This is possibly as Lynchean as it gets. Following our customary sharing of recipes concocted by eccentric geniuses (like Aleister Crowley’s alchemical “Glacial Curry”). On this occasion our dearest Lynch offers us a step-by-step recipe for quinoa.

Lynch made this entertaining video as a bonus for the Inland Empire DVD 2006 release. For some time, the video made its way around the web but  it was soon removed due to copyright infringement. The good news is that it’s back (although with compromised quality and separated into two YouTube files). While watching the videos one perceives that it is missing, at least, two minutes, but even so, we greatly recommend the experience. Lynch is able to transmit both his affection and surreal sensitivity through a delicious recipe for one of his favorite dishes: quinoa with broccoli. The secret is in its “preparation,” which we share below:

Ingredients:
1/2 cup quinoa
1 1/2 cups organic broccoli (chilled, from bag)
1 cube vegetable bullion
Braggs Liquid Aminos
Extra virgin olive oil
Sea salt

Preparation:
* Fill medium saucepan with about an inch of fresh water.
* Set pan on stove, light a nice hot flame add several dashes of sea salt.
* Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up.
* Unwrap bouillon cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there.
* When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes.
* Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan.
* Add broccoli, cover and let cook for an additional 7 minutes.
* Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.
* Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion.
* Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.

This is possibly as Lynchean as it gets. Following our customary sharing of recipes concocted by eccentric geniuses (like Aleister Crowley’s alchemical “Glacial Curry”). On this occasion our dearest Lynch offers us a step-by-step recipe for quinoa.

Lynch made this entertaining video as a bonus for the Inland Empire DVD 2006 release. For some time, the video made its way around the web but  it was soon removed due to copyright infringement. The good news is that it’s back (although with compromised quality and separated into two YouTube files). While watching the videos one perceives that it is missing, at least, two minutes, but even so, we greatly recommend the experience. Lynch is able to transmit both his affection and surreal sensitivity through a delicious recipe for one of his favorite dishes: quinoa with broccoli. The secret is in its “preparation,” which we share below:

Ingredients:
1/2 cup quinoa
1 1/2 cups organic broccoli (chilled, from bag)
1 cube vegetable bullion
Braggs Liquid Aminos
Extra virgin olive oil
Sea salt

Preparation:
* Fill medium saucepan with about an inch of fresh water.
* Set pan on stove, light a nice hot flame add several dashes of sea salt.
* Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up.
* Unwrap bouillon cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there.
* When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes.
* Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan.
* Add broccoli, cover and let cook for an additional 7 minutes.
* Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.
* Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion.
* Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.

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