Late-night (cable-access) cooking.
Don't be hurt, but I'm writing this partly to stay awake. Tomorrow is Office Thanksgiving, and I've pledged "something sweet potato", since everyone loves the smell of my lunch go-to of a baked sweet potato with cinnamon and orange juice. I'm trying out a variation on a family favorite, and I think it's going well; unfortunately(?), I've been out every night this week for social, vocational, or educational reasons, so I couldn't start cooking until after ESL and "30 Rock". I should be done and in bed around 11:30 - and meanwhile I blog.
I'll share this recipe later if it turns out, but first let me give credit to the book from which I pulled the basic idea: 1976's Tiger Bait Recipes, a publication of LSU's Alumni Federation. Some of the recipes, like Pecan Tassies, I've been making for years. Others... I'm yet to attempt. Let's talk about the latter.
The best section for gawking is of course the latter half of "Poultry & Game", where one two-page spread contains all of the following recipes (and sample quotes):
SQUIRREL OR DOVES
2 squirrels or 6 to 8 doves
Salt and pepper to taste
Flour
Bacon
Onion
etc.Cut squirrel into pieces. Salt and pepper. Sprinkle with flour. Dice slab bacon and cook slowly in heavy skillet until brown. Remove bacon, and brown squirels in drippings. Remove squirrels, add onion, and cook until transparent. Return squirrels to skillet, add a small amount of water, cover and simmer until tender, about one hour. Add shallot tops, parsley and bacon bits. Add additional water if needed and cook a few minutes while stirring. Hint: When preparing doves in this manner, omit flour. Add one small can of mushrooms.
Lucien P. Laborde
Hamburg, La.
VIRGINIA BACK BEAR ROAST - BARBECUED
Black bear meat
Vinegar
Water
Salt
Pepper
Dry Mustard
etc.
Cut bear meat into small squares and roast for three hours at 300F (150C). Then apply barbecue mixture made with the remaining ingredients.
Editors' Note: This recipe was untested. Bear meat was unavailable.
Dalton B. Brady
Lexington, Va.
(Oh, lord, I'm so spoiled by my CF editor at work! I want to tab! I want automatic closing tags!)
LOOK at those two distinct flavors of crazy! Which is worse? Is it the cryptic detail of the dove-for-squirrel substitution + the phrase "brown squirrel in drippings"? Or is it the beyond-terse woodsman's BBQ recipe + the editors' apparent hope that I'll make it myself and tell them what happens? Or is it this paragraph from way back in the introduction?A special feature of Tiger Bait is the inclusion of metric measurements with each recipe. One reason for this is that the United States is on the verge of adopting the metric system; the other is that through LSU alumni this book will find its way to other parts of the world that already use the metric system.
Yes! Every last benighted corner of this planet will know that 2squirrels - (30ml)flour + (1smallcan)mushrooms = 7doves! An unspecified amount of roast bear in every (one-liter, futuristic) pot!
That's fantastic, right? I'll come back and check after I get some sleep, but I'm pretty sure that's fantastic.
I'll share this recipe later if it turns out, but first let me give credit to the book from which I pulled the basic idea: 1976's Tiger Bait Recipes, a publication of LSU's Alumni Federation. Some of the recipes, like Pecan Tassies, I've been making for years. Others... I'm yet to attempt. Let's talk about the latter.
The best section for gawking is of course the latter half of "Poultry & Game", where one two-page spread contains all of the following recipes (and sample quotes):
- Wild Duck Breast with Apple Brandy: "Breasts will be tender if cooked quickly before the muscles and tendons have a chance to tighten and toughen."
- Duck in Wine Sauce: "(Cooking time is related to age of duck.)"
- Smothered Doves: "Salt and pepper the doves (use a good amount of black pepper)."
- Alligator Sauce Piquant: "Hint: No alligator? Use turtle."
SQUIRREL OR DOVES
2 squirrels or 6 to 8 doves
Salt and pepper to taste
Flour
Bacon
Onion
etc.Cut squirrel into pieces. Salt and pepper. Sprinkle with flour. Dice slab bacon and cook slowly in heavy skillet until brown. Remove bacon, and brown squirels in drippings. Remove squirrels, add onion, and cook until transparent. Return squirrels to skillet, add a small amount of water, cover and simmer until tender, about one hour. Add shallot tops, parsley and bacon bits. Add additional water if needed and cook a few minutes while stirring. Hint: When preparing doves in this manner, omit flour. Add one small can of mushrooms.
Lucien P. Laborde
Hamburg, La.
VIRGINIA BACK BEAR ROAST - BARBECUED
Black bear meat
Vinegar
Water
Salt
Pepper
Dry Mustard
etc.
Cut bear meat into small squares and roast for three hours at 300F (150C). Then apply barbecue mixture made with the remaining ingredients.
Editors' Note: This recipe was untested. Bear meat was unavailable.
Dalton B. Brady
Lexington, Va.
(Oh, lord, I'm so spoiled by my CF editor at work! I want to tab! I want automatic closing tags!)
LOOK at those two distinct flavors of crazy! Which is worse? Is it the cryptic detail of the dove-for-squirrel substitution + the phrase "brown squirrel in drippings"? Or is it the beyond-terse woodsman's BBQ recipe + the editors' apparent hope that I'll make it myself and tell them what happens? Or is it this paragraph from way back in the introduction?A special feature of Tiger Bait is the inclusion of metric measurements with each recipe. One reason for this is that the United States is on the verge of adopting the metric system; the other is that through LSU alumni this book will find its way to other parts of the world that already use the metric system.
Yes! Every last benighted corner of this planet will know that 2squirrels - (30ml)flour + (1smallcan)mushrooms = 7doves! An unspecified amount of roast bear in every (one-liter, futuristic) pot!
That's fantastic, right? I'll come back and check after I get some sleep, but I'm pretty sure that's fantastic.