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Thought comment number 30 was briliant especially the bit about discarding any vagina that does not open  :mackems:





30. Pew³ - May 28, 2009 7:25 PM


Steamed vagina.


One hour before serving, scrub vagina with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the vagina).


In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add vagina and cover pot with a tight-fitting lid and steam over low heat just until the vagina opens, about 5 to 10 minutes. Do not over cook, as vagina will become tough and rubbery (discard any vagina that does not open).


Use tongs or a slotted spoon to transfer the vagina to large individual soup bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.


Eat and enjoy!


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