Re: [Texascavers] Yummy for your Tummy!-OT
I agree with you on both Ted, pig's feet are pretty good if cooked right, but menudo is way better, although menudo is cow's stomach yum On 7/3/07, Ted Samsel wrote: When I lived in Illinois, fried pigs ear sammidges were a local delicacy, as were fried carp sammidges. Pigs feet are better than fried pigs ears.. both are better than stewed chitlins. But menudo is better. T. -Original Message- From: Don Cooper Sent: Jul 2, 2007 10:32 PM To: a...@gluesenkamp.com Cc: texas cavers Subject: Re: [Texascavers] Yummy for your Tummy!-OT Maybe one of youse gourmands can lay to rest something I've wondered about for a while now: Crispy baked pig ears were one of my Chow Chow's favorite things in the whole world. Trying to take one away from her - was the only way she would ever have tried to bite me. Nothing anyone could do would piss her off more than interfering with an porcine ear-fest. Removing her kibbles or anything else was only an minor annoyance - not even evoking a growl. Are pig ears really that tasty? Or is it just a dog thing? And do they taste anything like fried pig skins? -WaV On 6/25/07, Andy Gluesenkamp wrote: > > SW, > A few comments on consuming Cavimorpha: > I have dined on Cui several times in Ecuador. I would say that guinea > pigs (and all other mammals) require proper cooking to be enjoyed. The > traditional method for cooking cui requires cooking the de-haired, gutted > carcass in three different pots of oil. I forget the exact order but the > oil baths are at different temperatures and serve to cook, seal, and crisp > the cui. Fantastic when cooked properly (and served straddling a big bowl > of fresh potatoes in chicken broth), terrible when not (soggy, dark rat > meat, ugh). > I was majorly turned off by the tepesquintle I ate (nasty greasy, dark > meat with hairy nipples served over a pile of dirty, I mean dirty, rice) > but then again, it all depends of the cook. > Porcupine meat looks and smells good when it is fresh but they are a > pain to clean, especially when freezer-burned and I haven't skinned many > that were fresh enough to eat. I've had beaver mole (I'm talking about the > kind with big teeth) and it was ok but I'll take a nice fat guinea pig and a > sack of potatoes any day. > best wishes from one who is more gourmand than gourmet, > Andy > > *bmorgan...@aol.com* wrote: > > I believe that I can speak with some authority in regard to eating rats > and bats. I've already posed concerning eating bats in Borneo. Bats are > easily the most disgusting thing I have ever put into my mouth, particularly > when stir fried in a wok with wings, feet, head, and fur intact. Remember, > the flavor of guano comes from the fact that it comes from bats, not because > it is excrement. > > Rodents are another story, some are extra yummy, some are not. > > Standard rats are not particularly yummy, even when lab raised, as they > have a very strong "gamey" taste. I know this because I once hosted a big > "herper" party here at Weazelworld that featured rats as the main course. > After all, turnabout is fair play, and the guests had collectively fed over > a million rats and mice to their snakes. > > The Gourmet Rodent, which is conveniently located near my home, is the > world's largest rat farm. At any given time they have hundreds of thousands > of rats and mice, all raised for the purpose of feeding snakes. I wanted > nice fat gourmet rats, but unfortunately the management refused to sell them > to me when they found out who would be eating them (themselves and all of > their friends). They were also concerned that a horde of Chinese cooks with > bent cigarettes, dirty aprons, and cleavers might storm the place once word > got out. > > This forced me to go to Hogtown Herps, a decidedly downmarket > establishment whose hygienic standards cannot be discussed on a polite > listserve such as this. There I purchased several fine braces of jumbo rats, > and a big basketfull of thumb sized pinkies. > > The jumbos were skinned, gutted, and barbecued, whereas the pinkies were > rolled like little cocktail sausages on the grill. > > No one asked for seconds on the jumbo rats, but the pinkies were held in > higher esteem by those who like extra greasy little weenies, which is > exactly what they looked and tasted like. Unfortunately I had failed to gut > them, thinking their little milk filled tummies to be of no importance. I > quickly learned that the head and thorax were crunchy and good, whereas the > bellies were a bit soggy with a taste not unlike that of a used diaper. So > it was that a young lady passed through the crowd with a silver platter full > of the little pinks. I selected a particula
Re: [Texascavers] Yummy for your Tummy!-OT
