SC - French knife
Stefan li Rous
stefan at texas.net
Tue Oct 31 20:52:27 PST 2000
<FontFamily><param>Times New Roman</param><bigger>Guinea Pigs? Like the ones kids have as pets?
I always wondered if they were edible...is there very much flesh?
Is there a meat flavor similar? (Please don't say chicken!)
Just curious here.
Thanks
Val
On 31 Oct 00, at 22:31, LrdRas at aol.com wrote:
<smaller>In a message dated 10/31/00 10:06:05 AM Eastern Standard Time,
CorwynWdwd at aol.com writes:
<paraindent><param>left</param>Maybe you could do them like the Incas did Guinea Pigs? Wrap
them in clay
and
put them in the embers, When the clay's baked you crack it and
eat the meat
off the inside of the skin, the clay holds the hair.
Corwyn</paraindent>
Interesting. The only recipe I have for native use of guinea pigs is for a
casserole in which you carve the guinea pig into 2 inch squares and
carefully
lay the globs of flesh across the top of the casserole hair side up. After
roasting you pick up the meat by the hair and suck the flesh from
underneath
discarding the hair and skin....
Do you have anymore information on the technique you describe?
Ras
The test of good manners is to be patient with bad ones.- Solomon Ibn
Gabirol
<nofill>
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