Evil Toast Paste (and Other Weird Czech Meals) by Emory Schneider

Evil Toast Paste


You need:

1kg ground flank (pork, beef, or mixed)
1kg red pepper
1 piece chili pepper
1kg tomatoes
0.5kg onion
1 garlic bulb
pinch salt
pinch black pepper
pinch ground hot red pepper
pinch ground sweet red pepper

Cut the red peppers, tomatoes, and chili pepper into small slices and boil them in a pot until they get soft. Cut the onion into finely and roast it in a pan. Add the meat and season it with garlic, salt, black pepper, hot red pepper, and sweet pepper. Roast the meat until it gets fully cooked. Mix in the cooked peppers and tomatoes, including the water. Boil for five more minutes.
Let the paste cool down and grease it on a toast. It can be also conserved in bottles.


I shrugged and took the first four pieces of toast out of the pan and replaced them with some more. Míla stood up to take the plate I had put them on, and he greased them with the Evil Toast paste.

I used the time I had to wait for my toasts to get crispy to serve the beer. Then I sat down next to Míla. I took his hand into mine and smiled at him. He pressed my fingers and leaned closer for a kiss.

“So, what’s the big news?” He whispered against my mouth.


The Czech cuisine is filled with meals of interesting and often misleading names. I doubt someone from Nederland knows what a Dutch Fillet is. Probably no one in Spain had ever heard about the Spain Bird. In the same time, neither of those names describes what are you going to be served. The Dutch Fillet is ground pork mixed with cheese – therefore Dutch – and grilled in oil. Spain bird got his name for its shape but contains a slice of pork wrapped around a pickle, ham, and egg.


Check out The Truth Beyond the Bitterness today!





Can love erase a lifetime of fear and bitterness? Kuba flees the oppressive influence of his strict Catholic family as soon as he graduates high school. In the big city of Pilsen, Czech Republic, he can get a fresh start. Although he is fairly content sharing a flat with his coworker and filling it with books, he knows he’s destined to be alone unless he can come out of the closet. But he just isn’t ready to bare his soul to the world.

When he meets his roommate’s friend Emil, he begins to reconsider. Is a chance at romance with the gorgeous man—and fellow bibliophile— incentive enough for Kuba to face his demons?

World of Love: Stories of romance that span every corner of the globe.

Available for purchase at: http://bit.ly/2ze9AaY


Author Bio:

Emory Schneider was born in Děčín, the Czech Republic, as the fourth of five children and later moved to the western part of the country to find a job. They ended up working as a brazer in Pilsen—yes, the home of the beer. Emory spent a lot of their childhood discussing possible scenarios for cartoon and manga series they watched with their brother and pretending they were a knight or a spy. Their love of books and stories in general motivated them to learn English, although they had nearly failed the subject for two years.

During their teenage years, they started to make up M/M romance stories, but it took them several years to put any of them on paper. When not working or writing, Emory tries to fight their laziness and burn some calories they probably gained from staring at chocolate bars at the shopping mall or drinking some of the Coke they bought for their husband.

You can contact me at:

Twitter: http://bit.ly/2DUKjY4
Facebook: http://bit.ly/2NY5vRH
Website: http://bit.ly/2OzZ0nw



  1. Hi Emory,

    My grandparents made this with less pepper to appeal to the palates of their American grandchildren. I wish I had their recipe!

    I enjoyed The Truth Beyond the Bitterness.

    Susan Kadlec


  2. Hi Susan,

    I’m sure everybody makes the paste differently. This is only one of the possible ways. My colleagues – lovers of pepperoni – use more chili and less pepper. Some people skip the chili whatsoever.

    I recommend to try out different amounts of the ingredients and see what works the best for you.


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