Haute Cuisine when I was just a poor Country Boy (before the Civil Riots Act and the War on Poverty gave us the Great Welfare Society, Food Stamps, Obamacare etc).
Thaisleeze
January 17, 2016 11:42 am
You have to go a long way to find something worse than the goose intestine stuffed with goose fat that I was served at a Chinese banquet in 1994. Oh, and a dish of chicken kidneys served like peas on the side.
Billy
January 17, 2016 12:09 pm
Fuckin Chinese man…
You just shake your head and back away slowly…
Makes you wonder if you could take a bag of pig assholes, advertise them as “an American delicacy” and some fucked up Chink would eat that nasty shit… and smile the whole time…
Did you dudes know that Spam – yep, the humble can of sort-of-ham everyone makes fun of – is actually sold as a delicacy in China? Those fuckers can’t get enough of the stuff…
Meanwhile, in my basement, we have a bunch of Spam as a ‘last resort’ food supply in case of SHTF…
polecat
January 17, 2016 12:14 pm
“OK EVERYONE WHO’S UP FOR CHINESE”
polecat
January 17, 2016 12:20 pm
I just might have to rethink my raccoon deterrent strategy… got into my wine grapes last fall…..young raccoon stuffed with grapes muscat…..YUMMMMM
bb
January 17, 2016 12:23 pm
Never eaten raccoon or northern water snake but I have had frog legs ,raw fish and a bite of little bbs cat food.Not bad.
Billy , I got a couple cases of Spam stored away for a SHFT event also. Spam is pretty good when you are hungry.
ILuvCO2
January 17, 2016 1:42 pm
Deep Fried Racoon – I guess anything is good with bacon…
~ 1 raccoon, cleaned
~ 1 lb bacon
~ seasoning salt
~ pepper
~ your favorite batter
~ oil
Make sure all the fat and glands are removed from the coon.
Stuff the bacon inside the coon. Season to taste with seasoning salt and pepper.
Pour on the batter and shake to create a thin layer all over.
Add to hot oil in a Dutch oven, fish fryer or turkey fryer.
Cook until golden brown. Remove and drain.
Allow to cool a few minutes before slicing.
Serve and enjoy.
Bea Lever
January 17, 2016 2:25 pm
BACON ALERT>>>>>>>>>>>>>>
Just this morning, I was on a quest to find out about two brands of bacon my daughter has been consuming. I warned her that it may be CHINESE (yes CHINESE).
Mohawk and Farmers brand bacon is made by a subsidiary of Smithfield which is owned by the Shangqhui Co. The Chinks practically own the entire pork business here in the US and god only knows what they put into their products..
Maggie
January 17, 2016 2:48 pm
One of these hillbillies we live amongst now told me that raccoon was delicious if slow cooked over an open fire. In all honesty, I wouldn’t be averse to trying it, but I would probably want to boil it for a while to make sure any and all parasites were killed.
I scan all labels for the tie to China now… they have almost taken over our entire food industry in addition to manufacturing.
IndenturedServant
January 17, 2016 3:04 pm
My bacon is made from old breed/heritage breeds of pigs from small scale pig farmers. Cured and smoked the old school way. Benton’s Country Hams make the American version of Prosciutto de Parma and Jamon Serrano (country ham) and the best bacon down in Madisonville, TN. From their website regarding their process: “This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance.”
Bea Lever
January 17, 2016 3:11 pm
I/S- Provide links so I can pass on to the family……..thanks in advance.
Maggie- You said it right, they are taking over the food supply and NOW the gubmint says they don’t have to label meat as to country of origin .
Bea Lever
January 17, 2016 3:26 pm
Billy
Fried SPAM sammiches are not the worst thing you could survive on. My father actually liked fried SPAM with eggs and hot biscuits, he only lived to 72 so maybe it’s not a good idea. SPAM could be manufactured in China now for all we know.
Bea Lever
January 17, 2016 6:39 pm
I/S- I found the Benton site and the bacon is 4lb. for $30 which is reasonable for quality thick cut bacon. Looks like it may be the real deal and at least you know the pigs are not shipped all over and chemicals added.
