THE AUTHENTIC BIKER COOKBOOK

The Very Important Cautions

Every recipe has been recorded as close to the original communication as possible, and that weren’t easy Bubba.   Some adjustments have been made for continuity and understanding’s sake, but written generally as I received them.  You’ll need to use your own “ cooks understanding” with some of these.  Also, many simple steps and specifics are usually not listed.  For instance, you may find a recipe that assumes you can prepare a pie crust, or that you know how many capers you like, or how much hot sauce and salt you want, etc...  A “pinch”, of say, thyme, is dependent on your finger size.  Example;  For Big Mike, “a pinch” is maybe a teaspoon, but for his petite wife Viv, it’s less than a quarter teaspoon.  Mike is around 6''-4", 370 lbs., and a terrific cook... best Kielbasa I ever had.  The serving/yield amounts are also not listed.  After some discussion, it was concluded that different people have different consumption rates, which makes it hard to list an accurate serving size.  Example; Delta Bill can eat 6 lbs. of steak in one sitting, and Louann can eat only 6 ozs., that is if she doesn’t eat all her potato.  So 6 and 1/2 pounds of beef could be only 2 servings, or it could be 8-12 servings, depending if Bill is eating at your house or not.  You can easily add up the ingredient volumes for the total yields.

All recipes herein are “as is” and “ do at your own risk ”, as we have no idea what you’re allergic to, etc..  Recipes that involve raw meats must be “do at your own risk” due to the different bacteria that can be found in animals and the various production meats these days, which can be harmful.  Make absolutely sure that the meat you use is free from all disease and the blades that cut it were sterile.  The recipe ingredients are always adjustable to your own requirements and personal taste.  I personally found most of the recipes fantastic just as listed.  You might find some creations in this book to be VERY different from your usual recipes, and additional knowledge may be needed before preparing.  So, due to personal preferences, different needs, and other various factors, this following declaration must be stated: “Do These Recipes Completely At Your Own Risk !”.

As mentioned in the beginning of this “Caution” section, each recipe has been documented using language as close to the original writing or verbal communication as possible. Some of the titles and ingredients seem to have different accepted spellings, which amazes me.  I’ve written them as given, correcting spelling when possible.  Some examples are Hummus, Hummous, or Humus”, and Kibbee, or Kibbi, and the infamous, “Babaganouj”, with many spellings...

All comments are individual personal opinions and might not be shared by others.  You might find that the comments in here may not be far from your own opinions, and simply because the recipes in this book are.........  INCREDIBLY GOOD!

Food is definitely not the highest priority in life, but great food sure helps along the day.  You’ve probably heard that old old saying... “The way to a man’s heart is through his stomach”?  Well, personally I don’t think that’s completely true, but it sure is a great place to start!

The spices and ingredients you’ll need for most of these dishes are common and sold in most markets.  Most of these creations should fit into the average budget, and probably contain ingredients you already have in your kitchen.  This book is meant to give you a wide range of alternative food adventures that you can enjoy over and over again.  You may find that many of these recipes will thrill your friends and family, and gain you a novel reputation..

   As always, you can adjust the ingredients to your own tastes.  For example, you may want to use parsley instead of cilantro or coriander, basil instead of mint or oregano, or mix them as you think you might enjoy it.  Experiment as you like, but I do recommend that you do so with a small amount first, just in case it doesn’t come out so good.  I’ve “earned” this advice through experiments of my own, along with my own food invention tragedies.  To this day my son Luke still removes the smoke alarm when he notices that I’m cooking.  I tend to “blacken” many foods, but not intentionally.  Isn’t carbon supposed to be good for people in “small” amounts?