There are still some old school traditions in southern South Korea where they raise and eat canine.... I ain't that guy. I know there are a lot of folks who a re willing to try different foods... I'm just not the experimental type. I'm sure some of it is very good. I really don't get THAT hungry.
Really got a taste for some country-fried squirrel...
Quote from: unionrdr on October 13, 2017, 05:08:13 PM Really got a taste for some country-fried squirrel...I still have one, from a few weeks ago, in the freezer. Planning to cook in the pressure cooker with curry and potatoes.Is there a way to make it tender with frying?
I had company over yesterday and cooked roasted pork and made a catfish and shrimp couvion(court bouillon). I also tried Colmans mustard and I think it's gonna be a staple from now on.
Quote from: xraycer on October 13, 2017, 07:52:25 PMQuote from: unionrdr on October 13, 2017, 05:08:13 PM Really got a taste for some country-fried squirrel...I still have one, from a few weeks ago, in the freezer. Planning to cook in the pressure cooker with curry and potatoes.Is there a way to make it tender with frying?If you don't have a pressure cooker, will a crock pot suffice? Thank you.
Thanks!! It was awesome today too. I love that Colmans mustard, it goes great with the salty pork cracklins.The cold front came in this morning around 9AM so I went shopping for soup. Oxtails and chuck steak with all the normal soup veggies. It came out great and should be better tomorrow.
We made stuffed chicken breast last night with Acorn Squash cut in half coated with butter, cinnamon, nutmeg and brown sugar. Very tasty! We also rinsed the seeds, dried them, put them in a baggy with olive oil and salt to coat them and baked them for 10 minutes. Even better than pumpkin seeds. Sorry, no pics.
I'm a huge fan of smoking meat and today I'm smoking a whole chicken. I brined it for 12 hours, rubbed it and am now smoking it with apple and pecan wood in my Masterbuilt electric smoker. Does anyone else use an electric smoker?