Does this bacon have more of a sugar cured or hickory smoke flavor?
Many people don’t care for the salt or nitrites in cured meats but they fail to understand how such foods are meant to be consumed. Visit Italy or Spain and you won’t see people cutting and consuming thick ham steaks and mounds of bacon. Country ham in Europe is cut thin enough to read a newspaper through it. No kidding! It’s so well seasoned that small amounts of it have HUGE flavor. A few paper thin slices of ham with a piece of good cheese on thick, crusty bread makes one of the best sandwiches you could ever eat! No mayo, mustard or anything else required!
I find that Benton’s bacon is so flavorful that one slice is plenty. That alone makes it equal to or cheaper than store bought crap. A little bit of it goes a long way when used in other dishes. I have no desire to eat mounds of it like I do with modern, chemical laden bacon. You also not not want to overcook a good cured bacon to get the best flavor.
As far as nitrites and nitrates go……….this is a short guide from the University of WI.
Bea, the hickory smoke flavor will bowl you over. Your house will smell like a smokehouse all morning!
You can use youtube to find several videos of Allan Benton himself talking about his products and how he does it. It’s a LOT of work mostly done by hand. $30 for four pounds is very reasonable IMO. I try to order 12-16 pounds at a time to lower my shipping rate per pound. It can be shipped any time of the year with no refrigeration during transit but I usually order in winter.
If you are looking for one of the best white cheddar cheeses you can ever eat try Cougar Gold made by students at University of WA. Like the bacon/ham, a little goes a long way. You can store it in your fridge for at least 50 years. Read the history of Cougar Gold and note that it is the only variety of cheese that ages well.
you all just wait when the tpp, ttip, and the isds trade agreements become encoded into law courtesy of our treasonous trade traitor representatives and senators….you ain’t seen nothin yet !!!
Westcoaster
January 17, 2016 10:14 pm
I’ve eaten wild boar and kangaroo tail. I draw the line at snake and raccoon unless my survival is at stake, or steak.
maxer's mom
January 17, 2016 11:29 pm
NPR Claims Pig Rectum Is a Suitable Substitute for Calamari — In a Pinch
Haute Cuisine when I was just a poor Country Boy (before the Civil Riots Act and the War on Poverty gave us the Great Welfare Society, Food Stamps, Obamacare etc).
You have to go a long way to find something worse than the goose intestine stuffed with goose fat that I was served at a Chinese banquet in 1994. Oh, and a dish of chicken kidneys served like peas on the side.
Fuckin Chinese man…
You just shake your head and back away slowly…
Makes you wonder if you could take a bag of pig assholes, advertise them as “an American delicacy” and some fucked up Chink would eat that nasty shit… and smile the whole time…
Did you dudes know that Spam – yep, the humble can of sort-of-ham everyone makes fun of – is actually sold as a delicacy in China? Those fuckers can’t get enough of the stuff…
Meanwhile, in my basement, we have a bunch of Spam as a ‘last resort’ food supply in case of SHTF…
“OK EVERYONE WHO’S UP FOR CHINESE”
I just might have to rethink my raccoon deterrent strategy… got into my wine grapes last fall…..young raccoon stuffed with grapes muscat…..YUMMMMM
Never eaten raccoon or northern water snake but I have had frog legs ,raw fish and a bite of little bbs cat food.Not bad.
Billy , I got a couple cases of Spam stored away for a SHFT event also. Spam is pretty good when you are hungry.
Deep Fried Racoon – I guess anything is good with bacon…
~ 1 raccoon, cleaned
~ 1 lb bacon
~ seasoning salt
~ pepper
~ your favorite batter
~ oil
Make sure all the fat and glands are removed from the coon.
Stuff the bacon inside the coon. Season to taste with seasoning salt and pepper.
Pour on the batter and shake to create a thin layer all over.
Add to hot oil in a Dutch oven, fish fryer or turkey fryer.
Cook until golden brown. Remove and drain.
Allow to cool a few minutes before slicing.
Serve and enjoy.
BACON ALERT>>>>>>>>>>>>>>
Just this morning, I was on a quest to find out about two brands of bacon my daughter has been consuming. I warned her that it may be CHINESE (yes CHINESE).
