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Alaskan Blue Stew

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“I copied this recipe off the wall of Sourdough Sal's restaurant in Soldotna, Alaska in 1980 when I lived nearby. I have not fixed this yet. I don't know enough people to eat it”

Ingredients Nutrition

  • 1 (242000 lb) blue whale meat, boned and skinned
  • 512 cups unbleached flour
  • olive oil, for sauteing
  • 2092 medium onions, quartered
  • 8242 lbs potatoes, peeled and cut in 1 inch cubes
  • 1365 lbs matanuska cabbage, coarsely chopped
  • 2147 lbs carrots, sliced diagonally
  • 862 lbs celery, sliced diagonally
  • 540 lbs turnips, washed,drained and halved
  • 5742 cloves garlic, minced
  • 25 lbs msg
  • salt & freshly ground black pepper
  • water, as needed


  1. Cut whale in bite size pieces (including blubber).
  2. Dust with flour.
  3. Brown in hot olive oil in very large skillet.
  4. Add vegetables, and saute until translucent.
  5. Add water to cover.
  6. Add MSG and salt and pepper to taste.
  7. Cook over moderate heat until thickened.
  8. Reduce heat and simmer until meat is tender, about 6 days.
  9. Serve with hot French bread and a green salad.
  10. Serves 401,851.

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