Before you fire up the stove and try out this delicious new recipe developed in the Much test kitchen, be sure to first enjoy the inspiration for the dish above. It’s the newest episode of South Park, embedded using the latest Internet technology while adhering to the detailed digital rights stipulations in our partnership with Comedy Central and South Park Studios. You don’t have to worry about Father Telecom knocking at your door this holiday season when you stream your video clean and legally, right here at much.com.
Speaking of holidays, Christmas came early this year with the gift of “Moss Piglets”, an episode that sees the return of Nathan and Mimsy who are deadset on winning the Special Ed Science Fair to gain attention from the fairer sex. Standing in their way is Timmy and Jimmy whose own project involving the incredible tardigrade (or “water bear” or “moss piglet”) has attracted the attention of a panic-stricken NFL. Right as the project is about to payoff for both the league and Nathan, a frightful, Cartman-ized version of Heidi puts a stop to it all.
Twenty-two minutes of solid laughter made us as hungry as Heidi herself, so we headed into the kitchen to concoct a recipe that you and your family can enjoy after watching the episode together.
This is a simple yet satisfying dish that’s perfect for a cozy Canadian winter night in. The rich flavours of bear are balanced with the zing of classic vinegar. Inspired by Heidi’s snacking at the end of the episode, we created a silky potato chip sauce to accompany the meal.
2 cups of white vinegar
1 litre of Colorado mountain spring water
2 tablespoons of baking soda
1 bag of high sodium potato chips
3lbs black bear loin
Salt and pepper to taste