Peoples Attitudes, Depression, Roadkill Recipes and Other Thoughts

[SteelMaiden]

Well I have another food and language example...

I went to our cafeteria for breakfast (another one of those gotta be in at 6 mornings) and really didn't see anything that really caught my eye. I decided I'd just have a cinnimon (sp?) roll cuz the eggs looked horrible and the toast looked greasy. I told the server I'd have a roll, please. I turned around and started to talk to one of the plant guys, she handed me a take out container and I went to the cash register to pay for it. I got charged .50 and thought, gee not bad their rolls are pretty big.

I got back to my desk and opened the container to find one small "dinner roll". About that time one of the natives walked in and asked what I was having for breakfast. I told her I had ordered a roll....she said "Y'all best be larnin' the language, honey, elsin' y'all'll starve to death if'n that's the onliest thing yer gonna eat.

Well, I think I'll mosey over to the supercenter and see "if'n" I can find one of those RoadKill Cafe menu posters, I think I might hang one in my office.

 

[Forum Administrator]

Hey, folks! Energy is volunteering for a culinary experience! See Cloaked (Hidden) Users

Why is it this thread reminds me of The Beverly Hillbillies?

 

[Unregistered]

Reminds me of the Beverly Hillbilles"

Could It be that energy - is posting reciepies for tastey treats
Tee - Hee - Hee

I have noticed tho - that there are noo good preparations here yet for aligator / Opossium / swamp lizzard

 

[Al Dyer]

Possum Fritters:

Two small or one large possum. cleaned amd skinned. Possum can be a little oily so make sure to simmer for a good long spell. Save the juice for soap later.

Slow cook in oven until tender and flaking from the bone. Shred, with cornmead amd some salt, pepper, and flour.

Using the earlier collected drippins and such, fry til golden brown. Might have to add some lard at this point.

Serve with some buscuits and gravy.

Don't throw away the bones, that is flavoring for Sunday's parsnip stew!!

 

[SteelMaiden]

If you can't figure out any other prep method, you can't hardly go wrong with boiling it in beer and onion soup mix and seasoning of your choice (I like some cajon style hot stuff myself), shredding it, then covering it up with a bar-b-q sauce (mix one bottle of sauce, and one can of beer) and then settting it on your grill, or bake in the oven slowly for a couple of hours.

If everything tastes like chicken....have you ever noticed that if you cook it in some alcoholic concoction it goes from hillbilly cookin' to nouvelle cuisine?

 

[Alan Greatbatch]

Well you Guys 'n' Girls this a really great thread I completely de-stressed now as I have wasted the last two hours reading the whole lot and search the net for various recipes. That audit report can wait until tomorrow now. My therapy is cooking and I am signed up to receive email newsletters from a few culinary sites, one of them being a Cajun cooking site. I was positive that I have seen a few recipes for squirrel so I went on a search. This one isn't Cajun but sounds yummy and I am sure you can use other furry friends if squirrel is in short supply (or even mix and match if you are feeling creative)

SQUIRREL MULLIGAN

6 large squirrels, cut up
1 lb. butter or margarine
3 tsp. salt
6 medium potatoes, peeled and chopped
6 medium onions, chopped
1 C. chopped celery
1 qt. peeled tomatoes, chopped
1 (17 oz.) can cream-style corn
1 tsp. red pepper
3 T. sugar
1 C. bread crumbs

Cook squirrels slowly in large pot with just enough water to cover the squirrels. Add butter and salt and cook until tender. Cool.
Remove meat from bones and return to stock. Add potatoes, onions and celery. Cook slowly until vegetables are tender.
Add tomatoes, corn, pepper and sugar. Bring to a boil. Simmer on low heat until bubbly. Thicken with bread crumbs.
Serve with green salad and garlic bread. Serves 8.

I am sure a 1/4pt of Cognac would help also.


I am a lover of food and work on the principle "if you can catch it you can cook it". Check out this website to get your carnivourous juices flowing

http://www.recipegoldmine.com/meatwild/meatwild.html

There is an Aussie chef running a hotel near me who serves the most delicious smoked kangaroo.

I must find out if there are any Animal Rights activist in Switzerland, a decent wind-up is long overdue.

Keep On Trucking,

Alan :thedeal:

 

[Ken K]

Up here in Wisconsin, if it moves someone eats it. If it once moved, someone will eat that too!
I guess that's why PETA is located in Madison.
I guess we're one of the few places where if you see road-kill in the morning you can bet it will be gone in the afternoon.

Jeez, now I'm hungry!

 

[Kevin Mader]

Ken,

That is sure to keep the fly population down. Way to go Wisconsin!!!

Regards,

Kevin

 

[Randy]

The squirrel recipe will work for RAT too. Norwegian Warf, Hooded Irish, or just plain White. City Rats are too gamey and you can imagine what they eat, so stay clear of them.

Alligator tail is the best part of that critter. Roasted, grilled or Bar-B-Q'd.

Rice Bugs are best if they are slightly roasted, then all you have to do is pop off the head and have a nice warm rice treat.

Honey Ants are great right out of the ground.

Grasshoppers and locusts (a favorite of John the Baptist) should be roasted and then seasoned to taste.

I think I'll go back to my omelet now.

 

[Jim Biz]

Kevin - Glad you Played - let salute the states card

Reminds me of a couple of things that I heard on a local radio broadcast recently.

Best way to bolster airport security in Chicago - let the folks doin the screening keep the knifes & guns they find !!

The University of Illinois actually has a degree program called
Managing Unknown Occurances. (wonder what's up with that??)