Kitchen physiology or in lite version: pine cones.
This came to reality when I was about to go to my friend, who is very fond of "Salo", the famous 70s shocker movie based on "120 days of Sodom" written by Marquis De Sade. I decided to honor him (the friend, but Marquis is of course invited) with some nice snack that would remind one particular scene in that movie.
We take a pack of fudge
(if you can get THESE
it would be great - e.g. in UK there are a lot of polish stores now so it shouldn't be a problem there...), we'll need about 300-400g. Also we will need butter
, about four "Mars" bars*
and a pack of almond "petals"
. Last but not least - a pack of puffed rice
Now - the alchemy begins!
First, we take large pot, in which we will melt the butter (150g give or take should do the trick). During the melting sequence we add the fudge. Stirring along the way is obligatory! Also, we should cook it on a REALLY small fire, even simmer until the butter and fudge becomes a nice uniformed mass. Then it's time for "Mars" bars. It's better to put chopped pieces of the bars, they will melt quickier. After a while it's time to put the (crushed) almond petals. And at last, little by little we add puffed rice (stirring the yummy goo along the way). It's a trial and error process, but when we see that another portion of the rice would make our cones look more white than fudge-like it's time to put the pot off the fire.
And now the trickiest (and somewhat masochistic) part. For better efficiency I reccomend sprinkling your hands in cold water every now and then. So, with our cold hands we grab a fistful of the rice-almond-fudge goo and in quick moves (you WILL be doing this rather hasty
) we form a pine cone. Put on plate. Another portion, forming, on the plate. Another etc. etc. until we use all the goo. Why we should do it quick, besides the hot fudge that burns our hands? The fudge will become cooler and cooler with every second. And as it becomes cooler it also becomes harder to shape, model etc.
When the pine cones are somewhat cooler (after 2-3 minutes), put them into the fridge for an hour. And later - enjoy! One last thing - cones are very sweet, so prepare for the fact that your blood sugar factor will go skyrocket and your pancreas will go "on the double, insulin maggots!"
* I know, I know, "Mars" is already a mix of this'n'that. But it's really good for the cones.