Text 13715, 119 rader
Skriven 2007-04-03 23:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: found art 311
=====================
 ML> hehe, i hear ya... probablt don't want to stand around in the smoke
 ML> and steam of cooking chicharoons<sp?> either... speaking of those, are
 ML> they more like the large light fluffy pig skins we see in the stores or
 ML> are they more of the smaller crunchier variety also seen in the
 ML> stores?? 

The ones I'd be inclined to make would be the smaller crunchier
variety. There are easier ways of making large light fluffy
things ... I was proud of Jim Weller when he took dried jellyfish
a few years ago and made sort of fish flavored chicharrones. Also
there are semi-homemade shrimp chips that you can get in some of
the Asian markets - you put them in a tub of oil and they swell
up very nicely.

I also picked up a can of French rendered cracklings to compare.

 -=> Mark Lewis said to Glen Jamieson <=-
 
 MLoo> The rotten onion part isn't too far off, but I don't mind
 MLoo> the smell of durian and don't like the smell of feet.
 MLoo> Various cheeses do, however, smell like feet.
 ML> i'm that way with some other foodstuffs... like chitlins... there's
 ML> several factors to consider in their cooking smell... some chitlins
 ML> just smell and others are actually pretty nice, comparatively

There's a famous family of sausages in France called "andouille"
and "andouillette"; these are made with innards and can smell
rather interesting. Our resident French expert, Ian, can't stand
them, but I enjoy them in moderation and a mustard sauce. The
last one I had was pig intestine filled with various chopped-up
pig and cow stomachs - it was one of the stronger-smelling ones
I have eaten, but it wasn't bad. Later that week Ian and Jacquie
took us to a pig farm, where I sniffed the air and said, ah,
andouillette.

 ML> speaking... in some cases, hagis can also fall into the smelly group
 ML> but nothing like chitlins ;) 

I've never had a smelly haggis. The worst smell I ever
encountered out of a haggis might be described as scrapple
with a little wool in it. Interestingly, though, I am
liking lamb less as I grow older and beef, if this can be
possible, more.

 -=> Mark Lewis said to Jim Weller <=-
 
 MLoo> We've got Otto on looking for a giant cuy to be the
 MLoo> centerpiece of a Chinese banquet.
 ML> hehe...

Really.

 JW> I would imagine nutria and cuy could be pretty tasty, much like
 JW> rabbit or squirrel.
 MLoo> The worms may not be bad, and most deep-fried things taste
 MLoo> good, why should day-old chickens be any different. Frog,
 MLoo> of course, is pretty tasty, much like rabbit or squirrel.
 ML> i think the chicken thing was probably closer to the balut type of
 ML> "revulsion" factor for those watching... i've had frog legs numerous

Baby chicks should taste fine. What's more horrid, killing them
young or killing them old? My revulsion factor is pretty low -
I do draw the line at primates, though.

 ML> times and they don't really "taste like chicken"... they're close but
 ML> there's also an "aquatic" taste to them as well... they're fun to cook
 ML> too! the fresher the better! :LOL: 

True 100%. Sort of like fishmeal-fed chicken.

 ML> i don't think the mangrove worms would be all that good if cooked...

I figured they'd be like the Australian grubs that can be cooked
raw or roasted. I've not eaten giant grubs but have tasted smaller
ones, which taste like what they've been eating, not a big surprise.

 MLoo> There's nothing wrong with salted, dried, and preserved in its own
 MLoo> fat. Something else had to have been done with it - like letting it
 MLoo> rot for a while - to make it unappetizing like that.
 ML> i think part of it may be that "mystery meat" portion of it... i don't
 ML> think i can even start to speculate on what it may be... especially
 ML> considering the "in its own fat" notation...
 
Sissies. Confit of duck or pork, for example, can be extremely
yummy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated Mushrooms
 Categories: Vegetables
      Yield: 8 Servings

      1 c  White wine
    1/2 c  White wine vinegar
      2 tb Brown sugar
      2    Cloves garlic, minced
    1/4 c  Sliced green onion
    1/4 c  Diced red pepper
      1 ts Hot red pepper flakes
      1 lb Small fresh mushrooms, trim
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/2 ts Oregano leaves

  Combine wine, vinegar, sugar, garlic, green onion, red pepper and red
  pepper flakes in 8 cup microwaveable casserole. Cover; microwave at
  high 3 to 5 minutes or until mixture is simmering.  Add mushrooms.
  Cover; microwave at high 6 to 8 minutes or until mushrooms are tender
  but not mushy.  Stir partway through cooking. Stir in salt, oregano
  and pepper. Let stand, covered, for 30 minutes.  Transfer to covered
  jar or container. Refrigerate up to 1 week.

  Source unknown

MMMMM

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