Category:
Food
Food
Road Kill It’s What’s For Dinner
Montana has legalized taking road kill for food. Arkansas and West Virginia must be kicking themselves for not thinking of it first! As you can see there are already cookbooks out there to prepare it as well.
Posted By: Alex - Mon Sep 09, 2013 -
Comments (5)
Category: Food
Cream of Muskrat Casserole
Via Unique Historic Recipes
Posted By: Alex - Mon Sep 09, 2013 -
Comments (17)
Category: Food
How to Cook Raccoon
According to this youtube video, the secret is to remove the glands under the legs. The end result is meat so tasty "you'll slap your grandma."Another pro tip: If you didn't road kill the raccoon yourself, and are getting an already skinned animal from a trapper or hunter, make sure the feet are still attached. Otherwise, you might have been given a cat or opossum. Apparently this is an old trick in the raccoon meat trade.
Posted By: Alex - Fri Aug 30, 2013 -
Comments (12)
Category: Food
Follies of the Madmen #210
Posted By: Paul - Thu Aug 29, 2013 -
Comments (7)
Category: Animals, Body Modifications, Business, Advertising, Products, Food, Freaks, Oddities, Quirks of Nature
Jasper and the Haunted House
What else but "Spooks Gooseberry Pie?"
Learn more here.
Posted By: Paul - Fri Aug 23, 2013 -
Comments (3)
Category: Food, Stereotypes and Cliches, Fantasy, Stop-motion Animation, 1940s
Rodent Fur in Ketchup
Back in the 60s, my mother graduated from college with a degree in chemistry, and the first job she got with that degree was working in a Heinz factory, microscopically examining ketchup samples for things like bug parts and rodent fur. As she tells it, her responsibility wasn't to make sure that there was no nasty stuff in the ketchup. Instead, she was only supposed to make sure that the nasty stuff didn't exceed certain levels. So all the condiments you buy are going to have unpleasant things in them. The question is just how much.
Posted By: Alex - Thu Aug 22, 2013 -
Comments (12)
Category: Food
How to Cook Carp
Carp has a reputation for having an unpleasant, muddy taste. This selection from Andy Clark and His Neighbourly News (circa 1940) explains how to prepare it correctly:The editor of the Paisley Advocate doesn't go for carp. He counted seventeen of them, ranging from ten to twenty pounds lying sluggishly like a bunch of pigs in the Saugeen River. Somebody had told him that they weren't very good to eat, so he didn't bother getting a gun to shoot them. He is rather sorry now, for Ross Laidlaw claims that he has a recipe for the proper preparation of carp for the table. He advises: "Clean the fish carefully, soaking it in salt overnight. Then secure a clean pine plank, and place the cleaned carp on it with the skin side down. Sprinkle the fish with salt and pepper, butter it and bake it in a hot oven forty-five minutes. Remove from the oven, throw away the carp and eat the plank."
In the video below, Keith Bell of K&C Fisheries shows a more conventional method of carp preparation. Bonus: at around 3:40 he reveals that Carp Gonad Soup is considered a Christmas Day treat in Czechoslovakia (now the Czech Republic and Slovakia).
Posted By: Alex - Sun Aug 18, 2013 -
Comments (7)
Category: Food
How to make akutaq
To make akutaq, also known as "eskimo ice cream," you mix together berries (blackberries, salmonberries, etc.) with fat. Nowadays it's common for people to use crisco as the fat, but traditionally people used reindeer or moose fat. If you happen to have either of those on hand, they're preferred. To finish off the recipe, you can also mix in some fish and sugar. Yum!
Posted By: Alex - Sat Aug 17, 2013 -
Comments (8)
Category: Food
Delicious London
A reproduction of London landmarks done in bread.
Posted By: Alex - Thu Aug 15, 2013 -
Comments (7)
Category: Food
Strawberry-Flavored Salted Plums, with Honey and Chiles
Who wants to try these Mexican goodies and tell me how they taste?
Posted By: Paul - Thu Aug 08, 2013 -
Comments (9)
Category: Ethnic Groupings, Food, North America
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| Alex Boese Alex is the creator and curator of the Museum of Hoaxes. He's also the author of various weird, non-fiction, science-themed books such as Elephants on Acid and Psychedelic Apes. Paul Di Filippo Paul has been paid to put weird ideas into fictional form for over thirty years, in his career as a noted science fiction writer. He has recently begun blogging on many curious topics with three fellow writers at The Inferior 4+1. Contact Us |