When I lived in Illinois, fried pigs ear sammidges were a local delicacy, as were fried carp sammidges. Pigs feet are better than fried pigs ears.. both are better than stewed chitlins. But menudo is better. T. -Original Message- From: Don Cooper Sent: Jul 2, 2007 10:32 PM To: a...@gluesenkamp.com Cc: texas cavers Subject: Re: [Texascavers] Yummy for your Tummy!-OT Maybe one of youse gourmands can lay to rest something I've wondered about for a while now:Crispy baked pig ears were one of my Chow Chow's favorite things in the whole world.Trying to take one away from her - was the only way she would ever have tried to bite me. Nothing anyone could do would piss her off more than interfering with an porcine ear-fest.Removing her kibbles or anything else was only an minor annoyance - not even evoking a growl.Are pig ears really that tasty? Or is it just a dog thing? And do they taste anything like fried pig skins? -WaV On 6/25/07, Andy Gluesenkamp <a...@gluesenkamp.com> wrote: SW, A few comments on consuming Cavimorpha: I have dined on Cui several times in Ecuador. I would say that guinea pigs (and all other mammals) require proper cooking to be enjoyed. The traditional method for cooking cui requires cooking the de-haired, gutted carcass in three different pots of oil. I forget the exact order but the oil baths are at different temperatures and serve to cook, seal, and crisp the cui. Fantastic when cooked properly (and served straddling a big bowl of fresh potatoes in chicken broth), terrible when not (soggy, dark rat meat, ugh). I was majorly turned off by the tepesquintle I ate (nasty greasy, dark meat with hairy nipples served over a pile of dirty, I mean dirty, rice) but then again, it all depends of the cook. Porcupine meat looks and smells good when it is fresh but they are a pain to clean, especially when freezer-burned and I haven't skinned many that were fresh enough to eat. I've had beaver mole (I'm talking about the kind with big teeth) and it was ok but I'll take a nice fat guinea pig and a sack of potatoes any day. best wishes from one who is more gourmand than gourmet, Andybmorgan...@aol.com wrote: I believe that I can speak with some authority in regard to eating rats and bats. I've already posed concerning eating bats in Borneo. Bats are easily the most disgusting thing I have ever put into my mouth, particularly when stir fried in a wok with wings, feet, head, and fur intact. Remember, the flavor of guano comes from the fact that it comes from bats, not because it is excrement. Rodents are another story, some are extra yummy, some are not. Standard rats are not particularly yummy, even when lab raised, as they have a very strong "gamey" taste. I know this because I once hosted a big "herper" party here at Weazelworld that featured rats as the main course. After all, turnabout is fair play, and the guests had collectively fed over a million rats and mice to their snakes. The Gourmet Rodent, which is conveniently located near my home, is the world's largest rat farm. At any given time they have hundreds of thousands of rats and mice, all raised for the purpose of feeding snakes. I wanted nice fat gourmet rats, but unfortunately the management refused to sell them to me when they found out who would be eating them (themselves and all of their friends). They were also concerned that a horde of Chinese cooks with bent cigarettes, dirty aprons, and cleavers might storm the place once word got out. This forced me to go to Hogtown Herps, a decidedly downmarket establishment whose hygienic standards cannot be discussed on a polite listserve such as this. There I purchased several fine braces of jumbo rats, and a big basketfull of thumb sized pinkies. The jumbos were skinned, gutted, and barbecued, whereas the pinkies were rolled like little cocktail sausages on the grill. No one asked for seconds on the jumbo rats, but the pinkies were held in higher esteem by those who like extra greasy little weenies, which is exactly what they looked and tasted like. Unfortunately I had failed to gut them, thinking their little milk filled tummies to be of no importance. I quickly learned that the head and thorax were crunchy and good, whereas the bellies were a bit soggy with a taste not unlike that of a used diaper. So it was that a young lady passed through the crowd with a silver platter full of the little pinks. I selected a particularly succulent one, then bit down on the head and chest. As I did so a jet of hot baby rat shit squirted out of the abdomen and landed in the eye of another passing young lady. She was temporarily blinded and not at all pleased. Next time I will shop at the Gourmet Rodent where I have an account, and without revealing my intentions. Caviomorphs are a different story. Check your rat for a tail. If it has one you may wish to pass, but if it doesn't then chow down!
