The note can be found at Bloody Frank's, on a shelf in the northern kitchen area.
The other day while wandering through Appalachia, I was fondly reminded of a dish my dear Grammy used to make when I was a youth. I've been experimenting with what I could find around here to replicate this dish!
- Any red meat will do, but we're looking for as much facial tissue as we can find
- Salt, spices and a broth to pull it all together
Take half your meat and grind it to a pulp, then cube the rest leaving any tasty, gelatinous bits like a good piece of ear or nose. Mix that with your salt, spices and water and bake the mixture in a stag skull to impart flavor. For a real treat, I like to find one of those Foundation folks, lob her head off and scoop the insides out. Just like my sweet old Grammy used to make.