Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

I never ate possum. But I understand that the (abundant) fat is sweet and not gamy like raccoon. To taste like bacon it would have to be cured like bacon but it wouldn't surprise me at all if it tasted very much like the pork belly or jowls from which bacon is made.
I have eaten armadillo on several occasions and it also resembles pork and has no gamy taste.

My mother(who was born and raised in Arkansas) loved squirrel stew. I never touched it.

In these parts, they call it squirrel hash. If some of these ol' boys didn't get that squirrel when they were young'ins, they didn't get dinner. I suspect that there are a lot of good hunters in the area. I haven't tried squirrel, yet. I got all that I can do to keep the squirrels from eating the bird seed, although I let take some.

Next thing y'all will be talking about how to cook insects...

This American Life: 'Back door' calamari

If you want a quick tasty dish and like tomato sauce and pasta, then try this: Pickup some squid tubers, cut in about 1" length sections (or whatever you prefer), bring the sauce to boil, drop in the squid and boil/simmer until opaque (remember done, but not tough or rubbery, which is the mistake many make with octopus), pour source over pasta, and (optional)add Parmesan or Romano. Easy, quick, and tasty. Also works very well with shrimp. I like a dry red table wine with it. A cold beer also works.

Had turkey with all the trimmings this past Sunday. Turkey pot pie followed on Monday- and it was delicious. I'm sure that it offends some gourmets sensibilities, but damn it tastes good! I also bought 2 jars of turkey gravy (can reseal, refrigerate, and use next day)and poured a little on the turkey pot pie. Tastes good to this peasant. I also made a pot of turkey soup. Turkey necks were available, so I picked up 6 pounds. Tossed the turkey necks into the stock pot, covered with water, boiled, and removed scum. Then dropped in turkey carcass with a little meat still on it, boiled, removed scum, and then add rib celery, onion embedded with cloves, one carrot, considerable garlic, parsley, etc, including usual spice. Let it boil for a few hours, strain, refrigerate overnight, remove fat, and you have a very tasty broth. Heat broth (optional: add a little French vermouth), add noodles, carrots, leftover turkey, whatever, and season to taste. It's a good bowl of soup and makes a meal. Incidentally, IMO- the broth is good for only 2 days, so what I'm having for dinner had been frozen and is about thawed. I had the fresh broth Tues. and Wed. Tom Turkey works for me!

I don't know if this Garlic Soup will live up to its promises and defeat colds, flu and even norovirus, but the recipe looks good. I usually toss in 3 or 4 bulbs of garlic and any loose small cloves when I make a pot of turkey or chicken soup.

Joe-I have never heard of garlic soup-or that it is good for colds. let us know!

Rick-we call pig intestines "Chitlins". Make sure they are thoroughly cleaned before cooking!

Legend has it that not only is garlic good for warding off vampires, but it also works on colds. When I was around 10 or so, I remember my mother fixing a minced garlic and olive oil sandwich on some dark bread (I think that it was pumpernickel)to help fight some cold. My uncle recommended it, and since he was in his 80's or 90's everyone assumed that he knew what he was talking about. I never got to find out, because I wouldn't eat the sandwich and hide it under a sofa cushion. Tastes change and I wouldn't have any problem with that garlic sandwich now. At any rate, I do toss in a number of bulbs of garlic in my soups and sauces(and lesser extent stews). I like garlic, but I do have a hard time with it in any canned sauce or soup. Someday when I make the garlic soup, I will let you know. It looks like a good recipe.