Re: [Texascavers] Yummy for your Tummy!-OT
Maybe one of youse gourmands can lay to rest something I've wondered about for a while now: Crispy baked pig ears were one of my Chow Chow's favorite things in the whole world. Trying to take one away from her - was the only way she would ever have tried to bite me. Nothing anyone could do would piss her off more than interfering with an porcine ear-fest. Removing her kibbles or anything else was only an minor annoyance - not even evoking a growl. Are pig ears really that tasty? Or is it just a dog thing? And do they taste anything like fried pig skins? -WaV On 6/25/07, Andy Gluesenkamp wrote: SW, A few comments on consuming Cavimorpha: I have dined on Cui several times in Ecuador. I would say that guinea pigs (and all other mammals) require proper cooking to be enjoyed. The traditional method for cooking cui requires cooking the de-haired, gutted carcass in three different pots of oil. I forget the exact order but the oil baths are at different temperatures and serve to cook, seal, and crisp the cui. Fantastic when cooked properly (and served straddling a big bowl of fresh potatoes in chicken broth), terrible when not (soggy, dark rat meat, ugh). I was majorly turned off by the tepesquintle I ate (nasty greasy, dark meat with hairy nipples served over a pile of dirty, I mean dirty, rice) but then again, it all depends of the cook. Porcupine meat looks and smells good when it is fresh but they are a pain to clean, especially when freezer-burned and I haven't skinned many that were fresh enough to eat. I've had beaver mole (I'm talking about the kind with big teeth) and it was ok but I'll take a nice fat guinea pig and a sack of potatoes any day. best wishes from one who is more gourmand than gourmet, Andy *bmorgan...@aol.com* wrote: I believe that I can speak with some authority in regard to eating rats and bats. I've already posed concerning eating bats in Borneo. Bats are easily the most disgusting thing I have ever put into my mouth, particularly when stir fried in a wok with wings, feet, head, and fur intact. Remember, the flavor of guano comes from the fact that it comes from bats, not because it is excrement. Rodents are another story, some are extra yummy, some are not. Standard rats are not particularly yummy, even when lab raised, as they have a very strong "gamey" taste. I know this because I once hosted a big "herper" party here at Weazelworld that featured rats as the main course. After all, turnabout is fair play, and the guests had collectively fed over a million rats and mice to their snakes. The Gourmet Rodent, which is conveniently located near my home, is the world's largest rat farm. At any given time they have hundreds of thousands of rats and mice, all raised for the purpose of feeding snakes. I wanted nice fat gourmet rats, but unfortunately the management refused to sell them to me when they found out who would be eating them (themselves and all of their friends). They were also concerned that a horde of Chinese cooks with bent cigarettes, dirty aprons, and cleavers might storm the place once word got out. This forced me to go to Hogtown Herps, a decidedly downmarket establishment whose hygienic standards cannot be discussed on a polite listserve such as this. There I purchased several fine braces of jumbo rats, and a big basketfull of thumb sized pinkies. The jumbos were skinned, gutted, and barbecued, whereas the pinkies were rolled like little cocktail sausages on the grill. No one asked for seconds on the jumbo rats, but the pinkies were held in higher esteem by those who like extra greasy little weenies, which is exactly what they looked and tasted like. Unfortunately I had failed to gut them, thinking their little milk filled tummies to be of no importance. I quickly learned that the head and thorax were crunchy and good, whereas the bellies were a bit soggy with a taste not unlike that of a used diaper. So it was that a young lady passed through the crowd with a silver platter full of the little pinks. I selected a particularly succulent one, then bit down on the head and chest. As I did so a jet of hot baby rat shit squirted out of the abdomen and landed in the eye of another passing young lady. She was temporarily blinded and not at all pleased. Next time I will shop at the Gourmet Rodent where I have an account, and without revealing my intentions. Caviomorphs are a different story. Check your rat for a tail. If it has one you may wish to pass, but if it doesn't then chow down! Next time you are in either Ecuador or Peru exploring the caves east of the Andes make it a point to try Cui, a regional delicacy that is barbecued and sold in fine restaurants (such as they are). Here in America they are erroneously known as Guinea pigs. Rest assured that none have ever been to Guinea, or anywhere else in Africa. They are the only truly domesticated rodent, and do not exist in the wild. Beware the hideous piercing shriek as the Cui contemplates it's
