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Discussion in 'Cooking Forum' started by Coho, Apr 16, 2006.
They will tell you for sure.. LOTS of spices...
They make the best courtboullion I have ever ate. The smaller ones are really good fried!! Courtboullion is a tomato based gravy made with the fish that is eaten over rice. Sorta like etouffee!!!
THats a big difference in cooking up here and down your way Ducko. We don't eat alot of rice. I love me some but generally its taters or noodles.
Like the other guys have said it is delicious pot roasted in a black iron pot. I prefer it to rabbit actually. Brown it real good in bacon grease, add your holly trinity, make your gravey, add the browned nutria, cover, smother about an hour over a loooooow fire and serve over rice. I am hungry now!!!
I ain't eatin no damn rats!!!
I am kinda like most. I am not eatin no rat if I can help it.
But I'll vouch for Marsh, here. He can cook an ol' nasty goose to make you want to slap your Mama!
Just don't forget to use enough TABASCO
Does eating a groundhog about the same? It was cooked "pot roast" style and reminded me of stringy beef.
DOGG, you're killing me, we gotta party sometime, that recipe you had on cooking a turd had me laughing so hard, I think I squirted a little, ha ha ha , I'm still laughing, I'm going to let these guys at work here read this.
But.... in their defense, I was stationed in Louisiana for 13 years, and it is byfar the BEST food in the world! No matter what they grab and throw in the pot, it is always unbelievable!!
Spank: I have cooked at various "camps" for over 25 years. I have NEVER had a sport refuse to taste whatever I was cooking at the time. I have cooked everything from armidillo to snow goose, to spoonbill, nutria, gator, frogs, rattlesnake, 2 things I will not cook are possum and crow. A man has to have limits somewhere.