What's for supper tonight?

[TripleF]

squirrel with taters and carrots in the crock pot yuuuuummmmmmmmmmmmmmmmmmmmmmy

Now that don't sound too bad!!

[Colonel26]

We ate high class tonight.

Chili dogs.

[wlf]

We used to cook all kinds of stuff in the lard room in the butcher shop . I'd say I'm in a minority,when I can tell you what chinchillas taste like.Very mild rabbit-like taste.The owner raised mink and chinchillas at one time.

I liked Thymus glands and hog tails the best.The hogs' tails would be trimmed to include some ham,if we were going to put them in the rendering kettle.I think you could have deep fried practically anything in that vat and it would have tasted good.

[muskrat man]

'Coon chili

[Paladin]

Sorry, Kaleb but there is too much 'stuff' in that bowl to call it chili.

Ray

[Mumbleypeg]

Sorry, Kaleb but there is too much 'stuff' in that bowl to call it chili.

Ray

Agree! A fella can get into a lively discussion about chili with folks from other regions of the country (world?). Most native Texans will tell you chili is meat and spices (includes garlic, onion, and peppers). Period. If you want any contaminants, like beans or macaroni, add it after it's in your bowl! Texans should know. After all, we invented chili.

Incoming!!!

Ken

[muskrat man]

ah well, it's what I call chili. Meat, spices, beans and 'mater juice. I add the cracker crumbs and cheese after it comes out of the kettle

[treefarmer]

Our discussion has veered off track a hair and while it's in the ditch, I like to tell y'all about a feller I hired some years ago as temporary carpenter. 1st off, he worked himself into a full time job, he had the ability and the work ethic that is so uncommon, from form work, framing, right on up to almost a furniture grade cabinet maker. This feller needs also a physical description to add a little color to this food story. He was about five foot 8+/- and about that wide. He wore bibs and a full beard. He was an excellent cook but some of the things he cooked were along the lines of some of the previous posts!
We usually had a dinner (lunch, to some of y'all) about every 3 or 4 weeks at our shop. Never knew who might show up from Superintendent of the school district, school principals, board members, school bus drivers, mechanics, secretaries, the list could go on.
We had a lot of fish fries, we ate a lot of venison, lots of it was roadkill (the big boys never knew ) Such as this was always cooked at the maintenance shop but every so often our new carpenter/cabinet maker would show up with a pot of something for the crew and guests to eat.
We had coon hash, we had coon/possum hash, we had armadillo bbq.
One mornin' he came into the maintenance yard carryin' a big pot of something and he was just a fussin' about his guinea hens gettin' out of their pen. He said they wouldn't go back in the pen like a chicken so he'd have to shoot 'em off their roost in the trees before the varmints got 'em. That's all he said.
He was building as set a cabinets or something there in the shop where the cook stove was and he tended the big pot all morning, even made a baker of big cathead biscuits. When the crew and one of the administrators from the district office showed up at noon he announced that he had dinner ready and everyone was welcome.
The talk had been about guinea stew all morning. He had never mentioned guinea stew but we were all quick to add 2 and 2 and come up with guinea stew. One of the boys had gone down to the high school lunchroom and got us a gallon or two of ice tea and we were all set for a real feast.
Well, right before we asked the blessing on the food, this ol' boy grabbed me by my arm and literally spun me around 180 degrees and said,"Bossman, don't you bail out on me now, but this ain't guinea stew!" So I asked, "What is it?" "Bobcat" was his reply!
Well it smelled mighty good, the bobcat backstrap was cut into very small cubes and was in a white creamy gravy, it had little cubed pieces of carrots and some frog eyes(English peas) for color, just a beautiful dish. The crew, the administrator and I sat down and began our dinner, everyone commented on how good it was and the big ol' biscuits were as good as any body's granny could make. Setting there eatin' and when folks were about half done, a little feller down at the end of the work bench we used as a table spoke up and said, "You know, we used to raise guineas when I was a boy and seems like the meat was a lot darker than this." To this our carpenter/chef replied, "Who said anything about eatin' guinea?" At this point several pushed their bowls away when it was revealed what we were eatin'. Several of us actually had seconds! The bobcat had tried to get into his guineas and as he was skinning the critter he said the meat looked good enough to eat and he knew a shop full of guinea pigs .
Treefarmer

[Paladin]

