Bravo!
A true masterpiece! Brought a tear to my eye.
Next, "The Register's Guide To Filling One's Neck, Post-Pub: The Book"! Too bad you didn't have it ready for Christmas...
We trust that readers have recovered from the annual Yule Orgy of Excess, where faces are stuffed with mince pies and turkey, all washed down with prodigious quantities of booze. Of course, you won't be done giving your liver a righteous kicking just yet, and with a hard-drinking New Year's Eve in prospect, it seems like an …
I got a kindle for Crimbo, and Robert's thoughts will be an excellent use for it.
I may also see about snaking the articles and compiling them into some sort of e-cook-book format for my own use, being sure to include the post-pub nosh deathmatches and the recipe for the V2 mead. If I go that far, I'll e-mail the book to Lester as it's his work anyway.
If you only do an ebook version, please make it so it prints off nicely. I want a proper dead tree version, and am quite happy to convert ebook to dead tree for myself. And even though I'm on a diet, I reckon i could fit one recipe a month in without too much damage to my waistline :-}
@Robert Helpmann??; "I set up a cheap tablet on a book stand in the kitchen for just this purpose."
Lightweight.
I miss the good old days when we used our $10,000 Honeywell Kitchen Computers and flipped switches while reading the binary light output.
All that effort just so we could prepare the evening meal of 01010100 01101000 01101001 01110011 00100000 01100010 01101100 01110101 01110010 01100010 00100000 01101110 01101111 01101101 01101001 01101110 01100001 01101100 01101100 01111001 00100000 01110010 01100101 01110000 01110010 01100101 01110011 01100101 01101110 01110100 01110011 00100000 01100001 00100000 01100110 01101111 01101111 01100100 01110011 01110100 01110101 01100110 01100110 00101100 00100000 01100010 01110101 01110100 00100000 01001001 00100111 01101101 00100000 01101110 01101111 01110100 00100000 01100001 01100011 01110100 01110101 01100001 01101100 01101100 01111001 00100000 01110100 01100001 01101100 01101011 01101001 01101110 01100111 00100000 01100001 01100010 01101111 01110101 01110100 00100000 01110100 01101000 01100001 01110100 00101110 00100000 01001001 00100111 01101101 00100000 01100001 01100100 01100100 01110010 01100101 01110011 01110011 01101001 01101110 01100111 00100000 01110100 01101000 01100101 00100000 01101111 01101110 01100101 00100000 01110000 01110010 01100001 01110100 00100000 01101001 01101110 00100000 01110100 01101000 01100101 00100000 01100011 01101111 01110101 01101110 01110100 01110010 01111001 00100000 01110111 01101000 01101111 00100111 01110011 00100000 01100010 01101111 01110100 01101000 01100101 01110010 01100101 01100100 00100000 01110100 01101111 00100000 01110100 01100001 01101011 01100101 00100000 01110100 01101000 01100001 01110100 00100000 01100010 01101001 01101110 01100001 01110010 01111001 00100000 01100100 01110010 01101001 01110110 01100101 01101100 00101100 00100000 01100011 01101111 01101110 01110110 01100101 01110010 01110100 00100000 01101001 01110100 00100000 01101001 01101110 01110100 01101111 00100000 01110100 01100101 01111000 01110100 00101100 00100000 01100001 01101110 01100100 00100000 01100001 01100011 01110100 01110101 01100001 01101100 01101100 01111001 00100000 01110111 01101111 01110010 01101011 00100000 01101111 01110101 01110100 00100000 01110100 01101000 01100101 00100000 01110010 01110101 01100010 01100010 01101001 01110011 01101000 00100000 01001001 00100111 01101101 00100000 01110100 01111001 01110000 01101001 01101110 01100111 00101110 00100000 01010111 01101000 01100001 01110100 00100000 01100001 00100000 01110000 01101111 01101111 01110010 00100000 01110011 01100001 01100100 00100000 01101100 01101001 01100110 01100101 00100000 01101000 01100101 00100111 01110011 00100000 01100111 01101111 01110100 00100001 00100000 00101000 01010100 01101000 01100001 01101110 01101011 00100000 01111001 01101111 01110101 00101100 00100000 01010010 01100101 01100100 00100000 01000100 01110111 01100001 01110010 01100110 00101001 . With Instant Whip and tinned peaches in syrup for afters.
http://images.8tracks.com/cover/i/001/559/619/506051_1_articleorg_B82821254Z.1_20120213120348_000_GCSO0Q75.2_0-3447.jpg?rect=99,0,401,401&q=98&fm=jpg&fit=max
It's very easy to make: All you need is a nice, big slice of Leberkas (Leberkäse, https://en.wikipedia.org/wiki/Leberk%C3%A4se), a Semmel and a decent amount of sweet mustard. Preferably, the Leberkas comes fresh from the oven - hence you might not want to make it yourself but stroll over to the next butcher. Or beergarden. Of course you could omit the Semmel but then you'd either get very sticky fingers or you'd have to use cutlery.
Other specially crafted post-pub nosh fillers from Bavaria are the white sausage and the Obazda. For the white sausage sweet mustard makes an appearance again. And, by time honoured tradition, it is washed down by a "Konterbier": a beer that is being drunk to counter the hangover. But, never ever, eat the skin of the white sausage - suitable ways of eating it are demonstrated in this little video: https://www.youtube.com/watch?v=sJLC-kqfKqg (I recommend to turn the music off.) The obazda is more vegetarian in nature: It's runny camembert whipped up again with onions, chives and other spices (for example, peppers are a suitable addition) served with white raddish and Brezeln.
This ??? gallery of ??? grub proves that the best colour for post-pub nosh is beige. Also yellow. Often with an added splattering of brown and/or red. Green is to be kept to the absolute minimum, or preferably avoided altogether.
??? = wonderful / questionable / delectable / dodgy (I'll let you choose)