/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__12__20161213-lobster-shucking-052e5dc3c6b3459d8b4020b1bd08e7eb.jpg "cooking crack with ammonia video")
"How you discovered them, and so forth,” Cornille said. One using the sodium metal and anhydrous ammonia and then a couple others.”Ĭornille told Paillet - pronounced “Pie-ay” - that he wanted "just to sit down and talk to you about those different methods." Paillet has agreed to talk to me and explain to me different methods of manufacturing methamphetamine. Bob Paillet,” Cornille said, according to a transcript. “I still remember what he said, because I wrote it down word for word," Cornille recalled in a recent interview. "He said, ‘There’s a basis for such a formula in literature, but it’s not been seen in the United States." He called a chemist working for the DEA in Chicago. He needed another source, someone who could credibly link common household items with the production of meth, a highly-addictive substance known for its energy boost. It was important that prosecutors see him and other agents as experts on the manufacturing of illegal drugs.Īs Cornille sat down to request a warrant for the Reeds Spring home, he couldn't be that authoritative. It was standard practice the agency knew it meant he'd have more credibility when he asked a court for a search warrant or filled out a probable cause statement recommending criminal charges. And a cookie sheet in the oven, with a yellowish cake on it.Ĭornille, like other DEA agents, had made meth himself, under controlled circumstances, as part of his official duties.
#Cooking crack with ammonia video full
A mason jar full of kerosene, with something resembling a hockey puck settled at the bottom. The addition of an egg turns it into a perfect, easy-down-the-hatch protein-rich meal before or after a long workout, and just the ticket if you feel a tickle of a cold coming on.Instead, the informant reported an unusual scene: Black trash bags stuffed with empty boxes of cold medicine. The broth adds a meaty complexity without making the dish too heavy. I will frequently make a meal that is completely vegetarian, save for a rich, deep-flavored broth that I cook the vegetables in. Crack the egg and the yolk ran thick through the golden broth.īroth is something we often don’t consider using as an ingredient, but it brings so much to a dish. She called it “sopa de ajo”-simply “ garlic soup”-and it was a rich chicken stock with ample garlic, dry bread, and an egg, poached perfectly in the liquid. But there was one thing she did make, one incredibly delicious wintery treat that, to this day, I can smell in my mind’s nose. The smell of boiling calves brains didn’t really entice me. And then there was the sesada, or brain puree, that she loved to serve her grandson. There was one thing she made that I called the “leather jacket sandwich.” It was basically two halves of a baguette schmeared with a spreadable chorizo that she cured in her cupboard under the sink.right next to the ammonia, just to the left of the rubber gloves. Anonieta made some of the most bizarre food, some of it amazing, some of it downright raunchy. It was 1994, and I was renting a room from her in Caceres, Spain. But I never tried poached eggs in stock until I met a woman named Anonieta. It was just a tasty and quick way to quell my appetite in the kitchen. I’ve been drinking “stock” since long before the bone broth craze, and before I had any idea how healthy collagen-rich stock is for the gut.
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