Our discussion has veered off track a hair and while it's in the ditch, I like to tell y'all about a feller I hired some years ago as temporary carpenter. 1st off, he worked himself into a full time job, he had the ability and the work ethic that is so uncommon, from form work, framing, right on up to almost a furniture grade cabinet maker. This feller needs also a physical description to add a little color to this food story. He was about five foot 8+/- and about that wide. He wore bibs and a full beard. He was an excellent cook but some of the things he cooked were along the lines of some of the previous posts!
We usually had a dinner (lunch, to some of y'all) about every 3 or 4 weeks at our shop. Never knew who might show up from Superintendent of the school district, school principals, board members, school bus drivers, mechanics, secretaries, the list could go on.
We had a lot of fish fries, we ate a lot of venison, lots of it was roadkill (the big boys never knew ) Such as this was always cooked at the maintenance shop but every so often our new carpenter/cabinet maker would show up with a pot of something for the crew and guests to eat.
We had coon hash, we had coon/possum hash, we had armadillo bbq.
One mornin' he came into the maintenance yard carryin' a big pot of something and he was just a fussin' about his guinea hens gettin' out of their pen. He said they wouldn't go back in the pen like a chicken so he'd have to shoot 'em off their roost in the trees before the varmints got 'em. That's all he said.
He was building as set a cabinets or something there in the shop where the cook stove was and he tended the big pot all morning, even made a baker of big cathead biscuits. When the crew and one of the administrators from the district office showed up at noon he announced that he had dinner ready and everyone was welcome.
The talk had been about guinea stew all morning. He had never mentioned guinea stew but we were all quick to add 2 and 2 and come up with guinea stew. One of the boys had gone down to the high school lunchroom and got us a gallon or two of ice tea and we were all set for a real feast.
Well, right before we asked the blessing on the food, this ol' boy grabbed me by my arm and literally spun me around 180 degrees and said,"Bossman, don't you bail out on me now, but this ain't guinea stew!" So I asked, "What is it?" "Bobcat" was his reply!
Well it smelled mighty good, the bobcat backstrap was cut into very small cubes and was in a white creamy gravy, it had little cubed pieces of carrots and some frog eyes(English peas) for color, just a beautiful dish. The crew, the administrator and I sat down and began our dinner, everyone commented on how good it was and the big ol' biscuits were as good as any body's granny could make. Setting there eatin' and when folks were about half done, a little feller down at the end of the work bench we used as a table spoke up and said, "You know, we used to raise guineas when I was a boy and seems like the meat was a lot darker than this." To this our carpenter/chef replied, "Who said anything about eatin' guinea?" At this point several pushed their bowls away when it was revealed what we were eatin'. Several of us actually had seconds! The bobcat had tried to get into his guineas and as he was skinning the critter he said the meat looked good enough to eat and he knew a shop full of guinea pigs .
Treefarmer

Ray

[muskrat man]

Good story! I have heard wild feline was good, bobcat, lynx, and cougar but have never had the opportunity to try it. Guinea is good though

[orvet]

I have participated in many an I interesting conversation over the years while waiting to see the doctor at various clinics at the VA Hospital. One day at the Optometry Clinic there was a lady who claimed her recipe for fried cougar was the absolute best! To hear her tell about it, I would have eaten it without hesitation.

Guess the oddest thing I ever ate was overseas; I was taught to eat what was sat before me. So I ate a pretty tasty meat that was cooked over a barbeque on our table. After I left I asked the other round eye guy with me what I had eaten, he said, "dog oysters."

It was actually very good. I ate it a second time, knowing what it was. Didn't bother me as long as it wasn't my dog.

[Colonel26]

I've never had wild feline although like Caleb I've heard that bobcat is very tasty.

I've never had dog oysters either, but now calf fries (mountain oysters around here) are real good!

The wife just called in her way in from town. Tonight it's shrimp scampi over cooked broccoli and cauliflower, and a big I'l salad with lots of bacon and blue cheese dressing on the side. Y'all come.

[muskrat man]

must be something in the air colonel. Baked taters and cauliflower broccoli w/ cheese tonight here.

[muskrat man]

baked squirrel, taters and some corn tonight

[jlw257]

We had Smoke Brisket, Baked Beans, Corn Bread and Sweet Tea


Larry

[muskrat man]

I'm smellin me some cornbread

[Colonel26]

I dearly love cornbread. Mmmm cornbread and milk. Especially buttermilk!

Today Precious found pork roast on sale for &1.38/lb. so tonight it was a pork roast in the crock pot with mushroom gravy. It was plumb larapin.

[muskrat man]

spaghetti and garlic bread tonight

[royal0014]

Roast 'n taters 'n gravy in the crock pot now; smellin' up the house, too.

[treefarmer]

Field peas, rice, cream corn, cat head biscuits, venison chops, sweet tea and pear cobbler for dessert.
Treefarmer

[1967redrider]

I had dinner with an ex-girlfriend at the Mediterranean Bakery http://www.allmenus.com/va/alexandria/3 ... cafe/menu/
It went surprisingly well and the food was delicious.

[wlf]

I had dinner with an ex-girlfriend
It went surprisingly well and the food was delicious.

I love it. I'm grinning out loud.

[muskrat man]

leftover spaghetti

[RobesonsRme.com]

Mammaw Noyes's oyster stew, for hopefully the last cold snap we will experience this winter.

Simple Brunswick, Georgia family recipe, but oh so good.

Charlie Noyes

[RobesonsRme.com]

I enjoyed all three bowls!

Charlie Noyes