[Ken Brown]

An excellent recipe from Reese, though  he is remarkably easy on the
garlic. I would include an entire head of garlic.

The meat dish described below should be eaten with Jerusalem artichokes
mashed with butter and black pepper - some pureed suede (if you call
them that - large, sweet, orange turnips) could be included for extra
flavour. There should also be an a salad of traditional lettuce (not
iceberg), hard-boiled eggs, black olives aubergines fried in olive oil
(I think you Americans may call them eggplants), red onions, and a
selection of different kinds of bean, dressed with  garlic and wasabi
beaten into real (i.e. made with olive oil and raw egg) mayonnaise.

The drink *must* be Guinness and you must drink at least 4 pints of it. 

Reese missed out the delivery process, always important in chemical
warfare. This is in fact a binary munition. The inert component consists
of either a strong double espresso coffee and cigarettes, or else
ordinary water. About 6 to 8 hours after the meal - earlier if you feel
necessary - you visit the target location with the other components.
Then just stand around sipping espresso and smoking.  This of course is
easier to achieve if the target is a cafe. If you have moral objections
to smoking, a similar binary effect can be obtained by drinking 2 to 3
litres of cold water very fast.

Ken 


Reese wrote:
> 
> At 07:09 AM 6/9/01, John Yeomans wrote:
>  > Send me the instructions to make a stink bomb
>  > please!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
> 
> Follow the recipe below, consume, and wait.
> 
> Take:
> 4 lbs. ground beef (at least 80% lean)
> 3 16oz can dark red kidney beans
> 1 4.5oz can peeled & chopped green chilies (Old El Paso or similar)
> 2 8oz can tomato sauce
> 2 6ox can tomato paste
> 1 large green bell pepper
> 1 medium white onion
> 3 11oz bag white corn tortilla chips, round style (Jays or similar)
> 2/3 to 1 cup chili powder (*)
> 4 tbsp masa flour (commonly used to make tortillas & tamales,
>   Quaker brand or similar) (*)
> 2-1/2 tbsp ground oregano (*)
> 1-1/2 tbsp paprika
> 1-1/2 tbsp ground red pepper (cayenne pepper) (*)
> 2 tbsp minced garlic
> 2 to 3 tsp salt, to taste (NOT tbsp!)
> 
> NOTE 1) tbsp = tablespoon, tsp = teaspoon
> 
> NOTE 2) ingredients marked (*) are also found in popular chili mixes,
>          such as "Carroll Shelby's Original Texas Brand Chili Mix" or
>          "2 Alarm Chili Mix". If using these mixes instead of separate
>          ingredients, you will need two packages of mix to roughly
>          equal the recommended amounts.
> 
> NOTE 3) both tomato sauce and tomato paste are used in this recipe.
>          This is due primarily to sugar content and really does affect
>          the overall flavor.
> 
> + Start heating 5 cups of water in a large pot over medium heat.
>   Stir in salt and tomato sauce. DO NOT ALLOW TO BOIL!
> 
> + Mix chopped onion & bell pepper with green chilies, while stirring
>   in frying pan over low heat for 10 minutes. Transfer to a bowl for
>   later use.
> 
> + Break up ground beef into small chunks (think of a good size for
>   picking up with a tortilla chip), and place in covered frying pan to
>   brown over medium heat. When half done, drain the grease. When done
>   browning, drain any remaining grease, then stir in onion/pepper
>   mixture from bowl.
> 
> + While beef is browning, stir in all spices (but NOT masa flour) to
>   liquid in pot, mix thoroughly.
> 
> + When beef is browned, stir tomato sauce into liquid in pot, then
>   add beef and stir very thoroughly.
> 
> + Cover pot and allow to simmer over low heat for 1/2 hour, stirring
>   every 10 minutes.
> 
> + Stir in masa flour, and continue to simmer another 15 minutes.
>   While simmering, drain liquid from beans.
> 
> + Stir in beans, and continue to simmer another 15 minutes.
> 
> + Serve immediately, with lots of tortilla chips for dipping (use
>   instead of a spoon). A dark beer will help wash it down. If you
>   would rather have soft drinks, Squirt or Fresca are excellent
>   choices and their flavor complements the spices very nicely.