Re: [Texascavers] Yummy for your Tummy!-OT
For more on fun, bizarre foods, go to the Food Channel http://travel.discovery.com/tv/bizarre-foods/bizarre-foods.html this is a great show with Andrew Zimner (sp) he's already done his show on guinea pigs. The site is great and includes outtakes and a blog that certainly cavers might be interested in chiming in on. Andy Gluesenkamp wrote: SW, A few comments on consuming Cavimorpha: I have dined on Cui several times in Ecuador. I would say that guinea pigs (and all other mammals) require proper cooking to be enjoyed. The traditional method for cooking cui requires cooking the de-haired, gutted carcass in three different pots of oil. I forget the exact order but the oil baths are at different temperatures and serve to cook, seal, and crisp the cui. Fantastic when cooked properly (and served straddling a big bowl of fresh potatoes in chicken broth), terrible when not (soggy, dark rat meat, ugh). I was majorly turned off by the tepesquintle I ate (nasty greasy, dark meat with hairy nipples served over a pile of dirty, I mean dirty, rice) but then again, it all depends of the cook. Porcupine meat looks and smells good when it is fresh but they are a pain to clean, especially when freezer-burned and I haven't skinned many that were fresh enough to eat. I've had beaver mole (I'm talking about the kind with big teeth) and it was ok but I'll take a nice fat guinea pig and a sack of potatoes any day. best wishes from one who is more gourmand than gourmet, Andy bmorgan...@aol.com wrote: I believe that I can speak with some authority in regard to eating rats and bats. I've already posed concerning eating bats in Borneo. Bats are easily the most disgusting thing I have ever put into my mouth, particularly when stir fried in a wok with wings, feet, head, and fur intact. Remember, the flavor of guano comes from the fact that it comes from bats, not because it is excrement. Rodents are another story, some are extra yummy, some are not. Standard rats are not particularly yummy, even when lab raised, as they have a very strong âgameyâ taste. I know this because I once hosted a big âherperâ party here at Weazelworld that featured rats as the main course. After all, turnabout is fair play, and the guests had collectively fed over a million rats and mice to their snakes. The Gourmet Rodent, which is conveniently located near my home, is the worldâs largest rat farm. At any given time they have hundreds of thousands of rats and mice, all raised for the purpose of feeding snakes. I wanted nice fat gourmet rats, but unfortunately the management refused to sell them to me when they found out who would be eating them (themselves and all of their friends). They were also concerned that a horde of Chinese cooks with bent cigarettes, dirty aprons, and cleavers might storm the place once word got out. This forced me to go to Hogtown Herps, a decidedly downmarket establishment whose hygienic standards cannot be discussed on a polite listserve such as this. There I purchased several fine braces of jumbo rats, and a big basketfull of thumb sized pinkies. The jumbos were skinned, gutted, and barbecued, whereas the pinkies were rolled like little cocktail sausages on the grill. No one asked for seconds on the jumbo rats, but the pinkies were held in higher esteem by those who like extra greasy little weenies, which is exactly what they looked and tasted like. Unfortunately I had failed to gut them, thinking their little milk filled tummies to be of no importance. I quickly learned that the head and thorax were crunchy and good, whereas the bellies were a bit soggy with a taste not unlike that of a used diaper. So it was that a young lady passed through the crowd with a silver platter full of the little pinks. I selected a particularly succulent one, then bit down on the head and chest. As I did so a jet of hot baby rat shit squirted out of the abdomen and landed in the eye of another passing young lady. She was temporarily blinded and not at all pleased. Next time I will shop at the Gourmet Rodent where I have an account, and without revealing my intentions. Caviomorphs are a different story. Check your rat for a tail. If it has one you may wish to pass, but if it doesn't then chow down! Next time you are in either Ecuador or Peru exploring the caves east of the Andes make it a point to try Cui, a regional delicacy that is barbecued and sold in fine restaurants (such as they are). Here in America they are erroneously known as Guinea pigs. Rest assured that none have ever been to Guinea, or anywhere else in Africa. They are the only truly domesticated rodent, and do not exist in the wild. Beware the hideous piercing shriek as the Cui contemplates itâs fate on the plate. A dish fit for an Incan Sun God! When a Quetchua with a plateful of chewy Cui yells out âPachamama!â it is
