What did you cook or eat today (October 2020)?

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Animals taste like what they eat. Squirrels eat nuts, seeds and grain. If cleaned properly they have a mild nutty flavor. Braising is the best preparation.
caseydog don't turn your nose up. Nutria are ugly and very destructive. I have eaten Nutria. The meat was very mild and tender. It was braised. Nutria feed on water grass. Nutria fur is beautiful. I would wear a Nutria fur coat.
 
ElizabethB said:
Animals taste like what they eat. Squirrels eat nuts, seeds and grain. If cleaned properly they have a mild nutty flavor. Braising is the best preparation.
caseydog don't turn your nose up. Nutria are ugly and very destructive. I have eaten Nutria. The meat was very mild and tender. It was braised. Nutria feed on water grass. Nutria fur is beautiful. I would wear a Nutria fur coat.
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When I lived in SE Texas, we called nutria, "target practice." We shot them, and tossed them in the water for the gators to eat. I never thought of their coat as "beautiful." But, never really thought about it.

CD
 
Last night Pancetta and swiss cheese toasty with fried eggs. We bought the Pancetta and farm eggs from the grocer. The Pancetta is top quality sliced thin so you can eat it raw.
Building the toasty . Layer of pancetta, layer of swiss, repeat close the sandwich and put a layer of pancetta on the top slice. Serve with tomato ketchup.
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TastyReuben said:
Chick-fil-A...no comment...ok, one comment - I do not like their food and I don't get what the rabid devotion to that place is all about. Dry sandwich with a pickle. Whoopie. That's what I make when I'm too lazy to make something tasty.
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Perhaps Tasters mate it is the sack cloth and ashes required by the homophobic christian fundies in your country. I have it on no authority whatsoever they will launch the Crown of Thorns with a bowl of Posca au jus in April.
 
rascal said:
I only recently saw them on tv and wondered wtf?

Russ
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Russers mate 45 yrs ago on the road in the US a guitar tec from Birkenhead bet I would not eat it. I was so impressed I asked for the recipe. I cooked it a few times in the UK using rabbit.I used ground pork for the stuffing. I use a similar stuffing on Guinea Fowl. I force my hand in between the skin and breast to create a pocket the stuff.

Stuffed Nutria Hindquarters

STUFFING FOR NUTRIA:

3 tablespoons butter
1 pound nutria meat, ground
4 cups chopped onion
1 cup green bell pepper
1 cup red bell pepper
1/4 teaspoon red pepper
2 teaspoons salt
1 teaspoon Enola's Secret Seasoning or (Creole Seasoning)
1 cup stock or water
1-10 3/4 ounce can cream of mushroom soup
2 cups fresh La. Crawfish, peeled, deveined and chopped
13 slices of bread (stale)

Click here for Enola's Secret Seasoning Recipe.

Preheat oven to 350 degrees.

Put bread in food processor press pulse button several times. Bread crumbs must be course; set aside.

In a 5-quart pot on high heat melt butter. Add meat, onion and both bell peppers; cook and stir 10 minutes. Add red pepper, salt and seasoning; cook 5 minutes. Add stock and cook, stirring occasionally, for 10 minutes. Reduce heat to medium. Add cream of mushroom; cook for 7 minutes. Add crawfish, then reduce heat to medium and cook 5 minutes. Remove from heat, add bread crumbs, stir until mixture is moist but holds together.

PREPARATION OF HINDQUARTERS:

15 nutria hindquarters
5 tablespoons Enola's Secret Seasoning

Remove the large leg bone, then pound out legs, and sprinkle seasoning evenly on both sides. Lay leg flat, stuff inside, roll and tie with cooking string. Place stuffed legs in oiled baking pan. Bake at 350 degrees, covered, for 1 hour or until tender. Uncover, then cook an additional 10 minutes or until brown.

Makes 15 Servings
 
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Burt Blank said:
Russers mate 45 yrs ago on the road in the US a guitar tec from Birkenhead bet I would not eat it. I was so impressed I asked for the recipe. I cooked it a few times in the UK using rabbit.I used ground pork for the stuffing. I use a similar stuffing on Guinea Fowl. I force my hand in between the skin and breast to create a pocket the stuff.

Stuffed Nutria Hindquarters

STUFFING FOR NUTRIA:

3 tablespoons butter
1 pound nutria meat, ground
4 cups chopped onion
1 cup green bell pepper
1 cup red bell pepper
1/4 teaspoon red pepper
2 teaspoons salt
1 teaspoon Enola's Secret Seasoning or (Creole Seasoning)
1 cup stock or water
1-10 3/4 ounce can cream of mushroom soup
2 cups fresh La. Crawfish, peeled, deveined and chopped
13 slices of bread (stale)

Click here for Enola's Secret Seasoning Recipe.

Preheat oven to 350 degrees.

Put bread in food processor press pulse button several times. Bread crumbs must be course; set aside.

In a 5-quart pot on high heat melt butter. Add meat, onion and both bell peppers; cook and stir 10 minutes. Add red pepper, salt and seasoning; cook 5 minutes. Add stock and cook, stirring occasionally, for 10 minutes. Reduce heat to medium. Add cream of mushroom; cook for 7 minutes. Add crawfish, then reduce heat to medium and cook 5 minutes. Remove from heat, add bread crumbs, stir until mixture is moist but holds together.

PREPARATION OF HINDQUARTERS:

15 nutria hindquarters
5 tablespoons Enola's Secret Seasoning

Remove the large leg bone, then pound out legs, and sprinkle seasoning evenly on both sides. Lay leg flat, stuff inside, roll and tie with cooking string. Place stuffed legs in oiled baking pan. Bake at 350 degrees, covered, for 1 hour or until tender. Uncover, then cook an additional 10 minutes or until brown.

Makes 15 Servings
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Thanks but I can't see myself eating it. :)

Russ
 
rascal said:
Thanks but I can't see myself eating it. :)

Russ
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Mate the value of a set of Pete Townsend used Gretsch strings initially drove me on. It was prepared by an excellent tour catering team. I was known to eat almost everything with or without a pulse. Pier pressure also played it's part. Before America I ate turkey and chicken gizzards. So in Michigan eating the crews deep fried gizzards held no fear. It impressed the hell out of a female guide vocalist she ........
 
Tonight I am stir frying Chicken breast strips and red peppers in a black pepper sauce served with jasmine rice. This is the old bottle of paste, I bought a new on. Yorkers mate you can see the difference in color between this paste and your sauce.
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Burt Blank said:
Yorkers mate you can see the difference in color between this paste and your sauce.
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Mine was given to me for some reason. The only sauces that I usually buy pre-made are ketchup and brown sauce. Oh, and Worcestershire and tabasco sauces.

And I do have some goodbye sauce in the fridge, also given to me.
 
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