Text 12957, 128 rader
Skriven 2014-05-05 06:04:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Skunk was:Garlic
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Sort of. What makes it unique to the area is (I think) carrot. I only
 DD> have one specific to North Carolina clam chowdah recipe.

 RH> I'll have to look; I've got several NC cook books. I'll grab them next
 RH> time I get up as I just got settled into my chair.

No hurry. The carrot doesn't sound bad - probably set Dave S's teeth on edge,
though. Not as bad as tomatoes, but, still .... 
 
 DD>       Title: French Fried Skunk
 DD>  Categories: Game, Dairy, Chilies
 DD>       Yield: 5 Servings

 RH> I'll take a pass on this one but it is interesting to read.

 DD> It was posted for the novelty value as well as for its relation to
 DD> butyl mercaptan. Nothing serious in there - at least as far as I am
 DD> concerned.  Bv)=

 RH> I didn't look--was it a Bodle posting originally?

Nope. Herb Walker from "Indian Cookin'" Bodle posted a lot of - errrrrmmmm -
"non-standard" fare. But, I don't recall any skunk recipes from him. I'd have
suspected John Hartman before Jim Bodle in any event - but, it weren't he
neither.   Bv)=
 
 DD>       Title: Hatteras Style Clam Chowder
 DD>  Categories: Soups, Seafood, Vegetables, Pork, Herbs
 DD>       Yield: 8 servings

 RH> I'll have to see how this compares with the ones a bit further down the
 RH> coast.

If it's not a lot of trouble. I'm usually ready to add to my store of
nowledge.

Two more curiosities which you will probably never make ....
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Skunk
 Categories: Five, Game, Vegetables
      Yield: 2 servings

      1    Skunk; skinned, eviscerated,
           - scent bag removed
      2 lg Sliced carrots
      1 c  Clear soup
      1 ts Onion juice

  Dissolve 1 chicken bouillon cube in 1 cup of hot water.
  Skin, clean, and remove scent bag from skunk. Parboil in
  salted water 15 minutes. Drain off water. Then place meat
  in fresh water and steam until tender, about 1 hour.

  Transfer to roasting pan and put in oven at 375oF/190oC.
  Add 1 cup of clear soup broth, 2 sliced carrots and 1
  teaspoon of onion juice. Cook, uncovered, for 2 hours.

  From: http://www.cooks.com

  Uncle Dirty Dave's Archives

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

      Title: French Fried Skunk #2
 Categories: Game, Dairy, Breads
      Yield: 4 servings

      2    Skunks; skinned, cleaned
      1 tb Salt
           Water; to cover
      2 c  Bear fat
           +=OR=+
      2 c  Lard
      2 lg Egg yolks; beaten
      3 c  Milk
           +=OR=+
      3 c  Cream
  1 1/2 c  Flour *
    1/2 ts Salt
      2 tb Baking powder

  Clean and wash the skunks, making sure that the scent
  glands are removed.

  Cut up into small serving pieces.

  Put a soup kettle on the stove and add the meat.

  Cover with cold water and bring to a boil over high heat.

  Lower the heat and boil until the meat is tender, about 40
  minutes.

  Remove all the scum that rises to the surface.

  Make a batter by mixing together the egg yolks, milk,
  flour, salt and baking powder.

  Mix real good until the batter is about like cake batter.

  Heat the bear fat or lard in a deep fryer to 360oF/180oC.

  Dip the pieces of skunk in the batter and then fry them in
  the deep fryer until golden brown.

  Drain well and serve.

  * if UDD ever makes this he will add a teaspoon (at least)
  of cayenne to the flour.
  
  Recipe Posted by: Kiowa Horse

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... 350 cubic inch V8? That's an enormous can of vegetable juice!
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)