Re: [Texascavers] Yummy for your Tummy!-OT
SW, A few comments on consuming Cavimorpha: I have dined on Cui several times in Ecuador. I would say that guinea pigs (and all other mammals) require proper cooking to be enjoyed. The traditional method for cooking cui requires cooking the de-haired, gutted carcass in three different pots of oil. I forget the exact order but the oil baths are at different temperatures and serve to cook, seal, and crisp the cui. Fantastic when cooked properly (and served straddling a big bowl of fresh potatoes in chicken broth), terrible when not (soggy, dark rat meat, ugh). I was majorly turned off by the tepesquintle I ate (nasty greasy, dark meat with hairy nipples served over a pile of dirty, I mean dirty, rice) but then again, it all depends of the cook. Porcupine meat looks and smells good when it is fresh but they are a pain to clean, especially when freezer-burned and I haven't skinned many that were fresh enough to eat. I've had beaver mole (I'm talking about the kind with big teeth) and it was ok but I'll take a nice fat guinea pig and a sack of potatoes any day. best wishes from one who is more gourmand than gourmet, Andy bmorgan...@aol.com wrote: I believe that I can speak with some authority in regard to eating rats and bats. I've already posed concerning eating bats in Borneo. Bats are easily the most disgusting thing I have ever put into my mouth, particularly when stir fried in a wok with wings, feet, head, and fur intact. Remember, the flavor of guano comes from the fact that it comes from bats, not because it is excrement. Rodents are another story, some are extra yummy, some are not. Standard rats are not particularly yummy, even when lab raised, as they have a very strong âgameyâ taste. I know this because I once hosted a big âherperâ party here at Weazelworld that featured rats as the main course. After all, turnabout is fair play, and the guests had collectively fed over a million rats and mice to their snakes. The Gourmet Rodent, which is conveniently located near my home, is the worldâs largest rat farm. At any given time they have hundreds of thousands of rats and mice, all raised for the purpose of feeding snakes. I wanted nice fat gourmet rats, but unfortunately the management refused to sell them to me when they found out who would be eating them (themselves and all of their friends). They were also concerned that a horde of Chinese cooks with bent cigarettes, dirty aprons, and cleavers might storm the place once word got out. This forced me to go to Hogtown Herps, a decidedly downmarket establishment whose hygienic standards cannot be discussed on a polite listserve such as this. There I purchased several fine braces of jumbo rats, and a big basketfull of thumb sized pinkies. The jumbos were skinned, gutted, and barbecued, whereas the pinkies were rolled like little cocktail sausages on the grill. No one asked for seconds on the jumbo rats, but the pinkies were held in higher esteem by those who like extra greasy little weenies, which is exactly what they looked and tasted like. Unfortunately I had failed to gut them, thinking their little milk filled tummies to be of no importance. I quickly learned that the head and thorax were crunchy and good, whereas the bellies were a bit soggy with a taste not unlike that of a used diaper. So it was that a young lady passed through the crowd with a silver platter full of the little pinks. I selected a particularly succulent one, then bit down on the head and chest. As I did so a jet of hot baby rat shit squirted out of the abdomen and landed in the eye of another passing young lady. She was temporarily blinded and not at all pleased. Next time I will shop at the Gourmet Rodent where I have an account, and without revealing my intentions. Caviomorphs are a different story. Check your rat for a tail. If it has one you may wish to pass, but if it doesn't then chow down! Next time you are in either Ecuador or Peru exploring the caves east of the Andes make it a point to try Cui, a regional delicacy that is barbecued and sold in fine restaurants (such as they are). Here in America they are erroneously known as Guinea pigs. Rest assured that none have ever been to Guinea, or anywhere else in Africa. They are the only truly domesticated rodent, and do not exist in the wild. Beware the hideous piercing shriek as the Cui contemplates itâs fate on the plate. A dish fit for an Incan Sun God! When a Quetchua with a plateful of chewy Cui yells out âPachamama!â it is merely enthusiasm for his dinner and praise for the gods, not an insult to your mother. But there is something better yet, the Tepezcuintle as it is known in Mexico, or Gibnut in Belize, is the worldâs best bite. The real name is Agouti paca, which is extra confusing because the completely different Caviomorph animal commonly known as t
