Thread: Mmmm Mmmm Good

SNOW ICE CREAM

SERVES 6 TO 8:
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 tablespoon vanilla extract(OTHER KINDS LIKE ALMOND OR CHERRY)
1-1/2 cups white sugar
32 cups snow

WHAT TO DO :
In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency.

Originally Posted by GREGAGREATAMERICAN

SNOW ICE CREAM

SERVES 6 TO 8:
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 tablespoon vanilla extract(OTHER KINDS LIKE ALMOND OR CHERRY)
1-1/2 cups white sugar
32 cups snow

WHAT TO DO :
In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency.

Eat raw eggs?

Originally Posted by jp_48504

Originally Posted by GREGAGREATAMERICAN

SNOW ICE CREAM

SERVES 6 TO 8:
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 tablespoon vanilla extract(OTHER KINDS LIKE ALMOND OR CHERRY)
1-1/2 cups white sugar
32 cups snow

WHAT TO DO :
In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency.

Eat raw eggs?

Of course, as long as they're organic, JP.

Great in nog or shakes

Originally Posted by 2ndamendsis

Originally Posted by jp_48504

Originally Posted by GREGAGREATAMERICAN

SNOW ICE CREAM

SERVES 6 TO 8:
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 tablespoon vanilla extract(OTHER KINDS LIKE ALMOND OR CHERRY)
1-1/2 cups white sugar
32 cups snow

WHAT TO DO :
In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency.

Eat raw eggs?

Of course, as long as they're organic, JP.

Great in nog or shakes

Back in my track days I loved boosting my protein intake with a raw egg in a chocolate shake.

I would be more worried about the snow these days, than the eggs.

2 lb Chicken Wings cut up Buffalo style
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 c White wine
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 tb Cayenne pepper
10 tb Durkee red-hot sauce
1 tb Salt
3 tb Pepper
1/2 c Vinegar
1 Fire Extinguisher
- (Optional!)
-Don't attempt to eat with an ulcer.

In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy

My wife will never cook this and ill never eat it but here you go

Fried Beaver Tail

2 Beaver tails 1/4 ts Pepper
1/2 c Vinegar 1/4 c Butter
1 tb Salt 1/4 c Sherry or cooking wine
2 ts Soda 1 ts Dry mustard
1/4 c Flour 1 ts Sugar
1/2 ts Salt 1 tb Worcestershire sauce
Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.
The next day, remove from the brine, wash, then cover with solution of 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.
Dredge beaver tails in seasoned flour.
Melt butter in heavy fry pan and saute tails at low heat until tender.
Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.
Add to beaver tails and simmer gently for 10 minutes, basting frequently.

From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.
A note received from Jimm Gordon:

Born and raised in the Big Belt Mountains of Montana, every winter fried beavertail was a culinary treat that would grace our table on a weekly basis. I was tickled to see a recipe for it in your bizarre foods section, but noted one area of the recipe that I thought needed clarification. One does not, in the usual fashion, "skin" a beavertail. The thick, scaley hide adheres too tightly to the gristly flesh for that to be a good option. Oldtime beaver eaters had a little trick that made getting the hide off a snap.

Stick a barbecue fork into the "meat" end of the beavertail, then "toast" it like a marshmallow over the woodstove or electric burner or other heat source. As it toasts, the hide puffs away from the meat like a slowly expanding balloon. After a few minutes you can strip it away and trim the edge, leaving you with a nice filet of greasy pink/white meat for your recipe.

What happens to the rest of the beaver???

Greg, I am shocked that you did not start this thread with the beaver tail recipe, it seems appropriate. Mmmmmm...I'll have to give that a try. Will have to go to the store and buy more dental floss, tail is always a little chewy.


Later that day....

You were right, the tail was to die for, unfortunately now, I have a hankerin' to chop down trees with my teeth...but frankly I don't give a damn!

I'll see your beaver tail recipe, and I'll raise you a muskrat stew...

Muskrat Stew

1 muskrat, cut into 1" pieces

2 tablespoons butter (or olive oil)

3 medium cloves garlic, minced

4 medium onions, diced finely

3 medium shallots, diced finely
3 potatoes, cubed
1 cup corn

1 teaspoon salt (or to taste)

1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/4 teaspoon thyme
2 cups flour

7 cups water
16 oz cut or diced tomatoes

Add all ingredients except muskrat and tomato to a large covered pot, and heat the water to boiling. Reduce to simmer once it comes to a boil.

While the pot is coming to a boil, mix the flour, salt and pepper in a large bowl. Roll muskrat pieces in the mix, then brown in butter.

Add the browned muskrat to the pot, cover, and simmer for 1 to 2 hours. Add the tomatoes and simmer another hour.

Serves 4-6

Kentucky Bull Frog

Frogs Legs


4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers
*If dried herbs are used tie these in a muslin bag
Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves


Now this doesnt win the hand, but its Mmmm ribbit Mmmmm Good


ribbit ribbit