Rats in the kettle at the Peking Moon - Page 3

Pocahontas · 09-25-2007, 09:20 PM

Quote:

Originally Posted by SBCmetroguy

He probably brought you King Pao Shrimp with Diced Monkey Penis and you didn't even know it. :P

Isaac-Saxxon · 10-30-2007, 07:56 AM

Quote:

Originally Posted by rhertz

No, I'm pretty sure that "peanuts" cost less than such a delicacy as Diced Monkey ***** which has to cost at least $20 per lb...

Monkey is more rare than Chilean Sea Bass or Redfish.... hehehe

rhertz is well versed on the ways of Asian food. Everything is priced by the pound and monkey is no exception. I see this thread on quick links all the time so google must have it ranked high. Getting cold so it is time to get the kettle out and warm up some left over rat stew. rhertz do you have a recipe for stewed rats ?

purpahurl · 10-30-2007, 10:18 AM

Stuffed Dormice / Ancient Rome
Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile.
Mice in Cream (Souris à la crème)
Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed

Pocahontas · 10-30-2007, 03:37 PM

And how often do you dine on rodents, purpahurl?

purpahurl · 10-30-2007, 07:10 PM

This weekend after I take little purpa squirrel huntin.

Isaac-Saxxon · 10-30-2007, 07:37 PM

Hey purpa do you like them on the half shell

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purpahurl · 10-30-2007, 08:17 PM

That's a good one. I prefer mine fried up crispy with some grits on the side.

Rhertz: last year I deboned some chopped them in a quisinart with green onion, shaved carrotts and made Steamed Dumpring (pot stickers). Imperial Cathay would have been impressed. Of course I did not add card board to mine like some China Town vendors I read about.

rhertz · 10-30-2007, 08:52 PM

Quote:

Originally Posted by purpahurl

That's a good one. I prefer mine fried up crispy with some grits on the side.

Rhertz: last year I deboned some chopped them in a quisinart with green onion, shaved carrotts and made Steamed Dumpring (pot stickers). Imperial Cathay would have been impressed. Of course I did not add card board to mine like some China Town vendors I read about.

LOL, I love pot stickers. I'm not crazy about pork dumplings, but the chicken pot stickers at Target (I forget the brandname) are darn good. They are in a bag in the frozen section. I had them for supper last night.

The key is the sauce. I use Ming Tsai's Dim Sum dipping sauce. In a jar in the Asian section.

Nothing wrong with eating squirrel IMHO. I never done it but my grandpa sho did..

Now that I think about it, hampsters look pretty good, about the size of quail or dove. I love to eat small birds.... Why not animals? The quail at Chianti's is my all time favorite recurring dish over the decades. Mrs Hertz loves to watch me pick through the little bird bones..... Ummm Umm Good!

purpahurl · 10-30-2007, 09:19 PM

Nothing wrong with eating squirrel IMHO. I never done it but my grandpa sho did..

Now that I think about it, hampsters look pretty good, about the size of quail or dove. I love to eat small birds.... Why not animals?

HTML Code:

The quail at Chianti's is my all time favorite recurring dish over the decades.  Mrs Hertz

loves to watch me pick through the little bird bones..... Ummm Umm Good![/quote]

Boy Hertz you're really pulling me out there, if I'm not mistaken this quail either has a blackberry suace or maybe a cherry suace. I may be thinking of another restaraunt though. I remember eating quail there. The best i've had is home cooked.

By the way Bau Chau (if that's haow it's spelled) on Youree sells an excellent Dumpring sauce.

rhertz · 10-30-2007, 09:50 PM

I think the quail is served in a marsala sauce. They have a veal dish that has a blackberry sauce. I'm not crazy about fruity sauces or veal.

I guess watching birds is one thing and eating birds in an entirely different matter.

I love both.

purpahurl · 10-30-2007, 10:10 PM

I think you're right. Something there has a blackberry sauce that Mrs. Hurl likes,Blahh. The Cherry quail I had was at Big Cedar Lodge in MO. It was GROSS. Everything else there was awesome. I think that is when I quit eating gamebirds at restaraunts. I'll stick with the rats.

Isaac-Saxxon · 10-31-2007, 07:23 AM

It all taste like chicken

I like my cooking over any restaurant. I like to see it prepared and cooked unlike Micky D's spit burgers.

