Sunday, May 26, 2013
Ultra Violent Radiated Maggots
website “A maggot mass can reduce the body weight of a corpse by 50% in a matter of a couple of weeks.” Ultra Violent Maggots can do that in the first 24 hours, rather useful if the bodies are starting to pile up.
The font used is Timepiece by FontMesa. I can’t remember where I copied the picture from, but here it states the artwork is from a poster for the film. The maggots are genuine glow-in-the-dark rubber, set in floral water gel. I found the maggots in the make-up aisle at a Halloween store. You can see they've become translucent in the gel, but they and the water both glow very nicely in the dark.
I’ve provided two labels. The one that I used is curved to fit a tapered bottle of Walkerswood Jamaican Jerk Seasoning.
You may not have a bottle of Walkerswood Jamaican Jerk Seasoning, so I'll give you a reason why you should. You can find the original recipe here. I've modified it below with extra veggies, less oil and extra lime juice. Even with the additions it is still very hot and spicy, depending on your palate you may want to use less seasoning or opt for their mild version, which I have not tried. Garnishing it with some plain yogurt will also take down the heat. It's also good as a bean dip with tortilla chips and for Halloween you can serve it as Zombie Flesh Puree.
Black Bean Soup
1 tablespoon Caribbean jerk seasoning blend
1 1/4 cups canned vegetable broth
2 15 ounce cans Caribbean-style or regular black beans, drained
1 cup skinned*, seeded, diced tomatoes (about 2 med sized tomatoes)
1 cup shredded carrots
1 tablespoon olive oil
1 cup frozen corn
1/4 cup fresh lime juice
Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color.
Add broth, black beans, diced tomatoes and carrots. If you want a chunkier soup only add one can of beans for now. Bring to a boil, then simmer, stirring occasionally until the carrots are tender.
Transfer soup mixture and olive oil to a processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally.
Transfer purée to same saucepan. Bring to boil again, add the frozen corn and additional can of beans if you chose not to puree both cans. Stir occasionally until heated through.
Remove from heat and mix in lime juice. The original recipe says to season to taste with salt and pepper, but I’ve never found it necessary. You can serve it immediately with lime wedges and yogurt, but I always prepare soups a day ahead so the flavors have time to mingle.
*If you’ve never skinned a tomato before, it’s super easy. Get a pot of boiling water and a bowl of ice water ready. Make sure stems are removed and the tomatoes are clean. Cut an “X” into the skin on the bottom of your tomatoes. Boil the tomatoes for about 20 seconds, just until the “X” starts to widen. Remove them with a slotted spoon and place them into the ice water. After they are cooled, pat them dry, pull up the skin at the “X” and just peel it back.