"What?" you splutter indignantly, "You can't cook with LSP, that's totally absurd." Not so fast, High Tories, you can cook with LSP and here's how.
Chop up an inch or so of ginger and throw it in a korhai, or a pot, with appx 4 tbls of vegetable oil. Then add 3 minced garlic cloves and stir it about.
Don't burn the garlic like some kind of fool. Enjoy the aroma and add 1/2 tsp of turmeric, 1 tsp coriander, 1 tsp cumin, as much chili powder as you like and salt and pepper to taste.
Squeeze in some lemon, stir and if needs be add a little water to stop everything grinding to a burning, sticking halt. Keep stirring for a short while and if this starts to get boring, look at your gun, safe in the knowledge you're protected against dangerous ingredients.
Satisfied with your culinary genius, add a couple of chicken breasts, cut into chunks. Fry 'em up until they're white all over. Then add two diced whole tomatoes, skin on, along with a couple of jalapenos (I recommend 2 or your Al Mexicani curry will taste too Mexicani) and simmer until the tomatoes dissolve.
Let it simmer for around an hour, adding water if the beast threatens to dry up, which it shouldn't. While you're doing that, don't listen to Motorhead, or Werewolves of London. And when it's done?
Eat your scoff like a warrior. And don't fear the reaper,
LSP