Mohawk and Farmers brand bacon is made by a subsidiary of Smithfield which is owned by the Shangqhui Co. The Chinks practically own the entire pork business here in the US and god only knows what they put into their products..
One of these hillbillies we live amongst now told me that raccoon was delicious if slow cooked over an open fire. In all honesty, I wouldn’t be averse to trying it, but I would probably want to boil it for a while to make sure any and all parasites were killed.
I scan all labels for the tie to China now… they have almost taken over our entire food industry in addition to manufacturing.
My bacon is made from old breed/heritage breeds of pigs from small scale pig farmers. Cured and smoked the old school way. Benton’s Country Hams make the American version of Prosciutto de Parma and Jamon Serrano (country ham) and the best bacon down in Madisonville, TN. From their website regarding their process: “This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance.”
I/S- Provide links so I can pass on to the family……..thanks in advance.
Maggie- You said it right, they are taking over the food supply and NOW the gubmint says they don’t have to label meat as to country of origin .
Billy
Fried SPAM sammiches are not the worst thing you could survive on. My father actually liked fried SPAM with eggs and hot biscuits, he only lived to 72 so maybe it’s not a good idea. SPAM could be manufactured in China now for all we know.
I/S- I found the Benton site and the bacon is 4lb. for $30 which is reasonable for quality thick cut bacon. Looks like it may be the real deal and at least you know the pigs are not shipped all over and chemicals added.
Does this bacon have more of a sugar cured or hickory smoke flavor?
http://bentonscountryhams2.com/
Many people don’t care for the salt or nitrites in cured meats but they fail to understand how such foods are meant to be consumed. Visit Italy or Spain and you won’t see people cutting and consuming thick ham steaks and mounds of bacon. Country ham in Europe is cut thin enough to read a newspaper through it. No kidding! It’s so well seasoned that small amounts of it have HUGE flavor. A few paper thin slices of ham with a piece of good cheese on thick, crusty bread makes one of the best sandwiches you could ever eat! No mayo, mustard or anything else required!
I find that Benton’s bacon is so flavorful that one slice is plenty. That alone makes it equal to or cheaper than store bought crap. A little bit of it goes a long way when used in other dishes. I have no desire to eat mounds of it like I do with modern, chemical laden bacon. You also not not want to overcook a good cured bacon to get the best flavor.
As far as nitrites and nitrates go……….this is a short guide from the University of WI.
http://fyi.uwex.edu/meats/files/2012/02/Nitrate-and-nitrite-in-cured-meat_10-18-2012.pdf
Bea, the hickory smoke flavor will bowl you over. Your house will smell like a smokehouse all morning!
You can use youtube to find several videos of Allan Benton himself talking about his products and how he does it. It’s a LOT of work mostly done by hand. $30 for four pounds is very reasonable IMO. I try to order 12-16 pounds at a time to lower my shipping rate per pound. It can be shipped any time of the year with no refrigeration during transit but I usually order in winter.
If you are looking for one of the best white cheddar cheeses you can ever eat try Cougar Gold made by students at University of WA. Like the bacon/ham, a little goes a long way. You can store it in your fridge for at least 50 years. Read the history of Cougar Gold and note that it is the only variety of cheese that ages well.
I posted this article in November:
you all just wait when the tpp, ttip, and the isds trade agreements become encoded into law courtesy of our treasonous trade traitor representatives and senators….you ain’t seen nothin yet !!!
I’ve eaten wild boar and kangaroo tail. I draw the line at snake and raccoon unless my survival is at stake, or steak.
NPR Claims Pig Rectum Is a Suitable Substitute for Calamari — In a Pinch
http://www.dallasobserver.com/restaurants/npr-claims-pig-rectum-is-a-suitable-substitute-for-calamari-in-a-pinch-7043151
I read jumbo shrimp from China is raised in oil drums filled and fed with human feces.Rule of thumb-Do not eat anything from China
I/S, sounds like this place in NH that we take our hams and bacon to. They also sell and ship. Good stuff.
http://foxcountrysmokehouse.com/
For store bought, I usually get Colemans uncured, with no nitrates.