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Joined: Sat January 05, 2013 7:30 am Posts: 8214 Location: nothing
I've had and helped make squirrel stew once a while ago and it was pretty tasty, but there was some hair.
I know fish isn't wild game but I remember around this same time, helping my friends sew the skin back onto fish that had been gutted, mixed with some tasty other stuff, stuffed, then sewn back up and baked.
I didn't eat that .
_________________ crazy strong wind on the ride back had to mega pump the quads
Joined: Tue September 24, 2013 5:56 pm Posts: 47166 Location: In the oatmeal aisle wearing a Shellac shirt
wease wrote:
tragabigzanda wrote:
Goose is great, very similar to duck. Pheasant can be awesome, I think someone didn't cook yours right. Where the hell does one have dove?
I used to date a girl whose dad would go on dove hunts, much like pheasant hunts. He'd bring a mess back and her mom would fry them and she make biscuits & gravy and fried potatoes to have with them. Hot damn, that woman could cook!
Ok, that sounds awesome.
knee tunes wrote:
I know fish isn't wild game but I remember around this same time, helping my friends sew the skin back onto fish that had been gutted, mixed with some tasty other stuff, stuffed, then sewn back up and baked.
Like, literally sewn back together? Crazy. I worked at a french place where they used a lot of "meat glue" (agar agar and the like). It worked really well for a skate dish, in which the chef would scrape the meat off the skate wing, and then layer it with the agar agar to make a thick cut of skate wing. It was delicious.
Joined: Sat January 05, 2013 7:30 am Posts: 8214 Location: nothing
tragabigzanda wrote:
wease wrote:
tragabigzanda wrote:
Goose is great, very similar to duck. Pheasant can be awesome, I think someone didn't cook yours right. Where the hell does one have dove?
I used to date a girl whose dad would go on dove hunts, much like pheasant hunts. He'd bring a mess back and her mom would fry them and she make biscuits & gravy and fried potatoes to have with them. Hot damn, that woman could cook!
Ok, that sounds awesome.
knee tunes wrote:
I know fish isn't wild game but I remember around this same time, helping my friends sew the skin back onto fish that had been gutted, mixed with some tasty other stuff, stuffed, then sewn back up and baked.
Like, literally sewn back together? Crazy. I worked at a french place where they used a lot of "meat glue" (agar agar and the like). It worked really well for a skate dish, in which the chef would scrape the meat off the skate wing, and then layer it with the agar agar to make a thick cut of skate wing. It was delicious.
yes, the fish was cut along the edges,face in tact, top skin peeled back kind of then they did whatever they did to the fishes, then stuffed and sewed back up nicely along the edges. I'd be lying if I said I remembered what we used for thread. maybe thread?
_________________ crazy strong wind on the ride back had to mega pump the quads
Joined: Tue September 24, 2013 5:56 pm Posts: 47166 Location: In the oatmeal aisle wearing a Shellac shirt
knee tunes wrote:
tragabigzanda wrote:
wease wrote:
tragabigzanda wrote:
Goose is great, very similar to duck. Pheasant can be awesome, I think someone didn't cook yours right. Where the hell does one have dove?
I used to date a girl whose dad would go on dove hunts, much like pheasant hunts. He'd bring a mess back and her mom would fry them and she make biscuits & gravy and fried potatoes to have with them. Hot damn, that woman could cook!
Ok, that sounds awesome.
knee tunes wrote:
I know fish isn't wild game but I remember around this same time, helping my friends sew the skin back onto fish that had been gutted, mixed with some tasty other stuff, stuffed, then sewn back up and baked.
Like, literally sewn back together? Crazy. I worked at a french place where they used a lot of "meat glue" (agar agar and the like). It worked really well for a skate dish, in which the chef would scrape the meat off the skate wing, and then layer it with the agar agar to make a thick cut of skate wing. It was delicious.
yes, the fish was cut along the edges,face in tact, top skin peeled back kind of then they did whatever they did to the fishes, then stuffed and sewed back up nicely along the edges. I'd be lying if I said I remembered what we used for thread. maybe thread?
I know that there are old recipes that do similar things with bellies, caul fat, and the like. I've never heard of this with fish, though. Awesome.
Joined: Sat January 05, 2013 7:30 am Posts: 8214 Location: nothing
tragabigzanda wrote:
knee tunes wrote:
tragabigzanda wrote:
wease wrote:
tragabigzanda wrote:
Goose is great, very similar to duck. Pheasant can be awesome, I think someone didn't cook yours right. Where the hell does one have dove?
I used to date a girl whose dad would go on dove hunts, much like pheasant hunts. He'd bring a mess back and her mom would fry them and she make biscuits & gravy and fried potatoes to have with them. Hot damn, that woman could cook!
Ok, that sounds awesome.
knee tunes wrote:
I know fish isn't wild game but I remember around this same time, helping my friends sew the skin back onto fish that had been gutted, mixed with some tasty other stuff, stuffed, then sewn back up and baked.
Like, literally sewn back together? Crazy. I worked at a french place where they used a lot of "meat glue" (agar agar and the like). It worked really well for a skate dish, in which the chef would scrape the meat off the skate wing, and then layer it with the agar agar to make a thick cut of skate wing. It was delicious.
yes, the fish was cut along the edges,face in tact, top skin peeled back kind of then they did whatever they did to the fishes, then stuffed and sewed back up nicely along the edges. I'd be lying if I said I remembered what we used for thread. maybe thread?
I know that there are old recipes that do similar things with bellies, caul fat, and the like. I've never heard of this with fish, though. Awesome.
I don't like fish. do you?
_________________ crazy strong wind on the ride back had to mega pump the quads
Joined: Tue January 01, 2013 3:45 pm Posts: 24089 Location: almost in canada
my favorite recipe for tilapia is on the big green egg....get 2 of those cedar planks that you cook the tilapia on...cook it on high heat for about 3 minutes per side..once its done, throw away the tilapia and eat the cedar planks..
But what are you eating it with? Because if you're eating by itself, you're doing it wrong. Insipid is only a criticism if you're just munching it on its own.
Joined: Tue September 24, 2013 5:56 pm Posts: 47166 Location: In the oatmeal aisle wearing a Shellac shirt
Tilapia is a bland, boring fish that A) takes other flavors very well and B) is incredibly resistant to disease, parasites, etc -- and therefore is an excellent candidate for aquaculture, and is typically sold at a very affordable cost.
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