Isaac-Saxxon · 10-31-2007, 11:35 AM

Weird Al has a song that goes with this thread !
http://www.goodeatsfanpage.com/Humor...the_kettle.htm

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AnimeSpirit · 10-31-2007, 12:01 PM

Quote:

Originally Posted by Isaac-Saxxon

Weird Al has a song that goes with this thread !
http://www.goodeatsfanpage.com/Humor...the_kettle.htm

I've heard that before. I never knew it was Weird Al though. Hmm...learn something new everyday.

Isaac-Saxxon · 10-31-2007, 01:35 PM

Cats in the kettle at the Peking Moon

10-30-2007, 10:18 AM	#33
purpahurl Advanced Member Join Date: Apr 2007 Location: shreveport Posts: 377 Rep Power: 219	Recipes Stuffed Dormice / Ancient Rome Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile. Mice in Cream (Souris à la crème) Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed Attached Thumbnails

10-30-2007, 03:37 PM	#34
Pocahontas SBLive! Veteran Join Date: Apr 2007 Posts: 1,691 Rep Power: 268	And how often do you dine on rodents, purpahurl? __________________ "The greater your capacity to love, the greater your capacity to feel the pain." Jennifer Aniston

10-30-2007, 07:37 PM	#36
Isaac-Saxxon SBLive! Veteran Join Date: Sep 2006 Posts: 4,421 Rep Power: 313	Hey purpa do you like them on the half shell __________________ Maranatha Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.

10-30-2007, 09:19 PM	#39
purpahurl Advanced Member Join Date: Apr 2007 Location: shreveport Posts: 377 Rep Power: 219	Nothing wrong with eating squirrel IMHO. I never done it but my grandpa sho did.. Now that I think about it, hampsters look pretty good, about the size of quail or dove. I love to eat small birds.... Why not animals? HTML Code: The quail at Chianti's is my all time favorite recurring dish over the decades. Mrs Hertz loves to watch me pick through the little bird bones..... Ummm Umm Good![/quote] Boy Hertz you're really pulling me out there, if I'm not mistaken this quail either has a blackberry suace or maybe a cherry suace. I may be thinking of another restaraunt though. I remember eating quail there. The best i've had is home cooked. By the way Bau Chau (if that's haow it's spelled) on Youree sells an excellent Dumpring sauce.

10-31-2007, 07:23 AM	#42
Isaac-Saxxon SBLive! Veteran Join Date: Sep 2006 Posts: 4,421 Rep Power: 313	It all taste like chicken I like my cooking over any restaurant. I like to see it prepared and cooked unlike Micky D's spit burgers. __________________ Maranatha Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.

10-30-2007, 07:10 PM	#35
purpahurl Advanced Member Join Date: Apr 2007 Location: shreveport Posts: 377 Rep Power: 219	This weekend after I take little purpa squirrel huntin.

10-30-2007, 08:17 PM	#37
purpahurl Advanced Member Join Date: Apr 2007 Location: shreveport Posts: 377 Rep Power: 219	That's a good one. I prefer mine fried up crispy with some grits on the side. Rhertz: last year I deboned some chopped them in a quisinart with green onion, shaved carrotts and made Steamed Dumpring (pot stickers). Imperial Cathay would have been impressed. Of course I did not add card board to mine like some China Town vendors I read about.

10-30-2007, 09:50 PM	#40
rhertz SBLive! Veteran Join Date: May 2006 Posts: 2,834 Rep Power: 290	I think the quail is served in a marsala sauce. They have a veal dish that has a blackberry sauce. I'm not crazy about fruity sauces or veal. I guess watching birds is one thing and eating birds in an entirely different matter. I love both.

10-30-2007, 10:10 PM	#41
purpahurl Advanced Member Join Date: Apr 2007 Location: shreveport Posts: 377 Rep Power: 219	I think you're right. Something there has a blackberry sauce that Mrs. Hurl likes,Blahh. The Cherry quail I had was at Big Cedar Lodge in MO. It was GROSS. Everything else there was awesome. I think that is when I quit eating gamebirds at restaraunts. I'll stick with the rats.

10-31-2007, 11:35 AM	#43
Isaac-Saxxon SBLive! Veteran Join Date: Sep 2006 Posts: 4,421 Rep Power: 313	Weird Al has a song that goes with this thread ! http://www.goodeatsfanpage.com/Humor...the_kettle.htm __________________ Maranatha Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.

10-31-2007, 01:35 PM	#45
Isaac-Saxxon SBLive! Veteran Join Date: Sep 2006 Posts: 4,421 Rep Power: 313	Cats in the kettle at the Peking Moon __________________ Maranatha Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.

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