want s to drop me a line please contact me at cannibalgourmet@hotmail.com I keep forgetting to get my recipe cards out or I'd give you all a few ideas for your own meals. Maybe I'll do that in my next entry. ;)

Cannibal dictionary

Hello all.
Sorry I haven't been posting lately, I've been indisposed. I was thinking it over and I thought it may help you all if I were to give you a list or dictionary of cannibal terms, So without further adieu!

Anthrophange-A person who eats people (the scientific way of saying cannibal)
Anthrophangephillia-Sexual excitement from eating other people
Cannibal-a person who eats people
Chef-the cannibal who cooks the human meal
Endocannibal-a cannibal who only eats loved ones or friends
Exocannibal-a cannibal who only eats enemy's
Germany-the country with satisticly the highest proportion of cannibals per capita
Gynophangea-a preference for eating females
Gynophangeaphillia-sexual excitement from eating females
Hairless goat-a prepubescent meal
Meal-the person who is being cooked
Necrophangea-a preference for eating a dead person in an advanced state of decomposition
Necrophangephillia-sexual excitement from eating a person in an advanced state of decomposition
Long pig-an adult meal
Pedophangea-a preference for eating someone who's prepubescent
Pedophangeaphillia- sexual excitement from eating someone who's prepubescent
Spitting-impaling the meal on a large spike and roasting over an open fire
Vore-The Latin root of words like 'devour'
Vorephillia-sexual excitement from the thought or action of being violently eaten, violently eating another or watching someone be eaten alive

I can't think of any more right at the moment, when I do I'll update the list. I have some nice 'crime scene ' photos that would look nice on this blog. It's to bad I have no idea how to put them up :) If any one want s to drop me a line please contact me at cannibalgourmet@hotmail.com I keep forgetting to get my recipe cards out or I'd give you all a few ideas for your own meals. Maybe I'll do that in my next entry. ;)

March 21, 2005

How to slaughter your meal

For those of you who are interested I have a few tips about how to cook people. Both in a way that will keep them alive and in a way that will kill them.
First lets start with the live version, which I refer to as 'partial meals'; Start with a willing meal (as always) and touniquett one or more limbs as tightly as possible. This allows you to remove the limb (or roast it while attached) without your meal dyeing of blood loss or experiencing to much pain. The plus side of this method is that you can not be charged with murder, because the meal didn't die. You could however be charged with wreckless entanglement, performing surgery without a license and possibly torture. Which brings me to the downside of this method, namely that meat that hasn't been aged in a proper environment, will be tough and flavorless.
The second serise of methods witch I will refer to as 'whole meals'; the most well known is spit-roasting. This involves the meal being either tied or impaled on a large post, which is then rotated over pit filled with hot coals. As I've said meat that is cooked to soon after death is unpalletable. Another well known method is boiling-alive this solves the problem of toughness because boiled meat tends to have a nice, fall-off-the-bones quality. Unfortunately whatever flavor that was in the meat will dissipate into the water, this problem can however be solved by adding a quantity of bouillon to the water I've found that a ratio of 1/3 chicken bouillon to 2/3 beef bouillon works well but does tend to mask the flavor of the human meat.
Now on to my ideal method, which is to make sure the meal is as relaxed as possible, then to make a very deep cut in his/her throught, severing the major arteries. This ensures a quick relatively painless death for you meal and therefore more tender and flavorfull meat for you. Immediately after the death of your meal it is advisable to remove all the internal organs. Humans because of their many bad habits including but not limited to, drug use, alcohol abuse and poor diet, have organs that are not in any way suitable for consumption. Also after slaughter it is advisable to cut the corpse into manageable chunks. I have found it easiest to cut before and after the body's joints Eg: just above the ankle, just below and above the knee just below the pelvis etc...
Meat should be stored in these portions in a freezer at around O c for about a week. The meaty bits can then be skinned, deboned, cut into manageable portions and frozen at a lower temperature. The abdominal muscles can be cubed and used in stew or ground and used for hamburgers and meatballs.
In my next few postings I will give some sample recipes, but encourage everyone to feel free to experiment and come up with their own unique dishes.

March 16, 2005

Hi there

Hello everyone this is my first post on this blog so let me tell you a little bit about myself, I'm nineteen, female, Canadian and a cannibal. There's lots about me other than that, but for starts that's all you need to know. :)
My interest in cannibalism is not (unlike with most) a sexual thing. I enjoy the idea of someone giving themselves to me, so that I can consume them. But I have no interest in causing my meal pain or death. I also have no interest in eating someone who is unwilling.
I have so far only partaking in one 'cannibal feast'. The gentleman I ate is still alive and well, to the best of my knowledge. I used a tourniquett to stop the blood flow to his leg before I amputated it. We roasted some of his meat over an open fire and shared it. The rest I took home to eat myself.
This my surprise some of you reading my blog, but there is no law anywhere in north America specifically forbidding cannibalism. Yes there are laws forbidding murder, assisted suicide, mutilating corpses and performing surgery without a license. And yes these crimes are committed in conjunction with cannibalism. Buy nowhere does it say a person cannot dine on the flesh of another. I am not a lawyer but if charges were ever brought against me I'm sure that I could use that loophole to my advantage.